Effects of Extraction, Conventional Processing and Storage on Natural Anthocyanins

Effects of Extraction, Conventional Processing and Storage on Natural Anthocyanins
https://ift.tt/2S3vABY
The effects of extraction, conventional processing and storage on Natural Anthocyanins colorants in foods were reviewed in this project. The general knowledge available in the relevant literature is broad, yet quite not complete, especially with regards to the anthocyanins derived from food.

Kinetic Modeling of 1‐G Ethanol Fermentations

Kinetic Modeling of 1‐G Ethanol Fermentations
https://ift.tt/3xwSUHg
The most recent rise in demand for bioethanol, due mainly to economic and environmental issues, has required highly productive and efficient processes. In this sense, mathematical models play an important role in the design, optimization, and control of bioreactors for ethanol production.

Alternatives for Sugar Replacement in Food Technology: Formulating and Processing Key Aspects

Alternatives for Sugar Replacement in Food Technology: Formulating and Processing Key Aspects
https://ift.tt/3wCFFEW
Abstract The physical, chemical, thermal, rheological, and sensory characteristics of spreads with noncarbohydrate nutritive sweeteners (such as polyols), produced on ball mill, could be predicted.

UV lamp use in production area?

food science

UV lamp use in production area?

In the previous period, and due to the Covid-19 situation we have seen a lot of things implemented in the production areas that are useful and not so useful. One of the things interesting to me was the use of UV lamps. UV lamp should perform the disinfection of air and area, also surfaces that are covered with the spectrum of light from the lamp. One of the bad things is that people can not be in that area while the lamp is working and also that surfaces not covered with the spectrum of light are not disinfected.

What are your experiences regarding the UV lamps? Please share.

Thank you,

1 post – 1 participant

Read full topic

https://fstdesk.com/t/uv-lamp-use-in-production-area/6742

Formulation of Functional Yogurt by Cofermentation of Milk and Papaya Fruit

food science

Formulation of Functional Yogurt by Cofermentation of Milk and Papaya Fruit

This study was carried out to determine the potential of adding Fresh skinned papaya pulp (FSP) into yoghurt for the improvement of the functional properties of yoghurt and the resulting effects of adding PPF on the physicochemical and sensory properties of the product during a 30 days’ storage period at 6°C. Yoghurt samples A (Control), B, C, D and E were respectively produced at 0%, 5%, 10%, 15%, and 20% of milk incorporated with papaya fruit. Incorporation of PPF into the yogurt samples resulted in an increase in pH, proteins and carbohydrates and a reduction in titratable acidity as compared to the control. The microbial analysis showed no presence of coliform bacteria. The sensory evaluation result demonstrated significant differences in all the organoleptic attributes analyzed. Sample C with 10% incorporated papaya had the highest overall acceptability score.

5916-Article Text-18291-1-10-20200715.pdf (314.2 KB)

American Scientific Research Journal for Engineering, Technology, and Sciences (ASRJETS) (2020) Volume 71, No 1, pp 34-40

2 posts – 2 participants

Read full topic

https://fstdesk.com/t/formulation-of-functional-yogurt-by-cofermentation-of-milk-and-papaya-fruit/6688

Turmeric Rich Milk

food science

Turmeric Rich Milk

Dear FST desk members,

First of all thank you for keeping updating your post and views on different topics.
I would like to know your view about turmeric rich pasteurized milk product and what kind of various technologies available to make it economically viable consumer product?

Thankyou in advance, even if you will see this post you are requested to atleast “share” this so it shall reach to resourceful person.

7 posts – 5 participants

Read full topic

https://fstdesk.com/t/turmeric-rich-milk/6659