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Food Quality - Science topic
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Questions related to Food Quality
Please help/ guide me in finding the testing standards, methods and procedures for quality/ shelf life evaluation of fruits and vegetables according to Indian standards?
Hello sir/madam,i am a beginner.i am currently working on a food quality monitoring sytem using iot project.
The aim is to read environmental values..and feed it to a fire base cloud and develop a app based on that data, which will alert the user if any spoiled food is detected.
and also to develop a GUI to visualise the data generated from the sensors.
this is a basic aim of my project.but i really need a guide to help me throughout the project.
if anybody willing to help me it will be really useful.
We are looking for a suitable alternative antifoam for a biotechnology process (GMO, E. Coli), product quality food, product for EU market. We know, that we cannot remove the antifoam during DSP part. The antifoam remains in final product. What antifoam should we test to be in compliance with EU quality requirements?
I would wish to know what would justify the selection of web of science over scopus or vices versa or any other indexing database for review of literature especially that which is related to food quality?
Are there such databases that are subscription free? Are there individual subscription for scopus or web of science?
I'm looking for the current emerging issues in global food trade policies, food quality, and human rights and international standards for food quality to trade.
Does pesticides are the major groups to determine the food quality? Which influence on the human health and productivity.
What are the common adulterants in commercial honey? how to identify pure honey and adulterated honey with the help of NMR spectroscopy? Is there any other technique to check purity of honey?
I am looking for literature on stock cubes/bouillons' industrial methods of production especially in regards to stability and overall quality.
If yes, what preparations (or method) that we need to make for preparing food sample before using UV spectrophotometry methods? For my case, the purification of protein sample is not required as i just need to estimate total protein (%) from food sample for initial food quality evaluation. And the food sample I received is usually in powder form (Not liquid).
Organic farming can give quality food without unfavorably influencing the soil’s health and the environment; be that as it may, a worry is whether enormous scope organic farming will create enough nourishment for India's huge populace. The move towards organic farming brings up issues about supportability as well as about benefit and food security. The key variables influencing customer interest for organic food is the wellbeing awareness and the readiness of the general population to pay for the expensive produce. When all is said in done, buyers of organic products are a well-off, taught, and wellbeing cognizant gathering prodded by solid shopper request, liberal value premium, and worries about the earth
Potassium Sorbate added to cheese with low pH due to the presence of lactic acid; does lactic acid act the same as HCL to convert Potassium Sorbate to Sorbic.
Also, potassium Sorbate added to brine ( saturated water with salt 10% at 4 C degrees)
How you think these conditions will affect the equilibrium between potassium Sorbate to Sorbic acid.
The problem in food industry labs they rely on outside labs to test and analyze samples for all out of ordinary tests and I've been trying to find a lab to analyze Potassium Sorbate separate from Sorbic acid but they only test Sorbate by HPLC which doesn't give an idea how much of each component is in that sample.
I'm doing a study by using honey as my main treatment substance. The problem with honey is, honey collected from different sources have different physicochemical characteristic and its ingredient is also different. Does each honey sources need to undergo separate toxicity test? Human have consume honey for thousand of years and we can relatively say it is safe especially after rigorous standard food post-harvesting processes.
I am doing a study on post-harvest losses in the potato chain. I have a lot of data on quality samples taken at different points in the chain. Now I want to compare the stage. The outcomes are expressed in weight and in order to compare them expressed as a percentage. I now want to compare all the percentages between different stages as well as between the farms.
We have a piece of research work on the Assessment of food quality and nutritional status of university student and their eating out behavior in Bangladesh. Now, we are looking for any suitable free journal (because there is no fund for publication due to end up of that research project) for the publication of such research data.
This is based on two phase research:
1. Survey for find out eating out behavior
2. Analysis of commonly consused food by the university student for finding out the nutritional values.
With the Parr et al. 2007 method in food quality and preference (18 (2007) 849-861) we cannot reach the sensory odor threshold for IPMP. For IBMP, the method works great. We now want to transpose the method to QQQ. Which transitions are useful for IPMP? Is there any further experience with the quantification of IPMP by the method of Parr et al.? We also have problems with the d3-IPMP purchased from EQ Laboratories GmbH. Any other recommendations?
I will like to further carry out research on the food quality of this soybean
Instead of traditional word cloud generation from user review via tools like Wordle etc.. I have done manual content analysis of the reviews and identified specific attributes within the user review. Now, I want to visualize the closeness / distance of these attributes identified.
For example, a single review of a restaurant can be talking about various aspects of restaurants, such as some may be talking about cleanliness & hygiene, food qualities etc. Thus, multiple reviews of different restaurants have talked about various different aspects of the restaurants, which I have manually classified. Now, I want to visualize the relationships between these attributes based on their occurrences in the review. I am unable to find a free and user friendly tool to do the same. If someone can please suggest me. Also, I am planning to use chi-squared distance to find the association between attributes. Will it be right? Please advice
Off-seasons vegetable offers the higher prices to the farmers. Instead of high price, people preferred off-season fruits and vegetables. It is a general perception that such fruits and vegetables are not good for health. There is any such studies proving the various negative health effects?
How BIA is used for food quality quantification?
If lab has to be modernized for latest equipment s for food quality analysis which brand to rely on which is economic and quality wise good for Indian conditions.
Therapeutic levels of Sirtuin 1 have become important to the prevention of STROKE AND NEURODEGENERATIVE DISEASES with several studies that now involve biomarker tests to determine toxic reactions that may accelerate epilepsy induced stroke and neurodegeneration.
ONLINE REFERENCES:
1. Food Quality and Advances in Pharmacological Management Prevent Mitochondrial Apoptosis and Epilepsy Induced Stroke. Research and Reveiws: Neuroscience. 2018;2:7-9.
2. The Global Obesity Epidemic is Related to Stroke, Dementia and Alzheimer’s disease. JSM Alzheimer’s Dis Related Dementia 1(2): 1010.
3. Nutritional and Genotoxic Stress Contributes to Diabetes and Neurodegenerative Diseases such as Parkinson's and Alzheimer's Diseases. - Frontiers in Clinical Drug Research -CNS and Neurological Disorders. Volume 3 Editor: Atta-ur-Rahman Pp. 158-192 (35)
5. Sirtuin 1, a Diagnostic Protein Marker and its Relevance to Chronic Disease and Therapeutic Drug Interventions. EC Pharmacology and Toxicology 6.4 (2018): 209-215.
4. Evaluation of diagnostic tests in human health and disease. J Clin Path Lab Med. 2018;2(1):13-15.
5. Biomarker Tests and Ageing Science. Ageing Sci Ment Health Stud. 2017; 1(1): 1–2.
A- Fruit sweetness level – from 1 to 10 what do you prefer when 1 is the sweetness of avocados and 10 is the sweetness of mangoes
B- What would you chose to consume from the following
1- You favorite fruit even if cold stored
2- Fruit of the season even if wasn’t your favorite
3- Both
C- When you buy fruit what do you look for
1- Taste
2- Shape
3- Nutritional value
D- If your favorite fruit have different rind color which color do you prefer (in general)
1- Red
2- Orange
3- Yellow
4- Green
5- Other
6- Mix of colors
E- If your favorite fruit have different flesh color which color do you prefer (in general)
1- Red
2- Orange
3- Yellow
4- Green
5- White
6- Other
F- In your opinion what is the most important aspect that should be improved in our fruit
1- Sweetness
2- Overall taste
3- Nutritional value
4- Storability and shelf life
5- Longer production season
6- Other aspects (please specify)
You can submit answers like: A-5 /B-3 /C-3 …
Your opinion is really important
Thank you
Hello ... I'm looking for information, published articles which highlights the important quality features of sub-baric fried foods over deep fried food.
We welcome and would be most appreciative if you could share with us from your own experience and knowledge how this fascinating emerging tool is or will be used.
*Crowdsourcing is defined as taking a job that is traditionally performed in an organization by employees and outsourcing it to a crowd of undefined network of people (non-employees) in the form of an open call. For example, food companies or regulators may ask customers to tweet or to share their posts regarding potential food safety issues.
If no:
- Can you briefly explain why not?
- Can you envision where and how it could be applied for food quality and/or safety
- Do you have an estimation on the time and/or tools required for implementation?
If yes:
- What type of crowdsourcing practices do you use?
- Why do you use crowdsourcing?
- Are there any specific benefits?
- Are there any specific drawbacks?
- Can you describe specific example (s)?
- Can you estimate the typical time or the duration?
Any additional points to share?
Thank you!
I have to evaluate yoghurt samples for six characters (i.e. Color, Appearance, Odour, Taste, Texture and Overall acceptability) using a 5 point hedonic scale. Can I use 5 samples at a time?
1) Herbivore insects, even polyphagous ones, develop at different rates when fed different plants. For example, Rachiplusia nu (Noctuidae) larval stages develop faster when fed sunflower compared to those fed soybean leaves.
2) Insect development rates depend on temperature. Minimum threshold or base temperature is frequently estimated from rate vs temperature (linear/some non linear) equations.
3) What kind of host plant x temperature interactions effects, if any, are there? Are there reasons to expect that the base temperature (beyond statistical artifacts stemming from poor data) depend on host plant quality? Could the optimum development temperature (temperature for highest development rate) depend on host plant quality?
In the religious country like India where the, majority of tourist travel across the country with intention of worshipping, rituals and other religious activities. The project is intended to explore whether food quality matters under such situations.
What is your opinion about the EU quality policy of food products (PDO/PGI/TSG designation)? Do the citizens in your country trust in this policy? Did the sales of products bearing such logo increase? Is this support of quality food products enough from the EU? Are there another systems to promote food quality in the EU/in the world?
thank you
Since 9 point hedonic scale is non parametric and the number of sample is two or more, is Kruskal Wallis test more suitable or Friedman test?
Our lab is working on the GM food detection, we need a digital PCR machine for
sample analysis and other research works. It should carry out assays with less contamination of the sample and amplicons and should be robust, please suggest a good and relevant digital PCR machine?
I want to calculate the percentage hydrolysis in acid modified starches in which we varied the period of hydrolysis.
Dear brothers and friends
What is the best way to wash microplate assay for ELISA experiment?
how much time can I take to melt PnPP Substrate in buffer solution?
Has there been any study on food quality of the produce obtained from Conservation agriculture, long term fertility experiment?
Toona sinensis has a strong odor, which is an important food quality. However, no related researches can be found to explain the nature of this odor. Sulfur compounds may be the most important chemicals which lead to the characteristic aroma. I want to know how to identify that compounds. Can you help me?
I want to know what causes the pale, soft and exudative meat and the dark, form and dry meat.
i would like to work on organic food market, so collecting information
I have reviewed many papers from FAO and WFP and others and found that its difficult to measure food security in simple way, as I am working on survey questionnaire on measuring food security status of rural poor farmers in developing countries, do anyone has suggestion on how to measure food security in simple and effective way?
How to measure the s parameter S21 by using the microwave workbench? This is for food quality research.
Can anyone share his experience on isolating Campylobacter from poultry products? The enrichment steps , broth and the plating medium with recovery rate. The means to achieve microaeophilic condition optimal for their growth. The biochemical characteristics to confirm it .
Your feedback are greatly appreciated.
Thanks in advance for your replies.
PPO is mainly responsible for browning in fruits. Irradiation process is generally used for phytosanitary purpose and has impact on quality of fresh fruits also. is there any published work on this aspect?
I want to treat the soybean seeds with an electron beam to enhance the overall food quality.
Please compare greenhouse to open-field cultivation. Some consumers equate the phrase “open-field” cultivation (OFC) with natural products. What is your preference and perception on the final product quality of greenhouse (protected) cultivation verses OFC? What are the determinants of the perception of quality for a typical production (e.g., tomato) grown inside the greenhouse or grown outside in the open-field?
I am trying to assess the microbial quality of commercial table eggs by isolating and studying the bacterial characteristics of the isolates, however, my concern is does salmonella and E.coli need to be enriched prior to plating them directly on selective media, and also does that affect enumeration calculation since they have been enriched for 24hrs?
I need suggestions for selection of major phytonstituents as chemical markers for quality and authenticity evaluation of herbal extracts and instant beverages made from them.
I have 4 Fe test balls (0.8 mm; 1.0 mm; 1.2 mm; 1.5 mm) and 2 SUS test balls (1.5 mm; 2.0 mm). By the way, I don't have No-Fe test balls. I want to set a metal detector for first time to frozen food packaged. I didn't find an any regulation about it.
In jam and jelly products are made up by many type of fruits, nutrient content also very, so what are common nutrients available ?
The list of parameters available for quality analysis in jam and jelly ?
The standards for good jam and jelly ?
So I requested to can anyone clear my doubts. Thank You.