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Questions related to Food Science
Column C18, 4.5, 5, 250, ODS2. Gradient flow.
Some subjects of the fish processing is relevant to food science and home science (UGC-NET) having two chapters from food science
Any expected metabolic changes or protein differences exist in properly bled and blood-retained animals. Since blood is retained in improperly slaughtered animals, can heme-iron or any other component of blood accelerate muscle tissue catabolism? do you know anyone worked in this area, or paper published on this problem...
Hi,
Can someone kindly help me to download the supplementary file from the paper published in This Food Science Journal.
I could not seem to locate where the supplementary file is actually located in the website. Other publishing house like ACS or RSC keep these fie as a pdf link, which are easy to locate. Does Elsevier provide these file free of cost?
Thank you for your time
With regards
Hesam
Greetings to all colleagues: I would like you to help me find free journals (without fee publication) in food science of food microbiology or dairy products or food fermentation..
I have completed my bachelor in Food and Process Engineering. I am enrolled in a Masters of Engineering in Food Science and Technology course in South Korea. Recently I am exploring labs for my upcoming PhD career. I want to know in which departments other than food science/engineering/technology, we food science graduates can enrol for PhD. My specialisation is food chemistry.
Lipids are highly soluble in non-polar solvent but not in polar solvent like water. What is the explanation for this phenomenon from the point of view of their chemistry?
Currently, I am looking for free-to-publish journals with an impact factor of more than 4 or 5 in food science and nutrition. It would be very helpful if anyone could suggest some good journals with free or low-cost publication processes. Thanks, anyone in advance if you provide any information or guidance.
Dear friends;
What is the titratable acidity of plasma in butter?
How can I measure?
Thanks in advance.
I have written a review manuscript based on use of phytochemicals in cancer treatment. Please suggest journals in area of food science.
Hello Dears, would list Food Science and Nutrition related best journals with their publisher, please? Also their index?
I am developing a biopolymer starch; and I need to determine the carbon content of each sample in which I will do the test (biopolymer, low-density polymer and cellulose) in order to calculate the theoretical amount of carbon dioxide; the problem is I do not know how to determine the carbon content on polymers. Thank you
The 2023 ranking is available through the following link:
QS ranking is relatively familiar in scientific circles. It ranks universities based on the following criteria:
1- Academic Reputation
2- Employer Reputation
3- Citations per Faculty
4- Faculty Student Ratio
5- International Students Ratio
6- International Faculty Ratio
7- International Research Network
8- Employment Outcomes
- Are these parameters enough to measure the superiority of a university?
- What other factors should also be taken into account?
Please share your personal experience with these criteria.
Can anyone suggest a SCIE/ Scopus indexed (IF 0.5 - 2.5 preferred) journal in Food Nutrition/ Functional Foods/ Clinical Nutrition categories that accept Reviews?
Especial requirement is the higher number of volumes per annum and lower review time.
I'm looking for a PhD scholarship in Food Science and related areas, can anyone suggest me?
It is rich in B vitamins, ascorbic acid and even contains chlorophyll which will degrade at high temperature.
I got an invitation that seems odd to me, perhaps this could be a scam but I'm not sure. I've learned that early carrier researchers are very prone to predators. One of my works in the field of computational chemistry was supposedly assessed as fitting for a food science conference. Do you happen to know anything about this conference and the organizer ScientexConference? Is this a scam?
Hi there!
I work with infrared spectroscopy (NIR & FTIR) in the field of food science/food chemistry. I'm looking for collaborators with experience in chemometrics (particularly PLS-R & PLS-DA, but other discriminant methods such as SVM or neural networks would also be great). In particular, I'm after people who would be interested in helping with data analysis & writing up some papers based on data I have collected.
If you are interested & have such experience, please contact me & I would love to discuss with you.
Joel
Hello,
I have visited the journal of gastronomy and food science on the elsevier website to check their citation style for journal articles and they do not state the name of the style to use but they do provide an example:
Van der Geer, J., Hanraads, J.A.J., Lupton, R.A., 2010. The art of writing a scientific article. J. Sci. Commun. 163, 51–59. https://doi.org/10.1016/j.Sc.2010.00372.
I am using endnote to enter my references but can someone please tell me the name of this citation style if it's available?
Thank you!
Models focus on multidisciplinary aspects, b/se focusing on only one subject matter without giving due emphasis to the others is finally just a failure. Crop models avoid the bad culture of focusing on only one subject matter, called one-eyed subjects. In previous times, e.g. crop breeders often focus on improving the genetic makeup of the crop without seeing the farmer's problems, demand, capacity, etc., and also without due knowledge of the newly formed crop for disease resistance, fertilizer, environment, health (GM crops), sustainability and many other issues.
All the other fields (e.g. agronomy, entomology, climatology, weed, food science, soil science, etc.) were too one-eyed subjects.
Now thanks to modelers, we had models that included all-subjects-in-one. So the problem with regard to models is "they need huge data" on agronomy, climate, soil, breeding, etc.
In today's science due to MDGs and sustainability issues, any agricultural practice, technology, innovation, or else is said to be sustainable, if and only if (IFF) it is:
- socially acceptable
- economically feasible
- environmentally friendly
- ecologically sound
- yielding reasonably
So, could we really apply these sophisticated models in poor countries? Could these beautiful models reduce our ugly fact (the acute poverty we are facing in Africa or elsewhere)? Is there a scale to measure the applicability of models for solving farmers' problems? Which should come first, models or farmers' problems?
My context is SSA (Africa South of Sahara)
- What is crop modeling?
- Are models theory or practice?
- Could crop models feed the world?
- How can we make the application of models a reality?
- Why do we have so many beautiful models but heartbreaking and ugly facts (e.g. poverty, hunger, malnutrition, etc.)?
- Is there a scale to measure model applicability (e.g. poverty reduction)?
Many thanks to all RG members and scientists for your valuable contributions!
Alem
Dear all,
Do you know any free to publish Q1 or Q2 journals in microbiology/ microbiome science or food science which publish the articles open access (OA)?
Thank you
I am looking for journals related to food science and technology, i completed experiment with macrophage cell and mice model using flavonoid.
Clarivate analytics journal ranking for food science needed. I can only find Scimago ranking. Thanks
Hi everyone,
I'm trying to improve the solubility of butylated hydroxytoluene (BHT) in common vegetable oils (soybean/sunflower) in an liquid product to be used at 298 K. So far I've tried the following:
1) Formulate an emulsion (unstable in time and you need specialized equipment)
2) Reduce viscosity of the solvent by adding a cosolvent like a fatty acid (C18, no luck)
Knowing that the solvent has to be a food-grade oil, could you please suggest any ideas or recommendations to choose a suitable solvent for this application?
Thanks
Andres
I took XRD of dried mango slices and want to calculate the crystallinity index according to the formula X_c=((Icrystalline - Iamorphous)/Icrystalline) ×100 Icrystalline will be the highest peak intensity around 18o but how to find for the amorphous region.
but how to find degree for the amorphous region?
Crystallinity index is the ratio of the crystalline peaks to the crystalline+amorphous peaks. Amorphous peaks are the noise in XRD data, while, from crystalline+amorphous, we mean the whole XRD profile. In the following 17 min video, I have explained in detail the crystallinity index and how to calculate it from XRD data. In the first 2.5 min, I have first explained 'what is meant by the crystallinity index'. In the rest of the video, I have taught 'how to calculate the crystallinity index from XRD data in origin for crystalline as well as amorphous materials. If you need anything further to ask, let me know. I'll appreciate your feedback on the video tutorial. I have attached the discussed files (Origin file and Excel template) here, as well as, they can be accessed from the description in the video. Thanks
How to calculate crystallinity index from XRD data using origin
I am struggling with my food science lab report, and although I completed the experiment I am still clueless about the Maillard reaction.
I have found a positive correlation between glucose concentration and absorbance and can’t understand why and what this actually means. Any help will be appreciated
I determined the beta carotene content of tomato by UV spectrophotometry and I want to convert the result to vitamin A. Is there any factor for the conversion?
Do you have any information legislation about mycotoxin limitation acceptance in food for human and animals.
I'll be conducting my thesis in Japan soon and I want to know what is the best method to personally bring viable microorganisms (specifically Lactobacillus spp.) in-flight.
I am looking for a list of closed access journals in food sciences field for publication (In order to publish my research papers without costs).
I would like to run a simple experiment that consists of hydrolyzing pea protein using a store-bought mix of digestive enzymes. The objective is to improve the texture and smoothness of pea protein powder. I have found some research on bromelain and its potential for improving pea protein functionality, including taste and solubility for food applications. I don't have access to a lab and cannot measure hydrolyzed protein, enzyme activity, or functionality. My only evaluations would be sensory and visual. The composition of this supplement is the following:
- Alpha-amylase (Aspergillus oryzae)5000 FCC DU (156 mg)
- Lipase (Triacylglycerol lipase / lipase triacylglycérole
- Rhizopus oryzae) 1000 FCC LU (58 mg)
- Protease 4.5 / Protéase 4.5 (Aspergillus oryzae) 10000 FCC HUT (20 mg)
- Alpha-galactosidase (Aspergillus niger) 260 FCC GalU (20 mg)
- Stem bromelain / Broméline de tige (Ananas comosus, pineapple stem/tige d’ananas) 500000 FCC PU (17 mg)
- Protease 6.0 / Protéase 6.0 (Aspergillus oryzae) 8000 FCC HUT (16 mg)
- Cellulase (Trichoderma longibrachiatum) 275 FCC CU (4 mg)
The method would be very basic. I would just run a set of trials in which different amounts of the enzyme powder with a solution of powdered pea protein and let it sit at 40°C for 30 min to 3 hours.
I would really appreciate some help/advice on this. What are your thoughts?
I have also been trying to understand the label. For example, it indicates 500 000 FCC PU (16 mg) for the bromelain enzyme. The definition of a papain unit (PU) is:
"One papain unit is defined as that quantity of enzyme that liberates the equivalent of 1μg of tyrosine per hour under the conditions of the assay (pH 6.0 and 40°C)." (https://www.deerland.com/wp-content/uploads/2015/04/EnzymeAssayUnits_Deerland.pdf)
I find this definition confusing. Does that mean 500 000 μg of the enzyme liberates 1 μg of tyrosine per hour under these conditions? Is it in μmol instead?
Thank you for your help!
Raphael
How many days Journal of Critical Reviews in Food Science and Nutrition takes to publish
Milk-loving people, let’s discuss this video! I'm for sustainable agriculture and I agree that Remilk is revolutionary but there were points in this video that got me thinking:
1. “Milk is not healthy” is a broad presumption. Sure, there have been researches that were for and against consuming milk. But I consider milk as a healthy food since it contains proper amounts of dietary fats, proteins, vitamins, and minerals needed by the body. It is a reason why dietary guidelines (such as issued by the United States Department of Agriculture) recommends consuming three daily servings of low-fat/non-fat milk, yogurt, or cheese.
2. Alright, milk may be bad for consumers who can’t tolerate lactose. But how about in fermented milk products? During fermentation, microorganisms utilize lactose and produce lactic acid. I can think a lot about how lactic acid production is important in fermented milk products.
3. Milk has cholesterol but a cup of whole milk only contains 0.01% of cholesterol. How much more in low-fat or non-fat milk? Also, milk consumption increases HDL (high-density lipoproteins) cholesterol which transports excess cholesterol from the bloodstream to the liver for bile production. Bile serves as an emulsifier in the digestion of dietary lipids.
4. Indeed, milk is predominantly comprised of saturated fats. However, these saturated fats can be converted to unsaturated fats by microorganisms (e.g. lactic acid bacteria) during fermentation.
5. I can agree that milk is not entirely sustainable in the sense that the dairy industry greatly contributes to greenhouse gas (GHG) emissions compared to other agricultural practices. But we can’t ignore that there has been a significant reduction in GHG emissions throughout the years primarily by changes in breeding, nutrition, and management practices.
6. I honestly don’t know what to feel about animal abuse in the dairy industry. Does continually breeding dairy animals and leaving them in a lifelong cycle of reproduction and lactation might be considered animal abuse? (In my mind, it's a sad yes.)
7. Let’s say that the microbes have the same machinery as the cow’s mammary epithelial cells in producing milk, is it certain that they will have the same physicochemical composition, property, and functionality?
8. What are the external nutrient sources of the microbes? Is it the same nutrients found in the cow’s blood?
9. It is contradicting that they want to produce milk from microbes with the same chemical composition as cow’s milk but with no lactose?
This video discussed valid points that can be considered problems in the dairy industry. As long as this microbially-produced milk does not sacrifice the wonders of milk; Remilk, why not?
I am searching for background information on Peruvian food culture from the perspective of ethnobotany and health and nutrition.
I am looking for available databases for a standardized list of SOPs. More specifically, I am looking for a standardized SOP for anthocyanin extraction from deepwater rice. This SOP must be for industrial use.
for detection of the meat adulteration by PCR methods
I'd like to know what is high oxygen MAP?
And what kind of food use it to prolong it storing time?
Thank you!
How much raw materials are required for producing 1 kg of final products for each of the following?
1. Orange jam 2. Orange Jelly 3. Orange Marmalade 4. Tomato sauce 5. green Chilli Sauce 6. Tomato puree 7. Ginger paste 8. Canned pineapple
Hi all,
In the determination of Antioxidant capacity of fruit samples, I used DPPH assay and have a few questions regarding the DPPH assay
1) why is it necessary to vortex and incubate in dark the sample and DPPH solution? Is it so the sample and the DPPH can mix and allow the redox reaction to take place?
2) Why must DPPH be mixed with methanol to form methanolic DPPH? What is the purpose of methanol?
3) How did the equation %Inhibition= [(A0-A1)/A0] × 100 come about? Why is it not using beer-lambert law of calibration curve instead?
Please help! Thank you(:
In the protocol for the extraction of anthocyanins from plant material, the first step is the sample preparation. The sample is prepared by converting the plant material into a powdered form after mixing it with liquid nitrogen. Is it necessary to mix the plant material with liquid nitrogen or can we proceed without liquid nitrogen to convert plant material into powdered form?
Can anyone help me how to increase the shelf life of suji (sooji). What are the factors affecting shelf life of suji?
FTIR technology is considered the most advance for the detection of adulterants in milk. Is there any mathematical relation that can describe the relationship between the amount of adulterants in milk using the absorbance from the FTIR? Please suggest any research articles that describe this or related areas.
I want a sample preparation method for lowry & biuret method for protein quantification from curd, cheese, paneer that I prepared from ground nut milk. Kjeldahl apparatus is not present in working conditions, so is it possible to quantify protein content by biuret/folin-lowry method?
Micro porous starch was prepared from potato starch by alpha amylase catalysis combined with ultrasonic treatment. Twenty milliliters of starch slurries (40, 60, and 80% w/w) were treated with 0.05% v/v alpha amylase (enzyme activity >100 000 U/g), or a combination of 0.05% v/v alpha amylase with ultrasound at 100 W (20% power), 200 W (40% power), and 300 W (60% power) for 10, 30, and 50 min concurrently or sequentially.
Hello everyone ! One of the most crucial concerns about food science is the expectation of development for GM foods,after this pandemic is over. Each opinion is respected and received.
Your help will be informative to this important aspect !
At both very high and very low water activities, lipid oxidation rates are high compared to the rate at intermediate water activities. What can explain this trend?
I would like to know what the highest possible percentage of Protein content within a Green Pea that can be extracted by manufacturing grade equipment? I would appreciate any research paper that can explain this.
Hello,
I would like inquire on the process of extraction of protein contents from the green pea by means of decantation. What I know is that a decantation is a separation process in which leaching and washing occurs with end result being protein isolate. It takes in milled pea powder, mixes it with water to form a solution, and then processes it to get separate nutrients. Specifically, I would like to inquire about which chemicals and the amount of those chemicals added in this pea solution that can effectively extract the protein content from a pea in the decanter.
Rice is the seed of the grass species Oryza sativa (Asian rice) or Oryza glaberrima (African rice). As a cereal grain, it is the most widely consumed staple food for a large part of the world's human population, especially in Asia. It is the agricultural commodity with the third-highest worldwide production (rice, 741.5 million tonnes in 2014), after sugarcane (1.9 billion tonnes) and maize (1.0 billion tonnes).
I have submitted a Review paper to the Journal "Critical Reviews in Food Science and Nutrition" in November 2019 and still status is under review. What should I have to do for now? I have to wait or I have to withdraw my paper from this journal?
Kindly give me direction to take a right decission.
Can being vegetarian affect peoples behaviour? It is only an observation but several people I have met,who are vegetarian, can appear to be less patient and more short tempered. This appears to apply even though the individuals are usually very pleasant. Is there something in meat, as in chocolate, which somehow enhances the mood of the individual? I state again that this is an observation and no offence is intended.
Yes, it is possible
According to the old heritage in heritage books
A person who refrains from eating for forty days will be ill-mannered
31106.
content list
Sources
Muhammad ibn Yaqoub, on the authority of Ali bin Ibrahim, on the authority of his father, on the authority of Ibn Abi Omair, on the authority of Hisham bin Salem, on the authority of Abu Abdullah (peace be upon him), he said: Flesh grows flesh, and whoever leaves it for forty days worsens his creation, and whoever worsens his creation, they give permission in his ear.
Sources
Adequate 6: 309 | 1, the advantages: 465 | 433.
940 and 941 AD
Based on whiteness, nutrition quality, & low water content in dry product. The dryed chips will be milled into flour.
I am currently conducting a study about the formation of free EPA in raw oysters treated with acidic sauces. For separating the polar and nonpolar lipids, I will be using Sep-pak C18 catridges. However, I am still a student and buying a large amount of cartridges (50) is out of my budget. Can you recommend any alternatives for this method?
Any answer or literature will be much appreciated, thank you!
Dear colleagues
Currently I`m developing a book project called Handbook of Research on Food Science, Production, and Engineering which is scheduled to be published by IGI Global and I`m looking for possible contributions regarding the topic.
I found the decrease in FFA (%oleic acid) content of fish mince after a certain period of days during frozen storage. What may be the probable reason? In paper, FFA increased with the increased in storage. Is there any paper that given about the decrease in FFA? Thank you
How can I find about highly cited and hot paper by my affiliation of Nutrition and Food Sciences research center in Scopus site?
I should search and find the number of citation since 3 years ago for my affiliation!
I am currently proposing a study about the formation of free PUFAs (EPA and DHA) in raw oysters treated with acidic sauces. Based on a study by Sajiki et al. (1994), free PUFA formation may be caused by the activation of lipolytic enzyme in the oysters treated with acetic acid. However, I am confused regarding this mechanism since the oysters are not alive. Can this explanation be used for dead oysters? Is there a better explanation for the formation of free PUFAs?
Here is Sajiki's study if you are interested:
Any answer or literature will be appreciated, thank you!
I cannot find any specific reference to restrictions on it use but there seems to be a number of suggestions of toxic effects especially with regard to the juice derived from the whole leaf as opposed the gel due to its high aloin content.
At above-freezing temperatures, I know RVP is a function of temperature and food composition. However, it becomes dependent on temperature when its sub-freezing temperatures and the kind and ratio of solute no longer matters. How is this related to the water activity? Is it because the water freezes and the ions of the dissolved solute no longer disrupt the structure since they're immobilized as well?
Does it have something to do with its ketone group or a different property? Please explain.
we are some NE region state gemplams we want maintain
Use of Spirulina in baby foods.
I want to know more about the piperine that combines with feed for quails
Dear Scientists,
We doing research ''Was Obesity Prevalent in Ancient Egypt''? In a time with no machinery, no sedentary life ( pyramids took about 30 years to be built, and no famous fast food resturants). Also plenty of fruits and vegetables, and bread high in fiber. We have got little evidence of the presence of obesity in ancient Egypt even the mummy of Hatshepsut that claimed to have obesity and diabetes was not the queen's but it was KV20 ( a foster mother that hired for breast feeding to babies). I would like to share your knowledge and experience with references.
Thank you for sharing
Aly R Abdel-Moemin
Some People reproduced my Article earlier published in African Journal of Food Science in 2016, in International Journal of Agriculture and Food Security in July 2017. I had complained to the Publishers through their help desk but no reply from them. The Authors modified my topic, inserted their names and left the affiliation as my own and lifted the entire article without any change in the Article.
Hi,
I made very thin, flat, crispy waffles and im wondering.,,,
how do you measure texture changes of the waffles using texture analyzer, like loss of crispiness or rubbery texture, followed by contact with humidified air?
It's been stored in moist atmosphere for three days, and I'd like to evaluate how much crispiness they lose... Any suggestion please?
Is there any newer and more efficient or accurate equipment for measuring the Brix and pH of grape berries than a digital refractometer (Brix) and a pH meter (pH)?
I'm a food science student that likes to try out with different recipes from time to time. So I have made a really odd wine reduction + plain yogurt panna cotta that taste awfully odd (and super low pH). After leaving in fridge for about one week with cling film wrapped on, I have encountered this mold.
It is very visible and large compare to normal bread mold. At first it was a thinner and shorter layer, I can totally take if off without destroying the surface of the jelly. And it is surprisingly fibrous, when its flushed with water, it has very similar texture to a cotton. The picture I provided here is kinda after a few weeks after, and it has growth so much. You can clearly see the fibre after its wet and I cnt find it on any image sources. Thankyou.
Suggest some best journals which offer speedy publication of research articles covering physio-chemical, sensory and antioxidant analysis of a developed food product. The journals should be impacted.
Thanks in anticipation
Exercise benefits for health are well known, but what if we're looking for the best way to fat loss, it's really exercise as important as most people think or is kinda overrated??
Anyone knows about research-related or industrial applications of CNN for HSI data in the food science field? Unlike SVM, KNN, and other "shallow" machine learning algorithms, the CNN enables taking advantages of the spatial information of HSI data.
Most published papers deal with extraction of deep spatial features for architecture classification and other domains. But in the literature, I don't find applications of this deep learning technique on food/agricultural products!
Thank you !
I want to make some testing kit-like formalin for fruits, vegetables, fish, milk etc or carbide for fruits etc.
We are trying to determine the physical characteristics of cooked idli.
I need to prepare juice from frozen fruits for pasteurization and plasma studies and its effect on nutritional attributes. I use juice extractor and then centrifuge the extract to have a clear juice. The problem is the value of juice electrical conductivity using my method (around 0.27 S/m) is much higher than what is reported in the literature ( 0.1 S/m). What extra step is required to reduce the electrical conductivity ?
