Science topic

Food Technology - Science topic

The application of knowledge to the food industry.
Questions related to Food Technology
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Hi, I am looking for a company operating in the field of artificial meat. By operating, I mean production or advanced stage of pre-production.
I am looking for because we have some good solutions to offer to this kind of company.
Thank you.
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thank you
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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
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Thank you ramim, you made my day.
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I need to design a sensor which uses the dielectric constant of the chicken to check the freshness
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Here are some measurements of chicken breast dielectric constant
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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..
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Journals edited by elsiever.
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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.
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Another suggestion, and highly needed: Food Forensics. I spent my carrier in foods doing Food Forensics/problem solving and I always had a backlog of requests for help often by as much as 12-14 such requests. Some from the company I worked for and some from its customers. I had to advertise a little up front, but very quickly word of mouth was all I needed to stay extremely busy. Various forms of imaging (light, electron, C- X-ray), elemental analysis and chemical analysis. My book “Food Forensics” gives the how-to.
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I just learned that the relative humidity of the atmosphere is lower during the daytime and it is at its highest at night. What is the explanation for this?
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At night, the atmosphere cools down. At lower temperatures, the air can absorb less water vapor. The relative humidity is the ratio of absolute humidity (in g/m3) and the maximum possible humidity. Because the maximum possible humidity (saturation) decreases with falling temperature, the value of the quotient increases when the temperature decreases. If the relative humidity exceeds 100%, condensation occurs. Fog or dew develops.
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I have written a review manuscript based on use of phytochemicals in cancer treatment. Please suggest journals in area of food science.
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nutrition and cancer with Turnaround Time of 3 months
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Hello Dears, would list Food Science and Nutrition related best journals with their publisher, please? Also their index?
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Hello everyone, any system can be thought of as a collection of its fundamental building blocks. There are well defined fundamental parts in certain systems (attached image) like the basis vectors for a vector space or the 5 fundamental tastes. Then there are systems where the fundamental parts aren't as well defined but we can still think of the best candidate parts for such systems. For example,
  1. Colours: RGB
  2. Nations: Government, Bureaucracy, Civilians, Judiciary.
Which principal or fundamental parts can be thought of as the building blocks of fruits and vegetables? I can think of a few:
  1. Sugar content
  2. Vitamin content
  3. Citric acid content
  4. Skin
Can we come up with a master list of all possible principal components which are the bare minimum to construct any fruit or vegetable?
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A rephrasing of the question to make it a bit clearer:
Imagine you have the power to create any fruit/vegetable out of thin air (F&Vman). What minimum amount of data would you need to make a specific fruit/vegetable with your power? (let's use apple as an example for the discussion)
You want to earn a living by doing this so you wish to standardize the process. For that, you need an exact list of basic/fundamental characteristics of F&V (both, regarding their physicality and their chemical make-up) from your customers that can be used to make almost any, if not all, F&V.
That list is what I'm looking for.
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Also, kindly check the following link that may be useful:
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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.
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Dear Dr. Madhura Jayasinghe these two journals in food science, kindly check their links that may be useful to what you want.
Functional Foods in Health and Disease
Current Research in Nutrition and Food Science
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I'm looking for a PhD scholarship in Food Science and related areas, can anyone suggest me?
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Please search in Google and write your desired position... best wishes Belay Dereje
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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?
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However, you may use your instinct to screen such unsolicited messages/invitations and follow the ones you may be interested in. It's part of learning
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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
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you can contact me and Dr Silvio David Rodriguez for possible collaborations.
Regards,
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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!
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https://libguides.usc.edu.au/c.php?g=508771&p=3478887- Please have a look if any kind of support you need .
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I am trying to design an agricultural and horticultural calendar for Karbi Anglong and Dima Hasao districts of Assam, India. What are the steps that I should begin with?
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CTAB Extraction Buffer (1.4 mmol m-3 NaCl, 20 mol m-3 ethylene diamine tetra-acetic acid (EDTA), 100 mol m-3 Tris-HCl (pH 8.0) and 0.2% (w/v) beta-mercaptoethanol)is not working. Any suggestions?
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They are many good silica-based column kits such as NucleoSpin Plant II (M-NAGEL), DNeasy Plant Mini Kit (QIAGEN)...
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Clarivate analytics journal ranking for food science needed. I can only find Scimago ranking. Thanks
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I hope that you find this journal suitable
CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE
ISSN / eISSN: 2347-467X / 2322-0007
Web of Science Core Collection: Emerging Sources Citation Index
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What can be possible ways to complete the requirement of PG level final year projects in on Food science, food nutrition and food technolgy, with quality work under such crucial time of pandemic and lock down? One side concern for health and other side tension of timely degree completion?
Kindly suggest
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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
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There will be more reducing sugars readily interact with amino acids and give rise to Maillard reaction products, which lead to progressive browning and aroma formation. https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/reducing-sugars
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Other people in my lab have used NormFinder but I'm trying to find other options which are user friendly as well
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I am helping a local home industry for developing frozen fries from their local farm. I want to know what is the optimum blanching and pre-frying temperature and time for processing. Please also keep in mind that this is home industry and have limitation for high temperature. also if anyone have a manual book, journal or procedure for frozen fries processing it will be very helpful.
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I want to know why honey diastase activity must be controlled? What happen if the diastase is to high or to low? and why it is considered a bad product?
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If I were to receive an import of a new fruit species in the country and, upon arrival, the whole lot was diseased, what steps do I take to diagnose and solve the problem? Is there a general procedure or scheme followed for post-harvest management to identify the cause of the unknown disease?
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How do I separate soybean or pea protein?
Do you know any way other than centrifugation and spray drying to separate and drying soybean or pea protein from protein solution?
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What is the destination of the protein? A food related use will most likely exclude certain possibilities.
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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.
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I recommend
Girish Korekar
answer
best wishes
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How many days Journal of Critical Reviews in Food Science and Nutrition takes to publish
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2-3 months
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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?
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I agree with you why not.
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Does the winemaking industry currently use enzymes derived from genetically modified organisms?
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The progress of science in the field of oenological yeasts led to the use of GMOs in the field of viticulture being considered by the IOV (International Organization of Vine and Wine) in 2015. This revision was framed within the International Agreement of the Cartagena Protocol on Biodiversity Security. In this Agreement, three branches were defined where recombinant DNA technology could be applied:
1. Plants
2. Yeast
3. Obtaining enzymes from genetically modified organisms It is worth mentioning that in 2003, both Canada and the United States of America accepted the use of these microorganisms, qualified them within the GRAS (Generally Recognized as Safe) category and today they can be acquired commercially.
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I am looking for literature on stock cubes/bouillons' industrial methods of production especially in regards to stability and overall quality.
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1- Development of bouillon cubes from souari nut pulp: formulation and physicochemical and sensorial evaluations
2- Formation of mutagens in beef and beef extract during cooking.
3- Estimation of population iodine intake from iodized salt consumed through bouillon seasoning in Senegal
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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.
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I'd like to know what is high oxygen MAP?
And what kind of food use it to prolong it storing time?
Thank you!
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Generally, red meat with a high level of myoglobin is packaged in HiOx-MAP .
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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?
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The liquid N2 is to keep it cold, make it brittle, and exclude O2. The success otherwise depends on the properties of the particular material.
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Food preservation is through common preservation techniques such as salting, drying, canning, smoking and other. Where, the main problem with the thermal processing method is loss of colour, flavor, vitamins and other nutrients in food products. The food industry is currently interested to use some of novel production and processing technologies that may result in economical and improved quality products. Innovation in food technology goes in parallel with consumer demand for healthy food and safer while improving the quality and shelf life.
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Dear Asik Ikbal ,
Thank you for your remarks.
At the same time, honestly, I would like to mention for you:
When I worked in Fish ministry of the USSR in the past (45 years ago, nobody even does not remember:-) ), High Pressure Processing), PEF (Pulsed Electric Fields), and US (Ultrasounds) were already elaborated, but with not so much high results.
Maybe, with new vision and success in electronics and computers, these technologies will be applied more effectively.
Who knows?
I pay your attention on one technology for preservation of fish: Pumpable ice (WIKI). Because I innovated this technology (with patent) I know exactly its advantages in comparison with any other kind of ice. In addition, Pumpable ice was recommended by FP6 (European R&D program).
It is a pity that huge catch of fish, for example, in Peru goes for production of oil because of very low quality of fish after trawlers come back.
Best regards
Success in your way!
Boris
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I want to develop a method to preserve sugarcane juice in any form.
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agree with Rohitha Fernando
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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?
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The relationship between rates of lipid oxidation and moisture is complex. The amount of water, the water activity and the state of water in a food, along with other factors, must all be considered.
For most fresh or tissue foods that have moisture contents between 60 - 95% have a water activity very close to 1.T he mode of deterioration at this water activity is generally microbial or enzymatic in nature. Direct lipid oxidation (i.e. not enzyme-mediated) is not an important source of deterioration at this high water activity since other modes of degradation will deteriorate the food first.
Concentration, freezing, and drying are mechanisms by which the water activity of food can be reduced. Such processes may bring the food into the intermediate moisture or low-moisture region where direct lipid oxidation becomes a more important mode of degradation. Also, during dehydration, free radicals can be formed which accelerates lipid oxidation. Freezing can also lead to the acceleration of lipid oxidation rates through the concentration of substrates and catalysts in the unfrozen portion of the system.
On the other hand, Chou et al. (1973) found that water activity primarily affects matrix swelling and thus substrate/reaction site availability as well as catalyst mobility.
Hereinbelow the tow common theories related to the relationship between water activity/content and lipid oxidation are briefly discussed:
Monolayer theory
Unlike most aqueous chemical reactions, the rate of lipid oxidation that takes place in the oil phase is observed to increase as water activity is decreased below the monolayer (i.e. water molecules that are bound tightly to the food surface). This can be explained by considering the role of water in this reaction. It has been suggested that the monolayer of water—or rather, the water saturation of polar groups in lipids—is necessary to cover the surface of the lipid, preventing it from direct exposure to air. This monolayer is essentially “bound” water with limited mobility and is assumed to not participate in chemical reactions. Several studies have found that a variety of foods are most stable to lipid oxidation at a relative humidity or aw consistent with the monolayer.
On the other hand, water can form a hydration sphere around metal catalysts such as Cu, Fe, Co, and Cd. In the dry state, the metal catalysts are most active. As water activity increases, the metals may hydrate which may reduce their catalytic action thus slowing the rate of lipid oxidation.
This monolayer theory, however, cannot be applied universally.
Glass transition theory
According to the glass transition theory, one important function of water is its ability to act as a plasticizing agent. The plasticization of a matrix involves swelling of the polymer matrix when moisture is increased. The resulting increase in free volume might allow for faster diffusion of substrates in the aqueous phase which may lead to faster reaction rates. Plasticization may also increase the contact of the absorbed aqueous phase with the lipid phase. The number of catalytic sites increases such that the rate of lipid oxidation increases.
The above discussion shows that water plays both protective and prooxidative roles in lipid oxidation. In some foods at low aw near the monolayer moisture content, water is protective, presumably because it provides a barrier between the lipid and oxygen.
While the classic food stability map proposed by Labuza et al. (1972) shows lipid oxidation having a U-shaped relationship to aw, no U-shape was also observed; lipid oxidation actually slowed as aw increased as the case of freeze-dried food.
Overall, monolayer and glass transition concepts might not effectively predict lipid oxidation reactions in some foods if oxidation is primarily occurring in the lipid phase and thus would not be significantly impacted by water and the physical state of proteins and carbohydrates. On the other hand, water can play a major role in lipid oxidation chemistry if reactions are primarily promoted by water-soluble prooxidants such as metals. Unfortunately, the causes of lipid oxidation in low-moisture foods are poorly understood, which could be why measurements of water activity, monolayers, and glass transitions do not consistently predict lipid oxidation kinetics.
Sources:
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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.
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It is your choice , opting for a high ranked journal and wait or go for the easier way in a lower ranked one.
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Currently working with colleagues in northern Uganda on the nutritional profile of the seed proteins of Hyptis spicigera as a global public good, I am seeking analytical collaboration (and co-publication) in this technical area.
With some limited funding, our team is also actively seeking referrals to a reliable and competent contract laboratory, offering this analysis on a fee-for-service basis.
Specifically, we are looking to
1. extract the total seed proteins;
2. separate the constituent proteins by sequential precipitation under a range of pH buffers, as described by Aguirre et al. (2012)* for the related species H. suavolens;
3. purify the constituent proteins, with a buffer change to non-Tris (e.g. PBS) buffers, whereupon
4. the amino acid profile of each constituent protein can be determined by AQC (6-aminoquinolyl-N-hydroxysuccinimidyl carbamate) derivatization, by a current project partner.
Thanks for your attention, and thanks in advance for any interest or referrals.
Please contact me directly at Eliot.Masters (at) nmit.ac.nz or sheanut (at) gmail
* ‘Analysis of Protein Fractions and Some Minerals Present in Chan (Hyptis suaveolens L.) Seeds’. Journal of Food Science 71(1): C15-C19.
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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!
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Dear Dr Fahim Shaltout
How can we do that? please explain how not reporting your abilities, thank you so much!
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Hello,
Can someone tell me how to increase the shelf life of pickles to 6 months to 1 year..?
Below are details
- Should not have artificial preservatives
- Packaging should be glass bottles
- Quality of the product should not deteriorate (Taste and authenticity should remain same)
- Cannot use Retort because it is deteriorating the taste of the product.
Thanks,
Balasubrahmanyam
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The Indian pickle already contains salts, sugar, oil and spices as basic ingredients. These ingredients act as preservatives itself, there is no need for the extra preservatives. Salts and sugar works on the principle of osmotic pressure on microbial cell wall result in disruption and spices acts as antimicrobial agents. The oil layer creates anaerobic conditions in pickles by reducing oxygen supply which may inhibit microbial growth. In addition, the shelf life of the pickles can be enhanced via refrigeration in airtight glass/plastic jar.
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Has anyone has experience to extract gelatin from jelly fish and yield of gelatin?
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Hi I'm Dr Mariem Kharroubi from Morocco
In your researches , Did you use whole body as rawmaterial to extract gelatin or just umbrella
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We are analysing the traditional ways of cheese-pressing in the Basque Country. There are many materials about cheese and cheese-making, but, unfortunately, we have not found anything about pressing processes. It would be very interesting for us to know more about pressing strategies around the world.
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It is fascinating indeed. Personally I find different types of cheese as one of my most favorite foods. They boost my energy and supply my mineral needs as well.
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97% of earth surface is covered by saline water in the form of ocean and sea while only 2.5% as fresh water.
If fully utilized then there will be no hungry soul on this earth struggling hard for water.
How can such be possible with low cost and with maximum durability
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We talk about cost only when we have alternatives. With time, without alternative, cost may be neglected.
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I'm working on cationic gelatin and would like to measure the free primary amines using TNBS method as following. One milliliter of gelatin or cationized gelatin solution (0.50 mg/mL) in phosphate buffered saline (PBS, pH 7.4) was mixed with 1.0 ml sodium bicarbonate solution (4.0%) and 1.0 mL TNBS solution (0.10%). The mixture was kept at 40 C for 2 h protected from light and then the absorbance of the solution at 415 nm was determined. A calibration curve was prepared for b-alanine. The primary amino group content was expressed as the amount of TNBS-reactive amino groups in 1 g gelatin or cationized gelatin.
My question is about b-alanine calibration curve? how to make it?
Thank you 
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Have you made the calibration curve with beta alanine
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Use of Spirulina in baby foods.
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The answer to your question is "Yes"! Please see the following RG link.
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Once I found out that nitrogen gas removed my anthocyanin more than its solvent (ethanol)
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Vacuum drying and freeze drying would work well. However, freeze drying is an expensive and time consuming method.
Vacuum drying is one of the the ideal methods for drying materials sensitive to heat or oxygen due to the advantage of drying at low temperature and minimizing the possibility of oxidation reactions. Since you are working with bioactives you will have to be careful with the temperature you select.
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Need brief answers
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Follow
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Researchers working on the aquaculture or in Food technology
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Thanks a lotf or the information
Best regards
Jamel
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Hlo friends can some one ask me which analysis can be done further on fruit powder. i have done FTIR,SEM,TEM..So please suggest some more analysis on fruit powder. because i am working on extrusion.I am from food technology background.
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hi
there are many testes sach as moisture content, water activity, solubility, wettability, hygroscopicity, flowability behavior, color indices, microstructure, total phenolic content and DPPH free radical scavenging activity
check the connected papers
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Chia seed are rich in fats( Omega 3 and 6 fatty acids), carbohydrates, protein, vitamins, mineral, fiber, antioxidant and other phyto-chemicals such as poly-phenol.
Safety limits have been laid out in EU legislation
not more than 10% use in processed food while 15g/day for raw consumption of seeds
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Chia seeds have many health benefit due to Omega 3 and other ingredients listed in the intro to this question. It helps with lowering cholesterol, managing diabetes, lowering stress, and improving memory.
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Food and technology
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Some times there could be a possibility of producing unwanted proteins.
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thank you
i am narges heidari.
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You must contact to the prof before admission application.
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I am looking for an efficient way to dry rice seed after surface disinfection and inoculation with fungal spores. Literatures mentioned that they did air dry, but this did not seem to be insufficient to me. it might take hours to dry 3 ml of suspension that i am going to use. The limitations are the samples should not be exposed to high temperature which might inactivate fungal spores and blowers that would cause spreading of fungal spores after drying. Does anyone have a good idea?
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Expose the seeds to cold plasma.
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Thank you very much Carole C Tranchant for the information. Yes, it's very difficult to find the credibility of a research conference. It's very unfortunate that some people try to make money from the research works. As newcomers to the research world, we are at the highest risk for such predatory conferences. Appreciating of your public awareness.
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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.
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Dear Paul,
The International Journal of Agriculture and Food Security is part of the publishing house Advanced Scholars Journals.
Unfortunately they are listed as predatory (see for the issue of predatory journals and publishers elsewhere here in Researchgate, just type predatory and you will find numerous examples of discussions on this topic).
So I’m afraid you are dealing with a journal (and behind that a publishing organisation) with questionable ethics and practices.
All I can think of is that you contact African Journal of Food Science, the journal where you published your original paper and asked them if they can do something in this matter.
PS. The publisher behind the journal you used, academicjournal.org is unfortunately mentioned in the famous (but not flawless) predatory list of Beall as well. However I feel that this publisher is making serious attempts to do the right thing and even discuss this issue themselves:
So I think it is worthwhile to contact them and see if they can resolve the problem for you.
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Looking for scientists & labs who are building novel technologies to transform our food production systems to be as sustainable as possible? Alternative Proteins, Cellbased Agriculture, Plantbased Meats, GMOs etc.
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Dear Flavio,
That’s quite an ambitious and not that easy to answer question. However what comes up in my mind when it comes to food innovations (combined to agricultural innovations):
The so-called Food Valley in the Netherlands:
And France, this country has a strong history and reputation as well. See for example the following research centres:
INRA : National institute of Agronomic Research
CIRAD : Centre for International Cooperation in Agronomic Research for Development
IRSTEA : National Research Institute of Science and Technology for Environment and Agriculture
CNRS : French National Centre for Scientific Research (dedicated to fundamental research)
There are interesting examples of companies that focus on sustainability and have experience with (the acquisition of) start-up companies (like Soliance). See for example:
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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.
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Your slide shows it to be Rhizopus (unless it is contaminated with other fungi).AS you are expecting a species identification: it is not possible to do so by just seeing the morphology.
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Guys,
I have been freeze-drying Vancomycin for some studies. But since the last three batches, the number of vials breaking during lyophilization are too much!
I haven't changed the material vendor, nor the cycle parameters. Even the lyophilizer is the same. Can anyone please help me out?
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Dear Vemparala,
OD = outer diameter of the vial. Note, this may vary up the height of the vial, it is often bigger where the base of the vial joins the side, there may be a bulge.
Tray band = ring surrounding the tray of vials. This has a fixed size. If you have a full tray and need "force" the vials to fit in the band, not uncommon, it is ideal to have a tight pack of vials, just not "too" tight. However much "too" tight is!
Heterogenity = unless you control ice nucleation, all the vials will freeze at a different time. You will then have different ice crystal structures in each vial. The vial that cools more before freezing will have small ice crystals and the vial that cools less will have larger ice crystals ... you then do not have the same condition across your vials, they are different.
A full webinar on freezing from a true expert can be viewed here:
Look for the 2018 webinar by Dr Margit Giesler;
The Freezing Stage in Freeze Drying: Fundamental Concepts 2.0
You will have to register to view, but there is no charge.
Kind regards
Rob
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I will do a research about effect of drying temperature and layer thickness on water yam using randomized block design with 2 factors.
Drying temperature consists of 3 levels and layer thickness consists of 2 levels, so that there are 6 treatment combinations. Each combination is replicated 3 times. The drying will be done using one cabinet dryer.
I have read some literatures that explain blocking is applied on replication. But can I actually block the drying temperature treatment? Because I think blocking the temperature treatment will spend shorter time than blocking the replications.
I really appreciate your responds. Thank you.
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Blocking in experimental design is a technique used to remove variability caused by nuisance factors (factors that have some effect on the experiment but is of no interest to the researcher). Drying temperature and specimen thickness are key factors in your experiment. It is not advisable to use either of them as a blocking factor.
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I'm looking for some new additive that could substitute nitrites (soddium nitrite). Those additives are used commonly in meat products as Ham, sausages or bacon. However recently there are a growing concern due to their relationship wiht cancer development. Thanks!
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Nitrite is an essential ingredient used in the curing of meat products. It is responsible for the characteristic color, flavor and extended shelf-life and microbial stability of cured products. However, it is also responsible for the production of carcinogenicN-nitrosamines in certain cured products under some processing conditions. Nitrite-free meat products such as wieners and salami have been prepared using curing systems consisting of the preformed cooked cured-meat pigment, CCMP, an antioxidant, a sequestrant and an antimicrobial agent. The color, oxidative stability, and flavor of the cooked treated products, as determined by HunterL, a, b values, 2-thiobarbituric acid (TBA) test, and sensory means, respectively, were similar to those of their nitrite-cured counterparts. Absence ofN-nitrosamines in the nitrite-free cooked products was confirmed using a gas chromatography-thermal energy analyzer (GC-TEA) methodology. Similar results were obtained when the above nitrite-free curing mixtures were used in fish-based products, where nitrite curing produced substantial amounts ofN-nitrosodimethylamine. Furthermore, rates of color fading of samples treated with either CCMP or nitrite were similar, thus suggesting that presence of residual nitrite in processed meats may not be necessary for color stability of such products.
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Cheese making is similar in most of the places of the world. Indeed, it is an acidification process of the milk. However, depending on the cheese variety or geographic location some small (and not small) differences appear in the manufacturing. We are interested in the pressing processes used in the manufacturing of the different varieties of cheese. Which are the usual pressures used to get out the whey from the curd before the curing?
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Interesting… I have found more information:
“Pressing is applied to extra-hard, hard and semi-hard cheeses, and the pressure varies with the cheese variety; usually ~0.5 bar (1200 kg/wheel) for most hard cheeses and up to 6 bar (2000 kg/wheel) for Emmentaler.”
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Heat Transfer, Food Technology
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Dear Gopal Nandan Ji
it can be easily calculated by simple energy analysis. You have to mesure (a) the mass of water evaporated during the cooking process, (b) the remaining mass of water and the cooking commodity, (c) mesure their respective temperature, and (d) evaluate specific heat of commodity by relation available in the literature.
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I have learned that the isoelectric point (pI) of a substance (typically an amino acid or a protein) is calculated as its average pKa, so I suppose that a substance of lower pI would have lower average pKa and be more acidic/less alkaline. However I came across some information about gelatin type A and type B in Handbook of Pharmaceutical Excipients (6th Edition) as following:
"Acidity/alkalinity: For a 1% w/v aqueous solution at 25oC (depending on source and grade): pH = 3.8–5.5 (type A); pH = 5.0–7.5 (type B)
Isoelectric point: 7.0–9.0 for type A; 4.7–5.4 for type B"
Can anyone explain me why gelatin A has higher pI but more acidity?
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Karthik got it right. And this is an important point for a pharmacist to understand. Different manufacturing and purification details can lead to different counterions that co-purify with the protein: mostly protons, sodium, and calcium. The pI of the protein may be the same for all three forms, but the protonated form will yield more acidity in solution, while the sodium and calcium salt forms will be more alkaline in water. The same thing can happen when drugs are formulated with different counterions, and sometimes excipients can function like counterions.
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Dear Fellow Researcher
Anyone in here have experience in conduct GI analysis in cane juice, cane syrup and molasses? There are few article that mentioned the cane juice and syrup is a LOW GI, which is 43 and 55 due to the other nutrient content in the product such as PP and Fiber, but per today I can't find any structured journal or research that can back up this GI number.
It would be great if anyone can share me his/her knowledge on this subject. Thanks in advance!
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Hi Mohamed Morsy - thank you for the link, but yes these are the one that i have found and refer to before but I doubt the credibility of the information that being stated in these 2 article, as example they mentioned the coconut sugar as 35, while actually is not 35 (i have experience for 6.5 years working with coconut sugar). And in this article also not mentioned any scientific literature or scientific reference related with the source of this number. Thanks anyway!
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50% glycerol solution
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I want some papers about this subject! Thanks in advance.
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A lot of material (including different foods) could change water with the surrounding medium, other material or water. If they are hygroscopic they will bind water from the air or they could loss water. The food could bind water and microbial spoilage could occur. At higher moisture content the texture of food is going to be change, some could dissolve. In dry air food ar going to loss water, some product become harder, texture are influenced. By drying some substances could crystallise (sugar, salt). It is important to know the sorption isotherm for defining the condition for keeping aliments for conservation of properties and preventing food spoilage.
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Dear Sir/Madam,
My name is Munish Bidjai. I am a graduate student chemical engineering with food technology as a major.
I am writing my thesis about what the effect of processing and environment is on heavy metals and pesticides as contaminants in green coffee beans. The parameters I'm using for my researching are the species of coffee (Arabica & Canephora), the type of pre-roasted process and geographical origin of the green coffee beans.
I would like to sincerely ask if you have some literature of these kind of topics for me so I can build my case further and use it as a reference for my dissertation.
I would like to thank you in advance.
please contact me by mail: m.bidjai@hotmail.com
Yours sincerely,
Munish Bidjai
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Check the references in this paper, please. 
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Dear Sir/Madam,
My name is Munish Bidjai. I am a graduate student chemical engineering with food technology as a major.
I am writing my thesis about what the impact is of environment and initial processing on the presence of the contaminants: heavy metals and pesticides in commodities green coffee?
To answer this question, it is necessary to divide this research into three components.
  • Green coffee bean origin
  • Species of green coffee bean
  • Type of production process
I would like to sincerely ask if you have some literature of these kind of topics for me so I can build my case further and use it as a reference for my dissertation.
I would like to thank you in advance.
please contact me by mail: m.bidjai@hotmail.com
Yours sincerely,
Munish Bidjai
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Dear Mr. Kan,
Thank you for your mesage.
The parameters I have set are seperate for environment and processing.
It is true that heavy metals will not disappear no matter what process is applied. However, could it be possible that heavy metals in water that is used for wet processing could accumulate on green coffee? If yes, how could that be possible and what are the possible risks.
My thesis is to research the presence of these contaminants on a risk based approach. I am currently working as a graduate intern at Jacobs Douwe Egberts in Utrecht and this thesis is to improve the Material Monitoring Program of JDE. Unfortunatley there are not many specific research reports about these topics. At least I have not been successful finding a lot.
I hope that you could help me further in my study.
Kind regards,
Munish Bidjai
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Do you have the article?
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Register yourself at SAGE journals, you will get, see following link
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High amylose starches are finding their application in packaging, etc. Except biotechnological method (where we manipulate genetics of plant), which other method, i.e., physical (irradiation), chemical (acid) or enzymatic (starch degrading enzyme) method could modify starch into high amylose starch (starch with high amylose)?
Thanks for your consideration in advance!
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thank you mam
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Thanks.
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Please see following website if you can get information desired
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Small Solar Parabolic Dish Concentrators are used with cookers to cook food. The dish is capable of providing temperatures up to 200 degree C at its focal point. I was interested to know if anybody has used the parabolic dish for drying high moisture content fruits and vegetables. If so literature may be shared.
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Hello everybody who have replied to my question. Thanks a lot for sharing your ideas. I am working on an idea to utilize heat available at the focal point. It is a well known fact that it is highly impossible to dry any fruit or vegetable at the temperature available at the focal point. With the knowledge of enormous amount of heat  available at the focal point, ways have to be worked out to use this energy.
All fruits and vegetables have a limit on the maximum temperature tolerated without losing their qualities. 
We have to find ways to harness the energy available in a very systematic manner and create facilities to achieve the end result. 
Happy researching.
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Dear researchers,
I want to add alpha-tocopherol to chitosan film forming solution to prepare chitosan film with alpha-tocopherol. First I added tween 80 as an emulsifier to chitosan film-forming solution(2%) at concentrations of 50, 75 and 100 percent of alpha-tocopherol that then was added to chitosan film forming solution at different concentrations of 0.1, 0.125, 0.15 and 0.2 percent of the solution. Then, it was homogenized with ultra turax at 13000 and 27000 rpm and dried in petri dishes at oven( 30 D. of celsius). Unfortunately, all prepared films showed greasy surface and non-uniform structure. Can any researcher help me how can I prepare a better film with uniform structure? 
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That's right but I think the surface is nonuniform because the emulsion becomes unstable at drying step.
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I used the kit and I found values really low of glucose and fructose, while sucrose was really high. Normally in grape berries we should find more than 100 mg/g of glucose and fructose and less than 1 mg/g of sucrose.
Did you have the same result?
If yes do you have any explanation for that?
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My best explanation is that it might be a calculation error, as you need to subtract the total glucose value (after hydrolysis) from the initial glucose value in order to calculate the sucrose concentration. This may explain the high values for sucrose in relation to the glucose/fructose values. As you did have results for the sucrose, it is unlikely that something was wrong with the kit.
I unfortunately only used these kits to evaluate the content of the remainder of the vine organs, and use the HPLC and enzymatic robot for grape berry analyses. Your expected concentrations are correct though, if you are looking at the concentrations in berries at harvest.
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I would like to know the effects of storage on the expansion ratio of extruded snack while packed?
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Extruded puffed products are hygroscopic which increase their bulk density over prolonged storage under hostile conditions (open packs/high RH storage/packs with high WVTR). If packed in glass jars/met laminates filled with inert gas, the expansion ratio tend to remain almost same.
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I have trouble searching for researches that uses UV treatment on agricultural products. It is mainly used for liquid disinfection so I'm curious if it can work on opaque organic products.
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Very short answer: Yes!
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During drying, heat and mass transfer is commonly observed along with a change in volume (i.e. Shrinkage). Which tool should be chosen to model this process?
Thank you in advance.
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You may consider Stefan Problem approach to model shrinkage or swelling in a phenomenological mass or heat transfer model. In such approach one considers that one or two boundaries of the diffusion domain is free to move. This is physically observable and mass or heat balance equations may be written in order to describe the boundary movement. Here is an article where me and my colleagues applied and validated such approach to model hydration of soybean grains
Moving boundary modeling of conventional and transgenic soybean hydration: Moisture profile and moving front experimental validation 
doi:10.1016/j.ijheatmasstransfer.2015.07.014
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the technique used is ICP-OES
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Heavy metals mostly toxic and their presence in food packing material may come under health hazard. Because packing material come in contact with food. For food packing materials standards and quality are well established and guide line have to be followed.
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We have identified that certain products contain aerobic spores. I want to know if it can be detected even in TPC? Whats the best way to eliminate them without disturbing the product nature?
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Bacterial spores can be counted using counting slides ( Ref. A. M. Cook and Barbara M. LUND.(1962). Total Counts of Bacterial Spores using Counting Slides  J. gen. Mimobiol. (1962), 29, 97-104. 
There is no short cut to eliminate bacterial spores once contaminated in a food stuff without damaging the food. The best way is to follow the Best Manufacturing Practice while preparing the food stuff.