1)Name: Caroline Takita Levy 2)Place: Campinas, SP, Brazil 3)Educational qualifications: Food Engineering student - State University of Campinas 4)Hobbies:...
1248
Anant Dave
swaraj177
Jul 1, 2007 9:18 am
Dear friends, please welcome Ms Shalini, Ms Maya, and Mr Kartika on board..... welcome friends, have a great time and we look fwd for ur active ...
1249
Manju Nagpal
coollibran3
Jul 2, 2007 7:26 am
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Dear Foodies,
As per my knowledge if any product is dried uptill a moisture level of 15% then the best method for evaluation of moisture is by diffrence of...
1250
anant dave
swaraj177
Jul 2, 2007 8:28 am
Dear Manju, well in this case are there any methods other than the regular oven drying ? can we use water activity as a measure of the reduction in moisture...
1251
Karthik
karbtech@...
Jul 2, 2007 10:50 am
Dear Paul, what is the purpose u r using jalopenos? I know a few suppliers too. Please let me know, Regards, M.Karthikeyan B.Tech (Food Proc Engg), MBA ...
1252
Rajesh garg
garg_rk30
Jul 3, 2007 3:53 am
Hi friends! This concept of introducing youself is a g8 idea & I welcome this concept, hope all our family members would share the same. It would be good if we...
1253
Animesh Kumar
animesh.kumar@...
Jul 3, 2007 7:22 am
Further to my earlier mail, pls. find the application form. Regards, Animesh ... From: Sto Tomas, Djhoanna [mailto:D.StoTomas@...] On Behalf Of ...
1254
dhanavel gokulrajan
dhana_fpe
Jul 3, 2007 11:43 am
Dear foodies, I would like to share my view in this discussion. We can use Water activity to as a control measure for drying. Incase of dried fruits if the...
1255
thamil selvi
thamil_mals
Jul 4, 2007 10:21 am
1)Name:C.Thamilselvi 2)Place: Erode 3) Educational qualification: II M.sc. Food Science and nutrition. Tamil Nadu Agricultural university, Madurai ...
1256
Anant Dave
swaraj177
Jul 4, 2007 10:26 am
When Cyclone Hudah struck the island of Madagascar in April 2000 destroying 15 per cent of the world's vanilla crop the news sent prices rocketing for the...
1257
anant dave
swaraj177
Jul 4, 2007 10:34 am
Hi all, find a file.... may be of help to u all ... on enzymes and biotechnology, have a great time regards Anant ... It's here! Your new message! Get new...
1258
m.thiagu a.mathivanan
thiagu_fpe
Jul 4, 2007 1:45 pm
e-nose is an instrument which is used to sense the odour present in food items or any other substances. principle: it is made up of polimer which is used to...
1259
PATEL HIMANSHU K
himspats123
Jul 4, 2007 3:25 pm
Thanks for all the help buddies ... best regards Himanshu Himanshukumar Kiritbhai Patel Postgraduate Student, Dept of Food Science & Technology, University...
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N.Priyadharshini Madh...
npriya_jesus...
Jul 4, 2007 4:23 pm
Hai , flavor is combination of both smell and taste. Natural flavor - are the extracts which are extracted from source materials. But artificial flavor are...
1261
anant dave
swaraj177
Jul 5, 2007 3:11 am
hello friends, an interesting article on Chinese Foods sent by my snr, may be of some help to you all. regards Anant Note: forwarded message attached. ... Now...
1262
ctdevadas
Jul 5, 2007 4:15 am
... 2)Place: Coimbatore-641003 ... Answers...
1263
Kalaivani Narayanasamy
kalaifag
Jul 5, 2007 5:15 am
Dear all, Name: Kalaivani Narayanasamy Place:Coimbatore-03 Educational qualification: B.Tech (FPE), M.Tech(FAPE), and pursuing Ph.D(FAPE) Hobbies: Reading...
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Manju Nagpal
coollibran3
Jul 5, 2007 8:06 am
Dear Mr. Anant,
Apart from conventional oven drying method there are several methods out of which electrical conditivity is the most upcoming. It is easy to...
1265
Anant Dave
swaraj177
Jul 6, 2007 3:48 am
Dear friends, It has been a great last week ever for our family when about 13 members have joined us..... welcome friends, Ms Nethra, Mr Khan, Mr Sunil, Mr...
1266
tapan bhatt
sensible7in
Jul 6, 2007 6:18 am
Hi all there... its Recknagel's phenomena not nangal... its increase in specific gravity of liquid say milk especially cold milk on long storage without...
1267
Sakthi Vijayakumar
shakthi_food...
Jul 6, 2007 9:14 am
yes.. most of the density rise is contributed by the solidification of fat at lower temperatures..... solid fat has is denser than liq fats at the same...
1268
priyanka prabhakar
priyanka_pra...
Jul 6, 2007 12:51 pm
this phenomenon of increase in the specific gravity of milk at low temp is attributed to the solidification of the fat. Hence the specific gravity readings for...
1269
deepak katara
deepakkatara
Jul 7, 2007 6:35 am
Dear all, As per my knowledge rise in specific gravity of milk after some time from milking is known as reckangle phenomenon.It attributes to the expulsion of...
1270
Rajesh garg
garg_rk30
Jul 7, 2007 7:47 am
Dear Friends, Greetings!!!!!!! Basically we are mfrs of iodised salt for edible / industrial use. We have just entered into mfg food products & have introduced...
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Sakthi Vijayakumar
shakthi_food...
Jul 7, 2007 9:10 am
Mr.Katara, i would like to know about the expulsion of gases from the milk on holding. What are those gases that are moving out? ... -- Sakthi V IV B.Tech...
1272
Sakthi Vijayakumar
shakthi_food...
Jul 7, 2007 9:21 am
dear sir, i think that Knorr Annapurna is already manufacturing ready to eat chapaties which can be eaten by after heating for a few seconds.. and i think its...
1273
juscik_fpe
Jul 8, 2007 10:22 am
is any body there to explain about rosolic acid test for milk quality...
1274
Sakthi Vijayakumar
shakthi_food...
Jul 8, 2007 2:03 pm
Basically rosolic acid is dye which is an indicator type chemical also known as aurin.. it turns yellow in the presence of acids and red in case of bases... ...
1275
deepak katara
deepakkatara
Jul 8, 2007 3:30 pm
Rosalic acid test as per BIS is a test for Detection of carbonates and Bi carbonates in milk. Rosolic acid has a pH range of 5.0 to 6.8. Thus any shift in pH...
1276
Rajesh garg
garg_rk30
Jul 9, 2007 5:23 am
Friends, during my shelf-life test of chapathi under room temperature ( pkd in 180 guage pp pouch ) upto 48hrs it was good & fit for consumption but between...
