World of Science and technology of Food (82)

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Emerging Technologies in Food Processing

Hi All,  Many times students ask for some new topic for their presentation. I have tried to list down few emerging technologies in food pro…

Started by Sanjeev SharmaLatest Reply

Discussions Replies Latest Activity

Pectin & its gel strength

What other factors can help in improving the gel strength along with pectin while the source of pectin being citrus and are HM grade.

Started by Aswin Ravikumar

1 Aug 22
Reply by Mayank Kaushik

About language exams

Hello,am a Food technology post graduate and want to do my PhD in abroad. do i need to clear language exams?

Started by chaitrashree N

0 Jan 19

Emerging Technologies in Food Processing

Hi All,  Many times students ask for some new topic for their presentation. I have tried to list down few emerging technologies in food pro…

Started by Sanjeev Sharma

26 Aug 2, 2016
Reply by Avneet Kaur

Fruit juice recepie

Hi Every one I am Nilesh Borade Stuck to one problem regarding juice recipe Q) can any one tell me how much sugar to be added in following…

Started by borade nilesh

3 Jan 24, 2015
Reply by Sanjeev Sharma

Need a research paper

I need a research paper from springer.com.Kindly help if anyone has access.TOPIC -A comparative study of dairy whipping cream and palm oil-…

Started by Amrita Kirti

1 Dec 28, 2014
Reply by Ashok K Pathera

Pottasium Stearate effect on Cake gel quality

What should be the acid value of the Potassium Stearate to have good quality cake gel. What will be the effect of the acid value of Potassi…

Started by Gajanan G Kothekar

0 Sep 4, 2014

Pottasium Stearate effect on Cake gel quality

What should be the acid value of the Potassium Stearate to have good quality cake gel. What will be the effect of the acid value of Potassi…

Started by Gajanan G Kothekar

0 Sep 4, 2014

Pottasium Stearate effect on Cake gel quality

What should be the acid value of the Potassium Stearate to have good quality cake gel. What will be the effect of the acid value of Potassi…

Started by Gajanan G Kothekar

0 Sep 4, 2014

About Bakery premixes.

I want to study about bakery premixes,(cake ,muffin,brownies).Please suggest me books or link where i can study more about the role of ingr…

Started by Amrita Kirti

0 Jun 10, 2014

natural convection and its application in food

how in industry this concept is being used? can anyone name the company along with product and its processing? can we use it other than dry…

Started by RITU MISHRA

0 May 20, 2014

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