For those who are associated with either Indutrial or fundamental research and development of Food.
Latest Activity: Dec 8, 2017
Started by Ramakant B Mane. Last reply by Gajanan S. Chandwade May 4, 2012.
can any one suggest method of validation for food products?
Any one in to regulatory -FSSAI. Need inputs on a query on the categorization of natural colours .
If any one can suggest?
CONTROLLED ATMOSPHERE STORAGE
please give me notes on this
development of egg albumin paneer. any idea about this?? plz suggest me
This is shikha , doing PhD from Delhi university. as a part of my research work i have to carry out some experiment on fruit ripening using different methods of ripening employed for fruits. my queries are as follows:-
1. how should i calculate the sample size for the experiment design (sample fruits are- banana and mango) as in literature i did not get any specific details about the same. literature articles randomly took 10kg's or 30kg's of fruit per treatment of ripening used. kindly suggest some good references for the same.
2. which calcium estimation method i should use to test the calcium content in fruit samples as i have to take an account of calcium residue left in or on fruits after ripening . i have read somewhere that we use different methods for organic and inorganic calcium content testing and when we need to test both.
kindly suggest if any other is suitable.
3. in case you can suggest me some expert or researcher who has worked on fruit ripening in past, whose help i can take, kindly share the details.
kindly suggest as soon as possible, it will be highly helpful.
thanks and regards.
http://wyndmoor.arserrc.gov/Page/1995/6211.pdf ........dear gulveer pls refer these paper
sir i want to know how can i separate lactulose from lactose and lactulose mixture ?
there is a method HPLC but it is not available in my college,
plz anyone tell me other method to separate it& to estimate its amount
Please read this -
sir , i am m.tech (final year)student ,
please suggest me to decide my project topic,
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