Gıda Bilimi ve Teknolojisi Platformu

Platforma Kayıt veya Giriş Desteği

If you have any problem with sign up or sign in you can contact via ufuk@devfox.net Thanks. Category: Duyurular.
Tebrikler 👏🎉

Greetings glad to see you guys back online more grace Category: Beslenme.
Çeşnide MSG Olmadan Ribotid (I+G) Kullanımı

I am using Ribotide without using the MSG in my seasoning preparations, Will this generate any umami taste in seasoning… Category: Ürün Geliştirme.
Genetiği Değiştirilmiş Gıdalar: Avantajları ve Dezavantajları

Genetiği Değiştirilmiş Gıdalar: Avantajları ve DezavantajlarıCategory: Ürün Geliştirme.
FSTDESK

Is FSTDESK back? Category: Genel.
Afrodizyak

Who can recommend best solutions (active ingredients) for a functional chocolate bar. Category: Ürün Geliştirme.
Çiğ tavuğun raf ömrü

Do we need to decide the shelf life of raw chicken according to e.coli results? Is the cutting at 12 degrees C enough a… Category: Gıda Güvenliği.
Yağda Çözünen Moleküllerin Ağız Yoluyla Taşınması İçin Yenilebilir Oleojeller

Edible oleogels for the oral delivery of lipid soluble molecules: Composition and structural design considerations Food… Category: Kütüphane.
NUTRIENT FINDER artık kullanıma hazır!

NUTRIENT FINDER artık kullanıma hazır! This is a tool that you can find nutrients from 2000+ foods. With this tool you can e… Category: Beslenme.
Enerji içeceklerinin kendine özgü tadı

Dear All, I need suggestions on energy drinks recipe especially what vital ingredient responsible for the DEFINED TASTE… Category: Bileşenler.
Güvercin Bezelyesinden Meme Kanseri Tedavisi Araştırması

Need to know about medicinal values of pigeon pea..and also extract the medicinal values for breast cancer from pigeon… Category: Beslenme.
Mayonezde EDTA yerine ne kullanılabilir?

What additive is there that I can use instead of e.d.t.a in low-fat mayonnaises? Category: Gıda Katkı Maddeleri.
Gıda Güvenliği – Problems and Solutions

When certain disease-causing bacteria, viruses or parasite contaminate food, they can cause food-related diseases. Anot… Category: Kütüphane.
Polidekstroz nedir?

E1200, as the European Union calls it, is a synthetic polymer formed by crosslinking a large number of glucose molecule… Category: Bileşenler.
Mikrodalgayla Isıtmanın Isıya Duyarlı Maddeler Üzerindeki Etkisi

Is there any effect on thermal sensitive substance of formular milk, when heating by microwave? when I heat leftover of… Category: Beslenme.
Geleneksel Yumuşak Beyaz Peynirin Mikrobiyolojik Kalitesi

Abstract of Article To determine the hygiene and processing aspects and the microbiological quality of soft white chees… Category: Kütüphane.
Araştırma fırsatları

Hi! I am a food scientist with experience in food product formulation, prototyping and sensory analysis with keen inter… Category: Ürün Geliştirme.
Kafein tedarikçileri aranıyor

Can anyone suggest reliable caffeine suppliers in India and West Africa. Category: Bileşenler.
Gıda etiketlerindeki besin değerleri nasıl okunur?

Food labels are a legal requirement that every manufacturer need to provide information to their consumer. They provide… Category: Beslenme.
Kek Sistemlerinde Sakkaroz İkamesi Çocuk Oyuncağı Değildir

Successful sucrose replacement in cake systems requires thorough understanding of its functionality. Time-domain H NMR… Category: Kütüphane.
Instant gelatine

Hello, can you help me where can I find beef instant gelatine. Need to ship to Kosovo Category: Bileşenler.
White rice selection

Dear ALL, Rice is a staple diet of many around the world. But how are you choosing your rice, or if one wish to choose… Category: Beslenme.
Control of Foodborne Biological Hazards by Ionizing Radiations

Ionization radiations are used to ensure food safety and quality. This irradiation process uses ions of beta or gamma r… Category: Kütüphane.
Old Dietary Supplement

I'm wondering where people go to justify their ingredient is ODI. Example, Echinacea is very popular - I haven't seen a… Category: Bileşenler.
Phytochemistry of guava fruit

Guava ( Psidium guajava ) Fruit Phytochemistry and Beslenmeal Significance Economic Importance The fruit of guava is v… Category: Beslenme.
The Concept of Postbiotics

Postbiotic is a term derived from the Greek for ‘post’, meaning after, and ‘bios’, meaning life. Further, the ‘biotic’… Category: Kütüphane.
Let’s talk about any new food info, product or ingredient

Let’s exchange any new information or knowledge or food ingredient that you came across recently. Monatin is something… Category: Bileşenler.
Nutrient Finder Desktop Version is Live Now!

Hi all, Nutrient Finder Desktop Version is Live Now! This is Beta version. Please download, try and type your thoughts… Category: Beslenme.
FSA Explains: Salmonella

FSA Explains: Salmonella Category: Kütüphane.
Carob: difference between Turkish and Peruvian varieties

Does anyone know what's the difference in carob from Turkey and carob from Peru? The carob powder used for making carob… Category: Bileşenler.
Antiviral Activities of Egg White Proteins

Egg-derived glycoprotein, ovomucin has been documented for its strong hemagglutination inhibitory activity against diff… Category: Beslenme.
Incidence of foreign bodies in european foods

This paper contains a comprehensive review of different types of foreign matter reported in Rapid Alert System for Food… Category: Kütüphane.
Non Palm Solution

Hi all, If anyone is interested on non palm solution, please let me know. Regards, prakash Category: Bileşenler.
Meat science

I process whole muscle meat and then I cook it (the meat goes directly after processing to thermal treatment). The proc… Category: Gıda Katkı Maddeleri.
Detox Diet

Do detox diets really cleanse? Do they even work out? Any latest research about this please? Category: Beslenme.
Xylella fastidiosa

Xylella fastidiosa is one of the most dangerous plant bacterium in the world, threatening agriculture, the environment… Category: Kütüphane.
Cocoa Butter Replacements

The reasons for the orientation towards cocoa butter replacements are as follows: 1- The production cost of cocoa butte… Category: Bileşenler.
Anti caking agent for fruit powders

Hi, I am in R & D process of Fruit powder manufacturing company. I have developed mango powder by using Microwave Vacuu… Category: Gıda Katkı Maddeleri.
Food nutri score

Hi everyone here, I'm curious to know about nutri score card. If a company does not offer it on label what is the best… Category: Beslenme.
Case Studies of Small-Medium Food Enterprises

Case Studies of Small-Medium Food Enterprises around the World- Major Constraints and Benefits from the Implementation… Category: Kütüphane.
Soda making

Have any idea how to make some different kind of soda. If yes please help me out and let me know the incredients. Category: Bileşenler.
Beslenmeal panel for the food product

Procedures to finalize the nutrition panel of food product and what is legal requirements. Seeking guidance regarding n… Category: Beslenme.
Ultrasound Application to Improve Meat Quality

High-intensity ultrasound offers an alternative to traditional methods of food preservation and is regarded as a green,… Category: Kütüphane.
What is inulin?

Inulin belongs to the class of carbohydrates and is known as fructants. Oligofructose is obtained by enzymatic hydrolys… Category: Bileşenler.
Anti-Browning Agent in Freeze Dried Lime Slices

Hi, I am in the R&D process of Freeze Dried Fruits and Vegetables manufacturing company. We produce lime slices by usin… Category: Gıda Katkı Maddeleri.
Isomalt saccharides

Now this is an interesting fiber. Category: Beslenme.
Biotechnological Processes in Microbial Amylase Production

Amylase is an important and indispensable enzyme that plays a pivotal role in the field of biotechnology. It is produce… Category: Kütüphane.
Stabilizer used to stabilize peanut butter

Dear all, I am looking for a supplier for commercial peanut butter stabilizer specifically Fully hydrogenated Soybean/c… Category: Bileşenler.
RTD Coffee alternative food additives

Hello, I'm a University student and for my project i am tasked with designing a food/beverage product. I'm designing a… Category: Gıda Katkı Maddeleri.
Amino Acid Taste properties

Why does the free form of amino acid is tasteless? How does the mechanism of a sequence of amino acids in giving taste? Category: Beslenme.