A recent article published in Time describes how much uncertainty there is currently in restaurant calorie calculations. One of the largest reasons for discrepancies, as noted in the Time, is the inconsistency in portion sizes and cooking procedures of different chefs. Further, many restaurants are relying solely on recipes and databases for calorie calculations.
We’ve compiled here a list of tests that might interest you based on your specific search.
We’ve compiled here a list of resources that might interest you based on your specific search.
Food spoilage can be triggered by many factors and can be indicated by a combination of odor, appearance, texture and color.READ MORE
Shelf-life studies Food producers are constantly creating and updating product formulations to meet consumer’s shifting preferences. Enter any grocery store and you will see a produce section which looks like an oriental bazaar. Browse the shelves and note the new sections which stock trending categories such as Organic, Gluten-free, Low-fat, Low-sodium, Free-from, Vegan and Local.READ MORE
The Rapid Visco Analyzer is a tool used to determine the cooked viscosity of products such as grain, flour, cereal-based, and starch.READ MORE