Hello! Currently working on a thesis regarding the characterization of betacyanin in fruit peels - and I can't understand why the carbohydrate compositions - wont total to 100?

desperately need help please

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Hi,

I would like to know if anyone heard on tuna tech industry? and if there is any lead about it ?

Thanx

I found a good LinkedIn post about Swiggy’s recent IPO . React to the post if you found it useful as well https://www.linkedin.com/posts/pranav-radhakrishnan-611266333_swiggys-ipo-undertanding-the-hype-around-activity-7264971485704785920-05jw?utm_source=share&utm_medium=member_android

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Hello everyone!

I’m developing a young, Swiss-based brand of vegan, natural oat milk latte, filled into nitrogen-pressurized cans to maintain freshness. My goal is to create a delicious and convenient beverage that can be stored at room temperature.

I’m currently looking into the best retort sterilization settings to ensure long shelf-life without compromising the quality and taste of the product. Could anyone advise on the optimal temperature and duration for sterilization that minimizes product degradation?

Thank you so much for any insights! 🫶