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ZP FoodSense Webinar 21 February 2024

Updated: Feb 21

A weekly webinar from ZP supporting the FSG4, able to measure the gingerol in ginger, the capsaicin in chilli and the Total Antioxidant Capacity (TAC) of foods.

This week we discussed

Question One - how to calculate the hotness/SHU of a product from the ingredients.

Question Two Dry weight SHU Wet weight SHU Consumer SHU experience Question Three - Applicability to Korean food




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