FOOD MATH

Math of Food

All Questions (1405)

10

Starch Retrogradation

What's the science behind stale bread? 🍞🥐🥯🥖 Starch retrogradation is the technical term for bread staling. It's the reason why your bread changes in texture and mouthfeel as it ages. In this vide...

4 Answers •Asked by @scienceoffood • 4/25/2020
16

Partially Hydrogenated Fats and Oils

For those in the food manufacturing industry, are you transitioning away from the use of partially hydrogenated fats and oils?

5 Answers •Asked by @scienceoffood • 4/24/2020
9

Deuterium oxide

Can any one say its advantage as well as disadvantage of Deutium oxide.. How it can be remove from processing

2 Answers •Asked by @parshant • 4/23/2020
4

Brc Issue 8

Hello!Goog morning respected members! I am doing work on brc issue 8 internal audit..i am facing difficulty in 1.1.2 clause(food safety culture)..Please help/guide me to fulfil this clause. Thank.s

3 Answers •Asked by @muhammad.saeed • 4/23/2020
2

Less Known Sweetness Enhancer - MAG

Has anyone worked with Mono Ammonium Glycyrrhizinate? It is a sweetness and flavour enhancer, I recently came across this. But, is it currently used by anyone ? If so, can it be used in beverages?

2 Answers •Asked by @kruthika.selvam • 4/22/2020
6

Role of water in meat processing after slaughtering

Hello can someone help me.We know that water has the main role in meat after slaughtering,I want to know whats exactly the role of water how does it affect in meat to have a longer lifespan,and wich a...

2 Answers •Asked by @betim.lajqi • 4/22/2020