All Questions (1405)
System Design in Accordance with the rheological properties of pasta dough in a tray dryer
Pasta, which is widely consumed in the world and in our country, is an important food item. The most important feature that distinguishes pasta from the other dough products is hard and glassy structu...
Trans fatty acid
Although it is known that most of the fatty acids found in nature are in cis form, trans fatty acids, which is a popular topic in nutritional physiology, are not naturally found in fats and they are m...
Being a member of ERA-NET Cofound consortium
lets try it
Bitter issue
Hello everybody! I have been worked with apple juices made from pulp. Lately my product start to develop a bitter taste, after 2 weeks approx. Does anyone heard about this problem?, I need to underst...
What is Lecithin?
[Lecithin](https://feople.io/t/what-is-lecithin/2574) is derived from the Greek word for egg yolk (lekithos), with a high amount of lecithin in the egg yolk. Naturally, lecithin-rich foods have a high...
Food Engineering Basic Tools
I am making a Food Engineering app that combines the basic tools for a Food Engineer. I am adding a: Temperature Convertor (°C<>°F<>°K), a D and Z value graph plotter, a Moisture content convertor(d...