DECREASING FREEZING POINT : STS
8.04.2021 - 697 View(s)
We are mentioning about an emulsifier one of the most important for fat stabilization
1.11.2020 - 544 View(s)
We love to consume meat, we eat more when the taste is meaty. Even vegans and vegatarians buy meat-equivalent products from the market. So what is this meat taste?
10.10.2020 - 542 View(s)
How can we say that cleaning with air and water can be done with the help of technology and science in industrial food production?
20.08.2020 - 460 View(s)
Let us explain how two plus two plus equals to five for the thickeners: The benefits of blended products that food science has gived to us
5.07.2020 - 487 View(s)
We cannot get away from the seas when we talk about viscosity and binding water. Since the aquatic organisms are hydrophilic, we are once again going under the sea and introducing you to alginate from algae.
1.07.2020 - 501 View(s)
While the ice cream season is approaching and the weather is getting warmer, we will talk about carob which is also grown in our country and used as a thickener in foods.