Fatih Altunbay

Fatih Altunbay (@foodspecialist) on FSTDESK Forum: 19 replies and 1 threads.

1. Research paper 1

   Hi my field is food engineering and I got an offer to publish paper in market field topic is coutomer behavior in covid 19 but it is relate…

2. Can curd be dehydrated?

   Can curd be dehydrated?

3. High protein - sugar less cake study

   Dears i am working on high protein and sugar free industrial cake , can anyone advice or share his experinces ?

4. Food safety culture

   Dear all, Do you have any good practices how to encrease food safety culture on the plant if 40% of the employees are temporary?

5. Chapati with immunity booster supplement

   Chapati, Roti is North Indian's most eaten food. We are in the business of making packed Chapati with shelf life 3 days. Can we add any ing…

6. What is the differences and relations between viscosity and yield value?

   Dear All, What is the differences and relations between viscosity and yield value ? Any comment please.

7. Cocoa Butter Replacements

   The reasons for the orientation towards cocoa butter replacements are as follows: 1 The production cost of cocoa butter is high and therefo…

8. Water purification

   Hello fellow food technologists and scientist Can someone explain the principle behind the separation of impurities in water by boiling pro…

9. Antiviral Activities of Egg White Proteins

   Egg derived glycoprotein, ovomucin has been documented for its strong hemagglutination inhibitory activity against different types of virus…

10. Darkening of top layer of jam

    What causes the jam to darken at the top of the container ?

11. Which raw materials should I use in drop chocolate so that the drop chocolate does not melt in the cake?

    Which raw materials should I use in drop chocolate so that the drop chocolate does not melt in the cake?