New Method And Scientific Findings
In order to ensure food safety and maintain quality, biological and chemical reactions that cause spoilage should be controlled. For this reason, thermal (thermal) processes (pasteurization, sterilization, etc.) are applied during the industrial production and processing of food. However, these techniques can cause the loss of nutrients responsible for the nutritional value of the food …
Egg is the most important ingredient in terms of both texture and nutritional value, especially in bakery formulations such as pancakes and cakes. Egg white proteins are responsible for foam formation, emulsification, stabilization and elasticity, while egg yolk is used as binding, coloring, flavoring and emulsifying agents. Despite these positive effects, egg consumption is limited …
Sprouting is a healthy method to get rid of the carbohydrate-binding lectin protein.
