Protein in the extrusion process
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Hello to everyone. Someone can help me to said me if you can lost protein in the extrusion process as an example if you have a soy flour with 50% protein, the TVP must have at leaast the same protein, isn’t it ?.

Starting an Application Lab, need suggestions!
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We are looking to open a lab for Application trials purposes only. I was finalizing on the list of equipment that we need and was told that a lab-scale Stephan is required for different types of emulsion cooking.

Non-GMO Project Technical Administrators (the verifying companies)
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To get the Non-GMO label In North America, we need to submit our application to one of the four Technician Administrators, and I’m wondering if anyone had any experience with any of them? I appreciate your input

Cocoa butter types
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Pressed Cocoa Butter: Oil obtained by pressing from cocoa or cocoa liquor. In the United States, this oil is known as premium oil. Expeller Cocoa Butter: It is defined as the oil obtained by the expeller process.

Yield of cheese
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How can you increase yield of cheese? If your cheese will be porous how can you prevent this wide porous?

Wanted auditor from Iceland
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Dear all, I am searching for food safety auditor located in Iceland. Please share with me contacts if you know such a person!

Toz ve Taneli Gıda Ürünlerinde Inline/Online/Sürekli Nem Ölçümü
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Toz formundaki un, nişaşta, kakao ve toz şeker gibi gıda ürünleri ve pirinç, arpa, buğday, mısır gibi bakliyatlar ile fındık, fıstık gibi kuruyemiş ürünlerinde nem ölçümü ve nemi optimum değerde tutmak ürün kalitesi, proses verimliliği ve maliyet gibi parametreler açısınd

GC-MS Meat fatty acid
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Firstly, using a carrier gas be it any that you mentioned is just a basics. Secondly you never mentioned or havent considered the first step, that is converting FA to FAME.