Food Science/Experts

ExpertAverage RatingsExpertise

Leo Nollet

Belgium
Available
  • Knowledgeability 9.65
  • Clarity of Response 9.68
  • Politeness 9.88
  • Response Time(hr) 16.9
  •  --Last 90 Days(hr) 26.0
  • Total Questions 879
 Send me questions on the analysis and detection methods of food ingredients. How to analyze or detect food compounds or residues. Analysis methods of amino acids, peptides, proteins, sugars, organic acids, fats, etc...

Carl Hoseney

Available
  • Knowledgeability 9.84
  • Clarity of Response 9.77
  • Politeness 9.94
  • Response Time(hr) 18.9
  •  --Last 90 Days(hr) 11.4
  • Total Questions 394
 Properties and structure of cereal grains. Milling of grains and their processing into food or feed. The chemistry of cereal grains and what happens as grains are processed.

Recent Answers

2012-01-22 storage techniques:

Sharon,        Rancidity is the decomposition of the lipids that are naturally found in all cereals.  It produces an off odor and also an off taste.  The taste is often described as paint-like or varnish-like

2012-01-18 storage techniques:

Dear Sharon,        It sound like you have a good granola.  I see no reason why the the granola would go bad (lose nutritional value or make you sick) with a reasonable storage time of a few months.  

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