Keely Demooy

[Curtis Ruta @01ruta01]

@SherwinRebecca @UofGFoodProf Did you know that urban food security is a huge issue in today's society? There are mechanisms in place to achieve true food security in poor urban areas. @UofGFoodProf #Food 2150 #Assignment #Osorio

[Rebecca Sherwin @SherwinRebecca]

@UofGFoodProf @UofGFoodProf When food in an area is nutritional, accessible and safe, the food environment is optimal. However, not all areas have all of these factors. Income and housing location affect the quality of food people obtain #Osorio #Food2150

[~Maria~ @maria_liu0628]

@UofGFoodProf Food security is the ability for local consumers to access sufficient, nutritious, and safe foods to accommodate their dietary needs and economic status. Sadly, 16.4% of Guelph households are food insecure. What can we do at Guelph to improve food access? #Food2150 #Osorio

[Keely Demooy @DemooyKeely]

@SherwinRebecca @UofGFoodProf Urban areas with lacking food availability, education and financial services can affect food security. This causes food to be unsafe or poor quality causing an increase to health care costs, food spoilage and financial expenses to the cost of food security. #Osorio @UofGFoodProf

[Caitlin Deruiter @CaitlinDeruite3]

@UofGFoodProf Studies have shown chickpea protein to have many nutritional benefits as it is capable of forming stable emulsions and gels. These emulsions have stabilization properties which make chickpea protein similar to whey protein and used for meat analogs.#Jones #Food2150 @UofGFoodProf

[maddie @maddisfoodfacts]

@UofGFoodProf With increasing populations animal protein isn't as viable in the masses we consume it in. Research for how to make plant proteins more palatable have increased so much that we could make "egg whites" out of chickpea proteins #jones #food2150

[Keely Demooy @DemooyKeely]

@UofGFoodProf Soybean proteins are being observed as a “meat” product alternative. Soybean extracts unfortunately contain a lot of physical and bound phenolic compounds that reduce the nutritional and functional quality although ways are being developed to fix this.#jones @UofGFoodProf

[MyNostrum @mynostrum]

@UofGFoodProf Fish oils may be detrimental due to oxidation (free radical production) which increases with the presence of heavy metals (common in fish). However, EDTA completely inhibits oxidation and binds heavy metals! So get EDTA fortified oil and store it properly! #Frankel #Food2150

[mehrdad @mehrdadbzdn]

@UofGFoodProf From a kinetic aspect, the chain-breaking antioxidants cause a lag phase in the oxidation by donating an H radical to LOO􏰀. when they're consumed then the peroxidation rate rises sharply. But this isn't the case in retarder antioxidants activity #Laguerre #Food2150 @UofGFoodProf

[Keely Demooy @DemooyKeely]

@SpiffyGriffy @UofGFoodProf The oxidative stability of long-chain n-3 PUFA is controversial due to wide variation in fatty acids & triglyceride composition in fish oils. Although EDTA is shown to be the most effective way out there to inhibit oxidative deterioration in mayonnaise. #Frankel @UofGFoodProf

[AlannaFOOD2150 @food2150]

@UofGFoodProf @SimplotCompany By genetically reducing the amount of aspargine in various starchy foods, less acrylamide will be produced when the food is heated. These lower levels of acrylamide will therefore reduce the potential nerve damage that it has been shown to cause. @UofGFoodProf #Rommens #Food2150

[Sarah Vangalen @sarah_vangalen]

@UofGFoodProf @SimplotCompany Studies suggest that asparagine is not the only compound responsible for acrylamide formation. Cold-stored low-asparagine potatoes contained large amounts of reducing sugars and were high in acrylamide. Are #InnatePotatoes still safe? @UofGFoodProf #Food2150 #Rommens

[Keely Demooy @DemooyKeely]

@food2150 @UofGFoodProf @SimplotCompany Acrylamide is a chemical that is produced in starchy foods that have been baked, roasted or fried. Food producers have pursued for example less acrylamide in foods by limiting asparagine in potato tubers and therefore reducing the amount of acrylamide. #Rommens @UofGFoodProf

[Delaney Howes @HowesDelaney]

@UofGFoodProf Has a food ever made you so sick that you wouldn't think of eating it again & the taste disgusts you? That's because the post-ingestive consequences help develop our food dislikes allowing taste to serve as a marker for the toxic load of foods. @UofGFoodProf #Food2150 #Breslin

[MyNostrum @mynostrum]

@HowesDelaney @UofGFoodProf Did you hate veggies as a kid, and maybe still hate them now? Many veggies have a nutrient profile yielding in a bitter taste. Due to our omnivoric nature we hate bitter and LOVE sweet. Luckily, we can learn to love bitter! So train your kid to love veggies! #Taste #Health #Food