KC

[KC @KC74471616]

Food-secure households have a reliable access to sufficient foods to support healthy members. Unfortunately, this security depends on socioeconomic status, resulting in food insecurity due to a unequal access to affordable and nutritious food. @UofGFoodProf #Osorio #Food2150

[KC @KC74471616]

Thiamine is a vitamin commonly found in grains. Deficiency of thiamine has been linked to neurological problems and cognitive deficits. This is because of thiamine-dependent enzymes play integral roles in the metabolism of glucose in the brain. @UofGFoodProf #Gibson #Food2150

[KC @KC74471616]

Thiamine is a vitamin commonly found in grains. Deficiency of thiamine has been linked to neurological problems and cognitive deficits. This is because of thiamine-dependent enzymes play integral roles in the metabolism of glucose in the brain. @UofGFoodProf #Gibson #Food2150

[KC @KC74471616]

@Heatherac3698 @UofGFoodProf Incredible

[Heather Chen @Heatherac3698]

Food insecurity is the highest in areas where populations have lower incomes. The increase in obesity is attributed to this insecurity. Should the food industries and government subsidize these areas to allow everyone the right to nutritious food. @UofGFoodProf #Osorio #food2150

[KC @KC74471616]

Food-secure households have a reliable access to sufficient foods to support healthy members. Unfortunately, this security depends on socioeconomic status, resulting in food insecurity due to a unequal access to affordable and nutritious food. @UofGFoodProf #Osorio #Food2150

[KC @KC74471616]

Hardstocks, used to make margarine and cooking oils has a reduced trans isomer content. Current research is looking at developing new catalysts that further reduce these trans isomers, meeting more beneficial nutritional requirements. @UofGFoodProf #Dijkstra #Food2150

[KC @KC74471616]

@Heatherac3698 @UofGFoodProf Wow sooo informative, what course is this for?

[Heather Chen @Heatherac3698]

Starch is the 2nd most abundant biomass material in nature. Starch nanocrystals is an area of great interest due to their flexibility. This property allows starch to act as a low cost raw material that can be used as a filler. #FOOD2150 @UofGFoodProf #LeCorre

[Heather Chen @Heatherac3698]

Reducing the concentration of hydrogen at the catalyst surface during hydrogenation gives time for intermediates to dissociate and isomerize, thus increasing trans double bond formation. Hydrogen levels can be increased by operating at higher pressures. @UofGFoodProf #Dijkstra

[KC @KC74471616]

Hardstocks, used to make margarine and cooking oils has a reduced trans isomer content. Current research is looking at developing new catalysts that further reduce these trans isomers, meeting more beneficial nutritional requirements. @UofGFoodProf #Dijkstra #Food2150

[KC @KC74471616]

@Heatherac3698 @UofGFoodProf How dare you

[KC @KC74471616]

With the emergence of nutrigenomics and nutrigenetics, current research is now looking at the connections between genetic polymorphisms and nutritional molecules. This can optimize health via a personalized diet based off an individual’s genetics. @UofGFoodProf #Mutch #Food2150

[KC @KC74471616]

@Heatherac3698 @UofGFoodProf What does esterified mean?!

[Heather Chen @Heatherac3698]

Fatty acids from vegetable fats that have greater than 18 carbons are almost exclusively esterified at the sn1 and sn3 positions. As a result the sn2 positions will usually be a oleic, linoleic or linolenic acid. #food2150 @UofGFoodProf #Mattson

[KC @KC74471616]

With the emergence of nutrigenomics and nutrigenetics, current research is now looking at the connections between genetic polymorphisms and nutritional molecules. This can optimize health via a personalized diet based off an individual’s genetics. @UofGFoodProf #Mutch #Food2150

[KC @KC74471616]

Corn is a widely consumed dietary staple, providing 20% of the world’s calories. Current efforts are being directed to the nutritive fortification of corn to help combat global vitamin and mineral deficiencies. This crop is truly a-MAIZE-ing. @UofGFoodProf #Food2150 #Nuss

[KC @KC74471616]

Corn is a widely consumed dietary staple, providing 20% of the world’s calories. Current efforts are being directed to the nutritive fortification of corn to help combat global vitamin and mineral deficiencies. This crop is truly a-MAIZE-ing. @UofGFoodProf #Food2150 #Nuss

[KC @KC74471616]

Muscle fibers, connective and adipose tissue play key roles in determining the quality of meat and their manipulation are currently being research. These constituents can determine tenderness, water-holding capacity and texture in various meats. @UofGFoodProf #Food2150 #Listrat