Desirable properties of insect protein make it a potential meat analog. Research shows that smaller water-soluble insect proteins only formed elastic gels above 15% concentration. More studies are needed to comprehend this protein's functionality. #Jones#Food2150 @UofGFoodProf
@UofGFoodProf Filled chocolates are characterized by a high oil content center and are more susceptible to bloom (loss of gloss on the surface) than plain chocolate. This is related to the migration of unsaturated TAG from the center to the chocolate surface @UofGFoodProf #Food2150#Lonchampt
@morganhuberr @UofGFoodProf Trans fat intake is associated with cardiometabolic risk and increased risk of heart disease. Consumption of these fats may also play a role in the development of insulin resistance which is associated with type 2 diabetes. #Hu#Food2150 @UofGFoodProf
@RubertoPeter @UofGFoodProf Replacing sugar with high-intensity sweeteners may limit the shelf-life of the product, reduce browning caused by Maillard reaction and Caramelization and alter the flavor and texture; which would need to be adjusted by using other additives. #Clemens#Food2150 @UofGFoodProf
@sarah_vangalen @UofGFoodProf The first frozen bagels were born in Connecticut. Lender and his sons flash-froze bagels before shipping to keep them fresh and extend their shelf-life; creating a convenient easy-to-grab breakfast which outgrew the initial “freshness” complaints #Staff#Food2150 @UofGFoodProf
@JesseVandenBer1 @UofGFoodProf In a fish slice, red muscle can be observed on the edge of white muscle. Red muscle turns into an unappealing brown color when oxidized causing a negative perception. This is why it is occasionally removed from premium products like smoked fillet #Food2150#listrat @UofGFoodProf
@amazingkuskus @UofGFoodProf Imported spices are often heavily contaminated by pathogenic microbes! Food irradiation can be used to decontaminate spices since chemical treatments have been banned. Also, irradiation doesn't cause loss of volatiles as opposed to heat treatment #Kilcast#Food2150 @UofGFoodProf
@AleanaChao @UofGFoodProf Aseptically packaged products such as fruit juice, use a thermal process prior to packaging that maintains vitamin concentrations close to pre-processed values! Vitamin retention problems arise during storage due to dissolved and headspace oxygen. @UofGFoodProf #Food2150#Ryley
@amazingkuskus @UofGFoodProf Nicolas Appert used canning in the 1800s to preserve basic food products such as peas. He also used this method to preserve whole dishes such as lamb chops, chicken fricassee and meat consommé by putting them in jars in a boiling water bath. @UofGFoodProf #Food2150#Garcia
@sberg771 @UofGFoodProf The type of infancy feeding and the mode/time of delivery influence the microbiota. Breastfed term infants born vaginally have the most "beneficial" gut microbiota with high numbers of bifidobacteria and low numbers of C. difficile and E. coli. #Penders#Food2150 @UofGFoodProf
Ghrelin provides a peripheral signal to the brain to stimulate food intake. In a study by #Wren, subjects who received a Ghrelin infusion increased their caloric consumption by 8.9-40.7%. Further studies can expose Ghrelin's link to obesity and cachexia. @UofGFoodProf #Food2150
Dysphagia is not just a difficulty/disruption in the swallowing process, it encompasses conditions such as weight loss and malnutrition. This can reflect a decreased nutritional status leading to infections such as pneumonia. @UofGFoodProf #Sura#Food2150