Sarah Figueroa

UoG | Food Science/Foodie... Dancer 💃

[Sarah Figueroa @SarahFi57712508]

@UofGFoodProf According to #Neal, children with drug resistant epilepsy decreased their seizures up to 62% on average, eating a ketogenic diet. While the type of epilepsy didn't seem to matter, there has been anecdotal evidence suggesting that age plays a role in the outcome @UofGFoodProf

[Brendan Johnson @Bjohns20UofG]

@UofGFoodProf Food allergies are on the rise! With an increase of ~18% since 1997, food allergies are becoming common place in today's youth. There are many hypotheses for this increase that include changes in food processing and an increased awareness of food allergies. #Foegeding #Food2150

[Kirsten de Jong @DeKdejong]

@KC74471616 @UofGFoodProf Alzheimer’s disease and thiamine deficiency are linked in that both relate to cognitive deficits and decreases in glucose metabolism for the brain. Additionally, too much thiamine lowers the Alzheimer’s disease like symptoms or the potentiality. #Gibson #Food2150 #Assignment

[صقر النوايف @PaolaRomo1999]

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

[Sarah Figueroa @SarahFi57712508]

@UofGFoodProf According to #Neal, children with drug resistant epilepsy decreased their seizures up to 62% on average, eating a ketogenic diet. While the type of epilepsy didn't seem to matter, there has been anecdotal evidence suggesting that age plays a role in the outcome @UofGFoodProf

[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

[Sarah Figueroa @SarahFi57712508]

Amaranth flour can be used to make some delicious and nutritious baked goods and meals. It can be sold in its pure form, but also mixed with other flours to make mixes for even more use in daily cooking. Pictured here: Ethiopia Injera bread with amaranth flour #AGR2150 #Pedersen

[Sarah Figueroa @SarahFi57712508]

Amaranth tea?? So pretty! What a creative and niche way to sell and add value to a crop of Globus amaranthus. #AGR2150 #subsistencefarming

[Sarah Figueroa @SarahFi57712508]

Amaranth is a C4 photosynthesi plant which allows it to grow in a variety of climates and adverse conditions. It also grows quickly and can be harvested as soon as every three weeks! Option for subsistence farmers to prevent famine during the dry season?https://t.co/Qh6zf5mBPQ

[Sarah Figueroa @SarahFi57712508]

While a traditional crop in East Africa, amaranth can be processed to create added value for subsistence farmers and help increase its use in daily cooking. Read more about the use and ideas for value addition in this article by #Alemayehu. #AGR2150 https://t.co/UfGgnvpSRG

[Sarah Figueroa @SarahFi57712508]

Amaranth is a complete protein and meal, containing more protein than maize wheat or sorghum. This makes it an ideal product for subsistence farmers to grow and promote in their communities to prevent malnutrition #AGR2150 #plantpower https://t.co/sLZlvlpZcQ

[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

[Lauren @laurenkimsa]

@UofGFoodProf Although it is not yet at a commercial stage, one way to suppress trans isomer formation is using zeolites as a catalyst support. Since the trans isomer is rather straight, it can fit into the zeolite pore, unlike the cis isomer which is bent. #FOOD2150 #Dijkstra @UofGFoodProf

[Allison Hoang @AllisonHoang12]

@amazingkuskus @UofGFoodProf Studies have shown that decreased media temperature greatly facilitates a change in animal's content of lipid tissue towards a more polyunsaturated way. This is why cold-water fish such as salmon have more polyunsaturated fats than fish that live in warmer waters #Food2150 #Bang

[Amy @Amy13686705]

Dietary fats can be confusing to the average consumer. However, nutrition experts are trying to make it clear that reducing saturated fats and replacing them with polyunsaturated fats can effectively reduce the risk of cardiovascular disease. @UofGFoodProf #Assignment #Liu

[Leah Horlings @leah_horlings]

@MackenzieHamel1 @UofGFoodProf The art of chocolate making requires a very controlled method of tempering to get that snap we all love. Tempering chocolate allows the proper crystallization and polymorphic structure of TAGs to create the perfect melt-in-your-mouth texture! #Lonchampt https://t.co/xeyasT52W3

[Emily Stone @emilystone598]

@camilladiamant1 @UofGFoodProf Food quality can decrease from oxidative degradation of lipids which produce reactive oxygen species (ROS). Although, consuming ROS have harmful effects on human health. To surpass this issue, use vegetable antioxidants to improve food quality! #Laguerre #Food2150 @UofGFoodProf

[Sarah Figueroa @SarahFi57712508]

@KC74471616 @UofGFoodProf Creating hardstocks with low trans isomer content involves altering the hydrogenation process. Most cost effective is often reducing the operating temperature. The use of new catalysts further increases trans reductions, but still requires more research. @UofGFoodProf #Dijkstra

[Leah Horlings @leah_horlings]

The glycemic index (GI) describes how quickly glucose from certain foods enters the bloodstream. Foods with high GI cause a spike in insulin so are associated with diabetes, obesity, and in turn some forms of cancer! Opt for complex carbs to keep healthy! @UofGFoodProf #Augustin

[KΛYLΛ PETERS @kaypeters_]

The ability to absorb certain fats is notably reduced in human newborns. A reason for why human milk fat is well-absorbed by infants is because the palmitic acid is predominantly esterified at the 2-position, where it has the greatest absorbability #Filer #Food2150 @UofGFoodProf