l

[l @l_weilun]

@UofGFoodProf Not only was chickpea extract found to have a better gelling capacity than lentil extract and soy protein isolate, but it was also found to have excellent oil and water absorption capacities. Do you think chickpea extract derived imitation meat would be the juiciest meat analog?

[University of Guelph News @UofGuelphNews]

#UofG Granted Licence to Grow Cannabis for Research https://t.co/gf1QBOlVlZ

[l @l_weilun]

@UofGFoodProf Not only was chickpea extract found to have a better gelling capacity than lentil extract and soy protein isolate, but it was also found to have excellent oil and water absorption capacities. Do you think chickpea extract derived imitation meat would be the juiciest meat analog?

[l @l_weilun]

@UofGFoodProf Not only was chickpea extract found to have a better gelling capacity than lentil extract and soy protein isolate, but it was also found to have excellent oil and water absorption capacities. Do you think chickpea extract derived imitation meat would be the juiciest meat analog?

[Shantanu Virendra @ShantanuVirend1]

@camilladiamant1 @UofGFoodProf Unsaturated fats are prime targets for oxidation in foods and result in toxic compounds that are known to cause cancer. Whereas saturated fats are known to increase LDL and reduce HDL. Instead of deciding which is healthier, it's best to cut down on all fats! #laguerre #food2150

[l @l_weilun]

@UofGFoodProf #Mattson
Do you know what makes lard unique? Besides the fact that it makes a delicious Lardon salad, according to Mattson et al., almost all saturated fatty acids presented in lard are located in the 2nd position of triglycerides

[l @l_weilun]

@UofGFoodProf #Mattson
Do you know what makes lard unique? Besides the fact that it makes a delicious Lardon salad, according to Mattson et al., almost all saturated fatty acids presented in lard are located in the 2nd position of triglycerides

[l @l_weilun]

@UofGFoodProf Despite all the hypes in modified starch as a drug delivery system, a few studies have shown that certain modified starches can impose negative impacts on patients that consume the drug. #Food2150 #Masina

[l @l_weilun]

@UofGFoodProf CAUTION!!! You may want to rethink about what you should have the next time you dine at your favorite steakhouse. Asparagus, potatoes, and steaks are rich in asparagine, which can produce acrylamide through the Maillard reaction with sugars. #Svensson #assignment

[l @l_weilun]

@UofGFoodProf CAUTION!!! You may want to rethink about what you should have the next time you dine at your favorite steakhouse. Asparagus, potatoes, and steaks are rich in asparagine, which can produce acrylamide through the Maillard reaction with sugars. #Svensson #assignment

[Yuran Zhang @YuranZhang_]

@UofGFoodProf Pea protein forms more curly and branched fibrils when heated at low pH which can act as gelling agent and emulsion. Pea protein has been used in novel beverages, snacks in companies like Cargill as it's more low-caloric and sustainable than animal protein. #FOOD2150 #Munialo

[Aki Shimizu @AkiShimizu4]

@amazingkuskus @UofGFoodProf Irradiation has been researched for 40 years and has been considered a safe sterilization method. Although some vitamins and flavor are reduced, essential amino acids, essential fatty acids, minerals and trace elements are unaffected.
@UofGFoodProf #Kilcast #Food2150

[l @l_weilun]

@UofGFoodProf @ImpossibleFoods uses Leghemoglobin, that is found in N-fixing Legumes, to mimic the rich flavor in the meat. @NewWaveFoods uses soy-based proteins to make their vegan shrimp. @BeyondMeat is made with pea proteins. Is the legume the new meat? #Munialo @UofGFoodProf

[mehrdad @mehrdadbzdn]

@UofGFoodProf Fibrils tend to form in low protein concentration.But in peas, even high protein concentration didn't make fibril to form a self-supportive gel due to pea's flexible fibril rods. Can we solve this problem and form fibrils and self-supportive gels? #Munialo #FOOD2150 @UofGFoodProf

[Shantanu Virendra @ShantanuVirend1]

@JesseVandenBer1 @UofGFoodProf Poor marbling and insufficient ageing are not the only reasons for a bad steak! Slaughter stress and stunning technology significantly affect the degradation of cells during ageing. Poor degradation results in less solubilization of collagen resulting in chewy meat. #listrat

[l @l_weilun]

@UofGFoodProf @ImpossibleFoods uses Leghemoglobin, that is found in N-fixing Legumes, to mimic the rich flavor in the meat. @NewWaveFoods uses soy-based proteins to make their vegan shrimp. @BeyondMeat is made with pea proteins. Is the legume the new meat? #Munialo @UofGFoodProf

[mehrdad @mehrdadbzdn]

@amazingkuskus @UofGFoodProf Ionizing radiation can come from three sources, Gamma-radiation, high energy electrons and X-rays. Each of these has their own pros and cons. They have different penetration power which means different food may need various sources of radiation. #Kilcast #FOOD2150 @UofGFoodProf

[Aki Shimizu @AkiShimizu4]

@BryanCr78856509 @UofGFoodProf Who would have thought all these herbs and spices used for flavor and odor are actually helping in preserving food and preventing foodborne pathogens from growing.@UofGFoodProf #Food2150 #Calo