Sarah Figueroa

@SarahFi57712508

UoG | Food Science/Foodie... Dancer 💃

Vrijeme pridruživanja: rujan 2018.
12 fotografija ili videozapisa Fotografije i videozapisi

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  1. Prikvačeni tweet
    27. stu 2018.
    Odgovor korisniku/ci

    According to , 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

    2 proslijeđena tweeta 19 korisnika označava da im se sviđa
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  2. proslijedio/la je Tweet
    27. stu 2018.
    Odgovor korisniku/ci

    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.

    1 reply 14 proslijeđenih tweetova 43 korisnika označavaju da im se sviđa
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  3. proslijedio/la je Tweet
    27. stu 2018.
    Odgovor korisnicima

    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.

    8 proslijeđenih tweetova 42 korisnika označavaju da im se sviđa
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  4. proslijedio/la je Tweet
    27. stu 2018.

    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.

    1 reply 11 proslijeđenih tweetova 42 korisnika označavaju da im se sviđa
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  5. proslijedio/la je Tweet
    27. stu 2018.

    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.

    6 replies 14 proslijeđenih tweetova 50 korisnika označava da im se sviđa
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  6. 26. stu 2018.

    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

    1 proslijeđeni tweet 1 korisnik označava da mu se sviđa
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  7. 26. stu 2018.

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

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  8. 26. stu 2018.

    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?

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  9. 26. stu 2018.

    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 .

    1 proslijeđeni tweet 4 korisnika označavaju da im se sviđa
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  10. 26. stu 2018.

    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

    1 proslijeđeni tweet 4 korisnika označavaju da im se sviđa
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  11. proslijedio/la je Tweet
    22. stu 2018.
    Odgovor korisniku/ci

    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.

    15 proslijeđenih tweetova 54 korisnika označavaju da im se sviđa
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  12. proslijedio/la je Tweet
    22. stu 2018.
    Odgovor korisnicima

    Modifying the hydrogenation of oils by changing the temperature can help reduce trans isomer contents. Slightly lowering temperature, however, can also lead to an increase in saturates. What are the limits to which temperature can be altered?

    26 proslijeđenih tweetova 60 korisnika označava da im se sviđa
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  13. proslijedio/la je Tweet
    21. stu 2018.
    Odgovor korisniku/ci

    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.

    1 reply 16 proslijeđenih tweetova 58 korisnika označava da im se sviđa
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  14. proslijedio/la je Tweet
    21. stu 2018.

    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

    11 proslijeđenih tweetova 55 korisnika označava da im se sviđa
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  15. proslijedio/la je Tweet
    21. stu 2018.

    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.

    1 reply 12 proslijeđenih tweetova 53 korisnika označavaju da im se sviđa
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  16. proslijedio/la je Tweet
    21. stu 2018.
    Odgovor korisniku/ci

    's recent ban on artificial trans fats is a step in the right direction. Scientists need to research how food technologies that fundamentally change the chemical makeup of foods such as hydrogenating vegetable oils impact human health.

    11 proslijeđenih tweetova 53 korisnika označavaju da im se sviđa
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  17. proslijedio/la je Tweet
    20. stu 2018.
    Odgovor korisnicima

    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!

    1 reply 8 proslijeđenih tweetova 34 korisnika označavaju da im se sviđa
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  18. proslijedio/la je Tweet
    20. stu 2018.
    Odgovor korisniku/ci

    Many things can affect the formation and shape of bloom, the unappealing white coating on chocolate. This can include the kind of fat and emulsifier used, and even the presence and kind of center on which the chocolate is coated.

    11 proslijeđenih tweetova 45 korisnika označava da im se sviđa
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  19. proslijedio/la je Tweet
    20. stu 2018.
    Odgovor korisnicima

    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!

    1 reply 10 proslijeđenih tweetova 47 korisnika označava da im se sviđa
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  20. proslijedio/la je Tweet
    12. stu 2018.

    According to , knowing how the digestive tract disintegrates solid food is essential for assessing the bioavailability of nutrients. Research is focusing on developing healthier processed foods which will optimize nutrients absorbed in the GI tract.

    12 proslijeđenih tweetova 40 korisnika označava da im se sviđa
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