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Drinking blood orange juice already makes me feel good because its fancy but drinking pasteurized blood OJ makes my body feel even better. The thermal processing of blanching increases antioxidants like anthocyanins decreasing my bodies free radicals
#FOOD2150#LoScalzopic.twitter.com/mMYMR6nERd -
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@UofGFoodProfpic.twitter.com/P1egiBlruo -
Just because you add veggies to your diet doesn't always mean it's a healthy one. Drastic amounts of nutrients are lost when certain vegetables are cooked, fried or boiled. Steaming at atmospheric has been shown to have the greatest retention
@UofGFoodProf#Ryley#Food2150 -
Insulin resistance can be influenced by life style choices. Western life style can cause the development of NIDDM which increases insulin resistance. Hunter-gathering life style protects against NIDDM due to the intense activities and low fat foods.
#ODEA@UofGFoodProf#Food2150 -
Sugar-sweetened beverages (SSBs) contribute to the development of type 2 diabetes. Consuming 1-2 servings of SSBs a day is not only associated with increased wight gain, but also with increased insulin demand, dyslipidemia, and chronic inflammation.
#Hu#Food2150 pic.twitter.com/Hn6aRlSA6v -
With increasing populations animal protein isn't as viable in the masses we consume it in. Research for how to make plant proteins more palatable have increased so much that we could make "egg whites" out of chickpea proteins
#jones#food2150 pic.twitter.com/gEOWAxgr84 -
@UofGFoodProf Starch-degrading enzymes play important roles in good malting quality determined through diastatic power. Study found that there was a high amylase activity around the 4th day of fermentation & beta-amylase was correlated with distatic power#georgkraemer#Food2150 pic.twitter.com/cKoUmbCvtp
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@UofGFoodProf Lactoferrin is a protein from milk inhibiting the growth of gram positive/negative bacteria, yeast, etc. Although the peptides show physiological effects the role of milk protein derived peptides in relation to functional foods has been wondered.#Nagpal#Food2150 pic.twitter.com/ZlCjsDRCei
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Who knew that much of what we eat and drink is coloured with caramel to make it more appealing? Manufacturers add caramel pigment to make up for colour lost in food processing and it makes up more than 80% of the colourants we consume.
@UofGFoodProf#Sengar#Food2150 pic.twitter.com/AT86ipHl59 -
#Frank says that a dramatic
in physical activity, along with alcohol use, smoking & a poor diet high in carbs all contribute to obesity & the development of diabetes. Add in stress & you get the freshman 15 (a small scale example of this occurring) @UofGFoodProf#Food2150 pic.twitter.com/O4oL68Ahl3 -
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@UofGFoodProfpic.twitter.com/XOtcYGtpt8
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Biocidal washing of vegetables can remove many pathogens that lead to foodborne illness from the surface of the fresh produce, but sometimes that only takes you so far, as they can make their way inside the leaf. Is there any way to prevent this?
@UofGFoodProf#Warriner#Food2150 -
For years many thought saturated fatty acids substantially increase mortality due to cardiovascular disease. Recent studies show limiting SFAs in your diet decrease cardiovascular events by 27%, but has no clear affects on cardiovascular mortality!
@UofGFoodProf#food2150#Hooper -
Did you know that filled chocolates have a higher chance of showing the white surface sheen called bloom? These chocolates often contain nuts or other fillings with high oil contents. Make sure to pick your giftsets wisely this holiday season!
@UofGFoodProf#Food2150#Lonchamptpic.twitter.com/COjCcrA3Rk -
Orange juice goes though high pressure processing for the purpose of lengthening shelf life, increasing stability, limiting microbial growth to undetectable amounts while successfully maintaining its “fresh like” flavour by reducing PME activity.
@UofGFoodProf#Food2150#Nienaber -
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Thank you to everyone who has interacted with my tweets this semester, it was a great way to learn through social media
More importantly, thank you to @UofGFoodProf for being such an enthusiastic and dedicated professor for#FOOD2150. My favourite course I've ever taken by far! -
Research suggests that a low copy number of the salivary amylase gene is associated with increased body mass index (BMI) and obesity risk. Does this mean that individuals may have a higher risk of developing obesity based on their genome?
@UofGFoodProf#Food2150#Falchipic.twitter.com/JQhX2HREFb
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The western diet has a strong connection to the increase in Type 2 Diabetes, so much that in 2030, it could cost $490 billion. Life choices impact this condition's presence, like smoking, which increases the risk of developing diabetes by 45%.
@UofGFoodProf#Hu#food2150 pic.twitter.com/UVrsY93wpn -
Orange juice is the perfect breakfast drink, but do we truly know what we are drinking? Many industries pasteurize their orange juice which negatively affects the nutrient quality. High pressure processing would be a better alternative.
@UofGFoodProf#Food2150#Nienaberpic.twitter.com/D4IO0LOvr1
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