Hellen Wang’s Post

【Effect of Soybean Cultivars on the Nutrients and Consumer Acceptance of Soymilk】 Full article: https://lnkd.in/e6tXzfM2 (Authored by Ilana Felberg, et al., from Embrapa Food Technology (Brazil), etc.) #Soymilk, one of the most available beverages, is recognized for its nutritional value, lactose and cholesterol free, presence of essential fatty acids, isoflavones and well-balance aminoacids. The nutritional quality, the presence of anti-nutritional factors, isoflavones and sensory acceptability of soymilk depended on the soybean variety as well as the processing conditions. This study investigates the performance of different conventional soybean cultivars, lipoxygenases (LOX)-free and other specialty cultivars regarding the nutritional characteristics, presence of anti-nutritional factors and consumer acceptance of soymilk. #Preference_Mapping #Cluster_Analysis 

THE NUTRITIONAL QUALITY OF PLANT PROTEINS Plant proteins are soaring in popularity due to health benefits, environmental impacts and ethical reasons. Plants are typically lower in protein than animal foods, but it has now become much easier for consumers to boost intake of plant proteins via the availability of multiple plant-based protein isolates and concentrates (soy, pea, canola, potato, fava, etc.). Although most plant proteins are missing varying levels of indispensable amino acids, combining plant proteins throughout the day ensures adequate intake of these amino acids. #FDSC808

🍞 Did you know that selecting wheat miller’s bran based on its sub-aleurone protein content can increase the loaf volume of bran-enriched bread, such as wholemeal bread? 👉 This is because the gluten protein content in the sub-aleurone cells of wheat bran varies depending on the wheat cultivar and the level of nitrogen fertilization. To this day, there is no selection of the wheat bran incorporated into bran-enriched bread. However, selecting miller’s bran based on the sub-aleurone protein content could be an opportunity to reduce the need for commercial gluten supplementation in bran-enriched bread. Moreover, selecting miller’s bran based on its protein content could already suffice, as the protein content of miller’s bran is a good predictor of its sub-aleurone protein content. 📄 We delve into this in our latest publication in the Journal of Agricultural and Food Chemistry: "Selection of wheat miller’s bran based on the sub-aleurone protein content allows an increase in the quality of bran-enriched bread". Many thanks to the co-authors Yamina De Bondt, Lily Gemoets and Christophe Courtin, and to Research Foundation Flanders - FWO for their support! 🔎 Access to full publication: https://lnkd.in/eFhxanSc For more information, contact me at [email protected] #kuleuven #newpublication #gluten #protein #wheat #bran #bread #FWO #FoodScience

🍞 🌾 Check out our latest article "Enhancing Gluten Network Formation and Bread-Making Performance of Wheat Flour Using Wheat Bran Aqueous Extract", which was published in Foods. The inclusion of wheat bran aqueous extract (WBE) in wheat flour is a promising approach for producing high-quality bread that is enriched with dietary fiber and protein. The WBE contained 24.5% protein, 13.0% ash, 6.7% soluble fiber, 2.9% insoluble fiber, and 0.5% β-glucan. Incorporating WBE into refined flour resulted in an increased gli/glu ratio and improved viscosity parameters. Scanning electron microscopy analysis further revealed that the WBE promoted the aggregation of protein and starch within the dough. The bread containing 7.5% WBE exhibited a 16% increase in specific volume compared to the control. Many thanks to my advisor Dr. Yonghui Li, Dr. Gengjun Chen, Dr. Michael Tilley, Dr. Richard Chen, Mayra Perez-Fajardo, and Dr. Xiaorong Wu for the collaboration, and US Department of Agriculture (USDA) Agricultural Research Service (ARS) for the funding. Free to access via the link: https://lnkd.in/gA6F4tzS #wheatbran #dietaryfiber #gluten #dough_rheology #bread

🍞 Did you know that selecting wheat miller’s bran based on its sub-aleurone protein content can increase the loaf volume of bran-enriched bread, such as wholemeal bread? 👉 This is because the gluten protein content in the sub-aleurone cells of wheat bran varies depending on the wheat cultivar and the level of nitrogen fertilization. To this day, there is no selection of the wheat bran incorporated into bran-enriched bread. However, selecting miller’s bran based on the sub-aleurone protein content could be an opportunity to reduce the need for commercial gluten supplementation in bran-enriched bread. Moreover, selecting miller’s bran based on its protein content could already suffice, as the protein content of miller’s bran is a good predictor of its sub-aleurone protein content. 📄 We delve into this in our latest publication in the Journal of Agricultural and Food Chemistry: "Selection of wheat miller’s bran based on the sub-aleurone protein content allows an increase in the quality of bran-enriched bread" by Wisse Hermans, Yamina De Bondt, Lily Gemoets and Christophe Courtin. Thanks to Research Foundation Flanders - FWO for the support! 🔎 Access to full publication: https://lnkd.in/eYwuv7aU For more information, contact Wisse Hermans at [email protected] #kuleuven #newpublication #gluten #protein #wheat #bran #bread #FWO #FoodScience

𝗟𝗲𝗰𝗶𝘁𝗵𝗶𝗻 𝗠𝗮𝗿𝗸𝗲𝘁 𝟮𝟬𝟮𝟱-𝟮𝟬𝟯𝟭. 𝗚𝗹𝗼𝗯𝗮𝗹 𝗥𝗲𝘀𝗲𝗮𝗿𝗰𝗵 𝗥𝗲𝗽𝗼𝗿𝘁 𝗥𝗲𝗾𝘂𝗲𝘀𝘁 𝗳𝗼𝗿 𝗦𝗮𝗺𝗽𝗹𝗲 𝗼𝗿 𝗥𝗲𝗾𝘂𝗲𝘀𝘁 𝗳𝗼𝗿 𝗥𝗲𝗽𝗼𝗿𝘁 𝗖𝘂𝘀𝘁𝗼𝗺𝗶𝘇𝗮𝘁𝗶𝗼𝗻: https://lnkd.in/dDphHztC Lecithin is a generic term for a group of yellow-brownish fatty substances found in animal and plant tissues, characterized by their amphiphilic nature, which allows them to attract both water and fats. This dual affinity makes lecithin effective for smoothing food textures, emulsifying powders, homogenizing liquid mixtures, and preventing materials from sticking. It can be extracted chemically using solvents like hexane, ethanol, and acetone, or mechanically, and is typically sourced from soybeans, eggs, milk, marine sources, rapeseed, cottonseed, and sunflower. Although lecithin has low solubility in water, it serves as an excellent emulsifier, capable of forming liposomes, bilayer sheets, micelles, or lamellar structures in aqueous solutions, depending on hydration and temperature, thus functioning as an amphipathic surfactant. Lecithin is commonly sold as a food additive and dietary supplement. *𝗕𝘆 𝗧𝘆𝗽𝗲: Soybean Lecithin, Rapeseed Lecithin, Sunflower Lecithin, Other Lecithins *𝗕𝘆 𝗔𝗽𝗽𝗹𝗶𝗰𝗮𝘁𝗶𝗼𝗻: Food and Beverage, Animal Feed, Medical Products, Other *𝗕𝘆 𝗥𝗲𝗴𝗶𝗼𝗻: North America, Europe, Asia-Pacific, South America, Middle East & Africa *𝗕𝘆 𝗞𝗲𝘆 𝗣𝗹𝗮𝘆𝗲𝗿𝘀: ADM, Bunge, Cargill, DuPont, Lipoid, Stern-Wywiol Gruppe, Austrade, Inc., Denofa, LECICO GmbH, Sun Nutrafoods, Louis Dreyfus Company, DANISCO A/S, Wilmar International #Lecithin #Emulsifier #FoodAdditive #DietarySupplement #HealthyFats #Phospholipids #SoyLecithin #EggLecithin #NaturalIngredients #NutritionalBenefits #FoodTexture #Amphiphilic #LipidNutrition #PlantBased #HealthFood #MicelleFormation #Homogenization #FoodScience #FunctionalFood #OrganicLecithin    

Cereal grains and flour are globally recognizable as staple foods. They are an important source of nutrients such as carbohydrates and fibre, as well as containing a range of micronutrients like vitamins and minerals. Due to the frequent consumption of cereals in the human diet on a daily basis, it is critical to meet all necessary 𝗾𝘂𝗮𝗹𝗶𝘁𝘆 𝘀𝘁𝗮𝗻𝗱𝗮𝗿𝗱𝘀 to ensure 𝗰𝗼𝗻𝘀𝘂𝗺𝗲𝗿’𝘀 𝘀𝗮𝗳𝗲𝘁𝘆.   The European Union (EU) has set several regulations and guidance documents that include quality and safety parameters for cereals, such as maximum residue levels of pesticides (Reg. EC/396/2005), limits of related contaminants (Reg. EU/915/2023) like toxins (ex. aflatoxins), ergot alkaloids and minerals. In compliance with these regulations, GAFTA (Grain and Feed Trade Association) is an internationally recognized trade organization that promotes consistency, transparency and safety within international trade. With a significant focus on grains, the organization has set various analysis requirements for companies holding the relevant certification. Some key examples include determination of aflatoxins (ISO 16050:2003), minerals (ISO 6869:2000) and general parameters like moisture (ISO 712:2009) and ash (ISO 2171:2023).   Therefore, laboratory analyses play a crucial role in ensuring the safety and quality of flour and cereals. Without these tests, consumers would be at risk of consuming contaminated or nutritionally deficient products. By adhering to strict testing protocols and standards, laboratories help protect public health by ensuring that food products meet regulatory requirements. We are proud to inform you that VELTIA Labs for Life is the only Greek certified laboratory for both Grains and Feed analysis under GAFTA, providing 𝗮𝗰𝗰𝘂𝗿𝗮𝘁𝗲 and 𝗿𝗲𝗹𝗶𝗮𝗯𝗹𝗲 𝗹𝗮𝗯𝗼𝗿𝗮𝘁𝗼𝗿𝘆 𝗮𝗻𝗮𝗹𝘆𝘀𝗶𝘀 𝘀𝗲𝗿𝘃𝗶𝗰𝗲𝘀 to our valued customers.     #foodsafety #foodquality #certification 

Empowering vitality, on water and in soil! Just as Oscar Chalupsky bravely launched his kayak V12 in a storm, I use Andermatt Madumbi V12 range, a plant vitality powerhouse! Both V12 ranges share a common spirit - resilience and strength in the face of adversity. Oscar, a true inspiration and one of my favorite individuals, embodies the same passion and determination we put into our plant vitality products. Let's navigate life's challenges with courage and nourish growth, whether on water or in the soil! #V12Range #PlantVitality #Resilience #Inspiration Oscar Chalupsky OLY #veldmerrie #keepgrowing It's always great to find common ground and inspiration in unexpected places. (Personally, this resonates deeply with me, as I have immense respect for Oscar's courage and innovative spirit.). PS: Chapter 22 was my favourite chapter in his book.

PLANT SOURCE PROTEIN VS ANIMAL SOURCE PROTEIN IN FOOD RECIPE Recently, the economic situation of the country affecting various aspects of life is becoming alarming. In the food manufacturing company making use of meat such as beef as their protein source in their recipes, the hike in prices of meat source such as livestock has made companies sorting for protein alternatives such as Texturized Vegetable Protein(TVP). Apparently, the economical aspect is what people are seeing but the medicinal and therapeutic aspect of this shouldn't be neglected. Basically as a biochemist who has knowledge on the medicinal and pharmacological advantages of protein from plant source when compared to protein from animal source, I see it as a blessing in disguise for consumers in this arising economy situation. Why is it a blessing in disguise?😊 Findings show that meat has high cholesterol composition which is very dangerous to the health. Having high cholesterol in the body result in some clinical and medical diseases such as hyperlipidemia, hypercholesterolemia, myocardial infarction also known as heart attack and so on. In contrast, nutrients such as protein from plant contains high level of phytosterol which are health beneficial. They're found in the highest amounts in vegetable oils, nuts, and seeds. Phytosterols lower LDL cholesterol levels, otherwise known as bad cholesterol by decreasing the absorption of cholesterol in the gut, says Dr. Segal. “This may lower the chances of getting heart disease.” They also possess antioxidant properties. The present study shows that phytosterol chemically acts as an antioxidant, a modest radical scavenger, and physically as a stabilizer in the membranes. #Food #Foodsafety #Medicine #Health

The global Food Grade Catalase market was valued at US$ 230 million in 2023 and is anticipated to reach US$ 307.8 million by 2030 witnessing a CAGR of 4.6% during the forecast period 20242030. #GlobalFoodGradeCatalaseMarket #FoodSafety #NaturalEnzymes #DairyIndustry #MeatProcessing #SoyProducts #AnimalFeed #FoodPreservation #MarketGrowth #HealthyEating