DOCSLIB.ORG

Workshop Hosted by Sponsors Contents

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Workshop Hosted by Sponsors Contents Workshop hosted by Sponsors Contents AU S O T T R S A N L A I A UN S IVERSITIE Contents ContentsOverview 2 Programme 4 Committees 8 Invited speakers 10 Talks 20 Posters 52 Contacts 70 Index 74 Notes 76 www.nbi.ansto.gov.au/neutronsandfood Neutrons and Food 1 Overview Scope The application of neutron scattering to food-based systems is still in its infancy but has significant potential to understand the complex relationship between food structure, processing, rheology, nutrition, food quality and security. OverviewThe “Neutrons and Food” workshop seeks to identify the future scientific needs and opportunities in the application of neutron scattering to food science and to foster collaboration and networking between researchers. The outcomes from this workshop will assist neutron scattering facilities to further adapt their infrastructure to the requirements of the wider scientific community and to enable potential users to develop collaborations with neutron scattering researchers. Time Sunday Monday Tuesday Wednesday 31 October 1 September 2 September 3 September 8.00 Registration 8.45 9.00 Opening and Protein and Digestion and welcome complexes metabolic Introduction processes Drinks and beverages 10.30 Morning tea Morning tea Morning tea 11.00 Dairy Protein and Where to from complexes here? 12.30 Lunch Lunch Lunch 13.30 Lipids and fats Glassy states Visit ANSTO 15.00 Afternoon tea Afternoon tea 15.30 Networking Food packaging session and food safety 17.00 Arrival / Poster session Plant materials registration 19.00 Welcome Workshop dinner reception / harbour cruise 2 Neutrons and Food Map OverviewN Bridge St Lang St Jamison St Amora Hotel Jamison Bond St r Margaret St Curtin Pl Wynyard St Carrington Hunter St n Train Station Wy Shelley St yard Ln yard Western Distributo Erskine St Clarence St St George York St Sussex St Kent St tt St tt Lime St Pi Barrack St King St Darling Harbour Pitt St Ma St Pitt Pier 26 ll Pyrmon t Bridge Market St 100m Neutrons and Food 3 Programme Day 1 - Monday, 1 November 9.00 Welcome by Adi Paterson, Chief Executive Officer, ANSTO Elliot Gilbert and Mike Davidson Introduction Chaired by- Mike Davidson 9.15 Neutrons and food: P. Lillford University of York, Programmewhat are the problems? United Kingdom 9.45 Neutron scattering – a natural tool for food E. Gilbert ANSTO Bragg science and technology research Institute, Australia 10.15 Discussion 10.30 Morning tea sponsored by Nestlé Dairy session Chaired by- Hans Tromp and Rex Hjelm 11.00 Quantitative models of casein micelle C. Holt University of structure derived from SAXS and SANS Glasgow, United Kingdom 11.30 Protein–lipid interactions at model I. Koeper Flinders membrane architectures University, Australia 11.50 Co–adsorption of β–casein and calcium T. Nylander Lund University, phosphate nanoclusters (CPN) at hydrophilic Sweden and hydrophobic solid–solution interfaces studied by neutron reflectometry 12.10 Discussion 12.30 Lunch Lipids and fats session Chaired by- Tommy Nylander and Anna Sokolova 13.30 Neutron scattering, hydrogenous materials J. Katsaras National and nutraceuticals Research Council, Canada 14.00 The effect of water on structuring of organic W. Bouwman Delft University of phases by mixtures of β–sitosterol and Technology, γ–oryzanol The Netherlands 14.20 Nanoaggregates of bile salt and cationic J. Mata ANSTO Bragg surfactant Institute, Australia 14.40 Discussion 15.00 Afternoon tea 15.30 Networking session 17.00 Poster session 4 Neutrons and Food Day 2 - Tuesday, 2 November Protein and complexes session I Chaired by- Stephen Holt and Dominique Champion 9.00 Neutron scattering studies of food structure: R. H. Tromp NIZO food gelation, complexation and the effect of high Research, The pressure Netherlands Programme9.30 The sweet taste of neutrons S. Teixeira Keele University, United Kingdom 9.50 Puroindoline binding to lipids and its relation L. A. Clifton ISIS Spallation to wheat endosperm structure Neutron Source, United Kingdom 10.10 Discussion 10.30 Morning tea sponsored by Nestlé Protein and complexes session II Chaired by- Peter Lillford and John Katsaras 11.00 Protein structure (SANS), water and protein C. Loupiac Université de dynamics (elastic and inelastic neutron Bourgogne, scattering), and protein–lipids interface France (neutron reflectivity) 11.30 Folding and dynamics of the digestive D. Dee University of enzyme pepsin Guelph, Canada 11.50 Antioxidant–protein interactions in D. McGillivray University of phospholipid membranes Auckland, New Zealand 12.10 Discussion 12.30 Lunch Glassy states session Chaired by- Katy Wood and Susana Teixeira 13.30 Protein structure and interactions in the solid S. Krueger NIST, USA state 14.00 Mobility in the vicinity of the glass transition: D. Champion Université de thermal and dynamical properties Bourgogne, France 14.20 The temperature and moisture dependence A. Sokolova ANSTO Bragg of protein dynamics in glycinin: Institute, Australia a quasi–elastic neutron scattering study 14.40 Discussion 15.00 Afternoon tea Day 2 Programme continued next page → Neutrons and Food 5 Day 2 - Tuesday, 2 November continued Food packaging and food safety session Chaired by- Susan Krueger and Jitendra Mata 15.30 Need for neutron scattering techniques in R. Lee PTIS, USA packaging 16.00 Potential for neutron scattering in Food M. Davidson University of ProgrammeSafety Tennessee, Knoxville, USA 16.20 Discussion Plant materials session Chaired by- Herma Buttner and Ingrid Appelqvist 16.40 Multi–scale structural characterisations of A.L. Fameau CEA/INRA, fatty acid multilayer tubes with temperature France tunable diameter in bulk and at the air/water interface by coupling SANS and neutron reflectivity 17.00 Discussion 18.00 Depart from hotel to Pier 26, King St Wharf 18.45 Embark for 19.00 departure 6 Neutrons and Food Day 3 - Wednesday, 3 November Digestion and metabolic processes session Chaired by- Duncan McGillivray and Al Paulson 9.00 Bile physiology and physical chemistry in R. Hjelm Los Alamos digestion: National fundamental insights from small–angle Laboratory, USA Programmeneutron scattering 9.30 Starch granules under attack: J. Blazek ANSTO Bragg multidisciplinary investigation of structural Institute, Australia mechanisms governing starch digestion Drinks and beverages session Chaired by- Wim Bouwman and Jaroslav Blazek 9.50 Colloidal interactions involving condensed A. Vernhet Montpellier tannins in diluted systems: SupAgro, France what problems can we solve through SANS? 10.20 Discussion Where to from here? Chaired by- Rob McGreevy, Mike Davidson, Elliot Gilbert and Herma Buttner 10.40 Open forum including morning tea 12.30 Lunch 13.30 Visit ANSTO Neutrons and Food 7 International Scientific Advisory Committee (ISAC) Peter Belton UEA, UK CommitteesArjen Bot Unilever, Netherlands Jörg Fitter Jülich, Germany Rex Hjelm LANSCE, USA Peter Lillford University of York, UK Duncan McGillivray University of Auckland, New Zealand Phil Perkins Bush Brothers, USA V. Prakash CFTRI, India Hans Tromp NIZO, Netherlands Johan Ubbink Nestlé Res. Cent., Lausanne, Switzerland Rickey Yada University of Guelph, AFMNET, Canada 8 Neutrons and Food Organising Committee Joseph Bevitt ANSTO CommitteesJaroslav Blazek ANSTO Herma Buttner ANSTO Elliot Gilbert ANSTO Martin Kelly ANSTO Jitendra Mata ANSTO Anna Sokolova ANSTO Rhiannon Still AINSE Cherylie Thorn ANSTO Michael Zettinig ANSTO Neutrons and Food 9 Invited speakers Neutron scattering - a natural tool for food science and Elliot Gilbert technology research ANSTO, Australia Elliot Gilbert is programme leader for Food Science at the InvitedAustralian Nuclear Science and Technology Organisation spea (ANSTO) in Sydney, Australia and instrument responsible for the small-angle neutron scattering instrument, Quokka. He was born in London, completed a first degree in Chemical Physics at Edinburgh University before moving to Australia to undertake a PhD in polymer physics. This is where he was first exposed to the idea of using neutrons to probe structure and dynamics in materials. After completing a postdoctoral fellowship with a major international company studying the formation of high-internal phase emulsions for explosive application, he subsequently became a fellow at Argonne National Laboratory in the United States where he investigated the structure of polymers in confined geometry. He returned to Australia in late 2001 to lead the project for the design, construction and commissioning of the state-of-the-art small-angle neutron scattering instrument Quokka, at ANSTO. Elliot’s interests lie in soft condensed matter science and has investigated such diverse areas as phase separation in paraffins, the design of biocompatible ferrofluids for medical application and the nanostructure of composite materials for aerospace. He now has an increasing focus on naturally occurring materials. Elliot devised, initiated and now leads a research group in the application of nuclear methods to investigate fundamental and industrial problems of national significance in food materials science. He recently published the first review of neutron scattering as applied to food-based systems in Trends in Food Science and Technology and is chair of the next international small-angle scattering conference in 2012. 10 Neutrons and Food Bile physiology and physical chemistry in digestion: Rex Hjelm fundamental insights from small–angle neutron scattering LANSCE, United States of America Rex Hjelm is a Senior Scientist at Los Alamos National Invited speaLaboratory (LANL); in addition he holds
Load more

Recommended publications
  • Nutritional Disorders and Food Development: Problems and Potential Solutions Ion C
    al Dis ion ord rit e t rs u N & f T o h l e a Baianu, J Nutr Disorders Ther 2012, 2:3 r n a r p u y DOI: 10.4172/2161-0509.1000e103 o Journal of Nutritional Disorders & Therapy J ISSN: 2161-0509 Editorial Open Access Nutritional Disorders and Food Development: Problems and Potential Solutions Ion C. Baianu* AFC-NMR & NIR Microspectroscopy Facility, College of ACES, FSHN & NPRE Departments, University of Illinois at Urbana, Urbana, IL 61801, USA Nutrition-related disorders are increasingly wide-spread in the preparations that can be however obtained as inexpensive ingredients United States of America and the European Union. There are major in large quantities in the US markets. However, there are yet no foods concerns about the recent rise in obesity-related diseases, such as type based on the konjac flour ingredient in the US supermarkets that II diabetes, as well as heart diseases, especially coronary artery disease could help a large and increasing population of diabetic patients and (CAD) and atherosclerosis. The latter is the number one cause of deaths overweight Americans. The remaining question is: how long will take in the Western World. to bring such konjac-based, healthy foods into the US food supply? Potential solutions to such major nutrition-related, major problems This is only one example of how novel approaches that employ of modern society require a rational approach to finding adequate food physical chemistry results and complex systems analysis may solutions that are both effective and practical to achieve a long term rapidly benefit the US food consumer in the near future.
    [Show full text]
  • Faculty of Home Economics
    Faculty of Home Economics 【Department of Food Science and Nutrition Food Science Program】 *Subject* *CREDITS* First Year Seminar 2 Japanese Skills I(Composition/Essay Writing) 1 Japanese Skills II(Reading Comprehension/Text Analysis) 1 Japanese Skills III(Presentation/Debate) 1 English I 2 English II 2 Business English I 2 Business English II 2 Oral Communication 2 TOEIC/TOEFL Seminar 2 Basic French (Introduction) 2 Basic French (Speaking and Writing) 2 Practical French 2 Basic Chinese (Introduction) 2 Basic Chinese (Speaking and Writing) 2 Practical Chinese 2 Basic German (Introduction) 2 Basic German (Speaking and Writing) 2 Practical German 2 Basic Spanish (Introduction) 2 Practical Spanish 2 Basic Italian (Introduction) 2 Practical Italian 2 Basic Russian (Introduction) 2 Practical Russian 2 Basic Korean (Introduction) 2 Practical Korean 2 Basic Arabic I 1 Basic Arabic II 1 Basic Information Processing 2 Use of Application Software 2 Database Skills 2 Computer Networking Skills 2 Basic Statistics 2 Practical Statistical Analysis 2 Health&Physical Education Practice A 1 Health&Physical Education Practice B 1 Cross-disciplinary Course 2 Ideas in Comparative Cultural Studies 2 The Media and Culture 2 The World of Literature 2 The World of the Arts 2 Design Today 2 The Culture of Housing,Food and Clothing 2 The Environment and Amenities 2 Health Science 2 Nursing Care and Daily Life 2 Issues in Politics and Society 2 Issues in Economics and Industry 2 Issues in International Relations 2 Issues in Environmental Studiesand Science 2 The
    [Show full text]
  • Spontaneous Generation & Origin of Life Concepts from Antiquity to The
    SIMB News News magazine of the Society for Industrial Microbiology and Biotechnology April/May/June 2019 V.69 N.2 • www.simbhq.org Spontaneous Generation & Origin of Life Concepts from Antiquity to the Present :ŽƵƌŶĂůŽĨ/ŶĚƵƐƚƌŝĂůDŝĐƌŽďŝŽůŽŐLJΘŝŽƚĞĐŚŶŽůŽŐLJ Impact Factor 3.103 The Journal of Industrial Microbiology and Biotechnology is an international journal which publishes papers in metabolic engineering & synthetic biology; biocatalysis; fermentation & cell culture; natural products discovery & biosynthesis; bioenergy/biofuels/biochemicals; environmental microbiology; biotechnology methods; applied genomics & systems biotechnology; and food biotechnology & probiotics Editor-in-Chief Ramon Gonzalez, University of South Florida, Tampa FL, USA Editors Special Issue ^LJŶƚŚĞƚŝĐŝŽůŽŐLJ; July 2018 S. Bagley, Michigan Tech, Houghton, MI, USA R. H. Baltz, CognoGen Biotech. Consult., Sarasota, FL, USA Impact Factor 3.500 T. W. Jeffries, University of Wisconsin, Madison, WI, USA 3.000 T. D. Leathers, USDA ARS, Peoria, IL, USA 2.500 M. J. López López, University of Almeria, Almeria, Spain C. D. Maranas, Pennsylvania State Univ., Univ. Park, PA, USA 2.000 2.505 2.439 2.745 2.810 3.103 S. Park, UNIST, Ulsan, Korea 1.500 J. L. Revuelta, University of Salamanca, Salamanca, Spain 1.000 B. Shen, Scripps Research Institute, Jupiter, FL, USA 500 D. K. Solaiman, USDA ARS, Wyndmoor, PA, USA Y. Tang, University of California, Los Angeles, CA, USA E. J. Vandamme, Ghent University, Ghent, Belgium H. Zhao, University of Illinois, Urbana, IL, USA 10 Most Cited Articles Published in 2016 (Data from Web of Science: October 15, 2018) Senior Author(s) Title Citations L. Katz, R. Baltz Natural product discovery: past, present, and future 103 Genetic manipulation of secondary metabolite biosynthesis for improved production in Streptomyces and R.
    [Show full text]
  • University of Medicine and Dentistry of New Jersey
    RUTGERS, THE STATE UNIVERSITY OF NEW JERSEY SCHOOL OF ENVIRONMENTAL and BIOLOGICAL SCIENCES Department of Food Science COURSE TITLE Food Physical Systems COURSE NUMBER 11:400:419 CREDITS 3 SEMESTER(S) OFFERED Fall CLASS DETAILS Days/ Time(s) M/W 2:15-3:35 p.m. Location FS101 PREREQUISITE(S) Physics I (01:750: 193 or 201 or 203 and 205) & Physics II (01:750:194 or 202 or 204 & 206) & Calculus I (01:640:135 or151) & Calculus II (01:640:136 or 138 or 152) & Biochemistry (11:115:301 or 403) INSTRUCTOR INFORMATION Name Shiu-Ying Ho, PhD Phone N/A Email [email protected] Office Hours [Day(s) & Time(s)] By appointment Office Address Rutgers Department of Food Science 65 Dudley Rd, New Brunswick, NJ 08901 COURSE DESCRIPTION Food Physical Systems (11:400:419) is a 3-credit course and is an introductory course to describe how food composition, molecular properties, and interactions among molecules give rise to food properties. We will investigate how the chemical composition and molecular structure of specific foods and food ingredients determines their structure (at levels from nm to cm), macroscopic physical properties, interactions with other foods, chemical reactivity, and 1 response to specific processing operations such as heating, freezing, drying, mixing and pouring, and pressurizing (squeezing). COURSE OBJECTIVES After successfully completing this course, students will be able to: 1. Use the thermodynamic principles of enthalpy, entropy, and free energy to describe and explain physical and chemical changes in foods. 2. Describe the physical properties of water and water solutions, including acid/base behavior, colligative properties, and water activity, and their influence on the properties of foods.
    [Show full text]
  • Food and Nutrition Sciences Special Issue on Food Chemistry
    Food and Nutrition Sciences Scientific Research Open Access ISSN Online: 2157-9458 Special Issue on Food Chemistry Call for Papers Food chemistry clarifies the composition, properties, structure and function of food, as well as the chemical and biochemical changes of food components during storage and processing by studying the nutritional value, safety and flavor characteristics of food. Food chemistry studies food from the chemical viewpoint and molecular level. It plays an important role in improving food quality, developing new food resources, innovating food processing technology and storage and transportation technology, and strengthening food quality control. In this special issue, we intend to invite front-line researchers and authors to submit original researches and review articles on exploring food chemistry. Potential topics include, but are not limited to: Analysis of nutritional components in foods Food processing chemistry Food flavor chemistry Food physical chemistry Harmful ingredients in food Biochemical engineering and food Food deterioration Food additives Authors should read over the journal’s For Authors carefully before submission. Prospective authors should submit an electronic copy of their complete manuscript through the journal’s Paper Submission System. Please kindly notice that the “Special Issue” under your manuscript title is supposed to be specified and the research field “Special Issue – Food Chemistry” should be chosen during your submission. According to the following timetable: Submission Deadline February 28th, 2019 Publication Date April 2019 Guest Editor: For further questions or inquiries Please contact Editorial Assistant at [email protected] Home | About SCIRP | Sitemap | Contact Us Copyright © 2006-2019 Scientific Research Publishing Inc. All rights reserved. .
    [Show full text]
  • PHYSICAL CHEMISTRY 2018 14Th International Conference on Fundamental and Applied Aspects of Physical Chemistry Proceedings Volum
    PHYSICAL CHEMISTRY 2018 14th International Conference on Fundamental and Applied Aspects of Physical Chemistry Proceedings Volume II September 24-28, 2018 Belgrade, Serbia SBN 978-86-82475-37-8 Title: Physical Chemistry 2018 (Proceedings) Editors: Željko Čupić and Slobodan Anić Published by: Society of Physical Chemists of Serbia, Studentski Trg 12-16, 11158, Belgrade, Serbia Publisher: Society of Physical Chemists of Serbia For Publisher: S. Anić, President of Society of Physical Chemists of Serbia Printed by: ʺJovanʺ, <Printing and Publishing Company, 200 Copies Number og pages: 518+4, Format B5, printing finished in September 2018 Text and Layout: ʺJovanʺ Neither this book nor any part may be reproduced or transmitted in any form or by any means, including photocopying, or by any information storage and retrieval system, without permission in writing from the publisher. 200 - Copy printing II CONTENT Volume II Organic Physical Chemistry 553 Material Science 583 Physical Chemistry of Condensed Phases, Solid State and Fluids 709 Macromolecular Physical Chemistry 731 Environmental Protection, Forensic Sciences, Geophysical Chemistry, 761 Radiochemistry, Nuclear Chemistry Phase Boundaries, Colloids, Liquid Crystals, Surface-Active Substances 857 Complex Compounds 879 General Physical Chemistry 907 Pharmaceutical Physical Chemistry 921 Education, History 991 Food Physical Chemistry 1005 Physico-Chemical Analysis 1039 INDEX 1057 III PHYSICAL CHEMISTRY 2018 H-18-P SYNTHESIS AND CHARACTERIZATION OF MIXED OXIDES DERIVATE FROM Li MODIFIED Mg-Al HYDROTALCITES D. Marinković1, M. Gabrovska2, D. Nikolova2, S. Pavlović1, B. Milovanović3 and M. Stanković1* 1University of Belgrade, Institute of Chemistry, Technology and Metallurgy, National Institute, Njegoševa 12, 11000 Belgrade, Serbia. ([email protected]) 2Institute of Catalysis, Bulgarian Academy of Sciences, Acad.
    [Show full text]
  • Program of Food Technology – Brawijaya University Course Syllabi of Curriculum 2019
    PROGRAM OF FOOD TECHNOLOGY – BRAWIJAYA UNIVERSITY COURSE SYLLABI OF CURRICULUM 2019 RELIGION, MPK61001, 3 credit hours This course discusses about the history and development of five religions (Islam, Protestants, Catholics, Buddha, Hindu) in Indonesia, relationship between human and God, Role of religion to human life. INDONESIAN LANGUAGE, MPK61007, 3 credit hours The procedure for writing, use of punctuation, spelling and terminology, writing abbreviation. Making sentences. Writing and development of paragraph, Development of essays, quotations. Presentation language in public services. The procedure for writing official letters and e-mails. Presentations technique. Systematic of writing. The use of bahasa in business. The use of Indonesian in scientific writing, editing of scientific writing. PANCASILA, MPK61008, 2 credit hours This course provides the ability to understand Pancasila as the state in implementing daily activities. Discussion: basis and objective of Pancasila education, national identity, history of the struggle of Indonesia. UUD 1945, body & company 1945, Implementation of the constitution 1945 and Pancasila as a system of philosophy and political ethics system. Pancasila as an ideology of state and in the context of history of the Republic of Indonesia. Pancasila paradigm of life in society and the state. State, national defense and archipelago. The constitution and democracy. National security strategy and national politics and autonomy. BIOLOGY, TPF61001, 3 credit hours The course describe scope of biology, biological material, genetic cell, bioenergetics cell, growth and cell development, organism classification, atom cycle, ecology, biodiversity, plant, animal and microorganism also its application in field of agriculture technology and biotechnology. PHYSICS, TPF61002, 3 credit hours The course covers the basic concepts and principles of physics.
    [Show full text]
  • Food Physical Chemistry Applications to Processing and Nutrition I.C
    ition & F tr oo u d N f S o c l i e a n n c Baianu, J Nutr Food Sci 2012, 2:4 r e u s o J Journal of Nutrition & Food Sciences DOI: 10.4172/2155-9600.1000e104 ISSN: 2155-9600 Editorial Open Access Food Physical Chemistry Applications to Processing and Nutrition I.C. Baianu* AFC-NMR & NIR Microspectroscopy Facility, College of ACES, FSHN & NPRE Departments, University of Illinois at Urbana, Urbana, IL 61801, USA Keywords: Food chemistry; Food physical chemistry; Biophysical complexity of food systems stems from their multi-component, and chemistry applications to food systems; Physical and chemical often multi-phase, nature, as well as the presence of structural disorder principles applied to food systems; Physical/chemical techniques and [26] in foods. In a series of previously published articles and books, instrumentation utilized for the study of foods; Physical and chemical several attempts were made to consider certain types of food systems aspects of food processing; Reactions in foods; Chemical analysis and (such as hydrated dough and frozen foods) as glasses ([25] and relevant related physical methods of analysis references cited therein), although few food systems can be indeed considered as ‘typical’ glasses, that is, with only short-range, atomic Editorial level order being present. A much more general, structural approach Food Physical Chemistry is considered as a branch of Food to systems with partial disorder, or only partial ordering [26,27], was Chemistry [1-5] concerned with the study of structure- functionality introduced only recently in [28] in terms of paracrystalline models of relationships, as well as the underlying physical and chemical systems with partial disorder that are applicable also to highly ordered interactions [6] in foods in terms of physical and chemical principles systems and glasses (meta-stable systems that possess only short- applied to food systems.
    [Show full text]
  • PCP 1A: Protein Nutrition and Health Chairs: Janitha Wanasundara
    ABSTRACTS 2018 AOCS ANNUAL MEETING AND EXPO May 6–9, 2018 PCP 1a: Protein Nutrition and Health Chairs: Janitha Wanasundara, Agriculture and Agri-Food Canada, Canada; Lamia L'Hocine, Agriculture and Agri-Food Canada, Canada; and Navam Hettiarachchy, University of Arkansas, USA Overview of the Protein Quality Assessment Functional Properties and ACE Inhibitory of Quinoa (Chenopodium quinoa). Matthew G. Activity of Mealworm Protein Isolates and Nosworthy and James D. House, University of Hydrolysates. Navam S. Hettiarachchy1, Manitoba, Canada Hongrui Jiang2, and Ronny Horax1, 1University of Protein consumption is rising worldwide and Arkansas, USA; 2Institute of Light Industry and there is an increasing desire for alternatives to Food Engineering, Guangxi University, China animal-based protein from both consumers and Mealworm larva is a promising edible and producers. Quinoa (Chenopodium quinoa) is sustainable high protein source. Mealworm larva native to the Adean region and has been protein (MP) and hydrolysates can be utilized as consumed in that region for centuries. It is functional food ingredients and potential anti- tolerant to a wide range of environmental hypertensive activity. The objectives were to: conditions and is notable for its nutritional compare the effects of pH and sonication on properties, including protein content/ MP extractability; determine the functional composition. The protein content of quinoa properties of MP isolates (MPIs) and Alcalase (~14%) is higher than that of cereals (~10%) or treated hydrolysates; and evaluate their rice (~7%). In addition to protein content, angiotensin-I converting enzyme (ACE-I) however, the overall quality of the protein must inhibitory activities before and after gastro- also be considered.
    [Show full text]
  • Food Physical Chemistry 1
    FOOD PHYSICAL CHEMISTRY 1. GENERAL SCHOOL AGRICULTURE TECHNOLOGY AND FOOD TECHNOLOGY AND NUTRITION DEPARTMENT AGRICULTURAL TECHNOLOGY LEVEL OF STUDY Postgraduate COURSE UNIT CODE MF0141 SEMESTER OF STUDY 1st COURSE TITLE FOOD PHYSICAL CHEMISTRY COURSEWORK BREAKDOWN TEACHING ECTS WEEKLY HOURS Credits Lecture 3 h 7.5 COURSE UNIT TYPE Post graduate module eg. basic, scientific area, etc PREREQUISITES : Inorganic chemistry, General physics, Mathematics LANGUAGE OF English INSTRUCTION/EXAMS: COURSE DELIVERED TO yes ERASMUS STUDENTS MODULE WEB PAGE (URL) http://eclass.teiwm.gr/courses/MSFP103/ 2. LEARNING OUTCOMES Learning Outcomes (according to Bologna process) The aim of this module is to provide upgraded knowledge on classical physical chemistry, including advanced course of chemical thermodynamics, chemical kinetics, and many aspects of colloidal chemistry with practical examples. After successful completion of the module the students will be able to understand the basic principles of food processing, to apply main theories on different systems and to have competent point of view on theoretical problems. General Skills Individual and autonomous work Working in a multidisciplinary environment Formation of creative, inductive and independent thinking 3. COURSE CONTENTS Basic chemical thermodynamics. Internal energy, enthalpy. Thermochemistry. Calorie value of foods. Entropy. Thermodynamic potentials. Chemical equilibrium. Phase diagrams. Chemical kinetics. Rate equations. Catalysis. Surfaces. Surface tension. Emulsifiers. Sorption. Wetting. Microfluidics. Colloid systems. Stability of emulsions. Polymer solutions. General physics. Rheology. Gels, fumes, and other complex systems. 4. TEACHING METHODS - ASSESSMENT MODE OF DELIVERY Face to face face to face, distance learning, etc USE OF INFORMATION AND E-class learning system COMMUNICATION TECHNOLOGY E-mail communication TEACHING METHODS Method description ECTS (eg.
    [Show full text]
  • A Review Article on the Chemical Origin of Life
    Available online at http://www.journalijdr.com ISSN: 2230-9926 International Journal of Development Research Vol. 07, Issue, 08, pp.14851-14856, August, 2017 ORIGINAL RESEARCH ARTICLE ORIGINAL RESEARCH ARTICLE OPEN ACCESS A REVIEW ARTICLE ON THE CHEMICAL ORIGIN OF LIFE Shaik. Munwar, Harikrishna, P., Sadulla, S.K., Nagarjuna, P. and Vamsikrishna,V. Department of pharmaceutical chemistry, Narasaraopeta institute of pharmaceutical sciences, Kotappakonda road, Yallamanda post, Narasaraopeta, Guntur district, Andhra Pradesh -522601 ARTICLE INFO ABSTRACT Article History: This is an explanation of how life might have originated. It is written for non-specialists. The Received 28th May, 2017 cooling by seawater of rocks under the floor of the ocean, played an important role in the origin Received in revised form of life. Such a process might seem remote from our everyday knowledge of life but it has now 19th June, 2017 been known for more than twenty years that genetically primitive micro-organisms are to be Accepted 20th July, 2017 found living at warm springs on the ocean floor. th Published online 30 August, 2017 Key words: Abiogenesis, RNA, DNA, Replication and Phylogenic. *Corresponding author Copyright ©2017, Shaik. Munwar et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Citation: Shaik. Munwar, Harikrishna, P., Sadulla, S.K., Nagarjuna, P. and Vamsikrishna, V., 2017. “A Review Article on the Chemical Origin of INTRODUCLife”, InternationalTION Journal of Development Research, 7, (08), 14851-14856. INTRODUCTION Chlorophyll is based upon a porphyrin ring derived from Abiogenesis or informally the origin of life is the natural amine monomer units, and is important in the capture of the process by which life arises from non-living matter, such as energy needed for life.
    [Show full text]
  • LIST of RESEARCH CENTERS in MEXICO Last Updated: Feb
    LIST OF RESEARCH CENTERS IN MEXICO Last updated: Feb. 3, 2016 Location of the # University or Institution Acronym Name of the Research Center Acronym Research Lines Webpage Location of the secondary venue head office Consejo Nacional de Ciencia Fiber Optics and Lasers, Optical Engineering, Nanophotonics, Nonlinear 1 CONACYT Centro de Investigaciones en Óptica, A.C. CIO www.cio.mx León, Guanajuato Aguascalientes, Aguascalientes y Tecnología Optics and Optical Nondestructive Testing. Mazatlan, Sinaloa Culiacan, Sinaloa Consejo Nacional de Ciencia Ecology and Environment, Economy, Society and Culture, Nutrition and 2 CONACYT Centro de Investigación en Alimentación y Desarrollo, A.C. CIAD www.ciad.mx Hermosillo, Sonora Guaymas, Sonora y Tecnología health, Food Production, Food Technology Ciudad Cuauhtemoc, Chihuahua Delicias, Chihuahua Sonora (Guaymas) Consejo Nacional de Ciencia Aquaculture, Agriculture in the Dry Areas, Fisheries Ecology, La Paz, Baja Sonora (Hermosillo) 3 CONACYT Centro de Investigaciones Biológicas del Noroeste, S. C. CIBNOR www.cibnor.mx y Tecnología Environmental Planning and Conservation California Sur Guerrero Negro (within El Vizcaino Biosphere Reserve) Nayarit La Paz, Baja California Consejo Nacional de Ciencia Centro de Investigación Científica y de Educación Superior de Ensenada, Marine and earth science, Life sciences, Physical sciences, Information Ensenada, Baja 4 CONACYT CICESE www.cicese.mx Monterrey, Nuevo Leon y Tecnología B.C. Sciences California Technology Transfer Unit in Nayarit Consejo Nacional de Ciencia Biochemistry and Molecular Biology of Plants, Biotechnology, Water 5 CONACYT Centro de Investigación Científica de Yucatán, A.C. CICY www.cicy.mx Mérida, Yucatán Cancún, Quintana Roo y Tecnología Sciences, Renewable Energy, Materials, Natural Resources Aguascalientes, Aguacalientes Consejo Nacional de Ciencia Guanajuato, 6 CONACYT Centro de Investigación en Matemáticas, A.C.
    [Show full text]