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Food microstructure, Processing and Digestion
Jaspreet Singh and Lovedeep Kaur [email protected]
ü Centre of Research Excellence (CoRE) for food and nutrition, funded by New Zealand government and supported by industry
ü Internationally renowned and well-‐connected ü A collaborative partnership between academics/ researchers from:
ü Screening of Healthy Starch Foods from the past and present and understand with the help of modern science why they are good
ü Also consider “History of Food”/“Grandma’s Food Knowledge” gained
through natural human trials over several hundred years ü Creation of Novel Starch Structures and understanding how food structure
changes as it traverse through GIT, creating models, metabolic and physiological consequences
Next Generation Starch Foods vs
History of Foods
Next Generation Starches – Approach
ü Understanding of starch structure and its relationship with digestion
ü Development of novel starch structures with healthy (slowly digestible, low GI, satiety, pre-‐biotics), good functional characteristics (rheology, texture and taste) and storage
ü Understanding microstructure of starch-‐based foods (e.g. potato, rice and beans) and designing of artiSicial food matrix (through formulation and processing) which improves nutritional value and lowers glycaemic potential
ü Use of starch as encapsulating agent for targeted delivery of bioactives/nutrients
Meat processing and protein diges/bility
ü Exploring the use of a range of different processing technologies, including sous-vide and HPP to design ‘close to fresh’ meat foods with good textural attributes, flavour and improved protein digestibility in vitro.
ü Understanding the effects of processing on the structure/ultrastructure of the novel meat foods and protein digestibility.
ü Developing novel technologies to enhance the nutritional and sensory value of traditionally low-value cuts of meat so that we can develop the next generation of high-value meat foods.
ü Exploring the effect of pre- and post-rigor high pressure processing on protein digestibility of meat.
ü Grain vs grass feeding of cattle and protein digestibility.
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www.fsdh2015.org
, New Zealand