BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//wp-events-plugin.com//6.6.4.4//EN
TZID:Asia/Jerusalem
X-WR-TIMEZONE:Asia/Jerusalem
BEGIN:VEVENT
UID:1241@biotech.technion.ac.il
DTSTART;TZID=Asia/Jerusalem:20261014T140000
DTEND;TZID=Asia/Jerusalem:20261014T150000
DTSTAMP:20260907T072913Z
URL:https://biotech.technion.ac.il/events/%d7%a1%d7%9e%d7%99%d7%a0%d7%a8-%
 d7%a1%d7%99%d7%95%d7%9d-%d7%93%d7%95%d7%a7%d7%98%d7%95%d7%a8%d7%98-%d7%9e%
 d7%a9%d7%99%d7%aa-%d7%99%d7%a1%d7%a7%d7%99%d7%9f-%d7%94%d7%a8%d7%95%d7%a9-
 %d7%9e%d7%94%d7%9e/
SUMMARY:סמינר סיום דוקטורט: משית יסקין הרוש\, 
 מהמעבדה של פרופ' אורי לזמס
DESCRIPTION:Research Topic: Impact of processing operations on starch diges
 tibility and content of resistant starch\nAbstract: ** Lecture will be giv
 en in English**\nStarch digestibility strongly influences glycemic respons
 e and gut health and is governed by the relative fractions of rapidly dige
 stible (RDS)\, slowly digestible (SDS)\, and resistant starch (RS). This d
 octoral research investigates physical modification and starch blending as
  clean-label strategies for enhancing type 3 resistant starch (RS3). First
 \, a structured review mined the literature and challenged the use of AI i
 n qualitative mining of studies. This review showed that autoclaving follo
 wed by retrogradation produced the greatest RS increases in starches\, whe
 reas heat–moisture treatment primarily reduced RDS and increased SDS and
  RS. AI-assisted searches identified only 28 relevant articles\, demonstra
 ting their value for preliminary screening but not as substitutes for rigo
 rous human-led review. Moreover\, the review identified considerable gaps 
 in methodological harmonization and alignment of starch analyses. Experime
 ntally\, potato starch was treated by autoclaving or high hydrostatic pres
 sure and retrograded at 4 or 40°C. Autoclaving followed by retrogradation
  at 40°C yielded the highest RS content (2.86% w/w)\, whereas pressure tr
 eatment largely preserved native granule structure and produced little RS.
  FTIR 1045/1022 ratio strongly correlated with RS content\, supporting its
  use as a rapid\, non-destructive indicator. Lastly\, blending potato star
 ch with high-amylose corn starch before autoclaving generated synergistic 
 RS enhancement\, likely through the formation of a compact retrograded amy
 lose barrier around starch granules. Overall\, these findings establish sc
 alable\, clean-label approaches for designing starch-based foods with impr
 oved digestive performance.
CATEGORIES:סמינרים
END:VEVENT
BEGIN:VTIMEZONE
TZID:Asia/Jerusalem
X-LIC-LOCATION:Asia/Jerusalem
BEGIN:DAYLIGHT
DTSTART:20260327T030000
TZOFFSETFROM:+0200
TZOFFSETTO:+0300
TZNAME:IDT
END:DAYLIGHT
END:VTIMEZONE
END:VCALENDAR