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UID:1017@biotech.technion.ac.il
DTSTART;TZID=Asia/Jerusalem:20210317T160000
DTEND;TZID=Asia/Jerusalem:20220202T164952
DTSTAMP:20220512T124719Z
URL:https://biotech.technion.ac.il/events/studying-the-emulsifying-and-ant
 ioxidant-properties-of-maca-based-fractions-and-their-impact-on-emulsion-d
 igestive-fate-2/
SUMMARY:Studying the emulsifying and antioxidant properties of maca-based f
 ractions and their impact on emulsion digestive fate
DESCRIPTION:The vivid field of functional foods constantly seeks new opport
 unities to formulate food products that deliver bioactive moieties\, extra
 -nutritional values and promote health and wellness. Recently\, a Peruvian
  native plant named Maca (Lepidiuim Meyenii)\, has attracted attention owi
 ng to folkloric use and rising body of scientific evidence demonstrating s
 ome of its biological benefits. This study focuses on enhancing the consum
 ption of Maca through its potential incorporation into food emulsions base
 d on systematic scientific evidence. Adopting advanced analytics (e.g. ICP
 \, CHNS analysis\, analytical centrifugation\, confocal microscopy and LC-
 MS/MS proteomics)\, the presentation will focus on the fabrication and cha
 racterization of maca-based fractions\, explore their functionality and em
 ulsifying properties as well as the digestive performance of corresponding
  emulsions.\n\n \n\nAbstract
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