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2. Fat Crystal Networks

Author

Rogers, Michael A., Tang, Dongming, Ahmadi, Latifeh, Marangoni, Alejandro G., Aguilera, José Miguel, editor, and Lillford, Peter J., editor

Published
2008
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8. Mobile applications to reduce food waste within Canada: A review.

Author

Hanson, Victoria and Ahmadi, Latifeh

Subjects
*FOOD waste, *MOBILE apps, *WASTE minimization, *FOOD supply
Abstract

Food waste has a devastating effect on the environment, economy, and society. Within Canada, food waste is alarmingly high and on the rise. Technology and mobile applications have been theorized as a potential solution to redistribute food before it becomes waste, raise awareness of food waste, and support behaviours that reduce food waste. This paper critically reviews the literature on mobile applications' effectiveness in reducing food waste within Canadian society. This review found that mobile applications may assist households and individuals with adequate technology, time, and financial resources to reduce their food waste. However, emphasizing mobile applications alone can place the burden of food waste and inequitable food systems on individuals at the end of the food supply system. Food waste reduction needs to be part of an integrated, multifaced portfolio of interventions at governmental, industry, and individual levels. Mobile applications can serve a role in such a portfolio. Mobile applications alone do not eradicate food waste within Canada and households without adequate awareness, resources, or infrastructure. [ABSTRACT FROM AUTHOR]

Published
2022
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15. Microbial and sensory evaluation of probiotic yoghurt supplemented with cereal/pseudo‐cereal grains and legumes.

Author

Soltani, Mohammad, Hekmat, Sharareh, and Ahmadi, Latifeh

Subjects
YOGURT, LACTOBACILLUS rhamnosus, PROBIOTICS, SENSORY evaluation of dairy products, GRAIN, LEGUMES
Abstract

Probiotic yoghurts were manufactured using a strain of Lactobacillus rhamnosus GR‐1 supplemented with oat (PYO), barley (PYB), quinoa (PYQ), mung bean (PYM) or adzuki bean (PYA). There were no significant differences (P > 0.05) in microbial counts between samples. The mean counts (×108 CFU/mL) of L. rhamnosus GR‐1 for PYC, PYB, PYO, PYQ, PYA and PYM were 4.2, 4.7, 5.7, 8.2, 1.4 and 3.0, respectively. Sensory evaluation showed that there is potential for incorporating grains such as oat, barley and adzuki bean in probiotic yoghurt. [ABSTRACT FROM AUTHOR]

Published
2018
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16. Effects of fat crystal network structure on the rheological properties of high oleic-stearic acid fats before and after chemical and random enzymatic interesterification

Author

Ahmadi, Latifeh and Marangoni, Alejandro G.

Subjects
Oleic-stearic-rich fats, Fatty acid interesterification, Rheological properties, Chemical, Enzymatic
Abstract

The effects of two methods of fatty acid interesterification (chemical and enzymatic) on the physico-chemical properties of oleic-stearic-rich fats were examined in this study. Interesterification resulted in a decrease in the concentration of triunsaturated and trisaturated triacylglycerols (TAGs) and an increase in the proportion of mixed TAGs and ultimately a lower melting point for the interesterified (IE) blends. Crystallization kinetic parameters (Avrami index and rate constant) were similar for the non-interesterified (NI) and IE blends when compared as a function of SFC. X-ray analysis revealed a predominance of the [beta]' form in the IE and the [beta] form crystals in the NI blends, while reflections centered at 45A? suggested the presence of a 2L lamellar crystalline structure in all treatments. Dilution and crystallization at 20-50°C did not change the polymorphism of the NI-blends, but did in the IE-blends. Needle-like crystals in the IE-blends and large symmetrical spherulites in the NI-blends were predominant in samples crystallized at 30°C for 24hrs. Over 75% of the structural elements had areas between 1-20 [mu]m 2 in the blends, and the NI-blends showed a higher percentage of crystals in this range compared to the IE-samples. A higher Db in the CI-sample relative to the EI sample, at an equivalent area fraction, was attributed to the homogeneity in the distribution of crystalline mass. The storage modulus (G') and yield force increased with FHCO concentration in the blends and was affected strongly by interesterification and showed a weak correlation with SFC content. An increase in G' at 30°C upon interesterification was attributed to a decrease in the fractal dimension of the fat crystal network which translated into a decrease in crystal cluster size. The higher G' in the CI-samples relative to the EI-samples was due to a higher [lambda] parameter which is directly proportional to the strength of interparticle interactions and inversely proportions to crystal size. The 30%CI-blend produced a fat with the same physical properties as commercial products and it was appropriate for use as a high stability shortening. The results of sensory analysis showed the same acceptability for the two types of cookies using commercial and 30% CI-blend shortening.

Published
2008

17. Fat Crystal Networks

Author

Rogers, Michael A., primary, Tang, Dongming, additional, Ahmadi, Latifeh, additional, and Marangoni, Alejandro G., additional

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23. Fat Crystal Networks.

Author

Aguilera, José Miguel, Lillford, Peter J., Rogers, Michael A., Tang, Dongming, Ahmadi, Latifeh, and Marangoni, Alejandro G.

Abstract

Fats and oils are comprised primarily of triacylglycerides (TAGs). TAGs consist of a glycerol (1, 2, 3-trihydroxypropane) backbone with three fatty acids esterified to the three alcohol groups at specific locations referred to as sn-1, sn-2, and sn-3 (Figure 17.1). Fatty acids differ based on chain length, saturation, trans- or cis-bonds, branching, as well as any combination of the aforementioned (Small 1986). [ABSTRACT FROM AUTHOR]

Published
2008
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