BEGIN:VCALENDAR VERSION:2.0 PRODID:-//CERN//INDICO//EN BEGIN:VEVENT SUMMARY:Keynote talk - The hidden structures of the processed plant foods DTSTART;VALUE=DATE-TIME:20210611T074000Z DTEND;VALUE=DATE-TIME:20210611T081000Z DTSTAMP;VALUE=DATE-TIME:20260529T212543Z UID:indico-contribution-181-1118@lindico453.srv.lu.se DESCRIPTION:Speakers: Ramune Kuktaite (Swedish University of Agricultural Sciences\, Sweden)\nProtein-rich cereals and legumes such as\, quinoa\, wh eat and lupin\, during latest years have got a lot of attention in food se ctor because of their potential to substitute imported soy. Quinoa seeds o riginating from the Andean region are known for its superior nutritional c haracteristics that include attractive amino acid composition\, vitamins a nd minerals\, highly suitable for development of innovative foods. While l upin\, in a form of isolates and concentrates (Muranyi et al. 2016)\, and wheat gluten protein gliadin\, due to its ability to deliver different fun ctionalities and structures (Kuktaite et al. 2016\; Muneer et al. 2016)\, can be suitable ingredients in developing new food products. The study is focusing on investigating micro-/and nano-structures and properties of pro teins (but also starch and fibers) in quinoa flour\, lupin protein isolate s and gliadins transformed into different foods/fibers using various proce ssing methods (Kuktaite et al. 2021\; Ceresino et al. 2020\; 2021\; unpubl ished results). The structures resolved using scattering techniques such a s\, SAXS\, WAXS in combination with X-ray tomography\, SEM\, FTIR and HPLC \, elucidated new interactions between the proteins (and other seed compon ents) and food grade additives\, not previously observed in the processed foods. From the main results\, the synergistic interactions of gliadin and linoleic acid led to the formation of lamellar structures in the foams ob served by SAXS (Ceresino et al. 2020). While in the lupin foams\, a hexago nal arrangement 1: √3 was observed by SAXS in the presence of lecithin i n the blend (Ceresino et al. 2021). \nWith this study we conclude\, that t he plant protein and other components structures in the studied cereal and legume food/fiber products can be more influenced when the additives and more refined proteins (e.g. isolates) are used compared with the whole flo ur.\n\nhttps://lindico453.srv.lu.se/event/159/contributions/1118/ LOCATION:Online on Zoom URL:https://lindico453.srv.lu.se/event/159/contributions/1118/ END:VEVENT BEGIN:VEVENT SUMMARY:Keynote talk - Structuring foods by proteins and their supramolecu lar aggregates: the critical role of complementary techniques to observe s tructure dynamics in relevant environments. DTSTART;VALUE=DATE-TIME:20210611T070000Z DTEND;VALUE=DATE-TIME:20210611T074000Z DTSTAMP;VALUE=DATE-TIME:20260529T212543Z UID:indico-contribution-181-1117@lindico453.srv.lu.se DESCRIPTION:Speakers: Milena Corredig (Aarhus University\, Denmark)\nThere is an increased need to change the way we manufacture foods to achieve ca rbon-neutral value chains. This may include the use of new ingredients fro m less known sources\, fine tune processing conditions and formulations\, and closely control the formation of structure to avoid overprocessing or to optimize the nutritional functionality of the food. A few systems hav e been studied in great detail at various length scales\, and have demonst rated how it is possible to provide useful information by designing experi mental environments as close as possible to relevant processes. \nThis pr esentation will review some examples of successful application of non disr uptive\, in situ studies using X-ray and neutrons that may serve as inspi ration for future work on novel food systems. We will point out to some of the challenges we face when studying the formation of structures in compl ex environments\; furthermore\, the importance of a multidisciplinary effo rt in studying these food systems in their complexity can not be stressed enough\, as a full characterization of the samples and their structuring d ynamics using complementary traditional techniques is often needed.\n\nhtt ps://lindico453.srv.lu.se/event/159/contributions/1117/ LOCATION:Online on Zoom URL:https://lindico453.srv.lu.se/event/159/contributions/1117/ END:VEVENT BEGIN:VEVENT SUMMARY:Contr. talk - What neutrons tell us about meat analogues DTSTART;VALUE=DATE-TIME:20210611T083000Z DTEND;VALUE=DATE-TIME:20210611T085000Z DTSTAMP;VALUE=DATE-TIME:20260529T212543Z UID:indico-contribution-181-1142@lindico453.srv.lu.se DESCRIPTION:Speakers: Wim Bouwman (Delft University of Technology\,)\nFor a rational redesign of the production of meat analogues one should underst and the formation kinetics of a good texture. Neutron scattering yields al l kind of information on the bulk of the meat analogues. We used several n eutron techniques to characterise these materials. We performed most measu rements on calcium caseinate based meat replacements [1]. Quasi-elastic ne utron scattering has showed the importance of the molecular mobility of th e proteins [2]. Small-angle neutron scattering has showed at which length scale the orientation of the fibres goes from isotropic to aligned. With n eutron refraction the air bubbles in meat analogues have been quantified \ n[3]. This knowledge will help to further improve the methods for meat ana logues production. The holy grail in this research is now to apply these m ethods in situ while processing the materials.\n1. B.Tian\, V. Garcia Saka i\, C.P. Pappas\, A.J. van der Goot\, W.G. Bouwman Chemical Engineering Sc ience 207 1270-1277 (2019)\n2. B.Tian\, Z. Wang\, L. de Campo\, E.P. Gilbe rt\, R.M. Dalgliesh\, E. Velichko\, A.J. van der Goot\, W.G. Bouwman\nFood Hydrocolloids 106 105912 (2020)\n3. B.Tian\, Z. Wang\, A.J. van der Goot\ , W.G. Bouwman\nFood Hydrocolloids 83 287-295 (2018)\n\nhttps://lindico453 .srv.lu.se/event/159/contributions/1142/ LOCATION:Online on Zoom URL:https://lindico453.srv.lu.se/event/159/contributions/1142/ END:VEVENT END:VCALENDAR