{"id":1374,"date":"2024-08-09T12:42:27","date_gmt":"2024-08-09T10:42:27","guid":{"rendered":"https:\/\/transcolabplus.com\/participation-in-the-international-conference-on-sustainable-foods-july-24-2024\/"},"modified":"2025-12-16T21:09:11","modified_gmt":"2025-12-16T20:09:11","slug":"participation-in-the-international-conference-on-sustainable-foods-july-24-2024","status":"publish","type":"post","link":"https:\/\/transcolabplus.com\/en\/participation-in-the-international-conference-on-sustainable-foods-july-24-2024\/","title":{"rendered":"Participation in the International Conference on Sustainable Foods"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Wheat germ is a part of the grain embryo that is usually removed during flour extraction because, although it is nutritionally rich, due to the presence of unsaturated fats together with hydrolytic and oxidative enzymes, it rapidly develops rancidity. Among the stabilization methods that have been applied to improve wheat germ utilization, thermostabilization is one of the most widely used because it inactivates lipase preventing lipid oxidation. However, the effects on wheat germ, especially on functional properties, have been less studied because they depend on wheat composition which, in turn, is related not only to wheat genetic and cultivation conditions but also to the flour extraction process.  <\/p>\n\n<p class=\"wp-block-paragraph\">Therefore, the objective of our work was to evaluate the modification of the techno-functional properties of the wheat germ obtained during the extraction process of the flour \u201cHarina Tradicional Zamorana\u201d Quality Label after applying a thermal stabilization treatment consisting of toasting at 155\u00baC for 40 minutes.<\/p>\n\n<figure class=\"wp-block-image aligncenter size-large is-resized\"><a href=\"https:\/\/transcolabplus.com\/wp-content\/uploads\/2024\/10\/6-NOTICIA-USAL-TRANSCOLAB_PLUS_FOTO-e1748938881280.jpg\"><img decoding=\"async\" src=\"data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7\" data-src=\"https:\/\/transcolabplus.com\/wp-content\/uploads\/2024\/10\/6-NOTICIA-USAL-TRANSCOLAB_PLUS_FOTO-e1748938881280-578x1024.jpg\" alt=\"Sixth photo: usual TRANSCOLABPLUS news item\" class=\"wp-image-897 lazyload\" style=\"width:408px;height:auto\"\/><noscript><img fetchpriority=\"high\" decoding=\"async\" width=\"578\" height=\"1024\" src=\"https:\/\/transcolabplus.com\/wp-content\/uploads\/2024\/10\/6-NOTICIA-USAL-TRANSCOLAB_PLUS_FOTO-e1748938881280-578x1024.jpg\" alt=\"Sixth photo: usual TRANSCOLABPLUS news item\" class=\"wp-image-897 lazyload\" style=\"width:408px;height:auto\" srcset=\"https:\/\/transcolabplus.com\/wp-content\/uploads\/2024\/10\/6-NOTICIA-USAL-TRANSCOLAB_PLUS_FOTO-e1748938881280-578x1024.jpg 578w, https:\/\/transcolabplus.com\/wp-content\/uploads\/2024\/10\/6-NOTICIA-USAL-TRANSCOLAB_PLUS_FOTO-e1748938881280-339x600.jpg 339w, https:\/\/transcolabplus.com\/wp-content\/uploads\/2024\/10\/6-NOTICIA-USAL-TRANSCOLAB_PLUS_FOTO-e1748938881280.jpg 740w\" sizes=\"(max-width: 578px) 100vw, 578px\" \/><\/noscript><\/a><\/figure>\n\n<p class=\"wp-block-paragraph\">The results obtained showed that the thermostabilisation process significantly affected the techno-functional properties of the germ, with pH having a strong influence on these properties. The improvement in emulsifying capacity and the preservation of good water retention and swelling capacity of the stabilised germ may be of particular interest for certain industrial applications, such as those related to the formation of meat emulsions, while at the same time significantly reducing potential rancidity problems. <\/p>\n\n<p class=\"wp-block-paragraph\">These results were presented in poster format at the International Conference on Sustainable Foods on 24 July. <\/p>\n\n<div class=\"wp-block-buttons is-content-justification-center is-layout-flex wp-container-core-buttons-is-layout-3e41869c wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link wp-element-button\" href=\"https:\/\/icsf.morecolab.pt\/\" target=\"_blank\" rel=\"noopener\">YOU CAN FIND MORE INFORMATION ABOUT THESE RESULTS HERE<\/a><\/div>\n<\/div>\n\n<div style=\"height:27px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<figure class=\"wp-block-image aligncenter size-large\"><a href=\"https:\/\/transcolabplus.com\/wp-content\/uploads\/2024\/10\/6-NOTICIA-USAL-TRANSCOLAB_PLUS-IMAGEN-scaled-1.jpg\"><img decoding=\"async\" src=\"data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7\" data-src=\"https:\/\/transcolabplus.com\/wp-content\/uploads\/2024\/10\/6-NOTICIA-USAL-TRANSCOLAB_PLUS-IMAGEN-scaled-1-725x1024.jpg\" alt=\"\" class=\"wp-image-1847 lazyload\"\/><noscript><img decoding=\"async\" src=\"https:\/\/transcolabplus.com\/wp-content\/uploads\/2024\/10\/6-NOTICIA-USAL-TRANSCOLAB_PLUS-IMAGEN-scaled-1-725x1024.jpg\" alt=\"\" class=\"wp-image-1847 lazyload\"\/><\/noscript><\/a><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Presentation of the results of the characterization of the nutritional composition of wheat germ from Zamorano Traditional Flour.<\/p>\n","protected":false},"author":1,"featured_media":1265,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[73],"tags":[110,118,104],"class_list":["post-1374","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","tag-by-products","tag-techno-functional-properties","tag-wheat-germ"],"_links":{"self":[{"href":"https:\/\/transcolabplus.com\/en\/wp-json\/wp\/v2\/posts\/1374","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/transcolabplus.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/transcolabplus.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/transcolabplus.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/transcolabplus.com\/en\/wp-json\/wp\/v2\/comments?post=1374"}],"version-history":[{"count":5,"href":"https:\/\/transcolabplus.com\/en\/wp-json\/wp\/v2\/posts\/1374\/revisions"}],"predecessor-version":[{"id":3363,"href":"https:\/\/transcolabplus.com\/en\/wp-json\/wp\/v2\/posts\/1374\/revisions\/3363"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/transcolabplus.com\/en\/wp-json\/wp\/v2\/media\/1265"}],"wp:attachment":[{"href":"https:\/\/transcolabplus.com\/en\/wp-json\/wp\/v2\/media?parent=1374"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/transcolabplus.com\/en\/wp-json\/wp\/v2\/categories?post=1374"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/transcolabplus.com\/en\/wp-json\/wp\/v2\/tags?post=1374"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}