{"id":1390,"date":"2024-10-10T12:52:13","date_gmt":"2024-10-10T10:52:13","guid":{"rendered":"https:\/\/transcolabplus.com\/participation-in-world-congress-on-food-technology-on-september-8-2024\/"},"modified":"2025-12-16T21:09:09","modified_gmt":"2025-12-16T20:09:09","slug":"participation-in-world-congress-on-food-technology-on-september-8-2024","status":"publish","type":"post","link":"https:\/\/transcolabplus.com\/en\/participation-in-world-congress-on-food-technology-on-september-8-2024\/","title":{"rendered":"Participation in the World Food Technology Congress"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">The widespread use of wheat germ is limited by the rapid development of rancidity after separation from the grain. This process is caused by the presence of unsaturated fats, as well as hydrolytic and oxidative enzymes that promote the degradation of wheat germ. Among the methods that can be applied to stabilise the germ are heat treatments, which inactivate lipase and prevent lipid oxidation.   <\/p>\n\n<p class=\"wp-block-paragraph\">El objetivo de esta investigaci\u00f3n era evaluar los cambios en la composici\u00f3n del germen de trigo tras aplicar un tratamiento t\u00e9rmico de estabilizaci\u00f3n. El tratamiento consisti\u00f3 en el tostado en un horno de secado a 155\u00baC durante 40 minutos. Se analiz\u00f3 la actividad antioxidante del germen, as\u00ed como su composici\u00f3n de grasa, prote\u00edna, cenizas, carbohidratos totales, fenoles totales y perfil de \u00e1cidos grasos antes y despu\u00e9s del tratamiento de estabilizaci\u00f3n. Tambi\u00e9n se evaluaron los cambios de color, que podr\u00edan afectar a su aplicabilidad industrial. Los resultados mostraron que el tratamiento de tostado no afect\u00f3 a la concentraci\u00f3n en peso seco de cenizas, prote\u00ednas y carbohidratos totales. Sin embargo, el contenido de grasa disminuy\u00f3 tras la estabilizaci\u00f3n, aunque las concentraciones de los principales \u00e1cidos grasos (palm\u00edtico, oleico, linoleico y linol\u00e9nico) no mostraron diferencias de concentraci\u00f3n tras el tratamiento. En cuanto al color, el tratamiento t\u00e9rmico provoc\u00f3 un cambio hacia tonos rojizos. La actividad antioxidante tambi\u00e9n se vio afectada por el tratamiento y se observ\u00f3 una reducci\u00f3n, aunque el contenido fen\u00f3lico total fue mayor en el germen estabilizado.        <\/p>\n\n<figure class=\"wp-block-image aligncenter size-large\"><a href=\"https:\/\/transcolabplus.com\/wp-content\/uploads\/2024\/10\/10-NOTICIA-USAL-TRANSCOLAB_PLUS_FOTO-e1748946217977.jpg\"><img decoding=\"async\" src=\"data:image\/gif;base64,R0lGODlhAQABAIAAAAAAAP\/\/\/yH5BAEAAAAALAAAAAABAAEAAAIBRAA7\" data-src=\"https:\/\/transcolabplus.com\/wp-content\/uploads\/2024\/10\/10-NOTICIA-USAL-TRANSCOLAB_PLUS_FOTO-e1748946217977-1024x1011.jpg\" alt=\"Photo tenth news item TRANSCOLABPLUS\" class=\"wp-image-912 lazyload\"\/><noscript><img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"1011\" src=\"https:\/\/transcolabplus.com\/wp-content\/uploads\/2024\/10\/10-NOTICIA-USAL-TRANSCOLAB_PLUS_FOTO-e1748946217977-1024x1011.jpg\" alt=\"Photo tenth news item TRANSCOLABPLUS\" class=\"wp-image-912 lazyload\" srcset=\"https:\/\/transcolabplus.com\/wp-content\/uploads\/2024\/10\/10-NOTICIA-USAL-TRANSCOLAB_PLUS_FOTO-e1748946217977-1024x1011.jpg 1024w, https:\/\/transcolabplus.com\/wp-content\/uploads\/2024\/10\/10-NOTICIA-USAL-TRANSCOLAB_PLUS_FOTO-e1748946217977-600x592.jpg 600w, https:\/\/transcolabplus.com\/wp-content\/uploads\/2024\/10\/10-NOTICIA-USAL-TRANSCOLAB_PLUS_FOTO-e1748946217977-768x758.jpg 768w, https:\/\/transcolabplus.com\/wp-content\/uploads\/2024\/10\/10-NOTICIA-USAL-TRANSCOLAB_PLUS_FOTO-e1748946217977.jpg 1536w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/noscript><\/a><\/figure>\n\n<p class=\"wp-block-paragraph\">In conclusion, it appears that the roasting treatment applied to wheat germ does not alter its nutritional composition; however, its antioxidant potential does seem to be affected.<\/p>\n\n<p class=\"wp-block-paragraph\">These results were presented at the <strong>22nd World Congress of Food Science and Technology. The future of food is now: Development, Functionality &amp; Sustainability <\/strong> (Iufost 2024) held in Rimini (Italy) from 8 to 12 September 2024. <\/p>\n\n<p class=\"wp-block-paragraph\"><\/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:\/\/iufost2024-italy.com\/\" target=\"_blank\" rel=\"noopener\">MORE INFORMATION ABOUT THE CONFERENCE HERE<\/a><\/div>\n<\/div>\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n<figure class=\"wp-block-image aligncenter size-large\"><a href=\"https:\/\/transcolabplus.com\/wp-content\/uploads\/2024\/10\/10-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\/10-NOTICIA-USAL-TRANSCOLAB_PLUS-IMAGEN-scaled-1-717x1024.jpg\" alt=\"\" class=\"wp-image-1851 lazyload\"\/><noscript><img decoding=\"async\" src=\"https:\/\/transcolabplus.com\/wp-content\/uploads\/2024\/10\/10-NOTICIA-USAL-TRANSCOLAB_PLUS-IMAGEN-scaled-1-717x1024.jpg\" alt=\"\" class=\"wp-image-1851 lazyload\"\/><\/noscript><\/a><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Presentation of the results of the Influence of thermal stabilization on the nutritional composition of wheat germ.<\/p>\n","protected":false},"author":1,"featured_media":1279,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[73],"tags":[145,110,146,104],"class_list":["post-1390","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","tag-antioxidant-capacity","tag-by-products","tag-nutritional-composition","tag-wheat-germ"],"_links":{"self":[{"href":"https:\/\/transcolabplus.com\/en\/wp-json\/wp\/v2\/posts\/1390","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=1390"}],"version-history":[{"count":5,"href":"https:\/\/transcolabplus.com\/en\/wp-json\/wp\/v2\/posts\/1390\/revisions"}],"predecessor-version":[{"id":3375,"href":"https:\/\/transcolabplus.com\/en\/wp-json\/wp\/v2\/posts\/1390\/revisions\/3375"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/transcolabplus.com\/en\/wp-json\/wp\/v2\/media\/1279"}],"wp:attachment":[{"href":"https:\/\/transcolabplus.com\/en\/wp-json\/wp\/v2\/media?parent=1390"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/transcolabplus.com\/en\/wp-json\/wp\/v2\/categories?post=1390"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/transcolabplus.com\/en\/wp-json\/wp\/v2\/tags?post=1390"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}