Posted by admin in Edible fats and oils, Lab News & Discovery, Misc, Nutrition, Nutrition labelling, SENSORY PANEL, Sensory Science on 04 9th, 2009 | No Comments
USU food scientist helps establish unive...
Dr. Karin Allen in the Department of Nutrition, Dietetics, and Food Sciences at Utah State University provided key know how to a start-up company in North Logan, UT. Dr. Karin Allen The start-up company called Teton Botanicals Inc. (www.tetonbotanicals.com) has acquired the rights to a patented technology for structuring liquid vegetables oils. The licensing company called Coasun Inc., (www.coasun.com) works primarily with the food industry and provides a solution that dramatically reduces saturated fats in foods without adding trans fatty acids. Coasun technology is very...
Posted by smartini in Misc on 06 15th, 2010 | No Comments
New dietary guidelines...
The Dietary Guidelines Advisory Committee has released an updated “Dietary Guidelines for Americans”. Some of the changes include the decrease of saturated fat from 10% of energy to 7%, lowering daily sodium intake from 2,300 mg to 1,500 mg, increasing the consumption of seafood, low-fat dairy products, vegetables, beand and peas, whole grains, nuts and seeds, and last but not least, lowering the amount of calories consumption. What is you input on these new regulations? I’d like to hear from you!
Posted by smartini in Misc on 05 12th, 2010 | No Comments
Congratulations to Andreia, Jiwon, and S...
Congratulations to Andreia Suzuki, Jiwon Lee and Suyapa Padilla for their recent publication in the Journal of Food Sciences. The paper entitled: Altering Functional Properties of Fats Using Power Ultrasound has been just released! You can find a copy of this paper in the following link: http://www3.interscience.wiley.com/journal/118509799/home?CRETRY=1&SRETRY=0
Posted by smartini in Misc on 05 10th, 2010 | No Comments
Welcome Yubin!...
Yubin Ye, from China Agricultural University in Beijing, is joining the lab as a Master student. Yubin will be working on ultrasound. We are very happy to have him here. We hope he enjoys Logan and USU!
Posted by in Misc on 04 23rd, 2010 | No Comments
USU Food Science Club Annual Social...
Our Food Science Club at USU held its Annual Social yesterday. Thank you to all the students that provided food from all over the world. And thank you to Dr. Walsh who once again invited us into her house. Slide Show + -Full Screen Many wonderful door prizes were provided by the club. The Ultimate Frisbee provided as a door prize was gifted to our lab and is available to anyone in the Food Science Department needs to enjoy some northern Utah sunshine, get some exercise, and re-charge for their research projects, classes, or exams. Please feel free to borrow the...
Posted by in Lab News & Discovery on 04 7th, 2010 | No Comments
IFT/AACT Utah Food & Candy Expo 201...
As promised the 2010 Utah Food & Candy Expo hosted by the Institute for Food Technologists Bonneville Section and the American Association of Candy Technologists Rocky Mountain Section was a terrific success. Slide Show + -Full Screen This year’s success is thanks to the vendors that supported the event, the volunteers that worked at the event and helped organize it, the speakers, and everyone that attended. There is a strong food and confectionary industry in the Rocky Mountains and it is growing and getting stronger. Thank you also to the Food Science students...
Posted by in Lab News & Discovery on 03 30th, 2010 | No Comments
Congratulations to Researchers of the Ye...
It’s Research Week at USU. A luncheon was held yesterday to honor Researchers of the Year for 2010 from all colleges on campus. Congratulations to everyone that honored! You have all made important contributions in your fields and represented USU well. I am personally honored to have received the Researcher of the Year Award for the College of Agriculture and am in debt for this acheivement to my graduate students, my department and colleagues, the College of Agriculture, Utah State University, and my colleagues, collaborators, and mentors around the world. This...
Posted by smartini in Misc on 03 29th, 2010 | No Comments
New publication in the Journal of Food S...
Congratulations to Andreia, Jiwon and Suyapa! Their paper has been published on-line today and will soon appear in the Journal of Food Science. Dr. Martini’s group has recently published a paper on the effect of high intensity ultrasound on the microstructure of lipids. The paper entitled Altering Functional Properties of Fats Using Power Ultrasound can be found on-line under the following doi: : 10.1111/j.1750-3841.2010.01572.x (http://www3.interscience.wiley.com/journal/119878192/issue). Consumers’ demand for healthier foods has challenged food companies...
Cheese Science on Utah Education Network...
The Utah Education Network (UEN) answers many on the common questions people have about cheese and the cheese industry. Many of the video presentations are presented by people you know at Utah State University. Look for your favorite Prof. including: Dr. Jeff Broadbent Dr. Jong-Su Eun Dr. Silvana Martini Dr. Donald J. McMahon Dr. Brian Nummer Dr. Marie Walsh Dr. Robert Ward Dr. Allen Young Click on the following link to access UEN’s series on cheese science: http://www.uen.org/tv/cheese/scientist.php
Dr. Alejandro Marangoni presents at the ...
I am most pleased to announce that Dr. Alejandro Marangoni will be visiting Utah State University on March 18th, 2010. Dr. Marangoni will be giving a presentation titled, “Structuring liquid oils using non-conventional strategies: organogels, crystal hydrates and polymers.” Marangoni’s research has demonstrated the relationship between food microstructure and physiological response in humans. It facinating and important work. I hope you will join us for a luncheon event organized by the Center for Advanced Nutrition. Please RSVP. The luncheon...Our research focuses on developing new strategies for improving human nutrition by eliminating trans fats and lowering saturated fats in processed foods. Our expertise in crystallization and microstructure of fats including processing methods contributes to an important body of knowledge in food science that will help our society address the challenging issues of cardiovascular disease and diabetes that impacting families, their quality of life, our economically stressed medical care systems, and society. Food scientists in academia and industry around the world are working diligently to improve food quality and nutritional content. We are pleased to be a part of an effort to reverse the negative health trend caused by poor diet and sedentary life style. Please feel free to ask questions or add suggestions to this website in the BLOG section. We will attempt to respond to everyone. Thank you for visiting martiniResearch.com Silvana Martini Ph.D. Assistant Professor Utah State Universty
- stevebernet: I am told that olive oil and canola oil are amoung the healt...
- SMartini: I was there!!! It was great!!!! I had a lot of fun!!!!! Who ...
- stevebernet: Does liquid vegetable oils such as soybean oil, canola oil, ...
- stevebernet: Novel emulsions like this one being pursued by McClements ar...
- SMartini: Great!!!! Thanks for the post!!!! Sure!!! We will put some p...
- Ranjeeta: Good job! Pl. Put some photos or some crystals pics ..... !!...
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