FoodieDoc says:
Follow
Find tag "peanut"
2.6K views | +0 today
FoodieDoc says:
Food, Nutrition, Health, Safety, and Good Eats: Science-based Information a Foodie Needs to Know. AnnaResurreccion@gmail.com
Your new post is loading...
Your new post is loading...
Rescooped by Anna V. A. Resurreccion from Technology R &D, Transfer, Commercialization and the Food Value Chain-- for Enhanced Food Security, Nutrition, Health and Economic Development
Scoop.it!

Dr. Anna V.A. Resurreccion (FOODIEDOC), recognized through the 2013 W.K. Kellogg International Food Security Award and Lectureship, an Achievement Award from the Institute of Food Technologists, I...

Dr. Anna V.A. Resurreccion (FOODIEDOC), recognized through the 2013 W.K. Kellogg International Food Security Award and Lectureship, an  Achievement Award from the Institute of Food Technologists, I... | FoodieDoc says: | Scoop.it

 

Dr.  Anna V.A. Resurreccion, has made unprecedented technological contributions in breadth and scope, to better manufacture safe and nutritious food in emerging economies of non-industrialized countries. Her achievements have far-reaching and sustained impact to food security in two continents in the world, Asia and Africa.

 

She will be recognized for her achievements at the Annual Meeting of the Institute of Technologists in Chicago on July 13 - 18, 2013.

 

 

http://www.ift.org/about-us/awards-and-recognition/2013-award-recipients.aspx


Via Anna V. A. Resurreccion
Anna V. A. Resurreccion's insight:

I am happy to share this good news with you.  The Institute of Food Technologists (IFT), my professional organization and that of professionals in Food Science and Technology, and Allied Industries and is approximately 25,000 members strong.  I joined IFT as a student member and later as a professional member, serving n various Committees and Divisions of the organization. This is my second achievement award from IFT, a Fellow of the Institute and an IFT certified food scientist.

 

 

more...
Scooped by Anna V. A. Resurreccion
Scoop.it!

Consider basics when selecting peanut variety | Peanuts content from Southwest Farm Press

Consider basics when selecting peanut variety | Peanuts content from Southwest Farm Press | FoodieDoc says: | Scoop.it

What are high oleic peanuts, and why is it important?  A peanut has about 50-percent oil. That oil is made up of fatty acids. In a high-oleic peanut, the oleic acid type is 80 percent of the total oil. A normal type of peanut has about 60 percent oleic.

 

“Scientists have replaced a fraction of oil that oxidizes or becomes rancid quicker with oleic acid, that does not. That increases the shelf life of peanuts and peanut products.”

 

This high-oleic trait, makes the oil quality similar to olive oil. “It’s a high-quality oil, and that’s important because our competitors are using it and our manufacturers are requiring it.”

Comment on Barry Tillman's interview on selection of peanut variety-- FoodieDoc, Anna Resurreccion  

 

more...
No comment yet.