The Role of Processing on the Nutritional, Functional, and Biological Properties of Macro and Micronutrients

Session Chair(s)

• LW

  Lori Wicklund
• 

  Jasmin Yang (she/her/hers)

  PhD Candidate
  Food Science & Technology
  University of California, Davis
  Davis, CA, United States

Presentations:

• 8:35 AM – 8:55 AM EDT

  Impact of Oilseed Processing Tools on Developing Functional and Health-Oriented Ingredients
  

  Presenting Author: Brent Flickinger – The Science Angle and Indiana University-Bloomington
• 8:55 AM – 9:15 AM EDT

  Exploring the Health Benefits of Flaxseed: Extraction and Enrichment of Secoisolariciresinol Diglucoside and its Polymer
  

  Co-Author: Youn Young Shim, PhD – University of Saskatchewan

  Presenting Author: Martin J.T. Reaney – University of Saskatchewan

  Co-Author: Yingxue Hu – University of Saskatchewan

  Co-Author: Hye-Jin Kim – Kolmar BNH CO., LTD

  Co-Author: Hak Sung Lee – Kolmar BNH CO., LTD.

  Co-Author: Young Jun M. Kim – Korea University
• 9:15 AM – 9:35 AM EDT

  Unlocking almond milk’s potential with bio-guided processing strategies for enhanced nutrition and functionality
  

  Presenting Author: Juliana M. Leite Nobrega de Moura Bell (she/her/hers) – University of California, Davis

  Co-Author: Jessica Hallstrom, M.S. – University of California, Davis

  Co-Author: Jane Ong – University of California, Davis

  Co-Author: Julien Delarue – University of California, Davis
• 9:35 AM – 9:55 AM EDT

  Leveraging Innovative Technologies: Toward Functional Plant Proteins
  

  Presenting Author: Baraem Pam Ismail, PhD (she/her/hers) – University of Minnesota