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Almond Protein Extractability and Utilization in a Plant-Forward World
Closed
Date:
November 19, 2020
Time:
10:00 AM - 11:00 AM

Recorded on: November 19, 2020
10:00 a.m. CT
Presenters:

  • Swati Kalgaonkar, Associate Director, Nutrition Research Program for the Almond Board
  • Guangwei Huang, Associate Director of Food Research & Technology for the Almond Board
  • Juliana M.L.N. de Moura Bell, Departments of Food Science and Technology and Biological and Agricultural Engineering, University of California, Davis
  • Chef Christine Farkas, Founder, and Chef at IHeartFood Consulting

New plant-forward ingredients are increasingly in demand, creating opportunity for technologies that extract protein. This webinar provided attendees an overview of the latest research on protein extraction methods, a better understanding of almond protein qualities and a culinary demonstration of almond protein powder’s functional applications.

From this webinar, attendees can plan to gain a better understanding of:

  • Almond protein nutrition profile, including the fat profile of almonds
  • Current almond protein technologies and the functional properties of the almond protein powders that can be ideal for solubility and digestibility
  • Present research and processes in protein extraction, including utilizing enzymes to help extract almond protein
  • Practical and functional applications of almond protein powder (defatted almond flour) in two culinary examples

About the Presenters:

Swati Kalgaonkar, Associate Director, Nutrition Research Program for the Almond Board of California (ABC)
Dr. Swati Kalgaonkar’s primary focus is on oversight of ABC-contracted and management nutrition research, public policy analysis and synthesis. Her role at ABC also...

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