Soybean: Food, nutraceutical and composite products

Christine Moresoli, Chemical Engineering, University of Waterloo


12 February 2009 at 10:30

Location: JHE 326H

The potential health benefits associated with soy food products has resulted in the increased consumption of these products. In this regard, the consumption of soy proteins can lead to lower risks of cardiovascular diseases. As product properties are strongly affected by the process, the development of improved products can benefit from the development of novel processes. In this presentation we will highlight our research activities aimed at the development of novel membrane based processes for the production of soy proteins with improved functional properties. We will also highlight the potential of soy protein hydrolysates as a source of antioxidants to be used as nutraceuticals and the potential of soy byproducts for the development of composite materials for the automotive industry.


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