Betty Bugusu

Purdue University | Purdue · Department of Food Science

The food matrix is a factor affecting digestion rate of macronutrients, like starch. Sorghum protein networks surrounding starch have been associated with its comparatively low starch digestibility, though their formation mechanism is unclear. Since sorghums contain 3-deoxyanthocyanidins with redox property that could promote sulfhydryl-disulfide i...

Executive Summary: The Micronutrient Initiative (MI) issued the Institute of Food Technologists (IFT) a project to assess the extent to which iodized salt is used in processed foods, as well as food processors’ level of knowledge on iodine nutrition. Iodine is an essential micronutrient required by the body that is found in a limited number of food...

IntroductionInvestment in Nanotechnology ResearchInnovations in Food and Agriculture NanotechnologyNanotechnology CommercializationCurrent and Emerging MarketsConclusions References

The fifth IFT International Food Nanoscience Conference 2010 focused on recent advances in safety and toxicological assessment of nanomaterials for food and food-related applications. The conference also focused on the current regulatory guidelines in the United States and Europe and their legal implications to industry and other stakeholders, and...

IFT's fourth International Food Nanoscience Conference which was held on 6 June 2009 explored advances and applications in nanoscale science, engineering, and technology. The conference, which was themed 'Nanoscale Science and Technology of Food-From the Lab to the Table,' was sponsored by Holland (Netherlands Foreign Investment Agency) and Advance...

The use of nanoscale food materials is witnessing hurdles related to food security, food borne pathogen detection, food packaging materials and food processing apart from food ingredients by various international food regulatory authorities. The U.S. Food and Drug Administration (FDA) recognized that nanotechnology can create regulatory challenges...

The Institute of Food Technologists has issued this Scientific Status Summary to inform readers of recent innovations in food packaging materials.

The third annual IFT International Food Nanaoscience conference was held on 27-28 June, 2008 at New Orleans. The conference was focused on the application of nanoscience and nanotechnology to bioavailability of food ingredients, the safety of the food supply, and the barrier properties of food packaging. Some paper was presented on the food ingredi...

The Institute of Food Technologists has issued this Scientific Status Summary to update readers on food packaging and its impact on the environment.

The Institute of Food Technologies has issued a new Scientific Status Summary describing the role of food packaging in the food supply chain, the types of materials used in food packaging, and its impact on the environment. Food packaging is aimed to protect food products from outside influences and distribution damage, to contain the food, and to...

The number of potential uses of science and/or technology at the nanoscale level in the food and food ingredient industry is growing rapidly with ongoing research in a variety of application areas. Many applications offer considerable benefit to consumers in terms of product safety and quality. Testing protocols and guidelines for demonstration of...

Protein body-free maize zein, when mixed at 35 degrees C (above its glass transition temperature range), significantly (p < 0.01) improved the rheological and leavening properties of sorghum-wheat composite flour dough, resulting in improved loaf volume. Confocal laser scanning microscopy was used to observe the structure of zein fibrils and the in...

The Institute of Food Technologists conducted a research on food packaging innovations focusing on the importance of food packaging in keeping food supply safe. Novel and advanced polymeric materials are being developed for enhanced food packaging and the development of these methods is based technologies such as biopolymers, nanotechnology, nanoco...

Cereal Chem. 78(1):31–35 Addition of sorghum flour to wheat flour produces marked negative effects on rheological properties of dough and loaf volume. Although there are notable differences in the chemical composition of sorghum proteins (kafirins) compared with wheat gluten that might imply poor function-ality in breadmaking systems, a larger cons...

Summary

The overall goal of this project was to determine the factors causing low starch digestibility or slow starch digestion characteristic of cooked sorghum porridges as opposed to other cereal porridges and their mode of action. First, the roles of major non-starch flour components (protein, fat, dietary fiber) in reduced starch digestibility were inv...