Research posters

Richardson Centre for Food Technology and Research

Food Technology and Research Day posters - 2025

Advanced Oxidative Decontamination of Flaxseed and the Effects of Storage on Decontaminated Flaxseed Techno-functionality

Authors: Guwanth Wanigasuriya, Muhammad Mudassir Arif Chaudhry, Claudia Narvaez, Jitendra Paliwal, Filiz Koksel
Characterization of Maillard reaction products: Effect of sugar on reactivity with pea protein hydrolysate-derived peptides

Authors: Raliat O. Abioye, Rotimi E. Aluko
Characterization of Pinto Bean (Phaseolus vulgaris) protein concentrates by exploring its aggregation properties under different rheological conditions

Authors: Deevesh Aneesh Reesaul, Fernando Viacava, Cristina M. Rosell
Combination of Ingredient Technology and Flour Blending to Enhance the End-Use Quality of Intermediate Wheatgrass (Thinopyrum intermedium)

Authors: Indhurathna Swaminathan, Anashwar Valsalan and Maneka Malalgoda
Comparison of in vitro starch digestibility in breads prepared from common and purple wheat

Authors: Xiaohang Zou, Nicola Gasparre and Cristina M. Rosell
Compostable Coffee Cup from Cattail–Mycelium Bio-Composites

Authors: Sarmin Khatun, Marzia Islam, MashiurRahman, David Levin
Deoxynivalenol production in stored wheat under different storage conditions

Authors: Aanchal Pande, Fuji Jian, Jitendra Paliwal, Matthew G. Bakker
Eco-friendly Protein Recovery from Hemp Meal: Enabling Sustainable Inputs for Cellular Agriculture

Authors: Surani Weerasundarage, Nandika Bandara
Effect of Different Fungal Species to Produce Compostable Food Packaging Materials Using Mycelium Canola Bio Composite

Authors: Marzia Islam, Sarmin Khatun, David Levin, Mashiur Rahman
Effects of Coagulant Type and pH on the Physical and Nutritional Properties of Soybean Meal Tofu

Authors: Peifan Du, Aayushi Kadam, Martin G. Scanlon, Filiz Koksel
Effects of Prenatal Alcohol Exposure (PAE) on Hepatic Lipid Metabolism and Inflammation

Authors: Shanella Senadhiraja, Bradley A. Feltham, Joanna Candas, Nhat Anh Nguyen, Miyoung Suh
Extrusion-Moulded Canola Protein Films: Functional Evaluation for Sustainable Packaging

Authors: Vidheesha Abeysinghea, Debela Tadeleb, Tizazu Mekonnenb and Nandika Bandaraa
From Beans to Proteins: Structure-Function Insights on Sustainably Extracted Canadian Dry Bean Protein Isolates

Authors: Mayuri Bane, Chyngyz Erkinbaev, Nandika Bandara
Green Biocatalytic Epoxidation of Oleic Acid for Sustainable Protein-Lipid Nanodelivery Systems

Authors: Flávia A. R. dos Santos, Nandika Bandara
High-Hydrostratic Pressure Processing Come-Up Time to Induce the Abiotic Stress in Whole Carrots

Authors: Fernando Viacava, Erika Ortega-Hernández, Jorge Welti-Chanes, Luis Cisneros-Zevallos, Daniel A. Jacobo-Velázquez
High-voltage cold plasma for developing white lupin (Lupinus albus) protein ingredients with improved functionality and protein quality

Authors: Harshani Nadeeshani and Nandika Bandara
High-Voltage Plasma Treatment of Hemp Proteins: Unravelling Structure– Function Relationships

Authors: Manpreet Kaur, and Nandika Bandara
Improving the Functional Quality of Lentil Protein Concentrates via Air Classification Optimization

Authors: Shimani Attygalle, Nandika Bandara
Integrating Plasma-Activated Water Into Protein Extraction For Enhanced Chickpea Protein Quality

Authors: Kofi Owusu Akyaw Oduro and Nandika Bandara
Microwave-Assisted Hydrothermal Processing of Canola Meal into High-Value Biobased Functional Material Precursors

Authors: Onesmus Musyoki Maithya and Nandika Bandara
Modifying Microstructural and Techno-Functional Properties of Canadian Pulse Grains using Infrared and Microwave Processing: Insights for Commercial & Industrial Applications

Authors: Maheshika Jayasinghe, Chyngyz Erkinbaev
Optimizing Fan Operation: Improving In-Bin Near-Ambient Drying of Grains

Authors: Saran Veerakumar, Chandra B. Singh, Digvir S. Jayas
Optimizing Green Pretreatment Techniques for Canola Meal to Produce High value Protein based Nanoemulsions

Authors: Thanuranga Tharushi Samarasinghe, Cristina Chairez Jimenez, Nandika Bandara
Rapid fungal identification, emerging grain contaminants and host plant resistance

Authors: Shimosh Kurera, Matthew Bakker, Sean Walkowiak
Quantification of celiac epitopes in oat avenins across cultivars and environmental conditions using LC-MS/MS

Authors: Sachini Senarathna and Maneka Malalgoda
Sustainable Technologies for Protein Extraction from Canola Meal with Enhanced Structural and Functional Properties

Authors: Cristina Chairez-Jimenez, Tharushi Samarasinghe, Deepak Kadam, Rotimi E. Aluko, Nandika Bandara
Survey of Fusariumspecies within Canadian Wheat from the 2024 Harvest Season

Authors: Nicholas Amoncio Gamayao, Matthew Bakker, Sean Walkowiak
Unraveling structure formation in plant-based meat analogues: Mechanistic insights into process-structure-nutrition and rheology-texture relationships

Authors: Ravinder Singh, Filiz Koksel
Understanding dough's physical properties to improve the quality of bakery products

Authors: Susane Trevisan, Maria Heloisa de Araujo Cassoli, Filiz Koksel
Upcycling pea by-products for developing sustainable high quality puffed snacks using extrusion processing

Authors: Amanjeet Singh, Janelle Carlin, Filiz Koksel
Variation in Protein Composition in Different Wheat Types: A Size-Exclusion Chromatography Approach to Wheat Protein Analysis

Authors: Santiago Rivera, Mackenzie Ferguson, Indhurathna Swaminathan, Maneka Malalgoda
Valorization of Sunflower Meal for Food Applications Through Sustainable and Novel Protein Extraction Technologies

Authors: Zainab Husain, Nandika Bandara
Wild rice-wheat noodles fortified with purple sweet potato mitigate AAPH-induced oxidative damage in Caco-2 cells

Authors: Daniel Zogona, Nawon Gwak, Daniela D. Herrera-Balandrano, Juan Wei, and Trust Beta

University of Manitoba

Food Technology and Research Day posters - 2025

Advanced Oxidative Decontamination of Flaxseed and the Effects of Storage on Decontaminated Flaxseed Techno-functionality

Characterization of Maillard reaction products: Effect of sugar on reactivity with pea protein hydrolysate-derived peptides

Characterization of Pinto Bean (Phaseolus vulgaris) protein concentrates by exploring its aggregation properties under different rheological conditions

Combination of Ingredient Technology and Flour Blending to Enhance the End-Use Quality of Intermediate Wheatgrass (Thinopyrum intermedium)

Comparison of in vitro starch digestibility in breads prepared from common and purple wheat

Compostable Coffee Cup from Cattail–Mycelium Bio-Composites

Deoxynivalenol production in stored wheat under different storage conditions

Eco-friendly Protein Recovery from Hemp Meal: Enabling Sustainable Inputs for Cellular Agriculture

Effect of Different Fungal Species to Produce Compostable Food Packaging Materials Using Mycelium Canola Bio Composite

Effects of Coagulant Type and pH on the Physical and Nutritional Properties of Soybean Meal Tofu

Effects of Prenatal Alcohol Exposure (PAE) on Hepatic Lipid Metabolism and Inflammation

Extrusion-Moulded Canola Protein Films: Functional Evaluation for Sustainable Packaging

From Beans to Proteins: Structure-Function Insights on Sustainably Extracted Canadian Dry Bean Protein Isolates

Green Biocatalytic Epoxidation of Oleic Acid for Sustainable Protein-Lipid Nanodelivery Systems

High-Hydrostratic Pressure Processing Come-Up Time to Induce the Abiotic Stress in Whole Carrots

High-voltage cold plasma for developing white lupin (Lupinus albus) protein ingredients with improved functionality and protein quality

High-Voltage Plasma Treatment of Hemp Proteins: Unravelling Structure– Function Relationships

Improving the Functional Quality of Lentil Protein Concentrates via Air Classification Optimization

Integrating Plasma-Activated Water Into Protein Extraction For Enhanced Chickpea Protein Quality

Microwave-Assisted Hydrothermal Processing of Canola Meal into High-Value Biobased Functional Material Precursors

Modifying Microstructural and Techno-Functional Properties of Canadian Pulse Grains using Infrared and Microwave Processing: Insights for Commercial & Industrial Applications

Optimizing Fan Operation: Improving In-Bin Near-Ambient Drying of Grains

Optimizing Green Pretreatment Techniques for Canola Meal to Produce High value Protein based Nanoemulsions

Rapid fungal identification, emerging grain contaminants and host plant resistance

Quantification of celiac epitopes in oat avenins across cultivars and environmental conditions using LC-MS/MS

Sustainable Technologies for Protein Extraction from Canola Meal with Enhanced Structural and Functional Properties

Survey of Fusariumspecies within Canadian Wheat from the 2024 Harvest Season

Unraveling structure formation in plant-based meat analogues: Mechanistic insights into process-structure-nutrition and rheology-texture relationships

Understanding dough's physical properties to improve the quality of bakery products

Upcycling pea by-products for developing sustainable high quality puffed snacks using extrusion processing

Variation in Protein Composition in Different Wheat Types: A Size-Exclusion Chromatography Approach to Wheat Protein Analysis

Valorization of Sunflower Meal for Food Applications Through Sustainable and Novel Protein Extraction Technologies

Wild rice-wheat noodles fortified with purple sweet potato mitigate AAPH-induced oxidative damage in Caco-2 cells

Food Technology and Research Day posters - 2024

Acute effects of cooked Canadian wild rice consumption on appetite and glycemic response in humans

Advancing a Circular Economy: Sustainable Protein Extraction from Sunflower Meal with Improved Yield and Purity

Advancing Food Quality and Human Nutrition through HVACP Technology for Enhanced Hemp Protein Functionality

Advancing high-protein snack production: Unlocking the potential of nitrogen gas-assisted extrusion with x-ray & high-speed imaging

Air-frying enhances Phytosterol availability in Brassica vegetables

Antioxidant Activity of Supercritical Fluid Extracts of Underutilized Medicinal Plants against the Soxhlet Extracts

Antioxidant and in vitro enzyme inhibition activities of fava bean bioactive peptides

Are Innovative Techniques Addressing My Food Choices? A Type 2 Diabetes Remission Study of Lived-Experiences.

Bioactive peptides from Moringa stenopetala seeds: Characterization and Nutraceutical Potential

Characterization of canola protein film enhanced with modified nanomaterials, plasticizers, and crosslinking agents

Chemically modified canola protein for improved material properties in canola protein-based nanocomposites

Chinese Sea Buckthorn Leaves Are Potential Natural Resources of Antioxidants

Comparative Extraction of Chickpea Proteins: Unveiling Superior Technofunctionality and Quality through Deep Eutectic Solvents

Comparative Study of the Foaming and Emulsification Properties of Blue and White Lupin Protein Fractions

Determination of Metal Content in Plant-Based Protein Supplements using Inductively Coupled Plasma Mass Spectroscopy Techniques

Dry Fractionation for Production of White Pea Bean and Chickpea Protein Concentrates

Effect of dietary supplemented fish oil (FO) on immune response to LPS challenge in layers

Effect of chickpea pre-treatment methods on microstructure and physical properties of enriched wheat bread

Emulsifying and foaming properties of pea (Pisum sativum L.) vicilin and legumin blends

Enzymatic modification of oleic acid for the production of nanoencapsulation platforms for bioactive compounds

Evaluating Canada Western Red Spring Wheat Genotypes for the Development of Wholegrain Refrigerated Dough products

Evaluating Lysine Damage in Yellow Peas and Their Derivatives Across Different Processing Techniques

Evaluating the Nutritional Profiles and Structural and Physicochemical Properties of Ancient Wheat Species

Evaluation of cold plasma technology in transforming lentil protein isolates into high-value ingredients

Evaluation of commercial ELISA for the determination of ergot alkaloids in wheat

Fabrication of Low - Temperature Induced Hemp Protein Gels for Encapsulation: Optimization of Pretreatment and Crosslinkers

Food applications for intermediate wheatgrass: Functionality in noodle and pasta formulations

Fortification of wholewheat bread with legume protein isolates: Impacts on end-use quality of bread

Fortification with orange sweet potato powder enhances phenolic content and antioxidant properties of wild rice-wheat noodles

Free Asparagine Concentration of Field Peas

Impact of alpha-amylase activity on the microstructure of wheat kernels under different germination conditions

Impact of specific mechanical energy on extruded whole wheat flour for enhanced functionality

Impact of traditional and novel extraction methods on functional properties and protein quality of lentil protein ingredients

Impact of varying alpha-amylase levels from grain to bread

Optimization of an ultrasound-assisted polyphenol extraction from grape pomace peels for incorporation in amaranth beverage

Optimization of extrusion cooking to manufacture a meat analogue that contains proteins hydrolysates

Optimization of Green Protein Extraction from Cold-Pressed Canola Meal, And Utilizing Protein Extracts for Nanoencapsulation

Optimizing High Voltage Atmospheric Cold Plasma (HVACP) Processing for dry fractionated Lentil and Lupin Protein Concentrates for functionality improvement

Physicochemical and Functional Properties of Legumin and Vicilin Fractions of Chickpea

Physical characteristics and antioxidant activity of wild rice-wheat noodles enriched with purple sweet potato powder

Plant-based meat analogues: effect of processing on their protein quality and environmental sustainability

Purple Carrots as Forticants to Enhance Nutritional, Antioxidant, and Physical Properties of Wild Rice Noodles

Rapid fungal identification, emerging grain contaminants and host plant resistance