Within the #ICBC24 we celebrated Awards 🥇 of the best posters sponsored by the #CerealScienceOfficialJournalofICC and the best young speakers sponsored by #Foods and #Oniris. Congratulations for a BEST POSTER AWARD to: 🥇 Celeste Verbeke, Ghent University, for her great Poster about „The Effect of Heating Rate during Baking on Dough Rheology and the Technological Quality of Par-Baked Bread“. 🥇 Enni Mannila, University of Turku, for her extraordinary work with the title: The Effects of Oats as Part of Low-Gluten Diet on Cholesterol Meatbolism and Gastrointestinal Well-Being. Congratulations to the young BEST SPEAKER AWARDEES, who were selected from all participants with the help of an electronic voting system. 🥇 Silvia Cera, University of Helsinki, for her work on the "Role of tailored Sourdough Fermentation in the Flavor of Wholegrain-Oat Bread". The results of her study confirmed that sourdough addition can lead to an enhanced flavor. Moreover, it demonstrated that the use of different consortia of lactic acid bacteria and yeast strains leads to the improvement of texture and can modify the sensory profile of whole-oat bread. 🥇 Shpresa Musa; Karlsruhe Institute of Technology, for her work on "Mitigating Acrylamide: Efficacy of Asparaginases in Enhancing Food Safety in Breakfast Cereals". The outcomes support the advantages of using asparaginases because the process conditions remain the same and the product has the same textural properties and no color change after the treatments. This research highlights its significance in maintaining AA levels under benchmark levels with low effort and therefore providing safe food for consumers. 🥇 Muhammad Yahya, University of Queensland, for his work on "Genotypic Response of Grain Protein Content to Post-Anthesis Heat Stress in Wheat". He summarized his speach that the estimated grain protein deviations highlighted genotypic resilience, with some genotypes demonstrating remarkable consistency in grain protein concentration despite environmental stresses. The findings from this study will facilitate the development of screening methods to identify wheat genotypes maintaining superior grain quality under late-season heat stress. 🥇 Alejandra Paola Velásquez Barillas, Oniris, for her work on "Modified Malted Process to pPoduce Malted Flour as Biosource of Maltogenic Enzymes". She concluded, that the thermally treated malted flour is a promising biosource of heat-resistant enzymes, highly demanded on baked products, to improve technological and sensorial properties. Further techniques of application should be explored to maximize their activity in high heating rate type of products. We wish you all the best for your further contribution to cereal science. Thank you for sharing your excellent work at the #ICBC24! 🌾 #ICBC24; #ICCcereals; Bertrand Matthäus; Dhan Bhandari; Gerhard Schleining; Luc Saulnier; Veronika Haslinger; Cristina M. Rosell; alain lebail; Anna Vanesa Hrenyuk
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