Canadians will eat better and will enjoy a healthier environment thanks to a new canning process for jars and cans. This innovative research is taking place at Agriculture and Agri-Food Canada’s Food Research and Development Centre in Saint-Hyacinthe.
The research project uses a technology that reduces energy consumption in the canning of products containing fruit, vegetable and/or meat pieces, such as sauces and soups.
The advantages include a 30-per-cent reduction in energy consumption during the heating process and a 17- per-cent reduction in greenhouse gas emissions. Above all, food quality is improved. Food retains its flavour and has a crunchier texture and brighter colour. Vitamins and nutrients are preserved. The process will also reduce production costs for food processors.
Media Relations | EurekAlert!
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Proteins must be folded correctly to fulfill their molecular functions in cells. Molecular assistants called chaperones help proteins exploit their inbuilt folding potential and reach the correct three-dimensional structure. Researchers at the Max Planck Institute of Biochemistry (MPIB) have demonstrated that actin, the most abundant protein in higher developed cells, does not have the inbuilt potential to fold and instead requires special assistance to fold into its active state. The chaperone TRiC uses a previously undescribed mechanism to perform actin folding. The study was recently published in the journal Cell.
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