[et_pb_section fb_built=”1″ next_background_color=”#ffffff” _builder_version=”4.24.2″ _module_preset=”default” background_enable_color=”off” use_background_color_gradient=”on” background_color_gradient_stops=”rgba(43,135,218,0) 0%|rgba(5,15,24,0) 35%|rgba(3,10,16,0.55) 71%|rgba(0,0,0,0.56) 100%” background_color_gradient_overlays_image=”on” background_image=”https:\/\/cifst.ca\/wp-content\/uploads\/2024\/04\/CIFST-_Pea_Milk.jpg” min_height=”263px” bottom_divider_style=”waves2″ bottom_divider_height=”21px” global_colors_info=”{}”][et_pb_row _builder_version=”4.24.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.24.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.25.0″ _module_preset=”default” text_text_color=”#FFFFFF” text_font_size=”33px” background_color=”rgba(0,0,0,0.17)” positioning=”absolute” position_origin_a=”bottom_left” vertical_offset=”-140px” vertical_offset_tablet=”-118px” vertical_offset_phone=”-118px” vertical_offset_last_edited=”on|desktop” width_tablet=”” width_phone=”100%” width_last_edited=”on|phone” custom_padding=”10px|10px|10px|10px|true|true” hover_enabled=”0″ text_font_size_tablet=”25px” text_font_size_phone=”25px” text_font_size_last_edited=”on|phone” global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n
Activit\u00e9 7 – Fermentation des prot\u00e9ines de pois – Lait v\u00e9g\u00e9tal<\/p>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.24.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_row column_structure=”3_4,1_4″ module_id=”fc-description” _builder_version=”4.24.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”3_4″ _builder_version=”4.24.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.25.0″ _module_preset=”default” text_text_color=”#666666″ header_text_color=”#5eaf49″ header_2_text_color=”#5eaf49″ header_3_text_color=”#9dc95f” custom_padding=”||0px|||” global_colors_info=”{}”]<\/p>\n
Les substituts du lait \u00e0 base de plantes ou non laitiers constituent un segment \u00e0 croissance rapide dans la cat\u00e9gorie des boissons fonctionnelles et sp\u00e9cialis\u00e9es dans le monde entier. La majorit\u00e9 de ces substituts du lait manquent d’\u00e9quilibre nutritionnel et d’un go\u00fbt acceptable par rapport au lait de vache, mais ils contiennent des composants fonctionnellement actifs ayant des propri\u00e9t\u00e9s b\u00e9n\u00e9fiques pour la sant\u00e9, ce qui attire les consommateurs soucieux de leur sant\u00e9. L’une des plus grandes exploitations de transformation de pois au monde est situ\u00e9e au Canada et une consommation accrue de prot\u00e9ines de pois apportera des avantages \u00e9conomiques \u00e0 cette industrie. Il existe actuellement sur le march\u00e9 diverses boissons \u00e0 base de plantes telles que le soja, l’avoine, le riz, y compris des boissons \u00e0 base de prot\u00e9ines de pois. Le d\u00e9fi que pose l’utilisation de la prot\u00e9ine de pois dans les applications alimentaires concerne principalement les ar\u00f4mes typiques et les probl\u00e8mes de solubilit\u00e9. Diverses technologies ont \u00e9t\u00e9 utilis\u00e9es pour modifier la fonctionnalit\u00e9 des prot\u00e9ines et am\u00e9liorer ces attributs. L’une de ces techniques de modification implique la fermentation de la prot\u00e9ine pour am\u00e9liorer la fonctionnalit\u00e9 et le go\u00fbt du produit. Ce projet examine l’utilisation de la technologie de la fermentation pour am\u00e9liorer la qualit\u00e9 de la prot\u00e9ine de pois en modifiant les composants fonctionnels et la palatabilit\u00e9 de mani\u00e8re \u00e0 ce qu’elle puisse \u00eatre utilis\u00e9e avec succ\u00e8s dans une application de boisson. Des analyses nutritionnelles et des \u00e9tudes de digestibilit\u00e9 des enzymes de laboratoire seront r\u00e9alis\u00e9es sur les prot\u00e9ines ferment\u00e9es afin de soutenir les all\u00e9gations de sant\u00e9 relatives \u00e0 la teneur en ingr\u00e9dients du produit fini. Ces prot\u00e9ines de pois ferment\u00e9es seront formul\u00e9es en une boisson \u00e9quilibr\u00e9e sur le plan nutritionnel et seront mises \u00e0 l’\u00e9chelle au stade de l’usine pilote avant les essais de production commerciale.<\/p>\n
[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_4″ _builder_version=”4.24.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.24.2″ _module_preset=”default” text_text_color=”#666666″ header_text_color=”#5eaf49″ header_2_text_color=”#5eaf49″ header_3_text_color=”#9dc95f” custom_margin=”||0px||false|false” custom_padding=”||0px|||” global_colors_info=”{}”]<\/p>\n
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[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ module_id=”fc-activities” _builder_version=”4.24.2″ _module_preset=”default” custom_margin=”0px||0px||false|false” custom_padding=”0px||||false|false” global_colors_info=”{}”][et_pb_row column_structure=”1_2,1_2″ make_equal=”on” _builder_version=”4.24.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.24.2″ _module_preset=”default” border_radii=”off|10px|10px||” border_width_all=”2px” border_color_all=”#487bbe” global_colors_info=”{}”][et_pb_text _builder_version=”4.25.0″ _module_preset=”default” text_font=”|600||on|||||” text_text_color=”#FFFFFF” background_color=”#487bbe” custom_margin=”||0px||false|false” custom_padding=”15px|15px|15px|15px|true|true” global_colors_info=”{}”]<\/p>\n
Chercheur principal<\/p>\n
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RAJ VERMA<\/strong> Food Development Group [\/et_pb_text][et_pb_text _builder_version=”4.24.2″ _module_preset=”default” custom_padding=”0px|15px|15px|15px|false|true” global_colors_info=”{}”]<\/p>\n [\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.24.2″ _module_preset=”default” border_radii=”off|10px|10px||” border_width_all=”2px” border_color_all=”#487bbe” global_colors_info=”{}”][et_pb_text _builder_version=”4.25.0″ _module_preset=”default” text_font=”|600||on|||||” text_text_color=”#FFFFFF” background_color=”#487bbe” custom_margin=”||0px||false|false” custom_padding=”15px|15px|15px|15px|true|true” global_colors_info=”{}”]<\/p>\n Codemandeur<\/p>\n [\/et_pb_text][et_pb_text _builder_version=”4.25.0″ _module_preset=”default” min_height=”270px” custom_padding=”15px|15px|15px|15px|true|true” border_color_all=”#487bbe” border_width_bottom=”1px” border_color_bottom=”#666666″ global_colors_info=”{}”]<\/p>\n RANJIN PATNAIK<\/strong> 18250 E. 40th Ave. Ste 50 [\/et_pb_text][et_pb_text _builder_version=”4.25.0″ _module_preset=”default” custom_padding=”0px|15px|15px|15px|false|true” global_colors_info=”{}”][\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ make_equal=”on” _builder_version=”4.24.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.24.2″ _module_preset=”default” border_radii=”off|10px|10px||” border_width_all=”2px” border_color_all=”#487bbe” global_colors_info=”{}”][et_pb_text _builder_version=”4.25.0″ _module_preset=”default” text_font=”|600||on|||||” text_text_color=”#FFFFFF” background_color=”#487bbe” custom_margin=”||0px||false|false” custom_padding=”15px|15px|15px|15px|true|true” global_colors_info=”{}”]<\/p>\n Codemandeur<\/p>\n [\/et_pb_text][et_pb_text _builder_version=”4.25.0″ _module_preset=”default” min_height=”270px” custom_padding=”15px|15px|15px|15px|true|true” border_color_all=”#487bbe” border_width_bottom=”1px” border_color_bottom=”#666666″ global_colors_info=”{}”]<\/p>\n QI WANG<\/strong> Centre de recherche et de d\u00e9veloppement de Guelph – Agriculture et Agroalimentaire Canada (AAC) [\/et_pb_text][et_pb_text _builder_version=”4.24.2″ _module_preset=”default” custom_padding=”0px|15px|15px|15px|false|true” global_colors_info=”{}”]<\/p>\n Qi.wang@agr.gc.ca<\/a><\/p>\n<\/li>\n<\/ul>\n [\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.24.2″ _module_preset=”default” border_radii=”off|10px|10px||” border_width_all=”2px” border_color_all=”#487bbe” global_colors_info=”{}”][et_pb_text _builder_version=”4.25.0″ _module_preset=”default” text_font=”|600||on|||||” text_text_color=”#FFFFFF” background_color=”#487bbe” custom_margin=”||0px||false|false” custom_padding=”15px|15px|15px|15px|true|true” global_colors_info=”{}”]<\/p>\n Codemandeur<\/p>\n [\/et_pb_text][et_pb_text _builder_version=”4.25.0″ _module_preset=”default” min_height=”270px” custom_padding=”15px|15px|15px|15px|true|true” border_color_all=”#487bbe” border_width_bottom=”1px” border_color_bottom=”#666666″ global_colors_info=”{}”]<\/p>\n FRANCIS LO<\/strong> YOSO [\/et_pb_text][et_pb_text _builder_version=”4.24.2″ _module_preset=”default” custom_padding=”0px|15px|15px|15px|false|true” global_colors_info=”{}”]<\/p>\n francis@yoso.ca<\/a><\/p>\n<\/li>\n <\/a>LinkedIn<\/a><\/p>\n<\/li>\n<\/ul>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.24.2″ _module_preset=”default” background_enable_color=”off” background_image=”https:\/\/cifst.ca\/wp-content\/uploads\/2024\/04\/title_bar_black_bkg.svg” background_size=”custom” background_image_height=”66px” background_position=”center_left” background_horizontal_offset=”-4%” min_height=”75px” custom_margin=”||25px||false|false” custom_padding=”0px||0px||true|false” background_last_edited=”on|phone” background_image_height_tablet=”61px” background_horizontal_offset_tablet=”150%” background_horizontal_offset_phone=”100%” border_color_bottom=”#000000″ global_colors_info=”{}”][et_pb_row _builder_version=”4.24.2″ _module_preset=”default” custom_padding=”20px||0px||false|false” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.24.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.25.0″ _module_preset=”default” text_text_color=”#FFFFFF” header_text_color=”#FFFFFF” header_2_text_color=”#FFFFFF” max_width=”500px” min_height=”40px” custom_margin=”0px||0px||true|false” custom_padding=”0px||0px||false|false” border_color_bottom=”#FFFFFF” global_colors_info=”{}”]<\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.24.2″ _module_preset=”default” custom_margin=”0px||||false|false” custom_padding=”0px||||false|false” global_colors_info=”{}”][et_pb_row module_id=”fc-description” _builder_version=”4.24.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.24.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.25.0″ _module_preset=”default” text_text_color=”#666666″ header_text_color=”#5eaf49″ header_2_text_color=”#5eaf49″ header_3_text_color=”#9dc95f” custom_padding=”||0px|||” global_colors_info=”{}”]<\/p>\n Cette activit\u00e9 examine l’utilisation de la technologie de fermentation Myco pour r\u00e9soudre les probl\u00e8mes de go\u00fbt de bi\u00e8re et de solubilit\u00e9 lors de l’utilisation de prot\u00e9ines de pois dans les aliments et les boissons, en effectuant des analyses nutritionnelles et des \u00e9tudes de digestibilit\u00e9 des enzymes de laboratoire, et pour d\u00e9velopper un autre lait v\u00e9g\u00e9tal \u00e9quilibr\u00e9 sur le plan nutritionnel et au go\u00fbt acceptable.<\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.24.2″ _module_preset=”default” background_enable_color=”off” background_image=”https:\/\/cifst.ca\/wp-content\/uploads\/2024\/04\/title_bar_black_bkg.svg” background_size=”custom” background_image_height=”66px” background_position=”center_left” background_horizontal_offset=”-4%” min_height=”75px” custom_margin=”||25px||false|false” custom_padding=”0px||0px||true|false” background_last_edited=”on|phone” background_image_height_tablet=”61px” background_horizontal_offset_tablet=”150%” background_horizontal_offset_phone=”100%” border_color_bottom=”#000000″ global_colors_info=”{}”][et_pb_row _builder_version=”4.24.2″ _module_preset=”default” custom_padding=”20px||0px||false|false” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.24.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.25.0″ _module_preset=”default” text_text_color=”#FFFFFF” header_text_color=”#FFFFFF” header_2_text_color=”#FFFFFF” max_width=”500px” min_height=”40px” custom_margin=”0px||0px||true|false” custom_padding=”0px||0px||false|false” border_color_bottom=”#FFFFFF” global_colors_info=”{}”]<\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.24.2″ _module_preset=”default” custom_margin=”0px||||false|false” custom_padding=”0px||||false|false” global_colors_info=”{}”][et_pb_row module_id=”fc-description” _builder_version=”4.24.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.24.2″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.25.0″ _module_preset=”default” text_text_color=”#666666″ header_text_color=”#5eaf49″ header_2_text_color=”#5eaf49″ header_3_text_color=”#9dc95f” custom_padding=”||0px|||” global_colors_info=”{}”]<\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" Activit\u00e9 7 – Fermentation des prot\u00e9ines de pois – Lait v\u00e9g\u00e9talR\u00e9sum\u00e9 de l’activit\u00e9 : Les substituts du lait \u00e0 base de plantes ou non laitiers constituent un segment \u00e0 croissance rapide dans la cat\u00e9gorie des boissons fonctionnelles et sp\u00e9cialis\u00e9es dans le monde entier. La majorit\u00e9 de ces substituts du lait manquent d’\u00e9quilibre nutritionnel et d’un […]<\/p>\n","protected":false},"author":5,"featured_media":0,"parent":10155,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","inline_featured_image":false,"footnotes":""},"class_list":["post-11499","page","type-page","status-publish","hentry"],"acf":[],"publishpress_future_action":{"enabled":false,"date":"2026-05-02 14:08:21","action":"change-status","newStatus":"draft","terms":[],"taxonomy":"translation_priority","extraData":[]},"publishpress_future_workflow_manual_trigger":{"enabledWorkflows":[]},"_links":{"self":[{"href":"https:\/\/cifst.ca\/fr\/wp-json\/wp\/v2\/pages\/11499","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cifst.ca\/fr\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/cifst.ca\/fr\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/cifst.ca\/fr\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/cifst.ca\/fr\/wp-json\/wp\/v2\/comments?post=11499"}],"version-history":[{"count":7,"href":"https:\/\/cifst.ca\/fr\/wp-json\/wp\/v2\/pages\/11499\/revisions"}],"predecessor-version":[{"id":11533,"href":"https:\/\/cifst.ca\/fr\/wp-json\/wp\/v2\/pages\/11499\/revisions\/11533"}],"up":[{"embeddable":true,"href":"https:\/\/cifst.ca\/fr\/wp-json\/wp\/v2\/pages\/10155"}],"wp:attachment":[{"href":"https:\/\/cifst.ca\/fr\/wp-json\/wp\/v2\/media?parent=11499"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Chercheur scientifique<\/em><\/p>\n
Unit 1-1250B Reid St
Richmond Hill, ON
L4B 1G3<\/p>\n\n
Directeur de la technologie chez MycoTechnology, Inc.<\/em><\/p>\n
Aurora, CO 80011, USA<\/p>\n
Chercheur scientifique<\/em><\/p>\n
93 Stone Road West
Guelph, ON N1G 5C3<\/p>\n\n
Propri\u00e9taire<\/p>\n
25 Goddard Crescent
Cambridge, ON
N3H 4R6<\/p>\n\n
Objectifs<\/h1>\n
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Partenaires et commanditaires<\/h1>\n
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