Joyce Boye

• Ph. D Food Science; B. Sc. Chemical Engineering
• Senior Researcher at Agriculture and Agri-Food Canada

Finding a balance between food supply and demand in a manner that is sustainable and which ensures the long-term survival of the human species will be one of the most important challenges for humankind in the coming decades. Global population growth in the last several centuries with the attendant demands resulting from industrialization has made t...

Although much is known today about the prevalence of food allergy in the developed world, there are serious knowledge gaps about the prevalence rates of food allergy in developing countries. Food allergy affects up to 6% of children and 4% of adults. Symptoms include urticaria, gastrointestinal distress, failure to thrive, anaphylaxis and even deat...

In 1989 the Joint FAO/WHO Expert Consultation on Protein Quality Evaluation recommended the use of the Protein Digestibility Corrected Amino Acid Score (PDCAAS) method for evaluating protein quality. In calculating PDCAAS, the limiting amino acid score (i.e., ratio of first limiting amino acid in a gram of target food to that in a reference protein...

Pulses (pea, chickpea, lentil, bean) are an important source of food proteins. They contain high amounts of lysine, leucine, aspartic acid, glutamic acid and arginine and provide well balanced essential amino acid profiles when consumed with cereals and other foods rich in sulphur-containing amino acids and tryptophan. The protein content of most p...

In order to meet industrial demands, field pea starch was modified by autoclaving (ACP), microwave cooking (MCP), and combined treatments of autoclaving with ultrasonication (UP), acid hydrolysis (AHP), or pullulanase debranching (PDP). The influence of different processing treatments on the structural and physicochemical characteristics of pea sta...

Resistant starch (RS) plays a key role in providing metabolic and colonic health benefits. In particular, RS type III (RS3) is of great interest because of its thermal stability and its preserved nutritional functionality. RS3 can be prepared by physical treatment, including high hydrostatic pressure, ultrasound, extrusion, autoclaving, microwave c...

Pea starch (S) was modified by autoclaving (A), α-amylolysis (E), and pullulanase debranching (P), the effect of pretreatments including autoclaving and α-amylolysis on the structural modifications to the pullulanase debranched starch was investigated. All processed pea starch was transformed from a C- to a B-type crystalline structure. The power l...

This work focused on the structural characterization of resistant starch from untreated (UL-RS), germinated (GL-RS), fermented (FL-RS), microwaved (ML-RS), conventionally cooked (CL-RS), and autoclaved (AL-RS) lentil seeds. The size exclusion chromatography (SEC) results showed that UL-RS, RL-RS, and GL-RS (Group A samples) exhibited higher values...

Yellow field peas were subjected to soaking (SY), germination (SGY), fermentation (SFY), fermentation and pasteurization (SFPY), combined germination and fermentation (SGFY), as well as SGFY upon pasteurization (SGFPY). Soaking generally had a negligible impact on the proximate composition and nutritive quality of field peas except that a 23.4% red...

The proximate composition, digestibility, and functional properties of micronized, pre‐germinated, and untreated yellow pea flours were investigated. The three flours had comparable proximate composition. Foaming capacity and solubility at pH 7 were lower in the treated flours compared with the untreated flours. Water holding capacity (WHC) and fat...

Saskatchewan grown yellow field pea was subjected to different processing conditions including dehulling, micronization, roasting, conventional/microwave cooking, germination, and combined germination and conventional cooking/roasting. Their nutritional and antinutritional compositions, functional properties, microstructure, thermal properties, in...

Resistant starch (RS) is defined as the fraction of starch that escapes digestion in the small intestine due to either difficult enzyme/starch contact or to the strength of the crystalline regions formed both in native starch and in those retrograded starch. RS occurs naturally in some foods, and some may be generated in others as the results of se...

The objective of this study was to identify and quantify the volatile flavor composition of selected Saskatchewan grown pulses including navy beans, red kidney beans, green lentils, and yellow peas, and to determine the flavor changes induced by thermal processing. Flavor profile of roasted flours, ground roasted seeds, pre-cooked seeds, pre-cooked...

The effects of processing (dry‐milling, cooking, isoelectric precipitation) on the physicochemical, functional and nutritional properties of lentil were evaluated. Protein, moisture, lipid and ash contents of raw lentil flour (RLF), cooked lentil flour (CLF) and lentil protein isolate (LPI) ranged between 29.2 and 90.6%; 0.5 and 6.7%; 0.1 and 0.7%;...

Raw and cooked lentil flours and protein isolate were digested using one-step-multi-enzyme, two-step-sequential multi-enzyme or pre-hydrolysed with one-step-single-enzyme systems. In vitro protein digestibility (IVPD) values ranged between 22.3 and 94.4%. Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) revealed minimal loss of...

The effect of pulse protein, egg yolk and oil contents on the physical properties (i.e., static and dynamic rheological behavior, texture) of lentil‐, pea‐ and chickpea‐supplemented salad dressings was studied using a three‐factor central composite design (CCD). Multiple regression equations were developed to describe the effects of the independent...

The objective of this study was to explore the use of pulse ingredients in the development of orange juice and apple juice supplemented beverages. Commercially available pulse ingredients including pea protein (PP), chickpea flour (CPF), lentil flour (LF) and pea fibre (PF) were selected and characterized with respect to specific functional propert...

There is little information available on the antigenicity of allergens in foods subjected to gamma irradiation and thermal processes. The objective of the study was to evaluate the effects of gamma irradiation and thermal processing on the recovery of milk and egg allergens in foods prepared using irradiated wheat flour incurred with these allergen...

Quality aspects of food crops have globally important market economic and health repercussions in the current climate of food security. Grain legumes have high potential for the nutritional quality improvement of foods, but limited data on manipulating seed quality is available as the primary focus has been hitherto on phenotypic and agronomic trai...

Salad dressings supplemented with pulse flours are novel products. A three-factor face-centered central composite design (CCD) was used to determine the effect of pulse flour concentration (3.5%, 7%, 10.5% w/w), egg yolk concentration (3%, 5%, 7% w/w) and oil concentration (20%, 35%, 50% w/w) on the rheological and color characteristics of salad dr...

The aroma and flavour properties of cooked field peas (Pisum sativum L.) were evaluated by a trained sensory panel. Two to four cultivars within four market classes of pea (yellow, green, marrowfat and dun) grown in two locations in Saskatchewan over 2 crop years were evaluated. Panelists found the greatest differences in aroma and flavour properti...

Recovery of gluten in buckwheat flour was evaluated as part of an effort to produce wheat-contaminated buckwheat flours that could be used as reference materials (RMs) for testing the presence of gluten in buckwheat. RMs of buckwheat containing 0, 20, 100 and 1000 ppm gluten were created and tested by ELISA. The Gluten-Check kit detected gluten acc...

This chapter discusses the different processing technologies applied to legumes, which are grouped as traditional and modern processing technologies. The major traditional techniques used in the processing of legumes are soaking, dehulling, milling, boiling/cooking, roasting, pounding and grinding, frying, steaming, germination, fermentation, and p...

Soybeans and other pulses contain oligosaccharides which may cause intestinal disturbances such as flatulence. This study was undertaken to investigate α -galactosidase-producing probiotics added to frozen foods which can survive warming treatments used in thawing and consumption of the pulses. The maximum α -galactosidase activity (1.26 U/mg prote...

The residence time distribution (RTD) of soy protein isolate (SPI) and corn flour mixture through a twin‐screw extruder under different conditions was evaluated. A full‐factorial design of experiments was used to select the variables at different levels. The feed mixture was prepared by blending corn flour and SPI in the ratio of 4:1 (20% SPI conte...

The chemical composition of whole lentil flours and lentil protein concentrates prepared by alkaline extraction and iso-electric precipitation from Blaze and Laird varieties of lentil were studied. The protein composition of the flours and concentrates, determined by sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) and size-exc...

ScopeThis study investigated the effects of supplementing different ratios of omega-6 and omega-3 fatty acids (O6H = 10:1, O3O6 = 4:1, and O3H = 1:4) to western-style diets on cow -lactoglobulin (BLG) induced allergic reactions in Balb/c mice. Methods and resultsThree-week-old mice were randomly assigned to three diet groups (n = 20/group). At 9 wk...

Glabrous or hairless canaryseed is a nutritional grain that could be a good addition to the diet if approved as a novel food. To assess the impact of thermal treatment on its digestibility; raw, roasted or boiled flours prepared from three different varieties of glabrous canaryseed were subjected to in vitro gastrointestinal digestion conditions an...

Sesame protein is a recognized food allergen in many countries. Conditions used during processing can affect its detection in foods. In this study, the effect of different extraction conditions, pH, high pressure (HP) (100–500 MPa) and thermal processing (boiling, microwave heating and dry roasting) on the antigenic properties of sesame protein iso...

Although many consumers know that pulses are nutritious, long preparation times are frequently a barrier to consumption of lentils, dried peas and chickpeas. Therefore, a product has been developed which can be used as an ingredient in a wide variety of dishes without presoaking or precooking. Dried green peas, chickpeas or lentils were soaked, coo...

Pulse flours have great potential for use as ingredients in the food industry because of their good functional properties and health benefits. In this study, raw lentil flour and lentil flour and seeds subjected to different thermal processing treatments (i.e., ground roasted seeds; roasted flours; pre-cooked, ground and freeze-dried seeds; pre-coo...

Glabrous (hairless) canary seed belong to the Poaceae (Gramineae) family and could serve as an alternative source of gluten-free cereal grain. In this study, allergenic cross-reactivities between hairless, dehulled canary seeds (Phalaris canariensis) and selected major allergens (gluten, soy, peanuts, tree nuts, sesame and mustard) were studied usi...

Oat could be a good addition to the Gluten Free diet, but the purity of the oat supply is under scrutiny. As celiac disease becomes more prevalent, better detection tools for gluten in oats are necessary. We aimed to produce reference materials (RMs) of Canada Western Red Spring wheat (CWRS)-contaminated oat flour. Pure, uncontaminated oats flour (...

Significant opportunities exist for using pulses in the development of health promoting foods as consumers increasingly look for functional foods with disease prevention qualities. Pulse ingredients could be considered for use in the development of novel, value-added products such as salad dressing. In this study, the rheological properties, color,...

Protein rich extruded products were prepared from soy protein isolate and corn flour blends using a twin screw extruder and the physical properties of the extruded product were evaluated and related to process variables: soy protein isolate (SPI) (32.2–66.6 g protein/100 dry matter), feed moisture (31.6–48.4 g/100 g) and process temperature (126.4–...

Probiotic supplementation and oral tolerance induction can reduce certain types of food allergy. The objectives of this study were to investigate the allergy-reducing effects of probiotics (VSL#3) and/or oral tolerance induction via low doses of an allergen supplementation in β-lactoglobulin (BLG)-sensitized mice. Three-week-old, male BALB/c mice w...

Research and development (R&D) is critical piece in the innovation pipeline. In the last few centuries, R&D has played an important role in the development of scientific knowledge that has fueled technology transfer in the food, pharmaceutical, industrial, and communication sectors. The agricultural and agri-food sectors in particular have relied h...

The typical profile of dry beans (high in protein, low in fat and high in dietary fiber), makes them healthy components to include in the diet especially today, as we confront the global epidemics of cardiovascular diseases, hypertension, diabetes, and obesity. In the past four decades various studies have been conducted on the functional and nutri...

Nine dry bean (Phaseolus vulgaris) varieties largely grown in Canada were subjected to digestion using trypsin and in vitro gastrointestinal simulation (GIS) followed by a study of their in vitro ACE inhibitor properties and digestibility. GIS hydrolysates of all varieties presented significantly higher ACE inhibitory activities and degree of hydro...

Abstract: The management of allergens along the food value chain and the diagnosis of food allergic diseases continue to pose serious challenges to the food industry as well as health care professionals. Of the over 170 foods known to provoke allergic reactions, nine foods (and their derived products) are today considered to be major allergens acco...

Cow’s milk allergy (CMA) is one of the most common food allergies among infants and children of developed countries. Accumulating evidence indicates that probiotic supplementation and oral tolerance (OT) induction have food allergy reducing properties. However, there is no report regarding the effects of small doses of allergen and/or multi-strains...

Cow’s milk allergy (CMA) is one of the most common food allergies among infants and children of developed countries. Accumulating evidence indicates that probiotic supplementation and oral tolerance (OT) induction have food allergy reducing properties. However, there is no report regarding the effects of small doses of allergen and/or multi-strains...

The effect of skim milk probiotic (L. rhamnosus AD200) fermented beverage supplementation with 1–3 % (w/v) pea flour (PF) or skim milk powder (SM) on acid production, microbial growth, physical properties (pH, syneresis, and color), and rheological properties (dynamic oscillation temperature sweep test at 4–50 °C) after production and during 28-day...

The management of allergens along the food value chain and the diagnosis of food allergic diseases continue to pose serious challenges to the food industry as well as health care professionals. Of the over 170 foods known to provoke allergic reactions, nine foods (and their derived products) are today considered to be major allergens accounting for...

Proteins and amino acids are the building blocks of life. They play a critical role as components of blood, muscle, enzymes, hormones and hormone receptors. In addition to their biological role in sustaining the functions of living organisms, proteins also play important roles in foods providing taste, texture and flavor, which are essential criter...

This study investigated the selective fractionation of sesame proteins using sodium chloride and ammonium sulfate. Maximum protein extraction occurred at pH 7–10 and in the presence of 0.6–1 M NaCl. Sesame protein isolate (Ses-PI) yield increased from 12.5% in the absence of NaCl to 54.6% at 1 M NaCl. Sodium dodecyl sulfate-polyacrylamide gel elect...

The FAST project (Food Allergy Specific Immunotherapy) aims at the development of safe and effective treatment of food allergies, targeting prevalent, persistent and severe allergy to fish and peach. Classical allergen-specific immunotherapy (SIT), using subcutaneous injections with aqueous food extracts may be effective but has proven to be accomp...

Pulses contain carbohydrates, proteins, minerals and vitamins which are essential requirements in the human diet and which could also serve as growth nutrients for probiotic and yogurt starter cultures. In this study, milk supplementation with pulse ingredients is examined as a means to increase the nutritional properties of yogurt and probiotic ty...

Reducing fat and cholesterol content is currently one of the primary trends in food product innovation. Fat plays an important role in maintaining food quality, particularly the texture, flavor, and stability of food emulsion products. The food industry faces major challenges in seeking to produce reduced-fat and low-cholesterol mayonnaise and dres...

This chapter reviews some non-traditional processing methods that have been developed to modify starch properties for a wide variety of end-use applications. Annealing and heat-moisture treatments modify the swelling and pasting properties of starch granules and have been investigated as methods for increasing the percentage of resistant starch in...

Proteins of ground chickpea seeds were extracted with sodium hydroxide (NaOH) solution and precipitated with addition of acid (isoelectric precipitate (C-IP)) and by cryoprecipitation (cryoprecipitate (C-CP)). The protein isolates were characterized by Native PAGE, sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), reversed-phase...

Skim milk (9.5 % w/v solid content) was supplemented with 1-3% (w/v) lentil flour or skim milk powder, inoculated with Lactobacillus rhamnosus AD 200 at 37 ?C and stored at 4 ?C. Acid production during the fermentation, microbial growth, physical (pH, syneresis, and color) and rheological (dynamic oscillation temperature sweep test at 4-50 ?C) prop...

The ability of emulsifiers (gum arabic, starch and soy protein isolate (SPI)) and texture modifiers (gum tragacanth and carrageenan) alone and as a mixture with SPI to stabilize oil-in-water emulsions at high oil concentrations was studied. Parameters investigated included droplet size distribution, color (DE), viscosity and creaming stability. At...

The objectives of this work were to (a) determine the percentage recovery of three allergens (casein, egg and soy) simultaneously incurred in a flour matrix, (b) investigate the effect of different baking periods on allergen recovery using two different methods of allergen detection, namely enzyme linked immunosorbent assay (ELISA) and flow cytomet...

The massive scale of drying operations in many food processing industries makes this unit operation an important one to focus on in the development of “greener” food production and processing practices. Drying techniques and equipment used by many industries today are characterized by high energy consumption and relatively low thermal efficiency. I...

The increased demand for analytical methods to detect and quantify a large number of biomolecules in small volumes of samples has led to the development of multiplexed molecular analysis. This recent technology combines the use of encoded microspheres, coupling molecules, and flow cytometry to analyze the presence of multiple compounds in a sample....

In this study, the volatile flavour profile of 24 pea cultivars were identified using head space solid phase microextraction gas chromatography coupled with mass spectrometry. Cultivars from several breeding programs were utilized with the purpose of understanding the genetic diversity of the cultivars in relation to differences in their flavour co...

Although most consumers show no adverse symptoms to food allergens, health consequences for sensitized individuals can be very serious. As a result, the Codex General Standard for the Labelling of Prepackaged Foods has specified a series of allergenic ingredients/substances requiring mandatory declaration when present in processed prepackaged food...

This chapter summarizes the key properties of pulse flours and fractions and describes some of the trends in the application of pulse flours and fractions for the development of novel food and industrial products. Pulses are consumed as whole cooked grains, or they may be processed into flours or fractionated to obtain ingredients such as pulse sta...

Background: Cow's milk allergy (CMA) is one of the most prevalent human food-borne allergies, particularly in infants and young children from developed countries. Our study aims to evaluate the effects of Lactobacillus rhamnosus GG (LGG) administration on CMA development using whole cow's milk proteins (CMP) sensitized Balb/C mice by two different...

Cow's milk allergy (CMA) is one of the most prevalent human food-borne allergies, particularly in infants and young children from developed countries. Our study aims to evaluate the effects of Lactobacillus rhamnosus GG (LGG) administration on CMA development using whole cow's milk proteins (CMP) sensitized Balb/C mice by two different sensitizatio...

The impact of storage conditions on volatile flavour profile of field pea cultivars was evaluated. Seeds were kept at 4 °C, room temperature (approximately 22 °C) and 37 °C for 12 months. Headspace solid‐phase microextraction gas chromatography–mass spectrometry was used for extraction and identification of volatile flavour compounds (VFCs). Signif...

Pulses are rich in nutrients. The existence of anti-nutritional components and the length of time required for preparation have, however, limited their frequency of use compared to recommended intake levels. Anti-nutritional components in pulses can be largely removed by heat treatment. Additionally pre-treatment of pulses with heat and processing...

In this study, skim milk (9.5% w/v solid content) was supplemented with 1–3% (w/v) lentil flour or skim milk powder, inoculated with a yogurt culture, fermented and stored at 4°C. Acid production during the fermentation, microbial growth, physical properties (pH, syneresis, and color), rheological properties (dynamic oscillation temperature sweep t...

Beans contain high amounts of protein and, as demonstrated with other legumes, may contain peptides with bioactive properties. Dozens of dry bean (Phaseolus vulgaris) varieties are grown in Canada, and many vary not only in terms of their protein content but also in their composition. In this study, the composition, molecular structure, and thermal...

Hexane extraction is the most common technique used to remove oil from full fat soy materials in the production of both soy oil and defatted soy. The popularity of hexane is based on its high oil extraction efficiency and its availability. The solvent, however, has some considerable economic, environmental, and safety drawbacks. A review of alterna...

The objectives of this study were to evaluate the effect of cultivar, crop year and processing (dry milling, cooking and dehulling) on volatile flavour compounds of field peas using an optimised headspace-solid phase microextraction gas chromatography–mass spectrometry method. Significant differences in area counts of volatile compounds were observ...

Pulse protein ingredients offer opportunities to solve some of the emerging problems related to food and nutrition, such as protein allergenicity, obesity and the ever growing world population. Moreover, with the increasing cost of cereal grains in recent years incorporation of pulse proteins in the development of value-added food products may offe...

Introduction Overview of Dairy Ingredients, their Processing, and Characteristics Milk Protein Allergens Effects of Processing on Dairy Allergens Nutritional and Functional Alternatives to Dairy Ingredients Cross-Reactivity Conclusion References

Introduction Composition and Molecular Properties of Soybean and Soybean Components Allergenicity of Soybean Techniques to Remove or Reduce the Allergenicity of Soybean Proteins Identifying Replacements for Soybean and Soy Products in Different Food Applications Hidden and Unintentional Sources of Soybean and Soy Products in Food Processing Soybean...

Introduction Peanut and Tree Nut Allergy Nutritional and Functional Properties of Peanuts and Tree Nuts Nutritional and Functional Alternatives to Peanuts and Tree Nuts Hidden and Unintentional Sources of Peanut and Tree Nut Allergens Analytical Tools for Detection of Peanut and Tree Nut Allergens Guidelines for Processing Foods “Free From” Peanuts...

Overview of Major Food Allergens Minor and Emerging Allergens Prevalence and Incidence Potential Impact on the Food Industry and for the Consumers Conclusion Useful Websites for Information on Food Allergy References

This chapter discusses fish and shellfish allergens. Topics include food allergy, abnormal reaction of body's immune system to certain foods, food products containing fish and fish ingredients and processing effects on allergenicity. The chapter is divided into sections discussing fish and shellfish allergy; food products containing fish and fish i...

This study describes an extraction process for the preparation of highly purified calcium precipitated glycinin (11S). Initial extraction of soy proteins using isoelectric precipitation at pH 6.8 followed by cryo-precipitation yielded 4.2% product (11S) recovery with 98% protein purity for the control extracted with NaOH. Addition of calcium chlori...

Despite their demonstrated health benefits, consumption of pulses in Western societies has traditionally been low. This is, in part, due to the perception that pulses cause flatulence and gastrointestinal upset. This randomized, double-blind placebo-controlled, cross-over study assessed the impact of 28 consecutive days consumption of 100 g dry wei...

Pulse crops are cool season, annually grown legume crops, which are harvested for their seeds. They are invaluable agricultural commodities which are produced and imported by many regions of the world. Pulse seeds are a valuable source of dietary protein, carbohydrates, fiber and an important source of essential vitamins and minerals. Their nutriti...

In this study, two methods, isoelectric precipitation (IEP) and ultrafiltration (UF) were optimised for the extraction of proteins from yellow pea, desi and kabuli chickpeas, red and green lentils. For IEP, the following optimal extraction conditions were used: pH 9.5, 1/15 solid/liquid ratio, 35 °C for yellow pea, desi and kabuli chickpeas, and pH...

Wheat-legume composite flours were produced by blending Canada Western Extra Strong (CWES) and Canada Western Red Spring (CWRS) wheat with varying amounts of three legume proteins. Legume protein addition produced breads with lower specific loaf volume, coarser crumb and firmer texture, and cooked white-salted noodles with greater compression stres...

Rapid expansion of research on the development of novel food processes in the past decade has resulted in novel processes drawn from fields outside the traditional parameters of food processing. Providing a wealth of new knowledge, Novel Food Processing: Effects on Rheological and Functional Properties covers structural and functional changes at th...

The effect of chickpea processing (i.e. defatting, isoelectric precipitation vs ultrafiltration/diafiltration) on the composition, protein recovery and antinutritional factors of protein concentrates was studied for two varieties (Mylese and Xena). Defatting did not affect significantly the content of antinutritional factors in the flours. However,...