Conference Abstract Book

umanitoba.ca www.iata.csic.es Combining Sustainability and Health in Innovative Food and Beverages IDENTIFY NEEDS COMMODITIES FOOD DESIGN FOOD LITERACY MESSAGE TO TAKE HOME: Vinegar + Sugar + Salt Koshihikari Rice Sherry Apple Red wine White wine Black rice White rice Citrus Control 1% acetic acid 2% acetic acid 3% acetic acid 0 20 40 60 80 100 120 140 160 180 200 H1(g) ab bc cd bc a d bc ab ; A C B C A In TEXTURE Seasoned SUSHI RICECHARACTE