SUET-YINE WOO

Suet-Yine Woo completed hermaster's degree at the Institute of Food Science and Technology, National Taiwan University (NTU). During her master's program, shefocused on developing an analytical platform that combines structure-specific enzymatic hydrolysis and liquid chromatography-tandem mass spectrometry (LC-MS/MS) for profiling analysis of arabinoxylan. Arabinoxylan is a hemicellulose component found in cereals and is known for its prebiotic effect and its impact on the gas retention properties of baked goods. Her current research focused on analysis of various functional components in cereal-based foods. Profiling analysis of functional components in food, particularly for polysaccharides and oligosaccharides, remains a challenge due to structural complexity. Gaining a fundamental understanding of the nutrient profile aids identification marker components and ensures food quality. Her future goal is to utilize my expertise in food analysis to explore alternative gluten-free ingredients.

Title:

"Arabinogalactans in the dietary fiber of adlay (Coix lacryma-jobi)"