Outputs (41)

Common roasting defects in coffee: aroma composition, sensory characterization and consumer perception (2018)
Journal Article
Giacalone, D., Kreuzfeldt Degn, T., Yang, N., Liu, C., Fisk, I. D., & Munchow, M. (2019). Common roasting defects in coffee: aroma composition, sensory characterization and consumer perception. Food Quality and Preference, 71, 463-474. https://doi.org/10.1016/j.foodqual.2018.03.009

The demand for high quality and specialty coffee is increasing worldwide.In order to meet these demands, a more uniform and standardized quality assessment of coffee is essential. The aim of this study was to make a sensory scientific and chemical ch... Read More about Common roasting defects in coffee: aroma composition, sensory characterization and consumer perception.

Fractionation and characterisation of dietary fibre from blackcurrant pomace (2018)
Journal Article
Alba, K., Macnaughtan, W., Laws, A., Foster, T., Campbell, G., & Kontogiorgos, V. (2018). Fractionation and characterisation of dietary fibre from blackcurrant pomace. Food Hydrocolloids, 81, https://doi.org/10.1016/j.foodhyd.2018.03.023

The potential of blackcurrant pomace as a raw material for the extraction of dietary fibre was evaluated using two pomaces one sourced from the UK and one from Poland. A fractionation protocol was designed to isolate and subsequently quantify the sol... Read More about Fractionation and characterisation of dietary fibre from blackcurrant pomace.

Hyperspectral imaging for non-destructive prediction of fermentation index, polyphenol content and antioxidant activity in single cocoa beans (2018)
Journal Article
Caporaso, N., Whitworth, M. B., Fowler, M. S., & Fisk, I. D. (2018). Hyperspectral imaging for non-destructive prediction of fermentation index, polyphenol content and antioxidant activity in single cocoa beans. Food Chemistry, 258, https://doi.org/10.1016/j.foodchem.2018.03.039

The aim of the current work was to use hyperspectral imaging (HSI) in the spectral range 1000-2500 nm to quantitatively predict fermentation index (FI), total polyphenols (TP) and antioxidant activity (AA) of individual dry fermented cocoa beans scan... Read More about Hyperspectral imaging for non-destructive prediction of fermentation index, polyphenol content and antioxidant activity in single cocoa beans.

Water-in-oil-in-water double emulsion for the delivery of starter cultures in reduced-salt moromi fermentation of soy sauce (2018)
Journal Article
Devanthi, P. V. P., Linforth, R., El Kadri, H., & Gkatzionis, K. (2018). Water-in-oil-in-water double emulsion for the delivery of starter cultures in reduced-salt moromi fermentation of soy sauce. Food Chemistry, 257, https://doi.org/10.1016/j.foodchem.2018.03.022

This study investigated the application of water-oil-water (W1/O/W2) double emulsions (DE) for yeast encapsulation and sequential inoculation of Zygosaccharomyces rouxii and Tetragenococcus halophilus in moromi stage of soy sauce fermentation with re... Read More about Water-in-oil-in-water double emulsion for the delivery of starter cultures in reduced-salt moromi fermentation of soy sauce.

The impact of PROP and thermal taster status on the emotional response to beer (2018)
Journal Article
Yang, Q., Dorado, R., Chaya, C., & Hort, J. (2018). The impact of PROP and thermal taster status on the emotional response to beer. Food Quality and Preference, 68, https://doi.org/10.1016/j.foodqual.2018.03.001

With an increasingly competitive global market, understanding consumer emotional response to products can provide a different perspective to identify drivers of consumer food choice behaviour beyond traditional hedonic measurement. This study investi... Read More about The impact of PROP and thermal taster status on the emotional response to beer.

Changes in gelatinisation and pasting properties of various starches (wheat, maize and waxy maize) by the addition of bacterial cellulose fibrils (2018)
Journal Article
Díaz-Calderón, P., Macnaughtan, W., Hill, S., Foster, T., Enrione, J., & Mitchell, J. (2018). Changes in gelatinisation and pasting properties of various starches (wheat, maize and waxy maize) by the addition of bacterial cellulose fibrils. Food Hydrocolloids, 80, https://doi.org/10.1016/j.foodhyd.2018.02.023

The aim of this work was to analyse the effect of bacterial cellulose fibrils (BCF) on the gelatinization profile and pasting properties of starches from different sources (wheat, maize and waxy maize) and amylose contents. Blends of 8% starch with d... Read More about Changes in gelatinisation and pasting properties of various starches (wheat, maize and waxy maize) by the addition of bacterial cellulose fibrils.

The impact of extracellular osmolality on Saccharomyces yeast populations during brewing fermentations (2018)
Journal Article
Zhuang, S., Smart, K., & Powell, C. (2018). The impact of extracellular osmolality on Saccharomyces yeast populations during brewing fermentations. Journal- American Society of Brewing Chemists, 75(3), 244-254. https://doi.org/10.1094/ASBCJ-2017-3505-01

Osmotic stress represents one of the major environmental challenges experienced by yeast during industrial 15 fermentations. This stress is particularly associated with high gravity processes which utilise concentrated 16 substrates to yield products... Read More about The impact of extracellular osmolality on Saccharomyces yeast populations during brewing fermentations.

Rapid prediction of single green coffee bean moisture and lipid content by hyperspectral imaging (2018)
Journal Article
Caporaso, N., Whitworth, M. B., Grebby, S., & Fisk, I. D. (2018). Rapid prediction of single green coffee bean moisture and lipid content by hyperspectral imaging. Journal of Food Engineering, 227, 18-29. https://doi.org/10.1016/j.jfoodeng.2018.01.009

© 2018 The Authors Hyperspectral imaging (1000–2500 nm) was used for rapid prediction of moisture and total lipid content in intact green coffee beans on a single bean basis. Arabica and Robusta samples from several growing locations were scanned usi... Read More about Rapid prediction of single green coffee bean moisture and lipid content by hyperspectral imaging.

Variation in thermally induced taste response across thermal tasters (2018)
Journal Article
Skinner, M., Eldeghaidy, S., Ford, R., Giesbrecht, T., Thomas, A., Francis, S., & Hort, J. (2018). Variation in thermally induced taste response across thermal tasters. Physiology and Behavior, 188, 67-78. https://doi.org/10.1016/j.physbeh.2018.01.017

Thermal tasters (TTs) perceive thermally induced taste (thermal taste) sensations when the tongue is stimulated with temperature in the absence of gustatory stimuli, while thermal non tasters (TnTs) only perceive temperature. This is the first study... Read More about Variation in thermally induced taste response across thermal tasters.

Near infrared spectroscopy and hyperspectral imaging for non-destructive quality assessment of cereal grains (2018)
Journal Article
Caporaso, N., Whitworth, M. B., & Fisk, I. D. (2018). Near infrared spectroscopy and hyperspectral imaging for non-destructive quality assessment of cereal grains. Applied Spectroscopy Reviews, 53(8), 667-687. https://doi.org/10.1080/05704928.2018.1425214

Hyperspectral imaging (HSI) combines spectroscopy and imaging, providing information about the chemical properties of a material and their spatial distribution. It represents an advance of traditional Near-Infrared (NIR) spectroscopy. The present wor... Read More about Near infrared spectroscopy and hyperspectral imaging for non-destructive quality assessment of cereal grains.