All Outputs (136)

Cafestol extraction yield from different coffee brew mechanisms (2012)
Journal Article
Zhang, C., Linforth, R. S., & Fisk, I. D. (2012). Cafestol extraction yield from different coffee brew mechanisms. Food Research International, 49(1), https://doi.org/10.1016/j.foodres.2012.06.032

The extraction yield of cafestol from roast and ground (R&G) coffee beans was evaluated using brews prepared by four brewing mechanisms (boiled, Turkish, French Press and Mocha Pot). The cafestol content of the R&G coffee and the resulting brews was... Read More about Cafestol extraction yield from different coffee brew mechanisms.

Aroma delivery from spray dried coffee containing pressurised internalised gas (2012)
Journal Article
Yu, T., MacNaughtan, B., Boyer, M., Linforth, R., Dinsdale, K., & Fisk, I. D. (2012). Aroma delivery from spray dried coffee containing pressurised internalised gas. Food Research International, 49(2), 702-709. https://doi.org/10.1016/j.foodres.2012.08.021

A non-chemical, ingredient free method of enhancing aroma delivery during the preparation of instant coffee is presented. The approach detailed introduces a method for entrapping high pressure internalised gas within the pores of spray dried soluble... Read More about Aroma delivery from spray dried coffee containing pressurised internalised gas.

Discrimination of roast and ground coffee aroma (2012)
Journal Article
Fisk, I. D., Kettle, A., Hofmeister, S., Virdie, A., & Kenny, J. S. (2012). Discrimination of roast and ground coffee aroma. Flavour, 1, Article 14. https://doi.org/10.1186/2044-7248-1-14

Background: Four analytical approaches were used to evaluate the aroma profile at key stages in roast and ground coffee brew preparation (concentration within the roast and ground coffee and respective coffee brew; concentration in the headspace of... Read More about Discrimination of roast and ground coffee aroma.

Impact of protein, lipid and carbohydrate on the headspace delivery of volatile compounds from hydrating powders (2012)
Journal Article
Fisk, I., Boyer, M., & Linforth, R. S. (2012). Impact of protein, lipid and carbohydrate on the headspace delivery of volatile compounds from hydrating powders. European Food Research and Technology, 235(3), https://doi.org/10.1007/s00217-012-1776-x

The release of volatile compounds, such as aroma, from a food material during hydration is of wide relevance to the food industry. To this end, dry powders of varying chemical composition were hydrated in a controlled system to investigate the impact... Read More about Impact of protein, lipid and carbohydrate on the headspace delivery of volatile compounds from hydrating powders.

Phytochemical Composition of Oryza sativa (Rice) Bran Oil Bodies in Crude and Purified Isolates (2012)
Journal Article
Nantiyakul, N., Furse, S., Fisk, I., Foster, T. J., Tucker, G., & Gray, D. A. (2012). Phytochemical Composition of Oryza sativa (Rice) Bran Oil Bodies in Crude and Purified Isolates. Journal of the American Oil Chemists' Society, 89(10), 1867-1872. https://doi.org/10.1007/s11746-012-2078-y

We describe a procedure for isolating and purifying oil bodies (OBs) from Oryza sativa bran, and present evidence that strongly suggests a physical association between the OB organelles and several antioxidant phytochemicals (c-oryzanol and several t... Read More about Phytochemical Composition of Oryza sativa (Rice) Bran Oil Bodies in Crude and Purified Isolates.

Salt release from potato crisps (2012)
Journal Article
Tian, X., & Fisk, I. D. (2012). Salt release from potato crisps. Food and Function, 3(4), https://doi.org/10.1039/C2FO10282J

The rate of salt release in-mouth from salted potato crisps was evaluated. It was hypothesised that a slow steady release of sodium would occur on chewing and hydration; to test this a crisp was chewed and held in the oral cavity without swallowing... Read More about Salt release from potato crisps.

Soybean (Glycine max) Oil Bodies and Their Associated Phytochemicals (2011)
Journal Article
Fisk, I. D., & Gray, D. A. (2011). Soybean (Glycine max) Oil Bodies and Their Associated Phytochemicals. Journal of Food Science, 76(9), C1349-C1354. https://doi.org/10.1111/j.1750-3841.2011.02428.x

Abstract:? Soybean oil bodies were isolated from 3 cultivars (Ustie, K98, and Elena) and the occurrence of 2 classes of phytochemicals (tocopherol isoforms and isoflavones) and strength of their association with isolated oil bodies was evaluated. Toc... Read More about Soybean (Glycine max) Oil Bodies and Their Associated Phytochemicals.

Aroma encapsulation and aroma delivery by oil body suspensions derived from sunflower seeds (Helianthus annus) (2011)
Journal Article
Fisk, I. D., Linforth, R. S., Taylor, A. J., & Gray, D. A. (2011). Aroma encapsulation and aroma delivery by oil body suspensions derived from sunflower seeds (Helianthus annus). European Food Research and Technology, 232(5), https://doi.org/10.1007/s00217-011-1459-z

Oil bodies are small discrete cell organelles that can be found within oilseeds. Oil bodies have been investigated previously as a potential technology platform for use within the food industry, offering stable, antioxidant-enriched lipid-delivery... Read More about Aroma encapsulation and aroma delivery by oil body suspensions derived from sunflower seeds (Helianthus annus).

In vitro assessment of the bioaccessibility of tocopherol and fatty acids from sunflower seed oil bodies (2009)
Journal Article
White, D. A., Fisk, I. D., Makkhun, S., & Gray, D. A. (2009). In vitro assessment of the bioaccessibility of tocopherol and fatty acids from sunflower seed oil bodies. Journal of Agricultural and Food Chemistry, 57(13), 5720-5726. https://doi.org/10.1021/jf9003412

The in vitro digestibility (proteolytic and lipolytic) and bioaccessibility of nutritionally important compounds (α-tocopherol and fatty acids) have been studied for natural sunflower (Helianthus annuus) oil body suspensions in comparison to artifici... Read More about In vitro assessment of the bioaccessibility of tocopherol and fatty acids from sunflower seed oil bodies.

Evaluation of antioxidant activity and vitamin E profile of some selected indigenous vegetables in Nigerian diet (2009)
Journal Article
Ogunlade, I., Tucker, G., Fisk, I., & Ogunlade, A. (2009). Evaluation of antioxidant activity and vitamin E profile of some selected indigenous vegetables in Nigerian diet. Journal of Food, Agriculture and Environment, 7(2), 143-145. https://doi.org/10.1234/4.2009.1583

Freeze-dried leaves of some selected vegetables (Cnidoscolus aconitifolius, Talinum fruticosum and Solanum macrocarpon) were examined for antioxidant activity and analysed for vitamin E profile, using Ferric-ion Reducing Antioxidant Power (FRAP) assa... Read More about Evaluation of antioxidant activity and vitamin E profile of some selected indigenous vegetables in Nigerian diet.

Gamma-irradiation as a method of microbiological control, and its impact on the oxidative labile lipid component of Cannabis sativa and Helianthus annus (2008)
Journal Article
Fisk, I. D., Gkatzionis, K., Lad, M., Dodd, C. E., & Gray, D. A. (2009). Gamma-irradiation as a method of microbiological control, and its impact on the oxidative labile lipid component of Cannabis sativa and Helianthus annus. European Food Research and Technology, 228(4), 613-621. https://doi.org/10.1007/s00217-008-0970-3

The effect of irradiation (0-20 kGy) on hemp and sunflower seeds was assessed, with specific reference to the oxidatively labile lipid component (unsaturated fatty acids and tocochromanols). Total protein, lipid, and solids content of the seeds did n... Read More about Gamma-irradiation as a method of microbiological control, and its impact on the oxidative labile lipid component of Cannabis sativa and Helianthus annus.

Oxidative stability of sunflower oil bodies (2008)
Journal Article
Fisk, I. D., White, D. A., Lad, M., & Gray, D. A. (2008). Oxidative stability of sunflower oil bodies. European Journal of Lipid Science and Technology, 110(10), 962-968. https://doi.org/10.1002/ejlt.200800051

This study investigates the oxidative stability of sunflower oil body suspensions (10 wt-% lipid). Two washed suspensions of oil bodies were evaluated over 8 days at three temperatures (5, 25 and 45 °C) against three comparable sunflower oil emulsion... Read More about Oxidative stability of sunflower oil bodies.

Extraction and characterization of oil bodies from soy beans: A natural source of pre-emulsified soybean oil (2007)
Journal Article
Iwanaga, D., Gray, D. A., Fisk, I. D., Decker, E. A., Weiss, J., & McClements, D. J. (2007). Extraction and characterization of oil bodies from soy beans: A natural source of pre-emulsified soybean oil. Journal of Agricultural and Food Chemistry, 55(21), 8711-8716. https://doi.org/10.1021/jf071008w

Soybeans contain oil bodies that are coated by a layer of oleosin proteins. In nature, this protein coating protects the oil bodies from environmental stresses and may be utilized by food manufacturers for the same purpose. In this study, oil bodies... Read More about Extraction and characterization of oil bodies from soy beans: A natural source of pre-emulsified soybean oil.

Sunflower-seed oil body emulsions: Rheology and stability assessment of a natural emulsion (2007)
Journal Article
White, D. A., Fisk, I. D., Mitchell, J. R., Wolf, B., Hill, S. E., & Gray, D. A. (2008). Sunflower-seed oil body emulsions: Rheology and stability assessment of a natural emulsion. Food Hydrocolloids, 22(7), 1224-1232. https://doi.org/10.1016/j.foodhyd.2007.07.004

The viscoelastic characteristics of a purified oil body cream (67.6±0.7% lipid, 5.4±0.7% protein and 25.2±0.1% moisture) recovered from sunflower seeds (Helianthus annuus L.) have been determined. Moreover, the effects of pH (2-7) and CaCl2 concentra... Read More about Sunflower-seed oil body emulsions: Rheology and stability assessment of a natural emulsion.

Tocopherol: an intrinsic component of sunflower seed oil bodies (2006)
Journal Article
Fisk, I. D., White, D. A., Carvalho, A., & Gray, D. A. (2006). Tocopherol: an intrinsic component of sunflower seed oil bodies. Journal of the American Oil Chemists' Society, 83(4), (341-344). doi:10.1007/s11746-006-1210-2. ISSN 0003-021X

Oil bodies were removed from mature sunflower through wet grinding followed by filtration then centrifugation and recovered as the buoyant fraction. Washing this fraction with buffer (water?washed oil bodies, WWOB) or 9 M urea (urea?washed oil bodies... Read More about Tocopherol: an intrinsic component of sunflower seed oil bodies.

Characterisation of oat (Avena sativa L.) oil bodies and intrinsically associated E-vitamers (2005)
Journal Article
White, D. A., Fisk, I. D., & Gray, D. A. (2006). Characterisation of oat (Avena sativa L.) oil bodies and intrinsically associated E-vitamers. Journal of Cereal Science, 43(2), 244-249. https://doi.org/10.1016/j.jcs.2005.10.002

Transmission electron microscopy of sections of oat (Avena sativa L.) grain suggested that the highest concentrations oil bodies were in the aleurone and germ rather than the starchy endosperm. Oil bodies recovered from homogenized tissues by centrif... Read More about Characterisation of oat (Avena sativa L.) oil bodies and intrinsically associated E-vitamers.