Outputs (9)

Investigation into the impact of egg white addition on the structural properties and flavour profile of gluten-free sourdough bread (2024)
Journal Article
Stinton, J., Dugina, K., Hewson, L., & Fisk, I. (2024). Investigation into the impact of egg white addition on the structural properties and flavour profile of gluten-free sourdough bread. Journal of Cereal Science, 117, Article 103903. https://doi.org/10.1016/j.jcs.2024.103903

The impact of egg white addition on structural and sensory qualities of gluten-free sourdough bread was investigated at three egg white-to-sourdough ratios: 25:75, 45:55, and 85:15, versus a sourdough-only control (0:100) Previously, egg white has re... Read More about Investigation into the impact of egg white addition on the structural properties and flavour profile of gluten-free sourdough bread.

Effect of sweeteners and carbonation on aroma partitioning and release in beverage systems (2022)
Journal Article
Yeo, H. Q., Linforth, R., MacNaughtan, W., Williams, H., Hewson, L., & Fisk, I. D. (2023). Effect of sweeteners and carbonation on aroma partitioning and release in beverage systems. Food Research International, 164, 112373. https://doi.org/10.1016/j.foodres.2022.112373

The effect of monosaccharides (glucose, fructose and galactose) and disaccharides (sucrose and lactose) at 10, 20 and 30 % w/v on the in-vitro aroma partitioning of C4 – C10 aldehydes and ethyl esters, as well as limonene (concentration of aroma comp... Read More about Effect of sweeteners and carbonation on aroma partitioning and release in beverage systems.

Factors Affecting Adherence, Intake, and Perceived Palatability of Oral Nutritional Supplements: A Literature Review (2022)
Journal Article
Lester, S., Kleijn, M., Cornacchia, L., Hewson, L., Taylor, M. A., & Fisk, I. (2022). Factors Affecting Adherence, Intake, and Perceived Palatability of Oral Nutritional Supplements: A Literature Review. Journal of Nutrition, Health and Aging, 26, 663-674. https://doi.org/10.1007/s12603-022-1819-3

Oral nutritional supplements (ONS) are a clinically effective and relatively inexpensive way to supplement the diet of patients with, or at risk of, undernutrition. Good adherence is a primary determinant of the effectiveness of ONS. However adherenc... Read More about Factors Affecting Adherence, Intake, and Perceived Palatability of Oral Nutritional Supplements: A Literature Review.

Sensory perception and consumer acceptance of commercial and salt-reduced potato crisps formulated using salt reduction design rules (2022)
Journal Article
Hurst, K. E., Hewson, L., & Fisk, I. D. (2022). Sensory perception and consumer acceptance of commercial and salt-reduced potato crisps formulated using salt reduction design rules. Food Research International, 155, Article 111022. https://doi.org/10.1016/j.foodres.2022.111022

Successful salt (NaCl) reduction strategies are required to reduce the salt content of snacks while maintaining saltiness perception and consumer acceptance. Previous research suggests that particle physicochemical design rules (small particle size,... Read More about Sensory perception and consumer acceptance of commercial and salt-reduced potato crisps formulated using salt reduction design rules.

Mechanisms of umami taste perception: From molecular level to brain imaging (2021)
Journal Article
Wu, B., Eldeghaidy, S., Ayed, C., Fisk, I. D., Hewson, L., & Liu, Y. (2022). Mechanisms of umami taste perception: From molecular level to brain imaging. Critical Reviews in Food Science and Nutrition, 62(25), 7015-7024. https://doi.org/10.1080/10408398.2021.1909532

Due to unique characteristics, umami substances have gained much attention in the food industry during the past decade as potential replacers to sodium or fat to increase food palatability. Umami is not only known to increase appetite, but also to in... Read More about Mechanisms of umami taste perception: From molecular level to brain imaging.

Physicochemical design rules for the formulation of novel salt particles with optimised saltiness (2021)
Journal Article
Hurst, K. E., Ayed, C., Derbenev, I. N., Hewson, L., & Fisk, I. D. (2021). Physicochemical design rules for the formulation of novel salt particles with optimised saltiness. Food Chemistry, 360, Article 129990. https://doi.org/10.1016/j.foodchem.2021.129990

Novel sodium reduction strategies are urgently required by the food industry. We hypothesised that redesigning salt crystals (size, density, hydrophobicity and flow properties) will offer a new route to increase saltiness and therefore reduce sodium.... Read More about Physicochemical design rules for the formulation of novel salt particles with optimised saltiness.

The progression of lipid oxidation, β-carotenes degradation and sensory perception of batch-fried sliced sweet potato crisps during storage (2021)
Journal Article
Agarwal, D., Lim, M., Aldridge, E., McKinney, J., Hewson, L., & Fisk, I. D. (2021). The progression of lipid oxidation, β-carotenes degradation and sensory perception of batch-fried sliced sweet potato crisps during storage. Food and Function, 12(10), 4535-4543. https://doi.org/10.1039/d0fo03100c

Dee are a unique and rapidly growing part of the global snack food market and are recognised as having distinct sensory properties (taste and texture). In this study, the development of important volatile aroma compounds over storage was evaluated an... Read More about The progression of lipid oxidation, β-carotenes degradation and sensory perception of batch-fried sliced sweet potato crisps during storage.

Programmed emulsions for sodium reduction in emulsion based foods (2015)
Journal Article
Chiu, N., Hewson, L., Fisk, I. D., & Wolf, B. (2015). Programmed emulsions for sodium reduction in emulsion based foods. Food and Function, 6(5), 1428-1434. https://doi.org/10.1039/c5fo00079c

© The Royal Society of Chemistry. In this research a microstructure approach to reduce sodium levels in emulsion based foods is presented. If successful, this strategy will enable reduction of sodium without affecting consumer satisfaction with regar... Read More about Programmed emulsions for sodium reduction in emulsion based foods.

Study of the influence of yeast inoculum concentration (Yarrowia lipolytica and Kluyveromyces lactis) on blue cheese aroma development using microbiological models (2013)
Journal Article
Price, E. J., Linforth, R. S., Dodd, C. E., Phillips, C. A., Hewson, L., Hort, J., & Gkatzionis, K. (2014). Study of the influence of yeast inoculum concentration (Yarrowia lipolytica and Kluyveromyces lactis) on blue cheese aroma development using microbiological models. Food Chemistry, 145, 464-472. https://doi.org/10.1016/j.foodchem.2013.08.081

Yarrowia lipolytica and Kluyveromyces lactis occur as part of Stilton cheese microflora yet are not controlled during production. This study investigated the influence of their inoculum concentration on aroma production. Models of Y. lipolytica and K... Read More about Study of the influence of yeast inoculum concentration (Yarrowia lipolytica and Kluyveromyces lactis) on blue cheese aroma development using microbiological models.