Skip to main content

Research Repository

Advanced Search

Outputs (43)

Understanding the influence of processing conditions on the extraction of rhamnogalacturonan-I “hairy” pectin from sugar beet pulp (2019)
Journal Article
Mao, Y., Lei, R., Ryan, J., Arrutia Rodriguez, F., Rastall, B., Chatzifragkou, A., …Binner, E. (2019). Understanding the influence of processing conditions on the extraction of rhamnogalacturonan-I “hairy” pectin from sugar beet pulp. Food Chemistry: X, 2, Article 100026. https://doi.org/10.1016/j.fochx.2019.100026

Sugar beet pectin is rich in rhamnogalacturonan-I (RG-I) region, which is a potential source of prebiotics. RG-I pectin cannot be extracted the same way as commercial homogalacturan-rich pectin using hot acid. Therefore, this study has explored sever... Read More about Understanding the influence of processing conditions on the extraction of rhamnogalacturonan-I “hairy” pectin from sugar beet pulp.

Submaxillary Mucin: its Effect on Aroma Release from Acidic Drinks and New Insight into the Effect of Aroma Compounds on its Macromolecular Integrity (2019)
Journal Article
Dinu, V., Gillis, R. B., MacCalman, T., Lim, M., Adams, G. G., Harding, S. E., & Fisk, I. D. (2019). Submaxillary Mucin: its Effect on Aroma Release from Acidic Drinks and New Insight into the Effect of Aroma Compounds on its Macromolecular Integrity. Food Biophysics, 14(3), 278-286. https://doi.org/10.1007/s11483-019-09574-2

Submaxillary mucin is a major component that defines the makeup and functionality of saliva. Understanding its structure and function during food intake is key to designing appropriate strategies for enhancing the delivery of flavour. In the present... Read More about Submaxillary Mucin: its Effect on Aroma Release from Acidic Drinks and New Insight into the Effect of Aroma Compounds on its Macromolecular Integrity.

Responsive polysaccharide-grafted surfaces for biotribological applications (2019)
Journal Article
Pradal, C., Yakubov, G. E., Williams, M. A., McGuckin, M. A., & Stokes, J. R. (2019). Responsive polysaccharide-grafted surfaces for biotribological applications. Biotribology, 18, Article 100092. https://doi.org/10.1016/j.biotri.2019.100092

The elucidation of biolubrication mechanisms and the design of artificial biotribological contacts requires the development of model surfaces that can help to tease out the cues that govern friction in biological systems. Polysaccharides provide an i... Read More about Responsive polysaccharide-grafted surfaces for biotribological applications.

Comparing the metabolic profiles of raw and cooked pufferfish (Takifugu flavidus) meat by NMR assessment (2019)
Journal Article
Yang, L., Dai, B., Ayed, C., & Liu, Y. (2019). Comparing the metabolic profiles of raw and cooked pufferfish (Takifugu flavidus) meat by NMR assessment. Food Chemistry, 290, 107-113. https://doi.org/10.1016/j.foodchem.2019.03.128

The difference of metabolite profiles between raw and cooked pufferfish (Takifugu flavidus) meat was explored by 1H NMR technique and multivariate statistical methods. The orthogonal projection to latent structure-discriminant analysis (OPLS-DA) resu... Read More about Comparing the metabolic profiles of raw and cooked pufferfish (Takifugu flavidus) meat by NMR assessment.

Phage control of Campylobacter jejuni in chickens does not produce collateral effects on the gut microbiota (2019)
Journal Article
Richards, P. J., Connerton, P. L., & Connerton, I. F. (2019). Phage control of Campylobacter jejuni in chickens does not produce collateral effects on the gut microbiota. Frontiers in Microbiology, 10, Article 476. https://doi.org/10.3389/fmicb.2019.00476

Bacteriophage biocontrol to reduce Campylobacter jejuni levels in chickens can reduce human exposure and disease acquired through the consumption of contaminated poultry products.Investigating changes in the chicken microbiota during phage treatment... Read More about Phage control of Campylobacter jejuni in chickens does not produce collateral effects on the gut microbiota.

Sweet Liking Status and PROP Taster Status impact emotional response to sweetened beverage (2019)
Journal Article
Yang, Q., Kraft, M., Shen, Y., MacFie, H., & Ford, R. (2019). Sweet Liking Status and PROP Taster Status impact emotional response to sweetened beverage. Food Quality and Preference, 75, 133-144. https://doi.org/10.1016/j.foodqual.2019.02.016

© 2019 Elsevier Ltd Humans are innately predisposed to enjoy sweetness. However, excessive sugar consumption has been linked to a range of health issues. In order to develop an effective strategy to provide customised products and promote healthy eat... Read More about Sweet Liking Status and PROP Taster Status impact emotional response to sweetened beverage.

Acid production, growth kinetics and aroma profiles of Lactobacillus flora from Stilton cheese (2019)
Journal Article
Mugampoza, D., Gkatzionis, K., Linforth, R. S., & Dodd, C. E. (2019). Acid production, growth kinetics and aroma profiles of Lactobacillus flora from Stilton cheese. Food Chemistry, 287, 222-231. https://doi.org/10.1016/j.foodchem.2019.02.082

The effect of Lactobacillus plantarum isolates from Stilton cheese on aroma profiles of milk fermentation was examined. Representative Lb. plantarum isolates were cultured alone and in combination with acid-producing and non-acid producing Lactococcu... Read More about Acid production, growth kinetics and aroma profiles of Lactobacillus flora from Stilton cheese.

Crop Diversification Through a Wider Use of Underutilised Crops: A Strategy to Ensure Food and Nutrition Security in the Face of Climate Change (2019)
Book Chapter
Mustafa, M. A., Mayes, S., & Massawe, F. (2019). Crop Diversification Through a Wider Use of Underutilised Crops: A Strategy to Ensure Food and Nutrition Security in the Face of Climate Change. In A. Sarkar, S. Sensarma, & G. vanLoon (Eds.), Sustainable Solutions for Food Security: Combating Climate Change by Adaptation (125-149). Springer. https://doi.org/10.1007/978-3-319-77878-5_7

© Springer Nature Switzerland AG 2019. Global dependence on only a few crops for food and non-food uses is risky due to the multifaceted challenges that crop production faces. One such challenge is climate change and its effects on food production. E... Read More about Crop Diversification Through a Wider Use of Underutilised Crops: A Strategy to Ensure Food and Nutrition Security in the Face of Climate Change.

Bambara Groundnut is a Climate-Resilient Crop: How Could a Drought-Tolerant and Nutritious Legume Improve Community Resilience in the Face of Climate Change? (2019)
Book Chapter
Feldman, A., Ho, W. K., Massawe, F., & Mayes, S. (2019). Bambara Groundnut is a Climate-Resilient Crop: How Could a Drought-Tolerant and Nutritious Legume Improve Community Resilience in the Face of Climate Change?. In A. Sarkar, S. Sensarma, & G. vanLoon (Eds.), Sustainable Solutions for Food Security: Combating Climate Change by Adaptation (150-167). Springer. https://doi.org/10.1007/978-3-319-77878-5_8

Bambara groundnut (Vigna subterranea (L.) Verdc.; www.bamyield.org) is a crop similar in morphology and growth habit to groundnut (Arachis hypogaea L.). It was also historically largely displaced by groundnut upon the latter’s introduction to sub-Sah... Read More about Bambara Groundnut is a Climate-Resilient Crop: How Could a Drought-Tolerant and Nutritious Legume Improve Community Resilience in the Face of Climate Change?.