Outputs (49)

Suitability of insects for animal feeding. (2021)
Book Chapter
Hawkey, K., Brameld, J., Parr, T., Salter, A., & Hall, H. (2021). Suitability of insects for animal feeding. In H. Hall, E. Fitches, & R. Smith (Eds.), Insects as Animal Feed: Novel Ingredients for Use in Pet, Aquaculture and Livestock Diets (26-38). CAB International. https://doi.org/10.1079/9781789245929.0004

This chapter explores the nutritional composition of insects and the potential benefits and drawbacks for their inclusion into pet, poultry, pig, ruminant and aquatic animal feeds. Six species are most commonly described for use in animal feed, namel... Read More about Suitability of insects for animal feeding..

Consumer understanding of beer and wine body: An exploratory study of an ill-defined concept (2021)
Journal Article
Ivanova, N., Yang, Q., Bastian, S. E., Wilkinson, K. L., & Ford, R. (2022). Consumer understanding of beer and wine body: An exploratory study of an ill-defined concept. Food Quality and Preference, 98, Article 104383. https://doi.org/10.1016/j.foodqual.2021.104383

Body is a key sensory characteristic for beverage acceptability, drinkability and an important consideration when making a purchase decision. Evidence suggests that consumers perceive low-alcohol beverages as lacking body. Despite the significance of... Read More about Consumer understanding of beer and wine body: An exploratory study of an ill-defined concept.

Comparison of food and nutrient intake in infants aged 6–12 months, following baby-led or traditional weaning: A cross-sectional study (2021)
Journal Article
Pearce, J., & Langley-Evans, S. C. (2022). Comparison of food and nutrient intake in infants aged 6–12 months, following baby-led or traditional weaning: A cross-sectional study. Journal of Human Nutrition and Dietetics, 35(2), 310-324. https://doi.org/10.1111/jhn.12947

Background: A baby-led approach to weaning (BLW) encompasses self-feeding and self-selecting graspable foods, offering an alternative to traditional weaning (TW). This cross-sectional study explored adherence to characteristics of BLW and differences... Read More about Comparison of food and nutrient intake in infants aged 6–12 months, following baby-led or traditional weaning: A cross-sectional study.

Impact of capsaicin on salt release and salt perception during consumption of salt and salt-capsaicin solutions (2021)
Presentation / Conference Contribution
Yang, N., Yang, Q., Zhao, J., Fan, X., Chen, J., & Fisk, I. (2021). Impact of capsaicin on salt release and salt perception during consumption of salt and salt-capsaicin solutions. In Progress in Flavour Research 2021. Proceedings of the 16th Weurman Flavour Research Symposium. https://doi.org/10.5281/zenodo.5346806

The mechanism on how capsaicin could affect salt release in the mouth and its saltiness perception was unknown. This is the first study designed to investigate the impact of capsaicin on salt release in the tongue and correlate with its perception du... Read More about Impact of capsaicin on salt release and salt perception during consumption of salt and salt-capsaicin solutions.

Rheology, microstructure and diffusion in soft gelatin nanocomposites packed with anionic nanogels (2021)
Journal Article
Borah, P. K., Yakubov, G. E., & Duary, R. K. (2021). Rheology, microstructure and diffusion in soft gelatin nanocomposites packed with anionic nanogels. Food Structure, 30, Article 100216. https://doi.org/10.1016/j.foostr.2021.100216

The colloidal stability of therapeutic nanoparticles for improving human health is a significant challenge, owing to aggregation and sedimentation. To overcome such limitations, gelatin-based nanocomposites are designed with increasing concentration... Read More about Rheology, microstructure and diffusion in soft gelatin nanocomposites packed with anionic nanogels.

Identification of aroma compounds in a commonly prescribed oral nutritional supplement and associated changes in olfactory abilities with human ageing (2021)
Journal Article
Lester, S., Cornacchia, L., Corbier, C., Taylor, M. A., Ayed, C., Yang, N., …Fisk, I. (2021). Identification of aroma compounds in a commonly prescribed oral nutritional supplement and associated changes in olfactory abilities with human ageing. Scientific Reports, 11(1), Article 16518. https://doi.org/10.1038/s41598-021-95915-6

Undernutrition is prevalent in the older adult population. Oral nutritional supplements (ONS) are a clinically effective nutritional intervention, however, patient acceptance of ONS can be limited by their palatability. While sensory attributes such... Read More about Identification of aroma compounds in a commonly prescribed oral nutritional supplement and associated changes in olfactory abilities with human ageing.

Dynamic sensations of fresh and roasted salmon (Salmo salar) during chewing (2021)
Journal Article
Dong, M., Zhang, Y. Y., Huang, X. H., Xin, R., Dong, X. P., Konno, K., …Qin, L. (2022). Dynamic sensations of fresh and roasted salmon (Salmo salar) during chewing. Food Chemistry, 368, Article 130844. https://doi.org/10.1016/j.foodchem.2021.130844

The sensory perception of food is a dynamic procedure, which is closely related to the released flavor stimuli. Thus, we evaluated the dynamic sensations of fresh and roasted salmon during the chewing process and investigated the tastants released in... Read More about Dynamic sensations of fresh and roasted salmon (Salmo salar) during chewing.

Development of a separated-dough method and flour/starch replacement in gluten free crackers by cellulose and fibrillated cellulose (2021)
Journal Article
Ren, Y., Yakubov, G. E., Linter, B. R., & Foster, T. J. (2021). Development of a separated-dough method and flour/starch replacement in gluten free crackers by cellulose and fibrillated cellulose. Food and Function, 12(18), 8425-8439. https://doi.org/10.1039/d1fo01368h

Two strategies were combined and applied in this study to achieve a desired structure and texture of gluten free crackers and to reduce the calorie content. The first strategy is increasing structural heterogeneity of crackers and doughs and a separa... Read More about Development of a separated-dough method and flour/starch replacement in gluten free crackers by cellulose and fibrillated cellulose.

Evaluation of volatile metabolites as potential markers to predict naturally-aged seed vigour by coupling rapid analytical profiling techniques with chemometrics (2021)
Journal Article
Zhang, T., Ayed, C., Fisk, I. D., Pan, T., Wang, J., Yang, N., & Sun, Q. (2022). Evaluation of volatile metabolites as potential markers to predict naturally-aged seed vigour by coupling rapid analytical profiling techniques with chemometrics. Food Chemistry, 367, Article 130760. https://doi.org/10.1016/j.foodchem.2021.130760

Rapid volatile detection methods for seed vigour rely heavily on artificial ageing (AA), however the comparability of volatile organic compounds (VOCs) to natural ageing (NA) and practicability of the detection models were not well known. In this stu... Read More about Evaluation of volatile metabolites as potential markers to predict naturally-aged seed vigour by coupling rapid analytical profiling techniques with chemometrics.

Hydrogen Sulfide and the Immune System (2021)
Book Chapter
Rose, P., Zhu, Y. Z., & Moore, P. K. (2021). Hydrogen Sulfide and the Immune System. In Advances in Hydrogen Sulfide Biology (99-128). Singapore: Springer. https://doi.org/10.1007/978-981-16-0991-6_5

Hydrogen sulfide (H2S) is the “third gasotransmitter” recognized alongside nitric oxide (NO) and carbon monoxide (CO). H2S exhibits an array of biological effects in mammalian cells as revealed by studies showing important roles in the cardiovascular... Read More about Hydrogen Sulfide and the Immune System.