Food, Nutrition and Dietetics

Machine learning and domain adaptation to monitor yoghurt fermentation using ultrasonic measurements (2023)
Journal Article
Bowler, A., Ozturk, S., di Bari, V., Glover, Z. J., & Watson, N. J. (2023). Machine learning and domain adaptation to monitor yoghurt fermentation using ultrasonic measurements. Food Control, 147, Article 109622. https://doi.org/10.1016/j.foodcont.2023.109622

In manufacturing environments, real-time monitoring of yoghurt fermentation is required to maintain an optimal production schedule, ensure product quality, and prevent the growth of pathogenic bacteria. Ultrasonic sensors combined with machine learni... Read More about Machine learning and domain adaptation to monitor yoghurt fermentation using ultrasonic measurements.

Chloroplast/thylakoid-rich material: A possible alternative to the chemically synthesised flow enhancer polyglycerol polyricinoleate in oil-based systems (2023)
Journal Article
Sutcharit, P., Wattanakul, J., Price, R., Di Bari, V., Gould, J., Yakubov, G., Wolf, B., & Gray, D. A. (2023). Chloroplast/thylakoid-rich material: A possible alternative to the chemically synthesised flow enhancer polyglycerol polyricinoleate in oil-based systems. Food Research International, 165, Article 112472. https://doi.org/10.1016/j.foodres.2023.112472

Chloroplasts are abundant organelles in a diverse range of plant materials; they are predominantly composed of multicomponent thylakoid membranes which are lipid and protein rich. Intact or unravelled thylakoid membranes should, in principle, have in... Read More about Chloroplast/thylakoid-rich material: A possible alternative to the chemically synthesised flow enhancer polyglycerol polyricinoleate in oil-based systems.

Formulation engineering of water-in-oil-in-water emulsions for salt reduction with sucrose oleate as a PGPR-alternative lipophilic emulsifier (2023)
Journal Article
Zhang, L., Gould, J., & Wolf, B. (2023). Formulation engineering of water-in-oil-in-water emulsions for salt reduction with sucrose oleate as a PGPR-alternative lipophilic emulsifier. Food Structure, 35, Article 100309. https://doi.org/10.1016/j.foostr.2023.100309

Sucrose oleate was assessed as an alternative lipophilic emulsifier to polyglycerol polyricinoleate (PGPR) for the stabilisation of the internal aqueous phase of a water-in-oil-in-water emulsion formulation designed for salt release from the internal... Read More about Formulation engineering of water-in-oil-in-water emulsions for salt reduction with sucrose oleate as a PGPR-alternative lipophilic emulsifier.

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.

Space farming: Horticulture systems on spacecraft and outlook to planetary space exploration (2022)
Journal Article
Nguyen, M. T. P., Knowling, M., Tran, N. N., Burgess, A., Fisk, I., Watt, M., Escribà-Gelonch, M., This, H., Culton, J., & Hessel, V. (2023). Space farming: Horticulture systems on spacecraft and outlook to planetary space exploration. Plant Physiology and Biochemistry, 194, 708-721. https://doi.org/10.1016/j.plaphy.2022.12.017

Successful human space exploration requires more products than can be taken as payload. There is a need, therefore, for in-space circular manufacturing. Requirements for this include limited resource inflow, from either Earth or other planets and the... Read More about Space farming: Horticulture systems on spacecraft and outlook to planetary space exploration.

A Comparison of Primary Human Hepatocytes and Hepatoma Cell Lines to Model the Effects of Fatty Acids, Fructose and Glucose on Liver Cell Lipid Accumulation (2022)
Journal Article
Huggett, Z. J., Smith, A., De Vivo, N., Gomez, D., Jethwa, P., Brameld, J. M., Bennett, A., & Salter, A. M. (2022). A Comparison of Primary Human Hepatocytes and Hepatoma Cell Lines to Model the Effects of Fatty Acids, Fructose and Glucose on Liver Cell Lipid Accumulation. Nutrients, 15(1), Article 40. https://doi.org/10.3390/nu15010040

Non-alcoholic fatty liver disease (NAFLD) begins with lipid accumulation within hepatocytes, but the relative contributions of different macronutrients is still unclear. We investigated the impact of fatty acids, glucose and fructose on lipid accumul... Read More about A Comparison of Primary Human Hepatocytes and Hepatoma Cell Lines to Model the Effects of Fatty Acids, Fructose and Glucose on Liver Cell Lipid Accumulation.

Impact of charged ionic species (NaCl and KCl) on the generation of color and volatile aroma compounds during caramelization (2022)
Journal Article
XU, S., LIU, Y., MU, X., CHEN, H., TAO, G., SUN, Z., YANG, N., MA, F., & FISK, I. D. (2023). Impact of charged ionic species (NaCl and KCl) on the generation of color and volatile aroma compounds during caramelization. Food Science and Technology, 43, Article e97622. https://doi.org/10.1590/fst.97622

During the process of caramelization, volatile and non-volatile flavor and color are generated via the degradation of carbohydrates. This research investigated the effect of the types and concentrations of salts including NaCl and KCl on the generati... Read More about Impact of charged ionic species (NaCl and KCl) on the generation of color and volatile aroma compounds during caramelization.

The Impact of the COVID-19 Pandemic on the Food Security of UK Adults Aged 20–65 Years (COVID-19 Food Security and Dietary Assessment Study) (2022)
Journal Article
Thomas, M., Eveleigh, E., Vural, Z., Rose, P., Avery, A., Coneyworth, L., & Welham, S. (2022). The Impact of the COVID-19 Pandemic on the Food Security of UK Adults Aged 20–65 Years (COVID-19 Food Security and Dietary Assessment Study). Nutrients, 14(23), Article 5078. https://doi.org/10.3390/nu14235078

The first UK lockdown greatly impacted the food security status of UK adults. This study set out to establish if food procurement was adapted differently for different income groups and if this impacted dietary intakes disproportionately. Adults (n=5... Read More about The Impact of the COVID-19 Pandemic on the Food Security of UK Adults Aged 20–65 Years (COVID-19 Food Security and Dietary Assessment Study).

Insulin-like peptide 3 (INSL3) in congenital hypogonadotrophic hypogonadism (CHH) in boys with delayed puberty and adult men (2022)
Journal Article
Abbara, A., Koysombat, K., Phylactou, M., Chia Eng, P., Clarke, S., Comninos, A. N., Yang, L., Izzi-Engbeaya, C., Hanassab, S., Smith, N., Jayasena, C. N., Xu, C., Quinton, R., Pitteloud, N., Binder, G., Anand-Ivell, R., Ivell, R., & Dhillo, W. S. (2022). Insulin-like peptide 3 (INSL3) in congenital hypogonadotrophic hypogonadism (CHH) in boys with delayed puberty and adult men. Frontiers in Endocrinology, 13, Article 1076984. https://doi.org/10.3389/fendo.2022.1076984

Background: Delayed puberty in males is almost invariably associated with constitutional delay of growth and puberty (CDGP) or congenital hypogonadotrophic hypogonadism (CHH). Establishing the cause at presentation is challenging, with “red flag” fea... Read More about Insulin-like peptide 3 (INSL3) in congenital hypogonadotrophic hypogonadism (CHH) in boys with delayed puberty and adult men.

Edible algae allergenicity – a short report (2022)
Journal Article
James, C. A., Welham, S., & Rose, P. (2023). Edible algae allergenicity – a short report. Journal of Applied Phycology, 35(1), 339–352. https://doi.org/10.1007/s10811-022-02880-2

The use of seaweed and algal derived products in the food industry has grown rapidly in recent times. Major areas of expansion have been in Western countries where algal derived commodities are being utilised as edible foods or sources of high value... Read More about Edible algae allergenicity – a short report.

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