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All Outputs (130)

Innovative ingredients and emerging technologies for controlling ice recrystallisation, texture and structure stability in frozen dairy desserts: a review (2014)
Journal Article

Over the past decade, ice cream manufacturers have developed a strong understanding of the functionality of key ingredients and processing, developing effective explanations for the link between structure forming agents, stability mechanisms and perc... Read More about Innovative ingredients and emerging technologies for controlling ice recrystallisation, texture and structure stability in frozen dairy desserts: a review.

Comparison of ambient solvent extraction methods for the analysis of fatty acids in non-starch lipids of ?our and starch (2014)
Journal Article

BACKGROUND: Lipids are minor components of flours, but are major determinants of baking properties and end-product quality. To the best of our knowledge, there is no single solvent system currently known that efficiently extracts all non-starch lipids... Read More about Comparison of ambient solvent extraction methods for the analysis of fatty acids in non-starch lipids of ?our and starch.

Probiotic edible films as a new strategy for developing functional bakery products: the case of pan bread (2014)
Journal Article

In the present paper, a novel approach for the development of probiotic baked cereal products is presented. Probiotic pan bread constructed by the application of film forming solutions based either on individual hydrogels e.g. 1% w/w sodium alginate... Read More about Probiotic edible films as a new strategy for developing functional bakery products: the case of pan bread.

Microencapsulation of Lactobacillus acidophilus NCIMB 701748 in matrices containing soluble fibre by spray drying: technological characterization, storage stability and survival after in vitro digestion (2014)
Journal Article

We evaluated sodium alginate, chitosan and hydroxypropyl methylcellulose (HPMC) as co-encapsulants for spray dried Lactobacillus acidophilus NCIMB 701748 by assessing their impact on cell viability and physicochemical properties of the dried powders,... Read More about Microencapsulation of Lactobacillus acidophilus NCIMB 701748 in matrices containing soluble fibre by spray drying: technological characterization, storage stability and survival after in vitro digestion.

Entrapment of a volatile lipophilic aroma compound (D-limonene) in spray dried water-washed oil bodies naturally derived from sun?ower seeds (Helianthus annus) (2013)
Journal Article

Oil bodies are natural emulsions that can be extracted from oil seeds and have previously been shown to be stable after spray drying. The aim of the study was to evaluate for the first time if spray dried water-washed oil bodies are an effective car... Read More about Entrapment of a volatile lipophilic aroma compound (D-limonene) in spray dried water-washed oil bodies naturally derived from sun?ower seeds (Helianthus annus).

Atmospheric pressure chemical ionisation mass spectrometry analysis linked with chemometrics for food classification – a case study: geographical provenance and cultivar classification of monovarietal clarified apple juices (2013)
Journal Article

In the present work, we have evaluated for first time the feasibility of APCI-MS volatile compound fingerprinting in conjunction with chemometrics (PLS-DA) as a new strategy for rapid and non-destructive food classification. For this purpose 202 clar... Read More about Atmospheric pressure chemical ionisation mass spectrometry analysis linked with chemometrics for food classification – a case study: geographical provenance and cultivar classification of monovarietal clarified apple juices.

Optimization of spray-drying process conditions for the production of maximally viable microencapsulated L. acidophilus NCIMB 701748 (2013)
Journal Article

Inrecent years, the use of spray drying for the production of anhydrobiotics has gained the interest of functional food manufacturers, mainly due to cost efficiencies and enhanced product and process flexibility (e.g., enhanced shelf life). In the pr... Read More about Optimization of spray-drying process conditions for the production of maximally viable microencapsulated L. acidophilus NCIMB 701748.

Impact of Milk Protein Type on the Viability and Storage Stability of Microencapsulated Lactobacillus acidophilus NCIMB 701748 Using Spray Drying (2013)
Journal Article

Three different milk proteins — skim milk powder (SMP), sodium caseinate (SC) and whey protein concentrate (WPC) — were tested for their ability to stabilize microencapsulated L. acidophilus produced using spray drying. Maltodextrin (MD) was used as... Read More about Impact of Milk Protein Type on the Viability and Storage Stability of Microencapsulated Lactobacillus acidophilus NCIMB 701748 Using Spray Drying.

Impact of flavour solvent (propylene glycol or triacetin) on vanillin, 5-(hydroxymethyl)furfural, 2,4-decadienal, 2,4-heptadienal, structural parameters and sensory perception of shortcake biscuits over accelerated shelf life testing (2013)
Journal Article

The influence of choice of flavour solvent, propylene glycol (PG) or triacetin (TA), was investigated during accelerated shelf life (ASL) testing of shortcake biscuits. Specifically, the differential effect on the stability of added vanillin, the nat... Read More about Impact of flavour solvent (propylene glycol or triacetin) on vanillin, 5-(hydroxymethyl)furfural, 2,4-decadienal, 2,4-heptadienal, structural parameters and sensory perception of shortcake biscuits over accelerated shelf life testing.

Headspace delivery of limonene from the serum and non-serum fractions of orange juice in-vitro and in-vivo (2013)
Journal Article

The impact of orange juice pulp on the physical release of limonene to the headspace of freshly prepared orange juice was evaluated both in-vitro and in-vivo. Atmospheric pressure chemical ionization mass spectrometry was used to analyse the impact o... Read More about Headspace delivery of limonene from the serum and non-serum fractions of orange juice in-vitro and in-vivo.

Impact of flavour solvent on biscuit micro-structure as measured by X-ray micro-computed tomography and the distribution of vanillin and HMF (HPLC) (2012)
Journal Article

The influence of flavour solvent, propylene glycol (PG) and triacetin (TA), was investigated on the micro-structure (as measured by X-ray micro-Computed Tomography, X-ray ?CT) and aroma compound distribution (as measured by HPLC) within shortcake bis... Read More about Impact of flavour solvent on biscuit micro-structure as measured by X-ray micro-computed tomography and the distribution of vanillin and HMF (HPLC).

Isolation and characterization of oil bodies from Oryza sativa bran and studies of their physical properties (2012)
Journal Article

In this paper, we demonstrate a novel and environmentally-conscious approach to the isolation of oil bodies (OBs) from the bran arising from the milling of Oryza sativa (Basmati rice). We have used several physical techniques to determine the effect... Read More about Isolation and characterization of oil bodies from Oryza sativa bran and studies of their physical properties.

Impact of protein, lipid and carbohydrate on the headspace delivery of volatile compounds from hydrating powders (2012)
Journal Article

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.