All Outputs (41)

Electromagnetic heating for industrial kilning of malt: a feasibility study (2016)
Journal Article
Ferrari-John, R., Katrib, J., Zerva, E., Davies, N., Cook, D. J., Dodds, C., & Kingman, S. (in press). Electromagnetic heating for industrial kilning of malt: a feasibility study. Food and Bioprocess Technology, https://doi.org/10.1007/s11947-016-1849-0

Industrial malting operations use ~800kWh/t of energy to produce the heat required to kiln malt. Electromagnetic heating technologies are suggested as a way to potentially improve the energy efficiency of the kilning processing. In this work, the pot... Read More about Electromagnetic heating for industrial kilning of malt: a feasibility study.

The minor flagellin of Campylobacter jejuni (FlaB) confers defensive properties against bacteriophage infection (2016)
Journal Article
Lis, L., & Connerton, I. F. (in press). The minor flagellin of Campylobacter jejuni (FlaB) confers defensive properties against bacteriophage infection. Frontiers in Microbiology, 7, https://doi.org/10.3389/fmicb.2016.01908

A screen of bacteriophages infecting a panel of Campylobacter jejuni PT14 gene knock-out mutants identified a role for the minor flagellin encoded by the flaB gene, in the defense of the host against CP8unalikevirus bacteriophage CP_F1 infection. Ina... Read More about The minor flagellin of Campylobacter jejuni (FlaB) confers defensive properties against bacteriophage infection.

Draft genome sequence of the bacteriophage vB_Eco_slurp01. (2016)
Journal Article
Sazinas, P., Smith, C., Suhaimi, A., Hobman, J. L., Dodd, C. E., & Millard, A. (2016). Draft genome sequence of the bacteriophage vB_Eco_slurp01. Genome Announcements, 4(6), https://doi.org/10.1128/genomeA.01111-16

Bacteriophage vB_Eco_slurp01 was isolated from porcine feces using Escherichia coli MG1655 as a host. With a genome size of 348 kb, vB_Eco_slurp01 is one of the largest bacteriophages isolated to date.

H2S biosynthesis and catabolism: new insights from molecular studies (2016)
Journal Article
Rose, P., Moore, P. K., & Zhu, Y. Z. (2017). H2S biosynthesis and catabolism: new insights from molecular studies. Cellular and Molecular Life Sciences, 74(8), 1391-1412. https://doi.org/10.1007/s00018-016-2406-8

Hydrogen sulfide (H2S) has profound biological effects within living organisms and is now increasingly being considered alongside other gaseous signalling molecules, such as nitric oxide (NO) and carbon monoxide (CO). Conventional use of pharmacologi... Read More about H2S biosynthesis and catabolism: new insights from molecular studies.

Crystallisation in water-in-cocoa butter emulsions: role of the dispersed phase on fat crystallisation and polymorphic transition (2016)
Journal Article
Di Bari, V., Macnaughtan, W., Norton, J., Sullo, A., & Norton, I. (2017). Crystallisation in water-in-cocoa butter emulsions: role of the dispersed phase on fat crystallisation and polymorphic transition. Food Structure, 12, 82-93. https://doi.org/10.1016/j.foostr.2016.10.001

The present work is one of the first to focus on the role of emulsified water droplets on the crystallisation behaviour of water-in-cocoa butter emulsions under quiescent conditions (i.e. absence of any externally applied force). Cocoa butter (CB) sy... Read More about Crystallisation in water-in-cocoa butter emulsions: role of the dispersed phase on fat crystallisation and polymorphic transition.

Mashing with unmalted sorghum using a novel low temperature enzyme system: impacts of sorghum grain composition and microstructure (2016)
Journal Article
Holmes, C. P., Casey, J., & Cook, D. (2017). Mashing with unmalted sorghum using a novel low temperature enzyme system: impacts of sorghum grain composition and microstructure. Food Chemistry, 221, https://doi.org/10.1016/j.foodchem.2016.10.083

Brewing lager beers from unmalted sorghum traditionally requires the use of high temperature mashing and exogenous enzymes to ensure adequate starch conversion. Here, a novel low-temperature mashing system is compared to a more traditional mash in te... Read More about Mashing with unmalted sorghum using a novel low temperature enzyme system: impacts of sorghum grain composition and microstructure.

Pickering particles prepared from food waste (2016)
Journal Article
Gould, J., Garcia-Garcia, G., & Wolf, B. (2016). Pickering particles prepared from food waste. Materials, 9(791), https://doi.org/10.3390/ma9090791

In this paper, we demonstrate the functionality and functionalisation of waste particles as an emulsifier for oil-in-water (o/w) and water-in-oil (w/o) emulsions. Ground coffee waste was chosen as a candidate waste material due to its naturally high... Read More about Pickering particles prepared from food waste.

Prior Consumption of a Fat Meal in Healthy Adults Modulates the Brain's Response to Fat (2016)
Journal Article
Eldeghaidy, S., Marciani, L., Hort, J., Hollowood, T. A., Singh, G., Bush, D., …Francis, S. T. (2016). Prior Consumption of a Fat Meal in Healthy Adults Modulates the Brain's Response to Fat. Journal of Nutrition, 146(11), 2187-2198. https://doi.org/10.3945/jn.116.234104

Background: Consumption of fat is regulated by reward and homeostatic pathways, but no studies have examined the role of the intake of a high fat meal (HFM) on subsequent brain activation to oral stimuli. Objective: We evaluated how prior consumptio... Read More about Prior Consumption of a Fat Meal in Healthy Adults Modulates the Brain's Response to Fat.

The properties of HPMC: PEO extended release hydrophilic matrices and their response to ionic environments (2016)
Journal Article
Hu, A., Chen, C., Mantle, M. D., Wolf, B., Gladden, L. F., Rajabi-Siahboomi, A., …Melia, C. D. (2017). The properties of HPMC: PEO extended release hydrophilic matrices and their response to ionic environments. Pharmaceutical Research, 34(5), 941-956. https://doi.org/10.1007/s11095-016-2031-0

Purpose Investigate the extended release behaviour of compacts containing mixtures of hydrophilic HPMC and PEO in hydrating media of differing ionic strengths. Methods The extended release behaviour of various HPMC:PEO compacts was investigate... Read More about The properties of HPMC: PEO extended release hydrophilic matrices and their response to ionic environments.

Sodium ion interaction with psyllium husk (Plantago sp.) (2016)
Journal Article
Jimoh, M., MacNaughtan, W., Williams, H., Greetham, D., Linforth, R., & Fisk, I. D. (2016). Sodium ion interaction with psyllium husk (Plantago sp.). Food and Function, 7(9), 4041-4047. https://doi.org/10.1039/C6FO00785F

The nature of and factors effecting sodium interactions with psyllium were investigated in vitro. In a batch extraction system, psyllium mucilage gel retained at least 50% of sodium across a range of concentrations (5–300 mg sodium per g psyllium) an... Read More about Sodium ion interaction with psyllium husk (Plantago sp.).

Campylobacters and their bacteriophages from chicken liver: the prospect for phage biocontrol (2016)
Journal Article
Firlieyanti, A. S., Connerton, P. L., & Connerton, I. F. (2016). Campylobacters and their bacteriophages from chicken liver: the prospect for phage biocontrol. International Journal of Food Microbiology, 237, 121-127. https://doi.org/10.1016/j.ijfoodmicro.2016.08.026

Consumption of foods containing chicken liver has been associated with Campylobacter enteritis. Campylobacters can contaminate the surface of livers post-mortem but can also arise through systemic infection of colonising bacteria in live birds. The u... Read More about Campylobacters and their bacteriophages from chicken liver: the prospect for phage biocontrol.

Bioethanol production from brewers spent grains using a fungal consolidated bioprocessing (CBP) approach (2016)
Journal Article
Wilkinson, S., Smart, K. A., James, S., & Cook, D. J. (2017). Bioethanol production from brewers spent grains using a fungal consolidated bioprocessing (CBP) approach. BioEnergy Research, 10(1), 146-157. https://doi.org/10.1007/s12155-016-9782-7

Production of bioethanol from brewers spent grains (BSG) using consolidated bioprocessing (CBP) is reported. Each CBP system consists of a primary filamentous fungal species, which secretes the enzymes required to deconstruct biomass, paired with a s... Read More about Bioethanol production from brewers spent grains using a fungal consolidated bioprocessing (CBP) approach.

Intragastric structuring of anionic polysaccharide kappa-carrageenan filled gels under physiological in vitro digestion conditions (2016)
Journal Article
Soukoulis, C., Fisk, I. D., Gan, H., & Hoffmann, L. (in press). Intragastric structuring of anionic polysaccharide kappa-carrageenan filled gels under physiological in vitro digestion conditions. Journal of Food Engineering, 191, https://doi.org/10.1016/j.jfoodeng.2016.07.009

In the present work, sodium alginate (SA), low methoxyl pectin (PEC) and κ-carrageenan (κ-CAR) were evaluated for their intragastric structuring ability by means of light microscopy and dynamic oscillatory rheology. SA and PEC solutions, their Ca2+ c... Read More about Intragastric structuring of anionic polysaccharide kappa-carrageenan filled gels under physiological in vitro digestion conditions.

Draught beer hygiene: cleaning of dispense tap nozzles (2016)
Journal Article
Quain, D. E. (2016). Draught beer hygiene: cleaning of dispense tap nozzles. Journal of the Institute of Brewing, 122(3), 388-396. https://doi.org/10.1002/jib.335

Draught beer quality can be compromised by the growth of spoilage microorganisms. Whilst best practice for assuring dispense hygiene is broadly recognized, it is not always fully or regularly implemented. In some markets, tap nozzles are removed and... Read More about Draught beer hygiene: cleaning of dispense tap nozzles.

A new isolation and evaluation method for marine-derived yeast spp with potential applications in industrial biotechnology (2016)
Journal Article
Zaky, A. S., Greetham, D., Louis, E. J., Tucker, G. A., & Du, C. (2016). A new isolation and evaluation method for marine-derived yeast spp with potential applications in industrial biotechnology. World Journal of Microbiology and Biotechnology, 26(11), https://doi.org/10.4014/jmb.1605.05074

Yeasts that are present in marine environments have evolved to survive hostile environments that are characterized by high exogenous salt content, high concentrations of inhibitory compounds, and low soluble carbon and nitrogen levels. Therefore, yea... Read More about A new isolation and evaluation method for marine-derived yeast spp with potential applications in industrial biotechnology.

The impact of maturation on concentrations of key odour active compounds which determine the aroma of tequila (2016)
Journal Article
González-Robles, I. W., & Cook, D. J. (2016). The impact of maturation on concentrations of key odour active compounds which determine the aroma of tequila. Journal of the Institute of Brewing, 122(3), 369-380. https://doi.org/10.1002/jib.333

Samples of non-mature and añejo (matured) tequila of the same brand/provenance were analysed using GC–MS and gas chromatography olfactometry (GC-O)/aroma extract dilution analysis (AEDA) to provide quantitative data on the most odour active compounds... Read More about The impact of maturation on concentrations of key odour active compounds which determine the aroma of tequila.

Maximising high solid loading enzymatic saccharification yield from acid-catalysed hydrothermally-pretreated brewers spent grain (2016)
Journal Article
Wilkinson, S., Smart, K. A., James, S., & Cook, D. J. (in press). Maximising high solid loading enzymatic saccharification yield from acid-catalysed hydrothermally-pretreated brewers spent grain. Biofuel Research Journal, 3(2), 417-429. https://doi.org/10.18331/BRJ2016.3.2.7

Enzyme saccharification of pretreated brewers spent grains (BSG) was investigated, aiming at maximising glucose production. Factors investigated were; variation of the solids loadings at different cellulolytic enzyme doses, reaction time, higher ener... Read More about Maximising high solid loading enzymatic saccharification yield from acid-catalysed hydrothermally-pretreated brewers spent grain.

Modification of perceived beer bitterness intensity, character and temporal profile by hop aroma extract (2016)
Journal Article
Oladokun, O., Tarrega, A., James, S., Cowley, T., Dehrmann, F., Smart, K., …Hort, J. (2016). Modification of perceived beer bitterness intensity, character and temporal profile by hop aroma extract. Food Research International, 86, 104-111. https://doi.org/10.1016/j.foodres.2016.05.018

© 2016 Elsevier Ltd. The effect of hop aroma on perceived bitterness intensity, character and temporal profile of beer was investigated. A hop aroma extract was added at 3 levels (0, 245, 490 mg/L) to beers at low, medium and high bitterness. Beers w... Read More about Modification of perceived beer bitterness intensity, character and temporal profile by hop aroma extract.

Contact stresses in gelatin spheres under compressive die loading (2016)
Journal Article
Rosenthal, A. J. (in press). Contact stresses in gelatin spheres under compressive die loading. Journal of Texture Studies, 47(6), https://doi.org/10.1111/jtxs.12196

Gelatin spheres have been used to model stress/strain behaviour of spherical foods (e.g. fruits) during compression testing. Photoelasticity reveals differences in stress distribution within gelatin spheres depending on the way in which the spheres a... Read More about Contact stresses in gelatin spheres under compressive die loading.

Predicting sensory perceptions of thickened solutions based on rheological analysis (2016)
Journal Article
He, Q., Hort, J., & Wolf, B. (in press). Predicting sensory perceptions of thickened solutions based on rheological analysis. Food Hydrocolloids, 61, https://doi.org/10.1016/j.foodhyd.2016.05.010

The sensory perceptions of sweetened, flavoured and thickened solutions prepared from xanthan, dextran, sucrose and banana flavour were evaluated and correlated to rheological parameters. The primary aim of this research was to evaluate the relevance... Read More about Predicting sensory perceptions of thickened solutions based on rheological analysis.