All Outputs (41)

The role of phenolic compounds in olive oil aroma release (2018)
Journal Article
Genovese, A., Yang, N., Linforth, R. S., Sacchi, R., & Fisk, I. D. (2018). The role of phenolic compounds in olive oil aroma release. Food Research International, 112, https://doi.org/10.1016/j.foodres.2018.06.054

In this study, atmospheric pressure chemical ionisation-mass spectrometry (APCI-MS) was successfully applied to understand the effect of phenolic compounds on the release of olive oil aroma compounds. Eight aroma compounds were monitored under in-viv... Read More about The role of phenolic compounds in olive oil aroma release.

Fusion expression of bifunctional enzyme complex for luciferin-recycling to enhance the luminescence imaging (2018)
Journal Article
Sun, X., Tang, X., Wang, Q., Chen, P., Hill, P., Fang, B., & Xu, C. (2018). Fusion expression of bifunctional enzyme complex for luciferin-recycling to enhance the luminescence imaging. Journal of Photochemistry and Photobiology B: Biology, 185, 66-72. https://doi.org/10.1016/j.jphotobiol.2018.05.024

Firefly luciferase (Fluc) has been widely used as a bioluminescent monitor. The ATP linear correlation and exogenous luciferin requirement make it useful in most of current imaging systems. However, the utility of this reporter was still limited by t... Read More about Fusion expression of bifunctional enzyme complex for luciferin-recycling to enhance the luminescence imaging.

Material properties of ex-vivo milk chocolate boluses examined in relation to texture perception (2018)
Journal Article
Qi, H., Bramante, F., Davies, A., Elleman, C., Fourtouni, K., & Wolf, B. (2018). Material properties of ex-vivo milk chocolate boluses examined in relation to texture perception. Food and Function, 9(6), 3532-3546. https://doi.org/10.1039/C8FO00548F

The texture perception of chocolate products is a major driver for consumer liking and the popularity of this confectionary category. Whilst some texture attributes are clearly linked to the material properties of the chocolate bar itself, others are... Read More about Material properties of ex-vivo milk chocolate boluses examined in relation to texture perception.

The effect of the timing of exposure to Campylobacter jejuni on the gut microbiome and inflammatory responses of broiler chickens (2018)
Journal Article
Connerton, P. L., Richards, P. J., Lafontaine, G. M., O'Kane, P. M., Ghaffar, N. M., Cummings, N. J., Smith, D. L., Fish, N. M., & Connerton, I. F. (in press). The effect of the timing of exposure to Campylobacter jejuni on the gut microbiome and inflammatory responses of broiler chickens. Microbiome, 6, Article 88. https://doi.org/10.1186/s40168-018-0477-5

Background
Campylobacters are an unwelcome member of the poultry gut microbiota in terms of food safety. The objective of this study was to compare the microbiota, inflammatory responses, and zootechnical parameters of broiler chickens not exposed t... Read More about The effect of the timing of exposure to Campylobacter jejuni on the gut microbiome and inflammatory responses of broiler chickens.

Assessment of milk fat content in fat blends by 13 C NMR spectroscopy analysis of butyrate (2018)
Journal Article
Sacchi, R., Paduano, A., Caporaso, N., Picariello, G., Romano, R., & Addeo, F. (2018). Assessment of milk fat content in fat blends by 13 C NMR spectroscopy analysis of butyrate. Food Control, 91, https://doi.org/10.1016/j.foodcont.2018.04.011

Butyric acid (butyrate) is a candidate marker of milk fat in complex fat blends, since it is exclusive of milk triacylglycerols (TAGs) from different ruminant species. In this work, we determined the amount of milk fat used for the preparation of fat... Read More about Assessment of milk fat content in fat blends by 13 C NMR spectroscopy analysis of butyrate.

Variability of single bean coffee volatile compounds of Arabica and robusta roasted coffees analysed by SPME-GC-MS (2018)
Journal Article
Caporaso, N., Whitworth, M. B., Cui, C., & Fisk, I. D. (2018). Variability of single bean coffee volatile compounds of Arabica and robusta roasted coffees analysed by SPME-GC-MS. Food Research International, 108, 628-640. https://doi.org/10.1016/j.foodres.2018.03.077

We report on the analysis of volatile compounds by SPME-GC-MS for individual roasted coffee beans. The aim was to understand the relative abundance and variability of volatile compounds between individual roasted coffee beans at constant roasting con... Read More about Variability of single bean coffee volatile compounds of Arabica and robusta roasted coffees analysed by SPME-GC-MS.

The effects of meat consumption on global health (2018)
Journal Article
Salter, A. (2018). The effects of meat consumption on global health. Revue Scientifique et Technique / Scientific and Technical Review, 37(1), 47-55. https://doi.org/10.20506/rst.issue.37.1.2735

Meat represents an important source of high-quality dietary protein for a large proportion of the global population. In addition, red meat, in particular, significantly contributes to the intake of a wide range of micronutrients, including iron, zinc... Read More about The effects of meat consumption on global health.

Using a combined temporal approach to evaluate the influence of ethanol concentration on liking and sensory attributes of lager beer (2018)
Journal Article
Ramsey, I., Ross, C., Ford, R., Fisk, I., Yang, Q., Gomez-Lopez, J., & Hort, J. (2018). Using a combined temporal approach to evaluate the influence of ethanol concentration on liking and sensory attributes of lager beer. Food Quality and Preference, 68, 292-303. https://doi.org/10.1016/j.foodqual.2018.03.019

A low alcohol beer evoking similar sensory enjoyment as its higher alcohol counterpart is potentially an attractive proposition to breweries for increased sales volumes, as well as consumers due to health and societal reasons. This study aimed to det... Read More about Using a combined temporal approach to evaluate the influence of ethanol concentration on liking and sensory attributes of lager beer.

Fluid gels: a new feedstock for high viscosity jetting (2018)
Journal Article
Holland, S., Tuck, C., & Foster, T. (2018). Fluid gels: a new feedstock for high viscosity jetting. Food Biophysics, 13(2), https://doi.org/10.1007/s11483-018-9523-x

Suspensions of gel particles which are pourable or spoonable at room temperature can be created by shearing a gelling biopolymer through its gelation (thermal or ion mediated) rather than allowing quiescent cooling – thus the term ‘fluid gel’ may be... Read More about Fluid gels: a new feedstock for high viscosity jetting.

Microbial community dynamics of a blue-veined raw milk cheese from the UK (2018)
Journal Article
Yunita, D., & Dodd, C. E. (2018). Microbial community dynamics of a blue-veined raw milk cheese from the UK. Journal of Dairy Science, 101(6), 4923-4935. https://doi.org/10.3168/jds.2017-14104

A commercial blue-veined cheese made from unpasteurized milk was examined by conventional culturing and PCR Density Gradient Gel Electrophoresis analysis of the bacterial community 16S rRNA genes using three primer sets V3, V4V5, V6V8. Genomic DNA f... Read More about Microbial community dynamics of a blue-veined raw milk cheese from the UK.

Common roasting defects in coffee: aroma composition, sensory characterization and consumer perception (2018)
Journal Article
Giacalone, D., Kreuzfeldt Degn, T., Yang, N., Liu, C., Fisk, I. D., & Munchow, M. (2019). Common roasting defects in coffee: aroma composition, sensory characterization and consumer perception. Food Quality and Preference, 71, 463-474. https://doi.org/10.1016/j.foodqual.2018.03.009

The demand for high quality and specialty coffee is increasing worldwide.In order to meet these demands, a more uniform and standardized quality assessment of coffee is essential. The aim of this study was to make a sensory scientific and chemical ch... Read More about Common roasting defects in coffee: aroma composition, sensory characterization and consumer perception.

Fractionation and characterisation of dietary fibre from blackcurrant pomace (2018)
Journal Article
Alba, K., Macnaughtan, W., Laws, A., Foster, T., Campbell, G., & Kontogiorgos, V. (2018). Fractionation and characterisation of dietary fibre from blackcurrant pomace. Food Hydrocolloids, 81, https://doi.org/10.1016/j.foodhyd.2018.03.023

The potential of blackcurrant pomace as a raw material for the extraction of dietary fibre was evaluated using two pomaces one sourced from the UK and one from Poland. A fractionation protocol was designed to isolate and subsequently quantify the sol... Read More about Fractionation and characterisation of dietary fibre from blackcurrant pomace.

Hyperspectral imaging for non-destructive prediction of fermentation index, polyphenol content and antioxidant activity in single cocoa beans (2018)
Journal Article
Caporaso, N., Whitworth, M. B., Fowler, M. S., & Fisk, I. D. (2018). Hyperspectral imaging for non-destructive prediction of fermentation index, polyphenol content and antioxidant activity in single cocoa beans. Food Chemistry, 258, https://doi.org/10.1016/j.foodchem.2018.03.039

The aim of the current work was to use hyperspectral imaging (HSI) in the spectral range 1000-2500 nm to quantitatively predict fermentation index (FI), total polyphenols (TP) and antioxidant activity (AA) of individual dry fermented cocoa beans scan... Read More about Hyperspectral imaging for non-destructive prediction of fermentation index, polyphenol content and antioxidant activity in single cocoa beans.

Water-in-oil-in-water double emulsion for the delivery of starter cultures in reduced-salt moromi fermentation of soy sauce (2018)
Journal Article
Devanthi, P. V. P., Linforth, R., El Kadri, H., & Gkatzionis, K. (2018). Water-in-oil-in-water double emulsion for the delivery of starter cultures in reduced-salt moromi fermentation of soy sauce. Food Chemistry, 257, https://doi.org/10.1016/j.foodchem.2018.03.022

This study investigated the application of water-oil-water (W1/O/W2) double emulsions (DE) for yeast encapsulation and sequential inoculation of Zygosaccharomyces rouxii and Tetragenococcus halophilus in moromi stage of soy sauce fermentation with re... Read More about Water-in-oil-in-water double emulsion for the delivery of starter cultures in reduced-salt moromi fermentation of soy sauce.

The impact of PROP and thermal taster status on the emotional response to beer (2018)
Journal Article
Yang, Q., Dorado, R., Chaya, C., & Hort, J. (2018). The impact of PROP and thermal taster status on the emotional response to beer. Food Quality and Preference, 68, https://doi.org/10.1016/j.foodqual.2018.03.001

With an increasingly competitive global market, understanding consumer emotional response to products can provide a different perspective to identify drivers of consumer food choice behaviour beyond traditional hedonic measurement. This study investi... Read More about The impact of PROP and thermal taster status on the emotional response to beer.

Changes in gelatinisation and pasting properties of various starches (wheat, maize and waxy maize) by the addition of bacterial cellulose fibrils (2018)
Journal Article
Díaz-Calderón, P., Macnaughtan, W., Hill, S., Foster, T., Enrione, J., & Mitchell, J. (2018). Changes in gelatinisation and pasting properties of various starches (wheat, maize and waxy maize) by the addition of bacterial cellulose fibrils. Food Hydrocolloids, 80, https://doi.org/10.1016/j.foodhyd.2018.02.023

The aim of this work was to analyse the effect of bacterial cellulose fibrils (BCF) on the gelatinization profile and pasting properties of starches from different sources (wheat, maize and waxy maize) and amylose contents. Blends of 8% starch with d... Read More about Changes in gelatinisation and pasting properties of various starches (wheat, maize and waxy maize) by the addition of bacterial cellulose fibrils.

The impact of extracellular osmolality on Saccharomyces yeast populations during brewing fermentations (2018)
Journal Article
Zhuang, S., Smart, K., & Powell, C. (2018). The impact of extracellular osmolality on Saccharomyces yeast populations during brewing fermentations. Journal- American Society of Brewing Chemists, 75(3), 244-254. https://doi.org/10.1094/ASBCJ-2017-3505-01

Osmotic stress represents one of the major environmental challenges experienced by yeast during industrial 15 fermentations. This stress is particularly associated with high gravity processes which utilise concentrated 16 substrates to yield products... Read More about The impact of extracellular osmolality on Saccharomyces yeast populations during brewing fermentations.

Rapid prediction of single green coffee bean moisture and lipid content by hyperspectral imaging (2018)
Journal Article
Caporaso, N., Whitworth, M. B., Grebby, S., & Fisk, I. D. (2018). Rapid prediction of single green coffee bean moisture and lipid content by hyperspectral imaging. Journal of Food Engineering, 227, 18-29. https://doi.org/10.1016/j.jfoodeng.2018.01.009

© 2018 The Authors Hyperspectral imaging (1000–2500 nm) was used for rapid prediction of moisture and total lipid content in intact green coffee beans on a single bean basis. Arabica and Robusta samples from several growing locations were scanned usi... Read More about Rapid prediction of single green coffee bean moisture and lipid content by hyperspectral imaging.

Variation in thermally induced taste response across thermal tasters (2018)
Journal Article
Skinner, M., Eldeghaidy, S., Ford, R., Giesbrecht, T., Thomas, A., Francis, S., & Hort, J. (2018). Variation in thermally induced taste response across thermal tasters. Physiology and Behavior, 188, 67-78. https://doi.org/10.1016/j.physbeh.2018.01.017

Thermal tasters (TTs) perceive thermally induced taste (thermal taste) sensations when the tongue is stimulated with temperature in the absence of gustatory stimuli, while thermal non tasters (TnTs) only perceive temperature. This is the first study... Read More about Variation in thermally induced taste response across thermal tasters.

Near infrared spectroscopy and hyperspectral imaging for non-destructive quality assessment of cereal grains (2018)
Journal Article
Caporaso, N., Whitworth, M. B., & Fisk, I. D. (2018). Near infrared spectroscopy and hyperspectral imaging for non-destructive quality assessment of cereal grains. Applied Spectroscopy Reviews, 53(8), 667-687. https://doi.org/10.1080/05704928.2018.1425214

Hyperspectral imaging (HSI) combines spectroscopy and imaging, providing information about the chemical properties of a material and their spatial distribution. It represents an advance of traditional Near-Infrared (NIR) spectroscopy. The present wor... Read More about Near infrared spectroscopy and hyperspectral imaging for non-destructive quality assessment of cereal grains.