All Outputs (556)

Flavour distribution and release from gelatine-starch matrices (2020)
Journal Article
Su, K., Brunet, M., Festring, D., Ayed, C., Foster, T., & Fisk, I. (2021). Flavour distribution and release from gelatine-starch matrices. Food Hydrocolloids, 112, Article 106273. https://doi.org/10.1016/j.foodhyd.2020.106273

© 2020 The Authors Microstructure design of protein-polysaccharide phase separated gels has been suggested as a strategy to nutritionally improve food products. Varying the phase volumes of a phase separated matrix may affect texture and overall flav... Read More about Flavour distribution and release from gelatine-starch matrices.

Physiology and evolution of the INSL3/RXFP2 hormone/receptor system in higher vertebrates (2020)
Journal Article
Ivell, R., Alhujaili, W., Kohsaka, T., & Anand-Ivell, R. (2020). Physiology and evolution of the INSL3/RXFP2 hormone/receptor system in higher vertebrates. General and Comparative Endocrinology, 299, https://doi.org/10.1016/j.ygcen.2020.113583

© 2020 Elsevier Inc. Although the insulin-like peptide hormone INSL3 and its cognate receptor RXFP2 (relaxin-family peptide receptor 2) have existed throughout chordate evolution, their physiological diversification appears to be linked closely with... Read More about Physiology and evolution of the INSL3/RXFP2 hormone/receptor system in higher vertebrates.

The Effect of Dissolved Gases on the Short-Range Attractive Force between Hydrophobic Surfaces in the Absence of Nanobubble Bridging (2020)
Journal Article
Azadi, M., Nguyen, A. V., & Yakubov, G. E. (2020). The Effect of Dissolved Gases on the Short-Range Attractive Force between Hydrophobic Surfaces in the Absence of Nanobubble Bridging. Langmuir, 36(34), 9987-9992. https://doi.org/10.1021/acs.langmuir.0c00117

The short-range attractive forces between hydrophobic surfaces are key factors in a wide range of areas such as protein folding, lipid self-assembly, and particle-bubble interaction such as in industrial flotation. Little is certain about the effect... Read More about The Effect of Dissolved Gases on the Short-Range Attractive Force between Hydrophobic Surfaces in the Absence of Nanobubble Bridging.

Lifestyle information and access to a commercial weight management group to promote maternal postnatal weight management and positive lifestyle behaviour: the SWAN feasibility RCT (2020)
Journal Article
Bick, D., Taylor, C., Bhavnani, V., Healey, A., Seed, P., Roberts, S., …Ussher, M. (in press). Lifestyle information and access to a commercial weight management group to promote maternal postnatal weight management and positive lifestyle behaviour: the SWAN feasibility RCT. Public Health Research, 8(9), 1-176. https://doi.org/10.3310/phr08090

Nutrition, growth, and other factors associated with early cognitive and motor development in Sub-Saharan Africa: a scoping review (2020)
Journal Article
Pitchford, N. J., Outhwaite, L. A., French, B., Langley-Evans, S. C., French, B., Outhwaite, L. A., & Pitchford, N. J. (2020). Nutrition, growth, and other factors associated with early cognitive and motor development in Sub-Saharan Africa: a scoping review. Journal of Human Nutrition and Dietetics, https://doi.org/10.1111/jhn.12795

© 2020 The British Dietetic Association Ltd. Background: Food insecurity, poverty and exposure to infectious disease are well-established drivers of malnutrition in children in Sub-Saharan Africa. Early development of cognitive and motor skills – the... Read More about Nutrition, growth, and other factors associated with early cognitive and motor development in Sub-Saharan Africa: a scoping review.

The effects of exogenous xylanase supplementation on the in vivo generation of xylooligosaccharides and monosaccharides in broilers fed a wheat-based diet (2020)
Journal Article
Dale, T., Hannay, I., Bedford, M. R., Tucker, G. A., Brameld, J., & Parr, T. (2020). The effects of exogenous xylanase supplementation on the in vivo generation of xylooligosaccharides and monosaccharides in broilers fed a wheat-based diet. British Poultry Science, 61(4), 471-481. https://doi.org/10.1080/00071668.2020.1751805

1. This study aimed to quantify xylanase-induced changes in soluble monosaccharides, xylooligosaccharides (XOS) and volatile fatty acid (VFA) contents of the different sections of the GIT and whether these relate to altered bird performance. 2. An... Read More about The effects of exogenous xylanase supplementation on the in vivo generation of xylooligosaccharides and monosaccharides in broilers fed a wheat-based diet.

Common Vetch: A Drought Tolerant, High Protein Neglected Leguminous Crop With Potential as a Sustainable Food Source (2020)
Journal Article
Nguyen, V., Riley, S., Nagel, S., Fisk, I., & Searle, I. R. (2020). Common Vetch: A Drought Tolerant, High Protein Neglected Leguminous Crop With Potential as a Sustainable Food Source. Frontiers in Plant Science, 11, Article 818. https://doi.org/10.3389/fpls.2020.00818

© Copyright © 2020 Nguyen, Riley, Nagel, Fisk and Searle. Global demand for protein is predicted to increase by 50% by 2050. To meet the increasing demand whilst ensuring sustainability, protein sources that generate low-greenhouse gas emissions are... Read More about Common Vetch: A Drought Tolerant, High Protein Neglected Leguminous Crop With Potential as a Sustainable Food Source.

Dietary patterns and fatigue in female slimmers (2020)
Journal Article
Kaya Kaçar, H., Kaya Kacar, H., Bennett, S., Avery, A., & McCullough, F. (2020). Dietary patterns and fatigue in female slimmers. Nutrition and Food Science, 50(6), 1213-1227. https://doi.org/10.1108/nfs-02-2020-0051

© 2020, Emerald Publishing Limited. Purpose: This paper aims to understand the association of dietary patterns with perceived fatigue and identify predictors for presence of fatigue in women who are obese and trying to lose weight. Design/methodology... Read More about Dietary patterns and fatigue in female slimmers.

A comprehensive investigation of gluten free bread dough rheology, proving and baking performance and bread qualities by response surface design and principal component analysis (2020)
Journal Article
Ren, Y., Linter, B. R., Linforth, R., & Foster, T. J. (2020). A comprehensive investigation of gluten free bread dough rheology, proving and baking performance and bread qualities by response surface design and principal component analysis. Food and Function, 11(6), 5333-5345. https://doi.org/10.1039/d0fo00115e

Contribution of methylcellulose (MC), psyllium seed husk powder (PSY), and water addition level to gluten free bread quality and correlations between dough rheological properties and bread qualities were investigated by response surface design and pr... Read More about A comprehensive investigation of gluten free bread dough rheology, proving and baking performance and bread qualities by response surface design and principal component analysis.

Rapid and nondestructive monitoring for the quality of Jinhua dry-cured ham using hyperspectral imaging and chromometer (2020)
Journal Article
Ni, C., Liu, H., Liu, Q., Sun, Y., Pan, L., Fisk, I. D., & Liu, Y. (2020). Rapid and nondestructive monitoring for the quality of Jinhua dry-cured ham using hyperspectral imaging and chromometer. Journal of Food Process Engineering, 43(8), Article e13443. https://doi.org/10.1111/jfpe.13443

The purpose of this study was to build a rapid and nondestructive method to evaluate the quality of Jinhua dry-cured ham (JHH). Hyperspectral imaging (HSI) in the spectral range of 400–1,000 nm was acquired to build a quantitative model to monitor th... Read More about Rapid and nondestructive monitoring for the quality of Jinhua dry-cured ham using hyperspectral imaging and chromometer.

Exploration of temperature and shelf-life dependency of the therapeutically available Insulin Detemir (2020)
Journal Article
Beji, O., Gillis, R. B., Dinu, V., Jiwani, S. I., Gyasi-Antwi, P., Fisk, I. D., …Adams, G. G. (2020). Exploration of temperature and shelf-life dependency of the therapeutically available Insulin Detemir. European Journal of Pharmaceutics and Biopharmaceutics, 152, 340-347. https://doi.org/10.1016/j.ejpb.2020.05.016

© 2020 Elsevier B.V. Purpose: Insulin, in typical use, undergoes multiple changes in temperature; from refrigerator, to room temperature, to body temperature. Although long-term storage temperature has been well-studied, the short term changes to ins... Read More about Exploration of temperature and shelf-life dependency of the therapeutically available Insulin Detemir.

Potential bio-indicators for assessment of mineral status in elephants (2020)
Journal Article
Sach, F., Dierenfeld, E. S., Langley-Evans, S. C., Hamilton, E., Lark, R. M., Yon, L., & Watts, M. J. (2020). Potential bio-indicators for assessment of mineral status in elephants. Scientific Reports, 10, https://doi.org/10.1038/s41598-020-64780-0

© 2020, The Author(s). The aim of this study was two-fold: (1) identify suitable bio-indicators to assess elemental status in elephants using captive elephant samples, and (2) understand how geochemistry influences mineral intake. Tail hair, toenail,... Read More about Potential bio-indicators for assessment of mineral status in elephants.

Spatial geochemistry influences the home range of elephants (2020)
Journal Article
Sach, F., Yon, L., Henley, M. D., Bedetti, A., Buss, P., de Boer, W. F., …Watts, M. J. (2020). Spatial geochemistry influences the home range of elephants. Science of the Total Environment, 729, Article 139066. https://doi.org/10.1016/j.scitotenv.2020.139066

© 2020 Elsevier B.V. The unique geochemistry surrounding the Palabora Mining Company (PMC) land may act as a micronutrient hotspot, attracting elephants to the area. The PMC produces refined copper and extracts phosphates and other minerals. Understa... Read More about Spatial geochemistry influences the home range of elephants.

Starch replacement in gluten free bread by cellulose and fibrillated cellulose (2020)
Journal Article
Ren, Y., Linter, B. R., & Foster, T. J. (2020). Starch replacement in gluten free bread by cellulose and fibrillated cellulose. Food Hydrocolloids, 107, Article 105957. https://doi.org/10.1016/j.foodhyd.2020.105957

© 2020 Elsevier Ltd This study investigated starch reduction and replacement by purified cellulose (FC0) and fibrillated cellulose (FC60) which included a comprehensive investigation on dough properties, proofing behaviours, cooking performance, and... Read More about Starch replacement in gluten free bread by cellulose and fibrillated cellulose.

Performance of the extremophilic enzyme BglA in the hydrolysis of two aroma glucosides in a range of model and real wines and juices (2020)
Journal Article
Delgado, L., Parker, M., Fisk, I., & Paradisi, F. (2020). Performance of the extremophilic enzyme BglA in the hydrolysis of two aroma glucosides in a range of model and real wines and juices. Food Chemistry, 323, https://doi.org/10.1016/j.foodchem.2020.126825

β-Glycosidases enhance wine aroma by releasing volatile aglycones from non-volatile glycosides. Commercial preparations contain primarily pectinases, with β-glycosidase as a secondary activity, which limits their potential. Here, the extremophilic β-... Read More about Performance of the extremophilic enzyme BglA in the hydrolysis of two aroma glucosides in a range of model and real wines and juices.

Trace Mineral Intake and Deficiencies in Older Adults Living in the Community and Institutions: A Systematic Review (2020)
Journal Article
Welham, S. J. M., Vural, Z., Avery, A., Kalogiros, D. I., Coneyworth, L. J., & Welham, S. J. (2020). Trace Mineral Intake and Deficiencies in Older Adults Living in the Community and Institutions: A Systematic Review. Nutrients, 12(4), https://doi.org/10.3390/nu12041072

© 2020 by the authors. Licensee MDPI, Basel, Switzerland. The global population is ageing with many older adults suffering from age-related malnutrition, including micronutrient deficiencies. Adequate nutrient intake is vital to enable older adults t... Read More about Trace Mineral Intake and Deficiencies in Older Adults Living in the Community and Institutions: A Systematic Review.

Enhancement of coffee brew aroma through control of the aroma staling pathway of 2-furfurylthiol (2020)
Journal Article
Sun, Z., Cui, H., Yang, N., Ayed, C., Zhang, X., & Fisk, I. D. (2020). Enhancement of coffee brew aroma through control of the aroma staling pathway of 2-furfurylthiol. Food Chemistry, 322, Article 126754. https://doi.org/10.1016/j.foodchem.2020.126754

© 2020 Elsevier Ltd During storage of coffee, the key aroma 2-furfurylthiol becomes less active, the mechanisms of this loss and ways to mitigate it were investigated. Aroma profiles were analyzed using GC–MS and sensory properties were evaluated by... Read More about Enhancement of coffee brew aroma through control of the aroma staling pathway of 2-furfurylthiol.

Impact of capsaicin on aroma release: in vitro and in vivo analysis (2020)
Journal Article
Galves, C., Yang, N., Racioni Goncalves, A. C., Chen, J., & Fisk, I. (2020). Impact of capsaicin on aroma release: in vitro and in vivo analysis. Food Research International, 133, https://doi.org/10.1016/j.foodres.2020.109197

© 2020 The Authors Capsaicin is the main bioactive compound in chili pepper that leads to the perception of “spiciness”. However, the effect of capsaicin on aroma release in the nose remains unexplained. This is the first study designed to measure ca... Read More about Impact of capsaicin on aroma release: in vitro and in vivo analysis.

Spinach leaf and chloroplast lipid: A natural rheology modifier for chocolate? (2020)
Journal Article
Mohamad, N. J., Gray, D., & Wolf, B. (2020). Spinach leaf and chloroplast lipid: A natural rheology modifier for chocolate?. Food Research International, 133, https://doi.org/10.1016/j.foodres.2020.109193

© 2020 Elsevier Ltd In this study the possibility of replacing current surfactants in chocolate formulations with natural lipids extracted from spinach leaf (SPLIP) or spinach chloroplast (CH.SPLIP) was evaluated. SPLIP and CH.SPLIP were extracted wi... Read More about Spinach leaf and chloroplast lipid: A natural rheology modifier for chocolate?.

Curriculum mapping food science programs: An approach to quantification of professional competencies (2020)
Journal Article
Benlloch?Tinoco, M., Weston, E., Benlloch-Tinoco, M., Mossop, L., McCullough, F., & Foster, T. (2020). Curriculum mapping food science programs: An approach to quantification of professional competencies. Journal of Food Science Education, 19(2), 97-108. https://doi.org/10.1111/1541-4329.12182

© 2020 Institute of Food Technologists® It is fundamental that students are able to identity where they have developed specific professional competencies during their study. This ensures students can not only articulate their competencies well in job... Read More about Curriculum mapping food science programs: An approach to quantification of professional competencies.