All Outputs (561)

Influence of environmental and genetic factors on food protein quality: current knowledge and future directions (2021)
Journal Article
Szepe, K. J., Dyer, P. S., Johnson, R. I., Salter, A. M., & Avery, S. V. (2021). Influence of environmental and genetic factors on food protein quality: current knowledge and future directions. Current Opinion in Food Science, 40, 94-101. https://doi.org/10.1016/j.cofs.2021.02.005

© 2021 Elsevier Ltd Dietary protein quality is commonly defined by the bioavailability of essential amino acids, a function of amino acid composition and protein digestibility. This review assesses the potential for manipulation of amino acid composi... Read More about Influence of environmental and genetic factors on food protein quality: current knowledge and future directions.

Growth impacts in a changing ocean: insights from two coral reef fishes in an extreme environment (2021)
Journal Article
D'Agostino, D., Burt, J. A., Santinelli, V., Vaughan, G. O., Fowler, A., Reader, T., …Feary, D. A. (2021). Growth impacts in a changing ocean: insights from two coral reef fishes in an extreme environment. Coral Reefs, 40(2), 433–446. https://doi.org/10.1007/s00338-021-02061-6

Determining the life history consequences for fishes living in extreme and variable environments will be vital in predicting the likely impacts of ongoing climate change on reef fish demography. Here, we compare size-at-age and maximum body size of t... Read More about Growth impacts in a changing ocean: insights from two coral reef fishes in an extreme environment.

Role of Novel Protein Sources in Sustainably Meeting Future Global Requirements (2021)
Journal Article
Salter, A. M., & Lopez-Viso, C. (2021). Role of Novel Protein Sources in Sustainably Meeting Future Global Requirements. Proceedings of the Nutrition Society, 1-20. https://doi.org/10.1017/S0029665121000513

© 2021 American Medical Association. All rights reserved. Global population growth, increased life expectancy and climate change are all impacting on the world’s food systems. In industrialized countries many individuals are consuming significantly m... Read More about Role of Novel Protein Sources in Sustainably Meeting Future Global Requirements.

What is cohesiveness?—A linguistic exploration of the food texture testing literature (2021)
Journal Article
Rosenthal, A. J., & Thompson, P. (2021). What is cohesiveness?—A linguistic exploration of the food texture testing literature. Journal of Texture Studies, 52(3), 294-302. https://doi.org/10.1111/jtxs.12586

Cohesiveness is a widely used term in the food texture literature. Authors of this literature employ divergent methodologies, and can be divided into those who assess texture through sensory evaluation and those who use instrumental techniques. Withi... Read More about What is cohesiveness?—A linguistic exploration of the food texture testing literature.

Brewing with Unmalted Cereal Adjuncts: Sensory and Analytical Impacts on Beer Quality (2021)
Journal Article
Yorke, J., Cook, D., & Ford, R. (2021). Brewing with Unmalted Cereal Adjuncts: Sensory and Analytical Impacts on Beer Quality. Beverages, 7(1), Article 4. https://doi.org/10.3390/beverages7010004

Citation: Yorke, J.; Cook, D.; Ford, R. Brewing with Unmalted Cereal Adjuncts: Sensory and Analytical Impacts on Beer Quality. Beverages 2021, 7, 4. https://doi.

Understanding the sensory and physicochemical differences between commercially produced non-alcoholic lagers, and their influence on consumer liking (2021)
Journal Article
Ramsey, I., Yang, Q., Fisk, I., & Ford, R. (2021). Understanding the sensory and physicochemical differences between commercially produced non-alcoholic lagers, and their influence on consumer liking. Food Chemistry: X, 9, Article 100114. https://doi.org/10.1016/j.fochx.2021.100114

© 2021 The Authors This study aimed to investigate the sensory and physicochemical differences of a range of commercial non-alcoholic lagers, as well as their influence on overall liking. Using physicochemical analysis and modified quantitative descr... Read More about Understanding the sensory and physicochemical differences between commercially produced non-alcoholic lagers, and their influence on consumer liking.

Health professionals’ knowledge, views and advice on diet and dental health: a survey of UK and Ireland dietitians and dentists (2021)
Journal Article
Kingsnorth, J., Cushen, S. J., Janiszewska, K., & Avery, A. (2021). Health professionals’ knowledge, views and advice on diet and dental health: a survey of UK and Ireland dietitians and dentists. Journal of Human Nutrition and Dietetics, https://doi.org/10.1111/jhn.12842

© 2021 The British Dietetic Association Ltd. Background: Oral health is affected by dietary practices and may impact quality of life. Collaboration between dietetics and dental professionals for oral health promotion and disease prevention is recomme... Read More about Health professionals’ knowledge, views and advice on diet and dental health: a survey of UK and Ireland dietitians and dentists.

The role of sodium chloride in the sensory and physico-chemical properties of sweet biscuits (2021)
Journal Article
Ayed, C., Lim, M., Nawaz, K., Macnaughtan, W., Sturrock, C. J., Hill, S. E., …Fisk, I. D. (2021). The role of sodium chloride in the sensory and physico-chemical properties of sweet biscuits. Food Chemistry: X, 9, Article 100115. https://doi.org/10.1016/j.fochx.2021.100115

© 2021 Salt is included in many foods which consumers do not regard as salty. This “hidden-salt” may offer functional benefits but is often overlooked in sodium reduction strategies. This study investigated its role in shortbread-like sweet biscuits... Read More about The role of sodium chloride in the sensory and physico-chemical properties of sweet biscuits.

English version of the food disgust scale: Optimization and other considerations (2021)
Journal Article
Thibodeau, M., Yang, Q., Ford, R., & Pickering, G. (2021). English version of the food disgust scale: Optimization and other considerations. Journal of Sensory Studies, 36(2), Article e12639. https://doi.org/10.1111/joss.12639

© 2021 Wiley Periodicals LLC. The disgust elicited by food plays an important role in food choice and consumption. Recently, Hartmann and Siegrist (Food Quality and Preference, 2018, 63, 38–50) developed and validated in German the food disgust scale... Read More about English version of the food disgust scale: Optimization and other considerations.

Diet and Hydrogen Sulfide Production in Mammals (2020)
Journal Article
Rose, P., Moore, P. K., Whiteman, M., Kirk, C., & Zhu, Y. (2021). Diet and Hydrogen Sulfide Production in Mammals. Antioxidants and Redox Signaling, 34(17), 1378-1393. https://doi.org/10.1089/ars.2020.8217

Significance: In recent times, it has emerged that some dietary sulfur compounds can act on mammalian cell signaling systems via their propensity to release hydrogen sulfide (H2S). H2S plays important biochemical and physiological roles in the heart,... Read More about Diet and Hydrogen Sulfide Production in Mammals.

Can Diet Influence the COVID-19 Mortality Rate? (2020)
Journal Article
Avery, A. (2020). Can Diet Influence the COVID-19 Mortality Rate?. Kompass Nutrition & Dietetics, 1(1), 16-18. https://doi.org/10.1159/000512841

Reported COVID-19 deaths in Germany are relatively low as compared to many European countries. Among the several explanations proposed, an early and large testing of the population was put forward. Most current debates on COVID-19 focus on the differ... Read More about Can Diet Influence the COVID-19 Mortality Rate?.

Early postnatal exposure to a cafeteria diet interferes with recency and spatial memory, but not open field habituation in adolescent rats (2020)
Journal Article
Wait, J., Burns, C., Jones, T., Harper, Z., Allen, E., Langley-Evans, S. C., & Voigt, J. (2021). Early postnatal exposure to a cafeteria diet interferes with recency and spatial memory, but not open field habituation in adolescent rats. Developmental Psychobiology, 63(3), 572-581. https://doi.org/10.1002/dev.22063

The cafeteria diet (CD), an experimental diet that mimics the obesogenic Western diet, can impair memory in adult rats. However, the suckling period is also particularly susceptible to diet?induced behavioural modification. Here, following exposure t... Read More about Early postnatal exposure to a cafeteria diet interferes with recency and spatial memory, but not open field habituation in adolescent rats.

Insects: A Potential Source of Protein and Other Nutrients for Feed and Food (2020)
Journal Article
Hawkey, K. J., Lopez-Viso, C., Brameld, J. M., Parr, T., & Salter, A. M. (2021). Insects: A Potential Source of Protein and Other Nutrients for Feed and Food. Annual Review of Animal Biosciences, 9(1), 333-354. https://doi.org/10.1146/annurev-animal-021419-083930

© 2021 Annual Reviews Inc.. All rights reserved. Sustainable production of healthy food for a growing global population, in the face of the uncertainties of climate change, represents a major challenge for the coming decade. Livestock provide food wi... Read More about Insects: A Potential Source of Protein and Other Nutrients for Feed and Food.

Kisspeptin-54 Accurately Identifies Hypothalamic Gonadotropin-Releasing Hormone Neuronal Dysfunction in Men with Congenital Hypogonadotropic Hypogonadism (2020)
Journal Article
Abbara, A., Eng, P. C., Phylactou, M., Clarke, S. A., Mills, E., Chia, G., …Dhillo, W. S. (2021). Kisspeptin-54 Accurately Identifies Hypothalamic Gonadotropin-Releasing Hormone Neuronal Dysfunction in Men with Congenital Hypogonadotropic Hypogonadism. Neuroendocrinology, 111(12), 1176-1186. https://doi.org/10.1159/000513248

Background: Hypogonadotropic hypogonadism (HH) is hypogonadism due to either hypothalamic or pituitary dysfunction. While gonadotropin-releasing hormone (GnRH) can directly test pituitary function, no specific test of hypothalamic function exists. Ki... Read More about Kisspeptin-54 Accurately Identifies Hypothalamic Gonadotropin-Releasing Hormone Neuronal Dysfunction in Men with Congenital Hypogonadotropic Hypogonadism.

Impact of capsaicin on aroma release and perception from flavoured solutions (2020)
Journal Article
Yang, N., Yang, Q., Chen, J., & Fisk, I. (2021). Impact of capsaicin on aroma release and perception from flavoured solutions. LWT - Food Science and Technology, 138, Article 110613. https://doi.org/10.1016/j.lwt.2020.110613

Capsaicin is the main component in chilli pepper, which contributes to the spiciness of the food. However, the role of capsaicin on aroma perception has been controversial in the literature. This is the first study exploring the impact of capsaicin o... Read More about Impact of capsaicin on aroma release and perception from flavoured solutions.

Total lipid prediction in single intact cocoa beans by hyperspectral chemical imaging (2020)
Journal Article
Caporaso, N., Whitworth, M. B., & Fisk, I. D. (2021). Total lipid prediction in single intact cocoa beans by hyperspectral chemical imaging. Food Chemistry, 344, Article 128663. https://doi.org/10.1016/j.foodchem.2020.128663

© 2020 This work aimed to explore the possibility of predicting total fat content in whole dried cocoa beans at a single bean level using hyperspectral imaging (HSI). 170 beans randomly selected from 17 batches were individually analysed by HSI and b... Read More about Total lipid prediction in single intact cocoa beans by hyperspectral chemical imaging.

Dynamic Tribology Protocol (DTP): Response of salivary pellicle to dairy protein interactions validated against sensory perception (2020)
Journal Article
Fan, N., Shewan, H. M., Smyth, H. E., Yakubov, G. E., & Stokes, J. R. (2021). Dynamic Tribology Protocol (DTP): Response of salivary pellicle to dairy protein interactions validated against sensory perception. Food Hydrocolloids, 113, Article 106478. https://doi.org/10.1016/j.foodhyd.2020.106478

© 2020 Elsevier Ltd Saliva plays a key role in oral lubrication that is hypothesised to influence the oral processing and sensory perception of foods, beverages and oral care products. Here, we consider whether or not ex vivo saliva-lubricity measure... Read More about Dynamic Tribology Protocol (DTP): Response of salivary pellicle to dairy protein interactions validated against sensory perception.

The effects of different extraction methods on the aroma fingerprint, recombination and visualization of clam soup (2020)
Journal Article
Huang, X., Zhang, Y., Zhu, M., Zhou, D., Du, M., Zhu, B., …Qin, L. (2021). The effects of different extraction methods on the aroma fingerprint, recombination and visualization of clam soup. Food and Function, 12(4), 1626-1638. https://doi.org/10.1039/d0fo02615h

Clam is a kind of nutritious, delicious and economical aquatic food around the world and is famous for its unique aroma. Instrumental analysis, sensory analysis, and comprehensive statistical analysis were performed to explain the relationship betwee... Read More about The effects of different extraction methods on the aroma fingerprint, recombination and visualization of clam soup.

Enzyme digestion of biofiber from mechanical heat treated municipal solid waste: Accessing kinetic and rheological design data using a pilot-scale high-solids mixer (2020)
Journal Article
Ibbett, R., Tucker, G., McKechnie, J., & Meng, F. (2020). Enzyme digestion of biofiber from mechanical heat treated municipal solid waste: Accessing kinetic and rheological design data using a pilot-scale high-solids mixer. Biomass and Bioenergy, 143, Article 105817. https://doi.org/10.1016/j.biombioe.2020.105817

© 2020 Mechanical heat treatment of municipal solid waste offers a route for the production and separation of a biofiber fraction with high organic content, which is a potential source of sugars for biochemical conversion to chemicals and fuels. This... Read More about Enzyme digestion of biofiber from mechanical heat treated municipal solid waste: Accessing kinetic and rheological design data using a pilot-scale high-solids mixer.

Policy, toxicology and physicochemical considerations on the inhalation of high concentrations of food flavour (2020)
Journal Article
Dinu, V., Kilic, A., Wang, Q., Ayed, C., Fadel, A., Harding, S. E., …Fisk, I. D. (2020). Policy, toxicology and physicochemical considerations on the inhalation of high concentrations of food flavour. npj Science of Food, 4, Article 15. https://doi.org/10.1038/s41538-020-00075-y

© 2020, The Author(s). Food flavour ingredients are required by law to obtain prior approval from regulatory bodies, such as the U.S. Food and Drug Administration (FDA) or the European Food Safety Authority (EFSA) in terms of toxicological data and i... Read More about Policy, toxicology and physicochemical considerations on the inhalation of high concentrations of food flavour.