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Enhancing the recovery of oilseed rape seed oil bodies (oleosomes) using bicarbonate-based soaking and grinding media (2017)
Journal Article
De Chirico, S., Di Bari, V., Foster, T., & Gray, D. A. (2018). Enhancing the recovery of oilseed rape seed oil bodies (oleosomes) using bicarbonate-based soaking and grinding media. Food Chemistry, 241, https://doi.org/10.1016/j.foodchem.2017.09.008

An aqueous process for the recovery of oil bodies from rapeseed using sodium bicarbonate-based soaking and grinding media (pH 9.5) was investigated. The effect of the ratio between seed and mass of media during grinding and molarity of the medium use... Read More about Enhancing the recovery of oilseed rape seed oil bodies (oleosomes) using bicarbonate-based soaking and grinding media.

Competencies for food graduate careers: developing a language tool (2017)
Journal Article
Weston, E., Crilly, J., Mossop, L., & Foster, T. (in press). Competencies for food graduate careers: developing a language tool. Higher Education Pedagogies, 2(1), https://doi.org/10.1080/23752696.2017.1366275

Unlike many other graduate career pathways in the UK, the food industry does not have a cohesive competency framework to support employers, students and degree providers. Food sciences-based technical graduates are a significant proportion of the ind... Read More about Competencies for food graduate careers: developing a language tool.

Evidence that Listeria innocua modulates its membrane’s stored curvature elastic stress, but not fluidity, through the cell cycle (2017)
Journal Article
Furse, S., Jakubec, M., Rise, F., Williams, H. E., Rees, C., & Halskau, Ø. (2017). Evidence that Listeria innocua modulates its membrane’s stored curvature elastic stress, but not fluidity, through the cell cycle. Scientific Reports, 7, Article 8012. https://doi.org/10.1038/s41598-017-06855-z

This paper reports that the abundances of endogenous cardiolipin and phosphatidylethanolamine halve during elongation of the Gram-positive bacterium Listeria innocua. The lyotropic phase behaviour of model lipid systems that describe these modulation... Read More about Evidence that Listeria innocua modulates its membrane’s stored curvature elastic stress, but not fluidity, through the cell cycle.

Proline as a Formic Acid Stress Protectant During Fermentation of Glucose to Ethanol by Saccharomyces spp. (2017)
Journal Article
Oshoma, C. E., Phister, T. G., Powell, C. D., Smart, K. A., & Du, C. (2017). Proline as a Formic Acid Stress Protectant During Fermentation of Glucose to Ethanol by Saccharomyces spp. Industrial Biotechnology, 13(4), 209-216. https://doi.org/10.1089/ind.2017.0017

During bioethanol production from lignocellulosic hydrolysates, yeasts are frequently exposed to various forms of fermentation stress. These include nutritional starvation, metabolites production, and fermentation inhibiting compounds produced during... Read More about Proline as a Formic Acid Stress Protectant During Fermentation of Glucose to Ethanol by Saccharomyces spp..

A structural study of Acacia nilotica and Acacia modesta gums (2017)
Journal Article
Massey, S., MacNaughtan, W., Williams, H. E., Wolf, B., & Iqbal, M. S. (2017). A structural study of Acacia nilotica and Acacia modesta gums. Carbohydrate Polymers, 175, 207-215. https://doi.org/10.1016/j.carbpol.2017.07.065

Superficially similar carbohydrate polymers from similar sources can have dramatically different characteristics. This work seeks to examine the molecular properties responsible for these differences. Protons responsible for cross-polarization in the... Read More about A structural study of Acacia nilotica and Acacia modesta gums.

Effects of co-inoculation and sequential inoculation of Tetragenococcus halophilus and Zygosaccharomyces rouxii on soy sauce fermentation (2017)
Journal Article
Devanthi, P. V. P., Linforth, R., Onyeaka, H., & Gkatzionis, K. (2018). Effects of co-inoculation and sequential inoculation of Tetragenococcus halophilus and Zygosaccharomyces rouxii on soy sauce fermentation. Food Chemistry, 240, https://doi.org/10.1016/j.foodchem.2017.07.094

The use of Tetragenococcus halophilus and Zygosaccharomyces rouxii as starter cultures is essential for desirable volatiles production during moromi stage of soy sauce fermentation. In this study, the effect of simultaneous and sequential inoculation... Read More about Effects of co-inoculation and sequential inoculation of Tetragenococcus halophilus and Zygosaccharomyces rouxii on soy sauce fermentation.

Shade trees: a determinant to the relative success of organic versus conventional coffee production (2017)
Journal Article
Schnabel, F., de Melo Virginio Filho, E., Xu, S., Fisk, I. D., Roupsard, O., & Haggar, J. (2018). Shade trees: a determinant to the relative success of organic versus conventional coffee production. Agroforestry Systems, 92(6), 1535-1549. https://doi.org/10.1007/s10457-017-0100-y

Greater understanding of the influences on long-term coffee productivity are needed to develop systems that are profitable, while maximizing ecosystem services and lowering negative environmental impacts. We examine a long-term experiment (15 years)... Read More about Shade trees: a determinant to the relative success of organic versus conventional coffee production.

Component analysis of nutritionally rich chloroplasts: recovery from conventional and unconventional green plant species (2017)
Journal Article
Gedi, M. A., Briars, R., Yuseli, F., Zainol, N., Darwish, R., Salter, A. M., & Gray, D. A. (2017). Component analysis of nutritionally rich chloroplasts: recovery from conventional and unconventional green plant species. Journal of Food Science and Technology, 54(9), 2746-2757. https://doi.org/10.1007/s13197-017-2711-8

A study of the literature indicates that chloroplasts synthesise a range of molecules, many of which have nutritional value for humans, but as yet no one has established the nutritional credentials of chloroplasts recovered from plant cells. Chloropl... Read More about Component analysis of nutritionally rich chloroplasts: recovery from conventional and unconventional green plant species.

Correction: Hypothalamic over-expression of VGF in the Siberian hamster increases energy expenditure and reduces body weight gain (PLoS ONE 12:2: (e0172724) DOI: 10.1371/journal.pone.0172724) (2017)
Journal Article
Lewis, J. E., Brameld, J. M., Hill, P., Cocco, C., Noli, B., Ferri, G. L., …Jethwa, P. H. (2017). Correction: Hypothalamic over-expression of VGF in the Siberian hamster increases energy expenditure and reduces body weight gain (PLoS ONE 12:2: (e0172724) DOI: 10.1371/journal.pone.0172724). PLoS ONE, 12(7), https://doi.org/10.1371/journal.pone.0182594

© 2017 Lewis et al. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are cred... Read More about Correction: Hypothalamic over-expression of VGF in the Siberian hamster increases energy expenditure and reduces body weight gain (PLoS ONE 12:2: (e0172724) DOI: 10.1371/journal.pone.0172724).

Understanding the direct and indirect mechanisms of xylanase action on starch digestion in broilers (2017)
Journal Article
Lee, S. A., Wiseman, J., Masey O’Neill, H. V., Scholey, D. V., Burton, E. J., & Hill, S. E. (2017). Understanding the direct and indirect mechanisms of xylanase action on starch digestion in broilers. Journal of World's Poultry Research, The, 7(2),

The objective of the current study was to investigate the mechanisms of xylanase action in a maize-soya diet and its effect on starch digestion. A total of 60 broilers were divided into 6 treatment groups; a control group without xylanase, and five o... Read More about Understanding the direct and indirect mechanisms of xylanase action on starch digestion in broilers.

Design and characterisation of food grade powders and inks for microstructure control using 3D printing (2017)
Journal Article
Holland, S., Foster, T., MacNaughtan, W., & Tuck, C. (2018). Design and characterisation of food grade powders and inks for microstructure control using 3D printing. Journal of Food Engineering, 220, 12-19. https://doi.org/10.1016/j.jfoodeng.2017.06.008

Additive Manufacturing techniques have been previously applied to food materials with direct consumption in mind, as opposed to creating structural ingredients as shown in this study. First, semi-crystalline cellulose was mechanically treated by ball... Read More about Design and characterisation of food grade powders and inks for microstructure control using 3D printing.

Instant polysaccharide-based emulsions: impact of microstructure on lipolysis (2017)
Journal Article
Torcello-Gómez, A., & Foster, T. (in press). Instant polysaccharide-based emulsions: impact of microstructure on lipolysis. Food and Function, 8, https://doi.org/10.1039/c7fo00536a

The development of emulsion-based products through optimisation of ingredients, reduction in energy-input during manufacture, while fulfilling healthy attributes, are major objectives within the food industry. Instant emulsions can meet these feature... Read More about Instant polysaccharide-based emulsions: impact of microstructure on lipolysis.

Draft genome sequences of Listeria monocytogenes, isolated from fresh leaf vegetables in Owerri City, Nigeria (2017)
Journal Article
Nwaiwu, O., Moura, A., Thouvenot, P., Rees, C., Leclercq, A., & Lecuit, M. (2017). Draft genome sequences of Listeria monocytogenes, isolated from fresh leaf vegetables in Owerri City, Nigeria. Genome Announcements, 5(22), Article e00354. https://doi.org/10.1128/genomea.00354-17

Here, we report the draft genome sequences of three Listeria monocytogenes isolates from fresh leaves collected in Nigeria, belonging to sequence types ST5 and ST155 (sublineages SL5 and SL155, respectively).

Influence of pecan nut pretreatment on the physical quality of oil bodies (2017)
Journal Article
Zhang, P., Di Bari, V., Briars, R., Taher, Z. M., Yuan, J., Liu, G., & Gray, D. A. (2017). Influence of pecan nut pretreatment on the physical quality of oil bodies. Journal of Food Quality, 2017(38641), Article 3864126. https://doi.org/10.1155/2017/3864126

A supply of pure, intact oil bodies is essential for carrying out morphological and biochemical studies of these plant organelles, and exploring their application. Preparation requires a carefully controlled breakage of plant cells, followed by separ... Read More about Influence of pecan nut pretreatment on the physical quality of oil bodies.

Consumer-orientated development of hybrid beef burger and sausage analogues (2017)
Journal Article
Neville, M., Tarrega, A., Hewson, L., & Foster, T. (2017). Consumer-orientated development of hybrid beef burger and sausage analogues. Food Science and Nutrition, 5(4), 852-864. https://doi.org/10.1002/fsn3.466

Hybrid meat analogues, whereby a proportion of meat has been partially replaced by more sustainable protein sources, have been proposed to provide a means for more sustainable diets in the future. Consumer testing was conducted to determine consumer... Read More about Consumer-orientated development of hybrid beef burger and sausage analogues.

Application of calibrations to hyperspectral images of food grains: example for wheat falling number (2017)
Journal Article
Caporaso, N., Whitworth, M. B., & Fisk, I. D. (2017). Application of calibrations to hyperspectral images of food grains: example for wheat falling number. Journal of Spectral Imaging, 6(a4), https://doi.org/10.1255/jsi.2017.a4

The presence of a few kernels with sprouting problems in a batch of wheat can result in enzymatic activity sufficient to compromise flour functionality and bread quality. This is commonly assessed using the Hagberg Falling Number (HFN) method, which... Read More about Application of calibrations to hyperspectral images of food grains: example for wheat falling number.

Investigating the oronasal contributions to metallic perception (2017)
Journal Article
Skinner, M., Lim, M., Tarrega, A., Ford, R. A., Linforth, R. S., Thomas, A., & Hort, J. (2017). Investigating the oronasal contributions to metallic perception. International Journal of Food Science and Technology, 52(6), 1299-1306. https://doi.org/10.1111/ijfs.13417

Metallic taints elicited when consuming food can be unpleasant for the consumer, and are therefore problematic to food manufacturers. Although metallic has been proposed as a taste in the past, evidence remains inconclusive. This study investigates... Read More about Investigating the oronasal contributions to metallic perception.

Stability of Lactobacillus rhamnosus GG incorporated in edible films: impact of anionic biopolymers and whey protein concentrate (2017)
Journal Article
Soukoulis, C., Behboudi-Jobbehdar, S., Macnaughtan, W., Parmenter, C. D., & Fisk, I. D. (2017). Stability of Lactobacillus rhamnosus GG incorporated in edible films: impact of anionic biopolymers and whey protein concentrate. Food Hydrocolloids, 70, 345-355. https://doi.org/10.1016/j.foodhyd.2017.04.014

The incorporation of probiotics and bioactive compounds, via plasticised thin-layered hydrocolloids, within food products has recently shown potential to functionalise and improve the health credentials of processed food. In this study, choice of pol... Read More about Stability of Lactobacillus rhamnosus GG incorporated in edible films: impact of anionic biopolymers and whey protein concentrate.

Effects of aroma and taste, independently or in combination, on appetite sensation and subsequent food intake (2017)
Journal Article
Yin, W., Hewson, L., Linforth, R. S., Taylor, M. A., & Fisk, I. D. (in press). Effects of aroma and taste, independently or in combination, on appetite sensation and subsequent food intake. Appetite, 114, https://doi.org/10.1016/j.appet.2017.04.005

Food flavour is important in appetite control. The effects of aroma and taste, independently or in combination, on appetite sensation and subsequent food intake, were studied. Twenty-six females (24 ± 4 years, 20.9 ± 1.9 kg⋅m-2) consumed, over 15 min... Read More about Effects of aroma and taste, independently or in combination, on appetite sensation and subsequent food intake.