All Outputs (41)

A comparison of the sensory and rheological properties of different cellulosic fibres for food (2017)
Journal Article
Agarwal, D., Hewson, L., & Foster, T. (2018). A comparison of the sensory and rheological properties of different cellulosic fibres for food. Food and Function, 9(2), https://doi.org/10.1039/C7FO01495C

The impact of different cellulosic microstructures formed by highly entangled fibre networks 8 were studied for food applications as dietary fibre. This paper reports the impact of microstructure on the rheological and sensory behaviour of the aqueou... Read More about A comparison of the sensory and rheological properties of different cellulosic fibres for food.

Contribution of skin and stone to texture measurements of spherical model fruits (2017)
Journal Article
Rosenthal, A. J., Lacresse, A., & Voyer, E. (2018). Contribution of skin and stone to texture measurements of spherical model fruits. Journal of Texture Studies, 49(1), 23-29. https://doi.org/10.1111/jtxs.12314

Fruits are composite materials often surrounded by a skin and sometimes containing rigid stones (pits). To understand the contribution of skin and stone to the overall texture of the fruit, model fruits were constructed from molded gelatin spheres, w... Read More about Contribution of skin and stone to texture measurements of spherical model fruits.

Non-destructive analysis of sucrose, caffeine and trigonelline on single green coffee beans by hyperspectral imaging (2017)
Journal Article
Caporaso, N., Whitworth, M. B., Grebby, S., & Fisk, I. D. (2018). Non-destructive analysis of sucrose, caffeine and trigonelline on single green coffee beans by hyperspectral imaging. Food Research International, 106, https://doi.org/10.1016/j.foodres.2017.12.031

Hyperspectral imaging (HSI) is a novel technology for the food sector that enables rapid non-contact analysis of food materials. HSI was applied for the first time to whole green coffee beans, at a single seed level, for quantitative prediction of su... Read More about Non-destructive analysis of sucrose, caffeine and trigonelline on single green coffee beans by hyperspectral imaging.

An automated method to detect and quantify fungiform papillae in the human tongue: Validation and relationship to phenotypical differences in taste perception (2017)
Journal Article
Eldeghaidy, S., Thomas, D., Skinner, M., Ford, R., Giesbrecht, T., Thomas, A., Hort, J., & Francis, S. (2018). An automated method to detect and quantify fungiform papillae in the human tongue: Validation and relationship to phenotypical differences in taste perception. Physiology and Behavior, 184, 226-234. https://doi.org/10.1016/j.physbeh.2017.12.003

Determination of the number of fungiform papillae (FP) on the human tongue is an important measure that has frequently been associated with individual differences in oral perception, including taste sensitivity. At present, there is no standardised m... Read More about An automated method to detect and quantify fungiform papillae in the human tongue: Validation and relationship to phenotypical differences in taste perception.

Dry-hopping: the effects of temperature and hop variety on the bittering profiles and properties of resultant beers (2017)
Journal Article
Oladokun, O., James, S., Cowley, T., Smart, K., Hort, J., & Cook, D. (2017). Dry-hopping: the effects of temperature and hop variety on the bittering profiles and properties of resultant beers. Monatsschrift fur brauwissenschaft (Internet), 70(6),

This paper reports the effects of dry-hopping at 4 and 19 °C for a low alpha versus high alpha hop variety on the resulting profiles of non-volatile hop acids (humulinones, iso-a-acids, a-acids). In a dry-hopping study conducted over 2 weeks, we foun... Read More about Dry-hopping: the effects of temperature and hop variety on the bittering profiles and properties of resultant beers.

Draught beer hygiene: a forcing test to assess quality (2017)
Journal Article
Mallett, J. R., Stuart, M. S., & Quain, D. E. (2018). Draught beer hygiene: a forcing test to assess quality. Journal of the Institute of Brewing, 124(1), 31-37. https://doi.org/10.1002/jib.470

The quality of draught beer is important to consumers but can be inconsistent, ranging from excellent through to unacceptable. The few but dated studies of draught beer quality have focused on the number of microorganisms that are present in the pro... Read More about Draught beer hygiene: a forcing test to assess quality.

Complete Genome Sequences of Vibrio cholerae -Specific Bacteriophages 24 and X29 (2017)
Journal Article
Bhandare, S. G., Warry, A., Emes, R. D., Hooton, S. P., Barrow, P. A., & Atterbury, R. J. (2017). Complete Genome Sequences of Vibrio cholerae -Specific Bacteriophages 24 and X29. Genome Announcements, 5(46), Article e01013. https://doi.org/10.1128/genomeA.01013-17

The complete genomes of two Vibrio cholerae bacteriophages of potential interest for cholera bacteriophage (phage) therapy were sequenced and annotated. The genome size of phage 24 is 44,395 bp encoding 71 putative proteins, and that of phage X29 is... Read More about Complete Genome Sequences of Vibrio cholerae -Specific Bacteriophages 24 and X29.

Complete acid-based hydrolysis assay for carbohydrate quantification in seaweed: a species-specific optimized approach (2017)
Journal Article
Kostas, E. T., Wilkinson, S., White, D. A., & Cook, D. J. (in press). Complete acid-based hydrolysis assay for carbohydrate quantification in seaweed: a species-specific optimized approach. Methods in Molecular Biology, https://doi.org/10.1007/7651_2017_105

Accurate quantification of the carbohydrate content of biomass is crucial for many bio-refining processes. The most commonly followed protocol is typically a modification of the NREL-based assay (specifically designed for carbohydrate analysis from l... Read More about Complete acid-based hydrolysis assay for carbohydrate quantification in seaweed: a species-specific optimized approach.

Understanding fat, proteins and saliva impact on aroma release from flavoured ice creams (2017)
Journal Article
Ayed, C., Martins, S. I., Williamson, A.-M., & Guichard, E. (in press). Understanding fat, proteins and saliva impact on aroma release from flavoured ice creams. Food Chemistry, https://doi.org/10.1016/j.foodchem.2017.10.127

The release profile of fourteen aroma compounds was studied in ice cream samples varying in fat and protein, both in level and type. In vitro aroma release was monitored by solid phase micro-extraction gas chromatography using an innovative saliva re... Read More about Understanding fat, proteins and saliva impact on aroma release from flavoured ice creams.

Development of a bio-refinery process for the production of speciality chemical, biofuel and bioactive compounds from Laminaria digitata (2017)
Journal Article
Kostas, E. T., White, D. A., & Cook, D. J. (2017). Development of a bio-refinery process for the production of speciality chemical, biofuel and bioactive compounds from Laminaria digitata. Algal Research, 28, https://doi.org/10.1016/j.algal.2017.10.022

The development of cascading bio-refinery processes that are capable of producing a range of valuable products is of increasing significance and will help to ensure that mankind makes efficient usage of bioresources. Seaweed feedstocks have the poten... Read More about Development of a bio-refinery process for the production of speciality chemical, biofuel and bioactive compounds from Laminaria digitata.

Effects of ball milling on the structural, thermal, and rheological properties of oat bran protein flour (2017)
Journal Article
Ramadhan, K., & Foster, T. (2018). Effects of ball milling on the structural, thermal, and rheological properties of oat bran protein flour. Journal of Food Engineering, 229, https://doi.org/10.1016/j.jfoodeng.2017.10.024

Oat bran protein flour (OBPF), containing protein, starch, and lipid as major constituents, was ball milled and subsequently evaluated on structural conformation, thermal properties, particle size distributions, and rheological properties. Prior to b... Read More about Effects of ball milling on the structural, thermal, and rheological properties of oat bran protein flour.

Reconstructing promoter activity from Lux bioluminescent reporters (2017)
Journal Article
Iqbal, M., Doherty, N., Page, A. M., Qazi, S. N., Ajmera, I., Lund, P. A., Kypraios, T., Scott, D. J., Hill, P. J., & Stekel, D. J. (2017). Reconstructing promoter activity from Lux bioluminescent reporters. PLoS Computational Biology, 13(9), Article e1005731. https://doi.org/10.1371/journal.pcbi.1005731

The bacterial Lux system is used as a gene expression reporter. It is fast, sensitive and non-destructive, enabling high frequency measurements. Originally developed for bacterial cells, it has also been adapted for eukaryotic cells, and can be used... Read More about Reconstructing promoter activity from Lux bioluminescent reporters.

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.