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Understanding fat, proteins and saliva impact on aroma release from flavoured ice creams (2017)
Journal Article
Ayed, C., Martins, S. I., Williamson, A., & 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., …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.

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.