Skip to main content

Research Repository

Advanced Search

Outputs (137)

Characterisation of aroma-active compounds in dried Dendrobium spp. stems (Shihu) using GC-Olfactometry and a modified NIF-SNIF method (2024)
Journal Article

Dendrobium orchid stems (Chinese name Shihu) are becoming popular ingredients in food and drinks such as wine, teas and desserts, however, its aroma chemistry is not currently understood. Gas Chromatography-Mass Spectrometry (GC-MS) and Gas Chromatog... Read More about Characterisation of aroma-active compounds in dried Dendrobium spp. stems (Shihu) using GC-Olfactometry and a modified NIF-SNIF method.

Radiofrequency cold plasma – A novel tool for flavour modification in fresh and freeze-dried strawberries (2023)
Journal Article

Cold plasma treatment is an emerging non-thermal food processing tool. This study aimed to identify how cold plasma can improve the aroma of a model space food system (freeze-dried strawberries) by mitigating freeze-drying aroma losses. Cold plasma s... Read More about Radiofrequency cold plasma – A novel tool for flavour modification in fresh and freeze-dried strawberries.

Microflow synthesis of a formulation of phosphorus fertiliser to enhance the P content in soil and P uptake in wheat (2023)
Journal Article

Highly soluble commercial phosphorus (P) fertilisers have been the most common form of P applied in agriculture for decades, but their releasing efficiency can be low because phosphate ions can easily bind with cations in the soil to form precipitate... Read More about Microflow synthesis of a formulation of phosphorus fertiliser to enhance the P content in soil and P uptake in wheat.

Reviving grain quality in wheat through non-destructive phenotyping techniques like hyperspectral imaging (2023)
Journal Article

A long-term goal of breeders and researchers is to develop crop varieties that can resist environmental stressors and produce high yields. However, prioritising yield often compromises improvement of other key traits, including grain quality, which i... Read More about Reviving grain quality in wheat through non-destructive phenotyping techniques like hyperspectral imaging.

A flavour perspective of Tiepishihu (Dendrobium officinale) – an emerging food ingredient from popular traditional Chinese medicinal plants: a review (2023)
Journal Article

Many Dendrobium orchid stems are used in Traditional Chinese Medicine (TCM). The most popular and premium species is Dendrobium officinale, and its stem in TCM is called Tiepishihu. Tiepishihu has a sweet flavour and is an ingredient in Chinese tea a... Read More about A flavour perspective of Tiepishihu (Dendrobium officinale) – an emerging food ingredient from popular traditional Chinese medicinal plants: a review.

Integration of hyperspectral imaging, non-targeted metabolomics and machine learning for vigour prediction of naturally and accelerated aged sweetcorn seeds (2023)
Journal Article

Understanding and predicting the storage stability of sweetcorn seeds is critical for effective supply chain management, however, prediction ability relies heavily on accelerated ageing (AA) studies and this is not always directly applicable to natur... Read More about Integration of hyperspectral imaging, non-targeted metabolomics and machine learning for vigour prediction of naturally and accelerated aged sweetcorn seeds.

Microfluidic Spontaneous Emulsification for Generation of O/W Nanoemulsions—Opportunity for In-Space Manufacturing (2023)
Journal Article

The use of microfluidics for oil-in-water (O/W) nanoemulsification via spontaneous self-assembly is demonstrated. As this is known to be a longish process, both single- and multicontact microfluidic reactors are tested, the latter providing a longsom... Read More about Microfluidic Spontaneous Emulsification for Generation of O/W Nanoemulsions—Opportunity for In-Space Manufacturing.

Impact of charged ionic species (NaCl and KCl) on the generation of color and volatile aroma compounds during caramelization (2022)
Journal Article

During the process of caramelization, volatile and non-volatile flavor and color are generated via the degradation of carbohydrates. This research investigated the effect of the types and concentrations of salts including NaCl and KCl on the generati... Read More about Impact of charged ionic species (NaCl and KCl) on the generation of color and volatile aroma compounds during caramelization.

Factors Affecting Adherence, Intake, and Perceived Palatability of Oral Nutritional Supplements: A Literature Review (2022)
Journal Article

Oral nutritional supplements (ONS) are a clinically effective and relatively inexpensive way to supplement the diet of patients with, or at risk of, undernutrition. Good adherence is a primary determinant of the effectiveness of ONS. However adherenc... Read More about Factors Affecting Adherence, Intake, and Perceived Palatability of Oral Nutritional Supplements: A Literature Review.

Flavour compounds affect protein structure: The effect of methyl anthranilate on bovine serum albumin conformation (2022)
Journal Article

This study aims to understand possible effects of flavour compounds on the structure and conformation of endogenous proteins. Using methyl anthranilate (a grape flavour compound added to drinks, confectionery, and vape-liquids) and bovine serum album... Read More about Flavour compounds affect protein structure: The effect of methyl anthranilate on bovine serum albumin conformation.

The role of capsaicin stimulation on the physicochemical properties of saliva and aroma release in model aqueous and oil systems (2022)
Journal Article

Capsaicin increases saliva production, but the impact of this additional saliva on the food matrix is unknown. This study aimed to explain the impact of capsaicin on saliva properties and in-vivo release of 14 aroma compounds in aqueous [aqu] and oil... Read More about The role of capsaicin stimulation on the physicochemical properties of saliva and aroma release in model aqueous and oil systems.

Sensory perception and consumer acceptance of commercial and salt-reduced potato crisps formulated using salt reduction design rules (2022)
Journal Article

Successful salt (NaCl) reduction strategies are required to reduce the salt content of snacks while maintaining saltiness perception and consumer acceptance. Previous research suggests that particle physicochemical design rules (small particle size,... Read More about Sensory perception and consumer acceptance of commercial and salt-reduced potato crisps formulated using salt reduction design rules.

Identification of aroma compounds in a commonly prescribed oral nutritional supplement and associated changes in olfactory abilities with human ageing (2021)
Journal Article

Undernutrition is prevalent in the older adult population. Oral nutritional supplements (ONS) are a clinically effective nutritional intervention, however, patient acceptance of ONS can be limited by their palatability. While sensory attributes such... Read More about Identification of aroma compounds in a commonly prescribed oral nutritional supplement and associated changes in olfactory abilities with human ageing.

Evaluation of volatile metabolites as potential markers to predict naturally-aged seed vigour by coupling rapid analytical profiling techniques with chemometrics (2021)
Journal Article

Rapid volatile detection methods for seed vigour rely heavily on artificial ageing (AA), however the comparability of volatile organic compounds (VOCs) to natural ageing (NA) and practicability of the detection models were not well known. In this stu... Read More about Evaluation of volatile metabolites as potential markers to predict naturally-aged seed vigour by coupling rapid analytical profiling techniques with chemometrics.

The relation between stimulated salivary flow and the temporal consumption experience of a liquid oral nutritional supplement (2021)
Journal Article

Use of oral nutritional supplements (ONS) in undernourished patients has proven clinical benefits, but this can be hampered by low adherence due to poor experience of palatability. Many patients, particularly older patients, experience hyposalivation... Read More about The relation between stimulated salivary flow and the temporal consumption experience of a liquid oral nutritional supplement.

Assessing the sensory and physicochemical impact of reverse osmosis membrane technology to dealcoholize two different beer styles (2021)
Journal Article

A pilot scale dealcoholisation unit fitted with reverse osmosis (RO) membranes was used to directly compare two beer matrices (stout, lager, ~ 5% ABV) and their dealcoholized counterparts (~0.5% ABV), for physicochemical properties (volatiles, pH, AB... Read More about Assessing the sensory and physicochemical impact of reverse osmosis membrane technology to dealcoholize two different beer styles.

The progression of lipid oxidation, ?-carotenes degradation and sensory perception of batch-fried sliced sweet potato crisps during storage (2021)
Journal Article

Dee are a unique and rapidly growing part of the global snack food market and are recognised as having distinct sensory properties (taste and texture). In this study, the development of important volatile aroma compounds over storage was evaluated an... Read More about The progression of lipid oxidation, ?-carotenes degradation and sensory perception of batch-fried sliced sweet potato crisps during storage.

Reducing sugar and aroma in a confectionery gel without compromising flavour through addition of air inclusions (2021)
Journal Article

Sugar plays an important role in both the flavour and structure of confectionery. Targets have been set to reduce sugar; however, common strategies often result in changes in flavour and consumer rejection. In this study, an approach was developed to... Read More about Reducing sugar and aroma in a confectionery gel without compromising flavour through addition of air inclusions.

Understanding the sensory and physicochemical differences between commercially produced non-alcoholic lagers, and their influence on consumer liking (2021)
Journal Article

© 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.

Understanding the lost functionality of ethanol in non-alcoholic beer using sensory evaluation, aroma release and molecular hydrodynamics (2020)
Journal Article

© 2020, The Author(s). Consumer sensory evaluation, aroma release analysis and biophysical protein analysis were used to investigate the effect of ethanol on the release and perception of flavour in beer (lager and stout) at different ethanol levels... Read More about Understanding the lost functionality of ethanol in non-alcoholic beer using sensory evaluation, aroma release and molecular hydrodynamics.

The effects of different extraction methods on the aroma fingerprint, recombination and visualization of clam soup (2020)
Journal Article

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.

Policy, toxicology and physicochemical considerations on the inhalation of high concentrations of food flavour (2020)
Journal Article

© 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.

Common Vetch: A Drought Tolerant, High Protein Neglected Leguminous Crop With Potential as a Sustainable Food Source (2020)
Journal Article

© 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.

Rapid and nondestructive monitoring for the quality of Jinhua dry-cured ham using hyperspectral imaging and chromometer (2020)
Journal Article

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.

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

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.

The antibiotic vancomycin induces complexation and aggregation of gastrointestinal and submaxillary mucins (2020)
Journal Article

© 2020, The Author(s). Vancomycin, a branched tricyclic glycosylated peptide antibiotic, is a last-line defence against serious infections caused by staphylococci, enterococci and other Gram-positive bacteria. Orally-administered vancomycin is the dr... Read More about The antibiotic vancomycin induces complexation and aggregation of gastrointestinal and submaxillary mucins.

Exploring the effects of tomato extract supplementation on cognitive function during exercise and at rest (2019)
Journal Article

It has been reported that tomato (Solanum lycopersicum) fruit extracts may have beneficial effects on cognition. To assess if those effects are reproducible, cognitive function was assessed using a double-blind, randomised control trial design; 17 he... Read More about Exploring the effects of tomato extract supplementation on cognitive function during exercise and at rest.

Effect of olive oil phenolic compounds on the aroma release and persistence from O/W emulsion analysed in vivo by APCI-MS (2019)
Journal Article

The effect of the presence of virgin olive oil (VOO) phenolic compounds was studied during the in-vivo consumption of an olive oil-in-water (O/W) food emulsion, assessed by APCI-MS. VOO phenolic compounds were present at 593 mg kg . Four volatile com... Read More about Effect of olive oil phenolic compounds on the aroma release and persistence from O/W emulsion analysed in vivo by APCI-MS.

Mucin immobilization in calcium alginate: A possible mucus mimetic tool for evaluating mucoadhesion and retention of flavour (2019)
Journal Article

To reduce animal testing, there is a need to develop novel in-vitro models for evaluating the retention of bioactive compounds in food and pharmaceutical products. Here, a mucus-mimetic platform was developed through a one-step approach based on enca... Read More about Mucin immobilization in calcium alginate: A possible mucus mimetic tool for evaluating mucoadhesion and retention of flavour.

Real‐time quality authentication of honey using atmospheric pressure chemical ionisation mass spectrometry ( APCI ‐ MS ) (2019)
Journal Article

The aim of this study was to use gas chromatography-mass spectrometry (GC-MS) and APCI-MS techniques to detect adulteration in honey. The key volatile compounds in the headspace of the adulterated honeys were marked by GC-MS and their representative... Read More about Real‐time quality authentication of honey using atmospheric pressure chemical ionisation mass spectrometry ( APCI ‐ MS ).

Submaxillary Mucin: its Effect on Aroma Release from Acidic Drinks and New Insight into the Effect of Aroma Compounds on its Macromolecular Integrity (2019)
Journal Article

Submaxillary mucin is a major component that defines the makeup and functionality of saliva. Understanding its structure and function during food intake is key to designing appropriate strategies for enhancing the delivery of flavour. In the present... Read More about Submaxillary Mucin: its Effect on Aroma Release from Acidic Drinks and New Insight into the Effect of Aroma Compounds on its Macromolecular Integrity.

Impact of water-soluble precursors leaching from green beans on aroma generation during coffee roasting (2018)
Conference Proceeding

In this investigation green Robusta coffee beans were pre-soaked with different time-temperature profiles before roasting in normal conditions and grinding to a standardized particle size. Aroma profile of roasted coffee beans and water soluble precu... Read More about Impact of water-soluble precursors leaching from green beans on aroma generation during coffee roasting.

Age-related changes in oral and nasal physiology and their significance in aroma release and perception (2018)
Conference Proceeding

With aging comes many physiological changes, including those in the oral and nasal cavity, such as impaired olfactory function, reduced salivary flow and compromised dental status and function [1-3]. These changes may impact on aroma release and flav... Read More about Age-related changes in oral and nasal physiology and their significance in aroma release and perception.

Analytical ultracentrifugation in saliva research: Impact of green tea astringency and its significance on the in-vivo aroma release (2018)
Journal Article

Current saliva testing methods rely on cutting edge yet expensive techniques for the detection and analysis of genetic material, proteins and biomarkers for clinical use. However, these techniques are limited in scope and often cannot be used with co... Read More about Analytical ultracentrifugation in saliva research: Impact of green tea astringency and its significance on the in-vivo aroma release.

The impact of nitrogen gas flushing on the stability of seasonings: volatile compounds and sensory perception of cheese & onion seasoned potato crisps (2018)
Journal Article

The impact of natural cheese and onion seasoning on the sensory perception and shelf life stability of potato crisps was studied. This study was carried out to evaluate the impact of nitrogen (N2) gas flushing on the shelf-life stability and sensory... Read More about The impact of nitrogen gas flushing on the stability of seasonings: volatile compounds and sensory perception of cheese & onion seasoned potato crisps.

Characterization of volatile aroma compounds after in-vial cooking of foxtail millet porridge with gas chromatography-mass spectrometry (2018)
Journal Article

Foxtail millet has become popular over recent years for its nutritional value and ecological functions. The aroma of foxtail millet is not well characterized, which is critical for its eating quality and understanding the biochemistry and genetics of... Read More about Characterization of volatile aroma compounds after in-vial cooking of foxtail millet porridge with gas chromatography-mass spectrometry.

Variability of single bean coffee volatile compounds of Arabica and robusta roasted coffees analysed by SPME-GC-MS (2018)
Journal Article

We report on the analysis of volatile compounds by SPME-GC-MS for individual roasted coffee beans. The aim was to understand the relative abundance and variability of volatile compounds between individual roasted coffee beans at constant roasting con... Read More about Variability of single bean coffee volatile compounds of Arabica and robusta roasted coffees analysed by SPME-GC-MS.

Using a combined temporal approach to evaluate the influence of ethanol concentration on liking and sensory attributes of lager beer (2018)
Journal Article

A low alcohol beer evoking similar sensory enjoyment as its higher alcohol counterpart is potentially an attractive proposition to breweries for increased sales volumes, as well as consumers due to health and societal reasons. This study aimed to det... Read More about Using a combined temporal approach to evaluate the influence of ethanol concentration on liking and sensory attributes of lager beer.

Common roasting defects in coffee: aroma composition, sensory characterization and consumer perception (2018)
Journal Article

The demand for high quality and specialty coffee is increasing worldwide.In order to meet these demands, a more uniform and standardized quality assessment of coffee is essential. The aim of this study was to make a sensory scientific and chemical ch... Read More about Common roasting defects in coffee: aroma composition, sensory characterization and consumer perception.

Hyperspectral imaging for non-destructive prediction of fermentation index, polyphenol content and antioxidant activity in single cocoa beans (2018)
Journal Article

The aim of the current work was to use hyperspectral imaging (HSI) in the spectral range 1000-2500 nm to quantitatively predict fermentation index (FI), total polyphenols (TP) and antioxidant activity (AA) of individual dry fermented cocoa beans scan... Read More about Hyperspectral imaging for non-destructive prediction of fermentation index, polyphenol content and antioxidant activity in single cocoa beans.

Near infrared spectroscopy and hyperspectral imaging for non-destructive quality assessment of cereal grains (2018)
Journal Article

Hyperspectral imaging (HSI) combines spectroscopy and imaging, providing information about the chemical properties of a material and their spatial distribution. It represents an advance of traditional Near-Infrared (NIR) spectroscopy. The present wor... Read More about Near infrared spectroscopy and hyperspectral imaging for non-destructive quality assessment of cereal grains.

Non-destructive analysis of sucrose, caffeine and trigonelline on single green coffee beans by hyperspectral imaging (2017)
Journal Article

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.

Stability of Lactobacillus rhamnosus GG incorporated in edible films: impact of anionic biopolymers and whey protein concentrate (2017)
Journal Article

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

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.

Optimisation of octinyl succinic anhydride starch stablised w1/o/w2 emulsions for oral destablisation of encapsulated salt and enhanced saltiness (2017)
Journal Article

Sodium (salt) was encapsulated within the inner water phase of w1/o/w2 food emulsions externally stabilised by starch particles with the ultimate aim of enhancing saltiness perception. The physical properties of the starch particles were modified by... Read More about Optimisation of octinyl succinic anhydride starch stablised w1/o/w2 emulsions for oral destablisation of encapsulated salt and enhanced saltiness.

The effect of adenosine monophosphate deaminase overexpression on the accumulation of umami-related metabolites in tomatoes (2016)
Journal Article

Taste is perceived as one of a combination of five sensations, sweet, sour, bitter, salty, and umami. The umami taste is best known as a savoury sensation and plays a central role in food flavour, palatability, and eating satisfaction. Umami flavour... Read More about The effect of adenosine monophosphate deaminase overexpression on the accumulation of umami-related metabolites in tomatoes.

Intragastric structuring of anionic polysaccharide kappa-carrageenan filled gels under physiological in vitro digestion conditions (2016)
Journal Article

In the present work, sodium alginate (SA), low methoxyl pectin (PEC) and κ-carrageenan (κ-CAR) were evaluated for their intragastric structuring ability by means of light microscopy and dynamic oscillatory rheology. SA and PEC solutions, their Ca2+ c... Read More about Intragastric structuring of anionic polysaccharide kappa-carrageenan filled gels under physiological in vitro digestion conditions.

Non-destructive characterisation of mesenchymal stem cell differentiation using LC-MS-based metabolite footprinting (2016)
Journal Article

Bone regeneration is a complex biological process where major cellular changes take place to support the osteogenic differentiation of mesenchymal bone progenitors. To characterise these biological changes and better understand the pathways regulatin... Read More about Non-destructive characterisation of mesenchymal stem cell differentiation using LC-MS-based metabolite footprinting.

Study of intragastric structuring ability of sodium alginate based o/w emulsions under in vitro physiological pre-absorptive digestion conditions (2015)
Journal Article

In the present work, the intragastric structuring ability of o/w emulsions either stabilised (1–4%, w/w of sodium alginate (SA)) or structured with sheared ionic gel (1–3%, w/w of SA crosslinked with Ca2+) in the absence (saliva and gastric phases co... Read More about Study of intragastric structuring ability of sodium alginate based o/w emulsions under in vitro physiological pre-absorptive digestion conditions.

Impact of nitrogen flushing and oil choice on the progression of lipid oxidation in unwashed fried sliced potato crisps (2015)
Journal Article

Unwashed, sliced, batch-fried potato crisps have a unique texture and are growing in popularity in the UK/EU premium snack food market. In this study, the storage stability of unwashed sliced (high surface starch) potatoes (crisps) fried in regular s... Read More about Impact of nitrogen flushing and oil choice on the progression of lipid oxidation in unwashed fried sliced potato crisps.

Compositional and physicochemical factors governing the viability of Lactobacillus rhamnosus GG embedded in starch-protein based edible films (2015)
Journal Article

Probiotic incorporation in edible films and coatings has been shown recently to be an efficient strategy for the delivery of probiotics in foods. In the present work, the impact of the compositional, physicochemical and structural properties of binar... Read More about Compositional and physicochemical factors governing the viability of Lactobacillus rhamnosus GG embedded in starch-protein based edible films.

Development and validation of an APCI-MS / GC-MS approach for the classification and prediction of cheddar cheese maturity (2015)
Journal Article

Headspace techniques have been extensively employed in food analysis to measure volatile compounds, which play a central role in the perceived quality of food. In this study atmospheric pressure chemical ionisation-mass spectrometry (APCI-MS), couple... Read More about Development and validation of an APCI-MS / GC-MS approach for the classification and prediction of cheddar cheese maturity.

Ice cream as a vehicle for incorporating health-promoting ingredients: conceptualizationand overview of quality and storage stability aspects (2014)
Journal Article

Ice cream is a product with peculiar textural and organoleptic features and is highly appreciated by a very broad spectrum of consumers. Ice cream’s structure and colloidal design, together with its low-temperature storage, renders it a very promisin... Read More about Ice cream as a vehicle for incorporating health-promoting ingredients: conceptualizationand overview of quality and storage stability aspects.

Innovative ingredients and emerging technologies for controlling ice recrystallisation, texture and structure stability in frozen dairy desserts: a review (2014)
Journal Article

Over the past decade, ice cream manufacturers have developed a strong understanding of the functionality of key ingredients and processing, developing effective explanations for the link between structure forming agents, stability mechanisms and perc... Read More about Innovative ingredients and emerging technologies for controlling ice recrystallisation, texture and structure stability in frozen dairy desserts: a review.

Comparison of ambient solvent extraction methods for the analysis of fatty acids in non-starch lipids of ?our and starch (2014)
Journal Article

BACKGROUND: Lipids are minor components of flours, but are major determinants of baking properties and end-product quality. To the best of our knowledge, there is no single solvent system currently known that efficiently extracts all non-starch lipids... Read More about Comparison of ambient solvent extraction methods for the analysis of fatty acids in non-starch lipids of ?our and starch.

Probiotic edible films as a new strategy for developing functional bakery products: the case of pan bread (2014)
Journal Article

In the present paper, a novel approach for the development of probiotic baked cereal products is presented. Probiotic pan bread constructed by the application of film forming solutions based either on individual hydrogels e.g. 1% w/w sodium alginate... Read More about Probiotic edible films as a new strategy for developing functional bakery products: the case of pan bread.

Microencapsulation of Lactobacillus acidophilus NCIMB 701748 in matrices containing soluble fibre by spray drying: technological characterization, storage stability and survival after in vitro digestion (2014)
Journal Article

We evaluated sodium alginate, chitosan and hydroxypropyl methylcellulose (HPMC) as co-encapsulants for spray dried Lactobacillus acidophilus NCIMB 701748 by assessing their impact on cell viability and physicochemical properties of the dried powders,... Read More about Microencapsulation of Lactobacillus acidophilus NCIMB 701748 in matrices containing soluble fibre by spray drying: technological characterization, storage stability and survival after in vitro digestion.

Entrapment of a volatile lipophilic aroma compound (D-limonene) in spray dried water-washed oil bodies naturally derived from sun?ower seeds (Helianthus annus) (2013)
Journal Article

Oil bodies are natural emulsions that can be extracted from oil seeds and have previously been shown to be stable after spray drying. The aim of the study was to evaluate for the first time if spray dried water-washed oil bodies are an effective car... Read More about Entrapment of a volatile lipophilic aroma compound (D-limonene) in spray dried water-washed oil bodies naturally derived from sun?ower seeds (Helianthus annus).

Atmospheric pressure chemical ionisation mass spectrometry analysis linked with chemometrics for food classification – a case study: geographical provenance and cultivar classification of monovarietal clarified apple juices (2013)
Journal Article

In the present work, we have evaluated for first time the feasibility of APCI-MS volatile compound fingerprinting in conjunction with chemometrics (PLS-DA) as a new strategy for rapid and non-destructive food classification. For this purpose 202 clar... Read More about Atmospheric pressure chemical ionisation mass spectrometry analysis linked with chemometrics for food classification – a case study: geographical provenance and cultivar classification of monovarietal clarified apple juices.

Optimization of spray-drying process conditions for the production of maximally viable microencapsulated L. acidophilus NCIMB 701748 (2013)
Journal Article

Inrecent years, the use of spray drying for the production of anhydrobiotics has gained the interest of functional food manufacturers, mainly due to cost efficiencies and enhanced product and process flexibility (e.g., enhanced shelf life). In the pr... Read More about Optimization of spray-drying process conditions for the production of maximally viable microencapsulated L. acidophilus NCIMB 701748.

Impact of Milk Protein Type on the Viability and Storage Stability of Microencapsulated Lactobacillus acidophilus NCIMB 701748 Using Spray Drying (2013)
Journal Article

Three different milk proteins — skim milk powder (SMP), sodium caseinate (SC) and whey protein concentrate (WPC) — were tested for their ability to stabilize microencapsulated L. acidophilus produced using spray drying. Maltodextrin (MD) was used as... Read More about Impact of Milk Protein Type on the Viability and Storage Stability of Microencapsulated Lactobacillus acidophilus NCIMB 701748 Using Spray Drying.

Impact of flavour solvent (propylene glycol or triacetin) on vanillin, 5-(hydroxymethyl)furfural, 2,4-decadienal, 2,4-heptadienal, structural parameters and sensory perception of shortcake biscuits over accelerated shelf life testing (2013)
Journal Article

The influence of choice of flavour solvent, propylene glycol (PG) or triacetin (TA), was investigated during accelerated shelf life (ASL) testing of shortcake biscuits. Specifically, the differential effect on the stability of added vanillin, the nat... Read More about Impact of flavour solvent (propylene glycol or triacetin) on vanillin, 5-(hydroxymethyl)furfural, 2,4-decadienal, 2,4-heptadienal, structural parameters and sensory perception of shortcake biscuits over accelerated shelf life testing.

Headspace delivery of limonene from the serum and non-serum fractions of orange juice in-vitro and in-vivo (2013)
Journal Article

The impact of orange juice pulp on the physical release of limonene to the headspace of freshly prepared orange juice was evaluated both in-vitro and in-vivo. Atmospheric pressure chemical ionization mass spectrometry was used to analyse the impact o... Read More about Headspace delivery of limonene from the serum and non-serum fractions of orange juice in-vitro and in-vivo.

Impact of flavour solvent on biscuit micro-structure as measured by X-ray micro-computed tomography and the distribution of vanillin and HMF (HPLC) (2012)
Journal Article

The influence of flavour solvent, propylene glycol (PG) and triacetin (TA), was investigated on the micro-structure (as measured by X-ray micro-Computed Tomography, X-ray ?CT) and aroma compound distribution (as measured by HPLC) within shortcake bis... Read More about Impact of flavour solvent on biscuit micro-structure as measured by X-ray micro-computed tomography and the distribution of vanillin and HMF (HPLC).

Isolation and characterization of oil bodies from Oryza sativa bran and studies of their physical properties (2012)
Journal Article

In this paper, we demonstrate a novel and environmentally-conscious approach to the isolation of oil bodies (OBs) from the bran arising from the milling of Oryza sativa (Basmati rice). We have used several physical techniques to determine the effect... Read More about Isolation and characterization of oil bodies from Oryza sativa bran and studies of their physical properties.

Impact of protein, lipid and carbohydrate on the headspace delivery of volatile compounds from hydrating powders (2012)
Journal Article

The release of volatile compounds, such as aroma, from a food material during hydration is of wide relevance to the food industry. To this end, dry powders of varying chemical composition were hydrated in a controlled system to investigate the impact... Read More about Impact of protein, lipid and carbohydrate on the headspace delivery of volatile compounds from hydrating powders.

Aroma encapsulation and aroma delivery by oil body suspensions derived from sunflower seeds (Helianthus annus) (2011)
Journal Article

Oil bodies are small discrete cell organelles that can be found within oilseeds. Oil bodies have been investigated previously as a potential technology platform for use within the food industry, offering stable, antioxidant-enriched lipid-delivery... Read More about Aroma encapsulation and aroma delivery by oil body suspensions derived from sunflower seeds (Helianthus annus).

In vitro assessment of the bioaccessibility of tocopherol and fatty acids from sunflower seed oil bodies (2009)
Journal Article

The in vitro digestibility (proteolytic and lipolytic) and bioaccessibility of nutritionally important compounds (α-tocopherol and fatty acids) have been studied for natural sunflower (Helianthus annuus) oil body suspensions in comparison to artifici... Read More about In vitro assessment of the bioaccessibility of tocopherol and fatty acids from sunflower seed oil bodies.

Evaluation of antioxidant activity and vitamin E profile of some selected indigenous vegetables in Nigerian diet (2009)
Journal Article

Freeze-dried leaves of some selected vegetables (Cnidoscolus aconitifolius, Talinum fruticosum and Solanum macrocarpon) were examined for antioxidant activity and analysed for vitamin E profile, using Ferric-ion Reducing Antioxidant Power (FRAP) assa... Read More about Evaluation of antioxidant activity and vitamin E profile of some selected indigenous vegetables in Nigerian diet.

Gamma-irradiation as a method of microbiological control, and its impact on the oxidative labile lipid component of Cannabis sativa and Helianthus annus (2008)
Journal Article

The effect of irradiation (0-20 kGy) on hemp and sunflower seeds was assessed, with specific reference to the oxidatively labile lipid component (unsaturated fatty acids and tocochromanols). Total protein, lipid, and solids content of the seeds did n... Read More about Gamma-irradiation as a method of microbiological control, and its impact on the oxidative labile lipid component of Cannabis sativa and Helianthus annus.

Extraction and characterization of oil bodies from soy beans: A natural source of pre-emulsified soybean oil (2007)
Journal Article

Soybeans contain oil bodies that are coated by a layer of oleosin proteins. In nature, this protein coating protects the oil bodies from environmental stresses and may be utilized by food manufacturers for the same purpose. In this study, oil bodies... Read More about Extraction and characterization of oil bodies from soy beans: A natural source of pre-emulsified soybean oil.