A5085501779- Food composition and properties
- Polysaccharides Composition and Applications
- Proteins in Food Systems
- Microencapsulation and Drying Processes
- Meat and Animal Product Quality
- Polysaccharides and Plant Cell Walls
- Microbial Metabolites in Food Biotechnology
- Nanocomposite Films for Food Packaging
- Collagen: Extraction and Characterization
- Advanced Glycation End Products research
- Animal Nutrition and Physiology
- biodegradable polymer synthesis and properties
- Cassava research and cyanide
- Magnetic and Electromagnetic Effects
- Biofuel production and bioconversion
- Rabbits: Nutrition, Reproduction, Health
- Food Chemistry and Fat Analysis
- Phytase and its Applications
- Chemical Reactions and Isotopes
- Plant and Biological Electrophysiology Studies
- Astro and Planetary Science
- Lignin and Wood Chemistry
- Food Quality and Safety Studies
- Origins and Evolution of Life
- Various Chemistry Research Topics
University of Nottingham
2011-2021
California Department of Fish and Wildlife
2020
Queen's Medical Centre
2015
Michigan Technological University
1989-2012
Loughborough University
1992-2010
Nestlé (Germany)
2006
Norwich Research Park
2005
Quadram Institute
2005
University of Dundee
1996
Royal Institution of Great Britain
1993
Differential Scanning Calorimetry, Dynamic Mechanical Thermal Analysis, gravimetric and chemical techniques have been used to study hydrothermal reactions of straw biomass. Exothermic degradation initiates above 195 °C, due breakdown the xylose ring from hemicellulose, which may be similar occurring during early stage pyrolysis dry biomass, though activated at lower temperature through water mediation. The magnitude exotherm reduce with increasing acid concentration, suggesting a reduction...
A negative variation in Nitella is unable to pass a spot killed by chloroform but can set up beyond this when salt bridge put around it. It likewise cell of another plant if connected it two bridges.
Maize grits of 50% moisture content (db) were thermally converted at 140 °C without shear. Analysis the samples using X-ray diffraction, differential scanning calorimetry, optical and electron microscopy by measurement hot water absorption solubility indices indicated that maize heated for 15 min or longer had undergone virtually complete melting crystalline structure loss granular integrity amylose-lipid complexes formed. Rapid visco analysis (RVA) profiles these characterised decreasing...
ADVERTISEMENT RETURN TO ISSUEPREVArticleNEXTCharacterization of surface structure and orientation in polypropylene poly(ethylene terephthalate) films by modified attenuated total reflection IR dichroism studiesJ. P. Hobbs, C. S. Sung, K. Krishnan, HillCite this: Macromolecules 1983, 16, 2, 193–199Publication Date (Print):February 1, 1983Publication History Published online1 May 2002Published inissue 1 February...
Pulses are high in protein and dietary fibre but their long preparation time can be a barrier to consumption. We have developed PulseON® – novel pre-cooked cell powders that prepared from various legumes used as functional food ingredients. Techno-functional characteristics starch digestibility of seven different pulses were compared flours the same source. All consisted intact plant cells with low (<40% digested at 90 min) cooked pulse (>80% within 30 had higher water holding capacity...
Summary Thermal mechanical extrusion is used to make cassava products that are later expanded by frying. During the native starch granules broken down and polymers degraded. This continuum of change has been termed conversion. Inclusion ascorbic acid promoted conversion as measured a range techniques including measurement water solubility, absorption, hot paste alkaline viscosities. It was found Rapid Visco Analyser (RVA, Newport Scientific, NSW, Australia) particularly sensitive in...
Sensory scores for saltiness and thickness obtained savory liquids thickened with starches or the nonstarch hydrocolloid hydroxypropylmethyl cellulose (HPMC) were correlated panelists' amylase activity. Although higher enzyme activities linked to lower systems by starch, they also associated a decreased taste perception, particularly retaining granular structure after gelatinization (wheat modified waxy maize). Microscopic evidence showed that can disrupt such structures, this is mixing...
Glycerol is often added to starches plasticize the product, but presence of glycerol may also affect water content samples. To evaluate effect on sorption properties starches, waxy maize, rice, and wheat starch were thermomechanically extruded in glycerol. Sorption isotherms these samples ascertained using dynamic vapor (DVS). BET GAB modeling showed a monolayer (mo) significantly higher for maize than rice wheat. inclusion changed model values, indicating reduction energy at restructuring...
ABSTRACT In this study the effect of salt, water and temperature on dough rheology was modeled. Surface response methodology (D‐Optimal mode) used in order to quantify estimate any nonlinearity relationships between parameters under study. Each variable had five levels: salt (0, 1, 2, 3, 4%), (50, 56, 62, 68, 74%), (20, 25, 30 35, 40C). Temperature, added level all significant effects consistency, hydration total energy as measured by a farinograph. Addition caused decrease consistency but...
The objective of this study was to investigate the variability in broiler performance, apparent metabolisable energy (AME) and ileal digestible (IDE) between five different maize samples fed with without xylanase at 16,000 U/kg. Various vitro characterisations were conducted determine if any could predict performance or AME. Samples harvested diverse regions individually a mash diet as follows (g/kg): test 608.3; soya bean meal (SBM) 324.1; poultry fat 25.2; salt 4.6; met 2.6; lys 1.6; thr...
The investigation of structural organisation in lignocellulose materials is important to understand changes cellulase accessibility and reactivity resulting from hydrothermal deconstruction, allow development strategies maximise bioethanol process efficiencies. To achieve progress, wheat straw comparative model wood cellulose were characterised following increasing severity treatment. Powder fibre wide-angle X-ray diffraction techniques employed (WAXD), complemented by enzyme kinetic...
Lipids are minor components of flours, but major determinants baking properties and end-product quality. To the best our knowledge, there is no single solvent system currently known that efficiently extracts all non-starch lipids from flours without risk chemical, mechanical or thermal damage. This paper compares nine ambient systems (monophasic biphasic) with varying polarities: Bligh Dyer (BD); modified using HCl (BDHCL); BD NaCl (BDNaCl); methanol-chloroform-hexane (3:2:1, v/v); Hara...
The objective of the work reported in this paper is to determine if saliva addition has an effect on rheology xanthan gum solutions. reasons for interest was that it been previously flavour release from high viscosity thickened foods not reduced same way as by other hydrocolloids at comparable viscosities. It postulated could be due interaction between and change microstructure In CMC solutions compared. Solutions molecularly dissolved mixed with water or human whole a ratio 5:1 showed...
Many carbohydrate foods contain starch that is rapidly digested and elicits a high Glycaemic Index. A legume ingredient (PulseON®) rich in Type 1 resistant (RS1) was recently developed; however, its potential as functional when processed into food product required assessment. PulseON® used to replace 0, 25, 50, 75, 100% of the wheat flour savoury biscuit recipe. In vitro digestion kinetics biscuits water-holding properties ingredients were assessed. The RS1 did not appear be structurally...