A5025978134- Microencapsulation and Drying Processes
- Proteins in Food Systems
- Polysaccharides Composition and Applications
- Freezing and Crystallization Processes
- Food composition and properties
- Agricultural safety and regulations
- Food Chemistry and Fat Analysis
- Occupational exposure and asthma
- Food Drying and Modeling
- Bee Products Chemical Analysis
- Contact Dermatitis and Allergies
- Meat and Animal Product Quality
- Nanocomposite Films for Food Packaging
- Microbial Inactivation Methods
- Genetically Modified Organisms Research
- Effects and risks of endocrine disrupting chemicals
- Phytochemicals and Antioxidant Activities
- Protein Hydrolysis and Bioactive Peptides
- Pickering emulsions and particle stabilization
- Botanical Research and Applications
- biodegradable polymer synthesis and properties
- Material Dynamics and Properties
- Textile materials and evaluations
- Microbial Metabolites in Food Biotechnology
- Collagen: Extraction and Characterization
University College Cork
2015-2024
Washington State University
2021
Pontificia Universidad Católica de Chile
2021
Ankara University
2021
University of Wisconsin–Madison
2021
Universitat de Lleida
2021
University of Massachusetts Amherst
2021
Sultan Qaboos University
2021
Cornell University
2021
Tecnológico de Monterrey
2021
ABSTRACT Dehydrated sugar solutions were used as models of thermal behavior amorphous foods, and the effect temperature, moisture content time on physical state such foods. The transition temperatures determined glass (T g ), crystallization cr ) melting m which all decreased with increasing moisture. T a sucrose/ fructose model had slightly lower value than empirical “sticky point,” at contents studied. Crystallization sucrose was delayed by addition or starch. above time‐dependent,...
Abstract Maltodextrins of varying molecular weights, maltose, and sucrose were used to study the effect weight, water plasticization, composition on glass transition temperature ( T g ). All maltodextrins plasticized by water, decrease was linear with activity over range 0.11–0.85. The plasticization similar for having various weights. Effects weight could be correlated using relationships reported previously polymers. quantitative results obtained can applied formulate food related...
ABSTRACT The effects of water, freeze‐concentration and effective molecular weight (M e ) on glass transition (T g maltose maltodextrins were studied, methods to predict T used establish state diagrams. maximally freeze‐concentrated solutes (T′ onset ice melting m increased with M , for high polysaccharides T′ predicted have the same temperature value. Ice formation at <T < was time dependent. Unfrozen water in matrices about 20% independently . diagrams can be evaluate physical frozen...
Plant proteins are constantly gaining attention as potential substitutes for dairy proteins, due to their suitable functionality and nutritional value. This study was designed compare the structural functional responses of different plant protein isolates (soy, pea, lentil, chickpea) with two commonly used (whey sodium caseinate) under pH treatments (pH 3.0, 5.0, 7.0, 9.0). The results showed that had a alteration on structural, surface properties proteins. generally possessed darker color,...
Abstract The food enzyme acylglycerol lipase (glycerol‐ester acylhydrolase, EC 3.1.1.23) is produced with the genetically modified Penicillium sp. strain AE‐LGS by Amano Enzyme Inc. Panel could not conclude on taxonomic identification of production due to a lack appropriate data. genetic modifications do give rise safety concerns. was free from viable cells organism and its DNA. intended be used in two manufacturing processes. compositional data provided were insufficient characterise...
Abstract Differential scanning calorimetry was used to determine the phase transitions of dried and rehumidified amorphous lactose, sucrose, a mixture sucrose Amioca. Glass‐transition, crystallization, melting temperatures decreased with increasing moisture content. The time crystallization lactose held isothermally above glass‐transition temperature as increased. Isothermal function difference between holding independently Amorphous biological materials are metastable showing temperature,...
Summary Phase transitions of amorphous sucrose and solutions (20–100% sucrose) were studied using differential scanning calorimetry, related to viscosity delayed ice formation. Glass transition temperature (Tg) was decreased by increasing water content. Ice formation concurrent freeze concentration the unfrozen solution increased apparent Tg. Tg could be predicted weight fractions values components. Williams–Landel‐Ferry (WLF) relation used characterize dependence above Crystallization time...
Water-adsorption data and glass transition temperatures (Tg) of maltodextrins with dextrose equivalent (DE) values ranging from 4 to 38, horseradish roots, strawberries were used establish relationships between water activity (aw), content (m), Tg. Critical m considered as those depressing Tg 25C. Corresponding critical aw obtained GAB isotherms that model adsorption. the use BET was tested, but showed poor correlation experimental at high values, especially for low DE maltodextrins. lowest...
Spray-drying is a rapid dehydration method allowing production of high quality dairy powders.In and subsequent powder handling storage, however, both chemical physical changes, such as caking, lactose crystallisation, nonenzymatic browning, may impair characteristics result in loss quality.Many these changes are related to the state lactose, removal water spray drying results formation lowmoisture, amorphous, noncrystalline structures other milk components.The amorphous components exist...
ABSTRACT Differential scanning calorimetry was used to determine the thermal transitions in fresh and freeze‐dried strawberries moisture dependence of these transitions. The strawberry samples had a glass transition at 30–60°C, melting endotherm dried products similar that for sugars. temperature humidified linear function water activity; it decreased with increasing content. Ice found melt content 21.4% or above. ice sugar solutions fruit juices.