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  • 1.
    Bernin, Diana
    et al.
    University of Gothenburg, Sweden.
    Steglich, Thomas
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Röding, Magnus
    Chalmers University of Technology, Sweden.
    Moldin, Annelie
    Lantmännen, Sweden.
    Topgaard, Daniel
    Lund University, Sweden.
    Langton, Maud I.B.C.
    SLU Swedish University of Agricultural Sciences, Sweden.
    Multi-scale characterization of pasta during cooking using microscopy and real-time magnetic resonance imaging2014Ingår i: Food Research International, ISSN 0963-9969, E-ISSN 1873-7145, Vol. 66, s. 132-139Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Macroscopic properties of pasta, such as the texture, are formed during cooking by a complex interplay of water and heat with the structuring agents starch and gluten. The impact of the starch-to-gluten ratio on microstructure and water distribution in pasta was analyzed by a multi-scale approach combining magnetic resonance imaging (MRI) and light microscopy. The cooking process and thus the water distribution was monitored non-invasively using 1H MRI in real-time with a temporal resolution of 45s. Our MRI set-up allowed following the water ingress by imaging the reduction of the uncooked core. The water ingress rate was neither dependent on pasta composition nor on the presence of salt in the cooking media (0.7% NaCl). Starch-rich samples showed a more homogeneous water distribution in the gelatinized zone, which was mirrored in a more homogeneous microstructure. In contrast, gluten-rich samples showed both a heterogeneous water distribution and microstructure. Thus, the gluten content affected local water content in the gelatinized zone but not the water ingress.

  • 2.
    Both, E M
    et al.
    Wageningen University and Research, The Netherlands.
    Nuzzo, Marine
    RISE - Research Institutes of Sweden, Biovetenskap och material, Yta, process och formulering.
    Millqvist-Fureby, Anna
    RISE - Research Institutes of Sweden, Biovetenskap och material, Yta, process och formulering.
    Boom, R M
    Wageningen University and Research, The Netherlands.
    Schutyser, M A I
    Wageningen University and Research, The Netherlands.
    Morphology development during single droplet drying of mixed component formulations and milk2018Ingår i: Food Research International, ISSN 0963-9969, E-ISSN 1873-7145, Vol. 109, s. 448-454, artikel-id S0963-9969(18)30328-4Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    We report on the influence of selected components and their mixtures on the development of the morphology during drying of single droplets and extend the results to the morphology of whole milk powder particles. Sessile single droplet drying and acoustic levitation methods were employed to study single droplet drying. The influence of carbohydrates (lactose and maltodextrin DE12) and proteins (micellar casein or whey protein) on morphology development is very different, since upon concentration protein systems will jam and undergo a colloidal glass transition, whereas carbohydrate systems will gradually increase in viscosity as a consequence of the concentration. Whey protein gives relatively rigid shells due to jamming of the "hard sphere" proteins, while casein micelles behave as "soft spheres" that can deform after jamming, which gives flexibility to the shell during drying. The influence of the carbohydrates on the final morphology was found much larger than the influence of the proteins. Caseins influenced morphology only in mixtures with lactose at higher concentrations due to its high voluminosity. Similar observations were done for whole milk, where fat appeared to have no influence. With maltodextrin the influence of the casein was again observed in the shape and smoothness of wrinkles. Both sessile and levitated droplet drying methods provide a similar and consistent view on morphology development.

  • 3.
    Dalvi-Isfahan, Mohsen
    et al.
    Isfahan University of Technology, Iran.
    Hamdami, Nasser
    Isfahan University of Technology, Iran.
    Le-Bail, Alain
    CNRS, France; University of Nantes, France.
    Xanthakis, Epameinondas
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience.
    The principles of high voltage electric field and its application in food processing: A review2016Ingår i: Food Research International, ISSN 0963-9969, E-ISSN 1873-7145, Vol. 89, s. 48-62Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Food processing is a major part of the modern global industry and it will certainly be an important sector of the industry in the future. Several processes for different purposes are involved in food processing aiming at the development of new products by combining and/or transforming raw materials, to the extension of food shelf-life, recovery, exploitation and further use of valuable compounds and many others. During the last century several new food processes have arisen and most of the traditional ones have evolved. The future food factory will require innovative approaches food processing which can combine increased sustainability, efficiency and quality. Herein, the objective of this review is to explore the multiple applications of high voltage electric field (HVEF) and its potentials within the food industry. These applications include processes such as drying, refrigeration, freezing, thawing, extending food shelf- life, and extraction of biocompounds. In addition, the principles, mechanism of action and influence of specific parameters have been discussed comprehensively.

  • 4.
    Davis, Jenny
    et al.
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Sonesson, Ulf
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Baumgartner, D.U.
    Nemecek, T.
    Environmental impact of four meals with different protein sources: Case studies in Spain and Sweden2010Ingår i: Food Research International, ISSN 0963-9969, E-ISSN 1873-7145, Vol. 43, nr 7, s. 1874-1884Artikel i tidskrift (Refereegranskat)
  • 5.
    Hickey, C. D.
    et al.
    Teagasc Food Research Centre, Ireland; University of Limerick, Ireland.
    Diehl, B. W. K.
    Spectral service AG, Germany.
    Nuzzo, Marine
    RISE - Research Institutes of Sweden, Biovetenskap och material, Kemi och material.
    Millqvist-Feurby, Anna
    RISE - Research Institutes of Sweden, Biovetenskap och material, Kemi och material.
    Wilkinson, M. G.
    University of Limerick, Ireland.
    Sheehan, J. J.
    Teagasc Food Research Centre, Ireland.
    Influence of buttermilk powder or buttermilk addition on phospholipid content, chemical and bio-chemical composition and bacterial viability in Cheddar style-cheese2017Ingår i: Food Research International, ISSN 0963-9969, E-ISSN 1873-7145, Vol. 102, s. 748-758Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    The effect of buttermilk powder addition post-curd formation or buttermilk addition to cheese milk on total and individual phospholipid content, chemical composition, enzyme activity, microbial populations and microstructure within Cheddar-style cheese was investigated. Buttermilk or buttermilk powder addition resulted in significant increases in total phospholipid content and their distribution throughout the cheese matrix. Addition of 10% buttermilk powder resulted in higher phospholipid content, moisture, pH and salt in moisture levels, and lower fat, fat in dry matter, L. helveticus and non-starter bacteria levels in cheeses. Buttermilk powder inclusion resulted in lower pH 4.6/Soluble Nitrogen (SN) levels and significantly lower free amino acid levels in 10% buttermilk powder cheeses. Buttermilk addition provided a more porous cheese microstructure with greater fat globule coalescence and increased free fat pools, while also increasing moisture and decreasing protein, fat and pH levels. Addition of buttermilk in liquid or powdered form offers potential for new cheeses with associated health benefits. © 2017 Elsevier Ltd

  • 6.
    Jha, Piyush Kumar
    et al.
    ONIRIS CS 82225, France; UMR GEPEA CNRS 6144 - ONIRIS, France.
    Chevallier, Sylvie
    ONIRIS CS 82225, France; UMR GEPEA CNRS 6144 - ONIRIS, France.
    Jury, Vanessa
    ONIRIS CS 82225, France; UMR GEPEA CNRS 6144 - ONIRIS, France.
    Xanthakis, Epameinondas
    RISE - Research Institutes of Sweden (2017-2019), Biovetenskap och material, Jordbruk och livsmedel.
    Le-Bail, Alain
    ONIRIS CS 82225, France; UMR GEPEA CNRS 6144 - ONIRIS, France.
    Assessment of freeze damage in fruits and vegetables2019Ingår i: Food Research International, ISSN 0963-9969, E-ISSN 1873-7145, Vol. 121, s. 479-496Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Freezing is an efficient and widely used method of food preservation. However, it can also cause irreversible damages at cellular level which in turn degrade the overall quality of the frozen food products. Therefore, qualitative and quantitative methods and technologies that will be able to evaluate with accuracy the freeze damage are of great importance. This review paper provides a comprehensive study of the methods that have been used to evaluate the freeze damage in fruits and vegetables. Further than the principles and the applications of those methods, the advantages and the limitations are also being discussed.

  • 7. Kang, W.
    et al.
    Niimi, Jun
    University of Adelaide, Australia.
    Muhlack, R. A.
    Smith, P. A.
    Bastian, S. E. P.
    Dynamic characterization of wine astringency profiles using modified progressive profiling2019Ingår i: Food Research International, ISSN 0963-9969, E-ISSN 1873-7145, Vol. 120, s. 244-254Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Wine astringency is important for quality and consumer acceptance. Perception of this mouthfeel is temporal and can be separated further into unique textural sub-qualities. Quantitative data on these astringent sub-qualities in wine however are poorly understood. The aim of this study was to characterize the dynamic astringency profiles of 13 Australian commercial red wines and 2 rosés made from 11 grape varieties using modified progressive profiling by a trained sensory panel (n = 8). Seven attributes generated and defined by the panel (overall astringent intensity and 6 sub-qualities: pucker, mouth coat, dry, grippy, adhesive and graininess) were scored at six time periods (each lasting 10 s), with 20 s gap between each time period. Attributes were rated on 15 cm scales with anchors at 10 and 90% and samples were evaluated in duplicate. The wine composition as well as phenolic profiles were determined. Intensities of astringent sub-qualities were correlated with overall intensity, but the sub-quality profiles at a specific evaluation period and the progression of an attribute varied differently depending on the wine. The discrimination of wines at each time interval was dependent on attribute, and the relative importance of each astringent sub-quality varied at different evaluation periods. Correlations between mouthfeel attributes and chemical measures were established. This study demonstrated the utilisation of modified progressive profiling for wine astringency evaluation, providing a tool to capture quantitative data on astringent sub-qualities in wine.

  • 8.
    Niimi, Jun
    et al.
    University of Adelaide, Australia; CSIRO, Australia.
    Boss, P. K.
    Bastian, S. E. P.
    Sensory profiling and quality assessment of research Cabernet Sauvignon and Chardonnay wines; quality discrimination depends on greater differences in multiple modalities2018Ingår i: Food Research International, ISSN 0963-9969, E-ISSN 1873-7145, Vol. 106, s. 304-316Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    The sensory profiles of Cabernet Sauvignon and Chardonnay research wines were determined and analysed together with wine quality scores of expert judges. Research Cabernet Sauvignon and Chardonnay wines from three and two vintages, respectively, were evaluated. Wines of both varieties were produced with grapes harvested from across South Australian wine making regions throughout 2013–2016 vintages. Wines within varieties were vinified identically across samples and also across vintages. Wines were profiled in triplicate using descriptive analysis with a panel of trained assessors (n = 9–11) and graded for quality in triplicate by winemakers (n = 6–9) using a sorting task based on similarity of quality and with the aid of definitions formed by the winemakers prior to sorting. The data sets were analysed using canonical variate analysis (CVA) and multidimensional scaling (MDS). The scores from CVA and MDS per variety per vintage were analysed using Generalised Procrustes Analysis (GPA). Differences in Cabernet Sauvignon samples by provenance were determined, where associations with regions by sensory attributes were observed in all vintages. These wines were consistently sorted based on quality by the winemakers, evident from GPA. Chardonnay in comparison were poorly discriminated in both sensory profiles and quality. The combination of descriptive sensory analysis with sorting was complimentary to each other and was able to uncover additional information about the sensory properties of wines when the two methods were used in concert, such as balance and complexity. However the red wine variety had more intrinsic characteristics that lead to better discrimination based on sensory properties and hence quality than the white wine variety.

  • 9.
    Niimi, Jun
    et al.
    University of Adelaide, Australia.
    Danner, L.
    Li, L.
    Bossan, H.
    Bastian, S. E. P.
    Wine consumers' subjective responses to wine mouthfeel and understanding of wine body2017Ingår i: Food Research International, ISSN 0963-9969, E-ISSN 1873-7145, Vol. 99, s. 115-122Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Wine mouthfeel is considered important for wine quality by experts, while consumers understanding of mouthfeel and the role of wine body in their wine choice is unknown. One experiment determined the influence of intrinsic wine mouthfeel on consumers' wine liking and emotions, and the other, how consumers understand the term wine body. The first experiment used a 2 astringency level × 2 body level experimental design. The samples were base wine with; nothing added (control), added xanthan gum (for increased body), added grape seed extract (GSE, for increased astringency), and with both added xanthan gum and GSE. The consumer taste trial (n = 112) indicated that wine with increased body did not influence wine liking and emotions; while increased astringency decreased liking and elicited more intense negative emotions. The second experiment examined consumers' knowledge of wine body through an online survey (n = 136). Consumers described wine body most frequently using words such as flavour, fullness, and strength. Wine body was therefore understood by consumers predominantly as a holistic multi-sensory perception of flavour. Wine flavour was indicated by consumers to be the most important factor driving purchase decisions followed by balance of flavours and wine body. It is crucial that wine professionals carefully communicate wine characteristics to consumers to prevent possible misunderstandings such as the meaning of wine body and as a result better meet consumer expectations. In future, the term body may benefit from a clearer definition for academic research as well as industry.  

  • 10.
    Schott, Florian
    et al.
    Lund University, Sweden.
    Isaksson, Sven
    RISE Research Institutes of Sweden, Bioekonomi och hälsa, Jordbruk och livsmedel.
    Larsson, Emanuel
    RISE Research Institutes of Sweden, Bioekonomi och hälsa, Jordbruk och livsmedel. Lund University, Sweden.
    Marone, Frederica
    Swiss Light Source, Switzerland.
    Öhgren, Camilla
    RISE Research Institutes of Sweden, Bioekonomi och hälsa, Jordbruk och livsmedel.
    Röding, Magnus
    RISE Research Institutes of Sweden, Bioekonomi och hälsa, Jordbruk och livsmedel. Chalmers University of Technology, Sweden; University of Gothenburg, Sweden.
    Hall, Stephen
    Lund University, Sweden.
    Loren, Niklas
    RISE Research Institutes of Sweden, Bioekonomi och hälsa, Jordbruk och livsmedel. Chalmers University of Technology, Sweden.
    Mokso, Rajmund
    Lund University, Sweden; DTU Technical University of Denmark, Denmark.
    Raaholt, Birgitta
    RISE Research Institutes of Sweden, Säkerhet och transport, Fordon och automatisering.
    Structural formation during bread baking in a combined microwave-convective oven determined by sub-second in-situ synchrotron X-ray microtomography2023Ingår i: Food Research International, ISSN 0963-9969, E-ISSN 1873-7145, Vol. 173, artikel-id 113283Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    A new concept has been developed for characterizing the real-time evolution of the three-dimensional pore and lamella microstructure of bread during baking using synchrotron X-ray microtomography (SRµCT). A commercial, combined microwave-convective oven was modified and installed at the TOMCAT synchrotron tomography beamline at the Swiss Light Source (SLS), to capture the 3D dough-to-bread structural development in-situ at the micrometer scale with an acquisition time of 400 ms. This allowed characterization and quantitative comparison of three baking technologies: (1) convective heating, (2) microwave heating, and (3) a combination of convective and microwave heating. A workflow for automatic batchwise image processing and analysis of 3D bread structures (1530 analyzed volumes in total) was established for porosity, individual pore volume, elongation, coordination number and local wall thickness, which allowed for evaluation of the impact of baking technology on the bread structure evolution. The results showed that the porosity, mean pore volume and mean coordination number increase with time and that the mean local cell wall thickness decreases with time. Small and more isolated pores are connecting with larger and already more connected pores as function of time. Clear dependencies are established during the whole baking process between the mean pore volume and porosity, and between the mean local wall thickness and the mean coordination number. This technique opens new opportunities for understanding the mechanisms governing the structural changes during baking and discern the parameters controlling the final bread quality. © 2023 The Author(s)

  • 11.
    Steglich, Thomas
    et al.
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik. Chalmers University of Technology, Sweden.
    Bernin, Diana
    Chalmers University of Technology, Sweden; Swedish NMR Centre, Sweden.
    Röding, Magnus
    Chalmers University of Technology, Sweden.
    Nyden, Magnus
    University of South Australia, Australia.
    Moldin, Annelie
    Lantmännen Cerealia, Sweden.
    Topgaard, Daniel
    Lund University, Sweden.
    Langton, Maud I.B.C.
    SLU Swedish University of Agricultural Science, Sweden.
    Microstructure and water distribution of commercial pasta studied by microscopy and 3D magnetic resonance imaging2014Ingår i: Food Research International, ISSN 0963-9969, E-ISSN 1873-7145, Vol. 62, s. 644-652Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Manufacturing pasta is a rather well known process, but it is still challenging to tailor pasta products with new raw materials. In this study, we evaluated the effects of raw materials on the microstructure and water distribution in cooked pasta using 1H magnetic resonance imaging (MRI) as well as bright field and polarized light microscopy. The MRI parameters initial intensity (I0) and transverse dephasing time (T2 *) serve as indicators of the local water concentration and water-macromolecule interactions through chemical exchange, respectively. These parameters were mapped throughout the whole pasta volume with a spatial resolution of 78?m in all three dimensions. MRI was combined with light microscopy to link I0 and T2 * to microstructure components such as fiber particles and the extent of starch gelatinization. Four commercial spaghetti samples were analyzed which were made of durum wheat flour, both plain and enriched with wheat fiber, as well as with wholegrain and soft wheat flour. Although all pasta samples showed similar macroscopic water absorption as measured by weight increase, the sample structures differed at the microscopic scale. Compared to durum wheat spaghetti, the presence of fiber particles decreased T2 *, while spaghetti enriched with soft wheat flour increased T2 *. In addition, light microscopy showed that large fiber particles partly acted as barriers against water migration and protected starch granules from swelling. Smaller wheat fiber particles did not affect local starch swelling. Thus, the combination of light microscopy and MRI is a powerful tool to study the microstructure and water distribution in pasta.

  • 12.
    Svanberg, Lina
    et al.
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Ahrné, Lilia
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Loren, Niklas
    RISE., SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
    Windhab, E.
    Effect of pre-crystallization process and solid particle addition on microstructure in chocolate model systems2011Ingår i: Food Research International, ISSN 0963-9969, E-ISSN 1873-7145, Vol. 44, nr 5, s. 1339-1350Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    The microstructure of chocolate model systems was investigated at the meso (~. 10. ?m), micro (~. 50. ?m), and macro (0.1-1 mm) scales simultaneously, to examine effect of pre-crystallization process and/or solid particle addition on the formation of a dense structure. The structure density was quantified by measuring the diffusion rate of small molecules at different length scales. At the meso scale, fluorescence recovery after photobleaching (FRAP) was utilized to quantify local diffusion rate solely in the fat phase, whereas high-performance liquid chromatography (HPLC) measurements were made to assess the global diffusion of the same molecules at the macro scale. Both techniques were used in combination with microstructure characterization using confocal laser scanning microscopy (micro scale) and supported by differential scanning calorimeter melting curves for estimating cocoa butter polymorphism. Both FRAP and HPLC analysis generated relevant information on the effect of pre-crystallization and solid particle addition on the structure density. FRAP measurements gave detailed information on microstructure heterogeneity or homogeneity in the cocoa butter, whereas HPLC clearly revealed the impact of solid particles on the structure density. Combining the two techniques revealed that a compact and homogeneous structure obtained through optimized pre-crystallization is required at all times, i.e., immediately after cooling and throughout the product's shelf life, to retard global diffusion in confectionery systems. © 2011 Elsevier Ltd.

  • 13. Ture, H.
    et al.
    Gällstedt, M.
    RISE., Innventia.
    Hedenqvist, M.S.
    Antimicrobial compression-moulded wheat gluten films containing potassium sorbate2012Ingår i: Food Research International, ISSN 0963-9969, E-ISSN 1873-7145, nr 1, s. 109-115Artikel i tidskrift (Refereegranskat)
1 - 13 av 13
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