Current trans fat replacement strategies provide food products with acceptable textural and sensory properties on a large scale, and at a reasonable price, but carry health and environmental burdens. Palm oil is used extensively because of its high solidity and functionality, however, increased production has led to deforestation throughout the world’s tropical regions. To reduce dependence on...
The health effects of probiotics are exerted by live and viable microorganisms delivered to their site of action in the intestine. Thus, formulating a probiotic product that ensures viable cells with long shelf life is one of the main challenges for the industry. A common way to enhance the shelf life is to freeze dry the probiotics with lyo-protectants, and a large research effort is directed...
Dephosphorylation of caseins has been evaluated on their monomeric forms, and dephosphorylation extents up to nearly 100% have been reported. However, the effect of dephosphorylation on casein micelles has yet to be fully understood. The aim of this work is to study the dephosphorylation of the native casein micelle under native
and dissociating conditions to determine the kinetics of micellar...
Detailed imaging of the food we eat widens our understanding of its structure and helps us to optimise ingredients and production techniques. Recent and established imaging techniques within
the food science field are e.g. light and electron microscopy methods, as well as X-Ray Computed Tomography (XCT), Magnetic Resonance Imaging (MRI) and Neutron Tomography (NT) [1]. In contrast to...
