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Items where Division is "Food Research Group" and Year is 2014

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Number of items: 26.

Article

Bernat, N., Chafer, M., Gonzalez-Martinez, C., Rodríguez García, J. and Chiralt, A. (2014) Optimisation of oat milk formulation to obtain fermented derivatives by using probiotic Lactobacillus reuteri microorganisms. Food Science and Technology International, 21 (2). pp. 145-157. ISSN 1532-1738 doi: https://doi.org/10.1177/1082013213518936

Chatzifragkou, A., Papanikolaou, S., Kopsahelis, N., Kachrimanidou, V., Dorado, M. P. and Koutinas, A. A. (2014) Biorefinery development through utilization of biodiesel industry by-products as sole fermentation feedstock for 1,3-propanediol production. Bioresource Technology, 159. pp. 167-175. ISSN 0960-8524 doi: https://doi.org/10.1016/j.biortech.2014.02.021

Chen, B., Lewis, M. and Grandison, A. (2014) Effect of seasonal variation on the composition and properties of raw milk destined for processing in the UK. Food Chemistry, 158. pp. 216-223. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2014.02.118

Cook, M., Tzortzis, G., Charalampopoulos, D. and Khutoryanskiy, V. (2014) Microencapsulation of a synbiotic into PLGA/alginate multiparticulate gels. International Journal of Pharmaceutics, 466 (1-2). pp. 400-408. ISSN 0378-5173 doi: https://doi.org/10.1016/j.ijpharm.2014.03.034

Ghawi, S. K., Rowland, I. and Methven, L. (2014) Enhancing consumer liking of low salt tomato soup over repeated exposure by herb and spice seasonings. Appetite, 81. pp. 20-29. ISSN 0195-6663 doi: https://doi.org/10.1016/j.appet.2014.05.029

Ghawi, S. K., Shen, Y., Niranjan, K. and Methven, L. (2014) Consumer acceptability and sensory profile of cooked broccoli with mustard seeds added to improve chemoprotective properties. Journal of Food Science, 79 (9). S1756-S1762. ISSN 0022-1147 doi: https://doi.org/10.1111/1750-3841.12556

Ho, A. L., Carvalheiro, F., Duarte, L. C., Roseiro, L. B., Charalampopoulos, D. and Rastall, R. A. (2014) Production and purification of xylooligosaccharides from oil palm empty fruit bunch fibre by a non-isothermal process. Bioresource Technology, 152. pp. 526-529. ISSN 0960-8524 doi: https://doi.org/10.1016/j.biortech.2013.10.114

Koutinas, A. A., Chatzifragkou, A., Kopsahelis, N., Papanikolaou, S. and Kookos, I. K. (2014) Design and techno-economic evaluation of microbial oil production as a renewable resource for biodiesel and oleochemical production. Fuel, 116. pp. 566-577. ISSN 0016-2361 doi: https://doi.org/10.1016/j.fuel.2013.08.045

Lignou, S., Parker, J. K., Baxter, C. and Mottram, D. S. (2014) Sensory and instrumental analysis of medium and long shelf-life Charentais cantaloupe melons (Cucumis melo L.) harvested at different maturities. Food Chemistry, 148. pp. 218-229. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2013.10.045

Mat Yusoff, M., Gordon, M. and Niranjan, K. (2014) Aqueous enzyme assisted oil extraction from oilseeds and emulsion de-emulsifying methods: a review. Trends in Food Science and Technology, 41 (1). pp. 60-82. ISSN 0924-2244 doi: https://doi.org/10.1016/j.tifs.2014.09.003

Muttucumaru, N., Powers, S. J., Elmore, J. S., Briddon, A., Mottram, D. S. and Halford, N. G. (2014) Evidence for the complex relationship between free amino acid and sugar concentrations and acrylamide-forming potential in potato. Annals of Applied Biology, 164 (2). pp. 286-300. ISSN 0003-4746 doi: https://doi.org/10.1111/aab.12101

Oliveira, D. L., Wilbey, R. A., Grandison, A. S. and Roseiro, L. B. (2014) Natural caprine whey oligosaccharides separated by membrane technology and profile evaluation by capillary electrophoresis. Food and Bioprocess Technology, 7 (3). pp. 915-920. ISSN 1935-5130 doi: https://doi.org/10.1007/s11947-013-1153-1

Osman, A., Symeou, S., Trisse, V., Watson, K. A., Tzortzis, G. and Charalampopoulos, D. (2014) Synthesis of prebiotic galactooligosaccharides from lactose using bifidobacterial β-galactosidase (BbgIV) immobilised on DEAE-Cellulose, Q-Sepharose and amino-ethyl agarose. Biochemical Engineering Journal, 82. pp. 188-199. ISSN 1369-703X doi: https://doi.org/10.1016/j.bej.2013.11.020

Prasanna, P. H. P., Grandison, A. S. and Charalampopoulos, D. (2014) Bifidobacteria in milk products: an overview of physiological and biochemical properties, exopolysaccharide production, selection criteria of milk products and health benefits. Food Research International, 55. pp. 247-262. ISSN 0963-9969 doi: https://doi.org/10.1016/j.foodres.2013.11.013

Rodríguez García, J., Sahi, S. S. and Hernando, I. (2014) Functionality of lipase and emulsifiers in low-fat cakes with inulin. LWT-Food Science and Technology, 58 (1). pp. 173-182. ISSN 0023-6438 doi: https://doi.org/10.1016/j.lwt.2014.02.012

Rodríguez García, J., Sahi, S. S. and Hernando, I. (2014) Optimizing mixing during the sponge cake manufacturing process. Cereal Foods World, 59 (6). pp. 287-292. ISSN 0146-6283 doi: https://doi.org/10.1094/CFW-59-6-0287

Rodríguez-García, J., Salvador, A. and Hernando, I. (2014) Replacing fat and sugar with inulin in cakes: bubble size distribution, physical and sensory properties. Food Bioprocess Technology, 7 (4). pp. 964-974. ISSN 1935-5149 doi: https://doi.org/10.1007/s11947-013-1066-z

Sarbini, S. R., Deaville, E. R., Gibson, G. R. and Rastall, R. A. (2014) Potential of novel dextran oligosaccharides as prebiotics for obesity management through in vitro experimentation. British Journal of Nutrition, 112 (8). pp. 1303-1314. ISSN 0007-1145 doi: https://doi.org/10.1017/S0007114514002177

Tchakouteu, S. S., Chatzifragkou, A., Kalantzi, O., Koutinas, A. A., Aggelis, G. and Papanikolaou, S. (2014) Oleaginous yeast Cryptococcus curvatus exhibits interplay between biosynthesis of intracellular sugars and lipids. European Journal of Lipid Science and Technology, 117 (5). pp. 657-672. ISSN 1438-9312 doi: https://doi.org/10.1002/ejlt.201400347

Terlicka, K. M. and Jukes, D. J. (2014) From harmonisation to better, smart and fit food law. European Food and Feed Law Review, 9 (5). pp. 302-313. ISSN 1862-2720

Tsakona, S., Kopsahelis, N., Chatzifragkou, A., Papanikolaou, S., Kookos, I. K. and Koutinas, A. A. (2014) Formulation of fermentation media from flour-rich waste streams for microbial lipid production by Lipomyces starkeyi. Journal of Biotechnology, 189. pp. 36-45. ISSN 0168-1656 doi: https://doi.org/10.1016/j.jbiotec.2014.08.011

Zhang, Y., Cheng, Q., Yao, Y., Guo, X., Wang, R. and Peng, Z. (2014) A preliminary study: saltiness and sodium content of aqueous extracts from plants and marine animal shells. European Food Research and Technology, 238 (4). pp. 565-571. ISSN 1438-2377 doi: https://doi.org/10.1007/s00217-013-2136-1

de Barros, J. M. S., Scherer, T., Charalampopoulos, D., Khutoryanskiy, V. V. and Edwards, A. D. (2014) A laminated polymer film formulation for enteric delivery of live vaccine and probiotic bacteria. Journal of Pharmaceutical Sciences, 103 (7). pp. 2022-2032. ISSN 1520-6017 doi: https://doi.org/10.1002/jps.23997

Book or Report Section

Cook, M. T., Charalampopoulos, D. and Khutoryanskiy, V. V. (2014) Microencapsulation of probiotic bacteria into alginate hydrogels. In: Connon, C. J. and Hamley, I. W. (eds.) Hydrogels in Cell-Based Therapies. RSC soft matter series. Royal Society of Chemistry, Cambridge, pp. 95-111. ISBN 9781782621263

Parker, J. K., Bishara, S., Baines, D. A. and Mottram, D. S. (2014) Comparison of ribose and ascorbic acid in model process reactions containing cysteine. In: Flavour Science. Elsevier, pp. 211-214.

Patent

Puresmoke Ltd (2014) Smoked Food, method for smoking food and apparatus therefor. WO2015007742 A1. doi: WO2015007742 A1

This list was generated on Fri Feb 3 04:38:39 2023 UTC.

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