| 1. |
- Wendin, Karin, 1963-, et al.
(författare)
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Dynamic analyses of sensory and microstructural properties of cream cheese
- 2000
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Ingår i: Food Chemistry. - 0308-8146 .- 1873-7072. ; 71:3, s. 363-378
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Tidskriftsartikel (refereegranskat)abstract
- Flavour and texture in cream cheese depend on the microstructure. The objective of this work was to study the influence of fat content, salt content and homogenisation pressure on the microstructure and sensory properties of cream cheese. Twelve types of cream cheese were produced according to a full-factorial design, whereby the fat content was set at three levels, the salt content at two levels and the homogenisation pressure at two levels. The cheeses were analysed by a sensory panel, using both quantitative descriptive profiling and time intensity (T1) evaluation, and by using a confocal laser scanning microscope, CLSM, whereby the microstructure of the cheeses was analysed. All the design parameters had a significant influence on the flavour and texture, although fat had the largest effect. Interaction effects between the design parameters were also found to influence the character of cream cheese. The results showed that it is possible to create a cream cheese with lower fat content and with sensory attributes similar to the attributes in cream cheese with high fat content, by modification of production parameters.
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| 2. |
- Wendin, Karin, 1963-, et al.
(författare)
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Introducing mealworm as an ingredient in crisps and pâtés – sensory characterization and consumer liking
- 2021
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Ingår i: Future Foods. - : Elsevier. - 2666-8335. ; 4, s. 1-8
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Tidskriftsartikel (refereegranskat)abstract
- The objective of this study was to evaluate sensory perception and consumers’ attitude and liking of products with different textures, crisps and pâtés, with added mealworm ingredient in different amounts. By addition of mealworm ( Tenebrio molitor L. ) in the crisps, the brittleness increased. However, an increase in mealworm also increased the darkness. Adding mealworms to pâté reduced the odour and flavour of vegetable and increased the flavour of cinnamon and pepper as well as the oily texture. There was no significant difference in total liking between 10 and 30% addition of mealworm, nor between 0 and 10% addition, in any of the two products. The crisps received higher liking score than the pâtés. Thus, there is also a much higher probability that a customer would buy insect crisps than insect pâté. Environmental sustainability and sensory properties were shown to be the main reasons for buying foods with added insect ingredients.
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| 3. |
- Arndt, Tina, et al.
(författare)
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Spidroin N-terminal domain forms amyloid-like fibril based hydrogels and provides a protein immobilization platform
- 2022
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Ingår i: Nature Communications. - : Springer Science and Business Media LLC. - 2041-1723. ; 13
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Tidskriftsartikel (refereegranskat)abstract
- Recombinant spider silk proteins (spidroins) have multiple potential applications in development of novel biomaterials, but their multimodal and aggregation-prone nature have complicated production and straightforward applications. Here, we report that recombinant miniature spidroins, and importantly also the N-terminal domain (NT) on its own, rapidly form self-supporting and transparent hydrogels at 37 °C. The gelation is caused by NT α-helix to β-sheet conversion and formation of amyloid-like fibrils, and fusion proteins composed of NT and green fluorescent protein or purine nucleoside phosphorylase form hydrogels with intact functions of the fusion moieties. Our findings demonstrate that recombinant NT and fusion proteins give high expression yields and bestow attractive properties to hydrogels, e.g., transparency, cross-linker free gelation and straightforward immobilization of active proteins at high density.
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| 4. |
- Auer, Jaqueline, et al.
(författare)
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Assessing the digestibility and estimated bioavailability/bioaccessibility of plant-based protein from soy, pea and faba bean ingredients.
- 2024
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Ingår i: LWT - Food Science and Technology. - 1096-1127 .- 0023-6438. ; 197
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Tidskriftsartikel (refereegranskat)abstract
- Concerns have been raised about the nutritional adequacy of plant-based foods due to the presence of antinutrients and overall low protein digestibility. Therefore, this study characterizes the estimated bioavailability/bioaccessibility of iron and zinc and the protein digestibility of 11 commercially available plant-based ingredients to assess their potential in the future development of nutritious plant-based foods. The accessibility of iron and zinc was limited in all ingredients, with only faba bean isolate, pea isolate, faba bean concentrate and texturized pea containing accessible iron. Faba bean isolate was found to have the highest amount of accessible iron (67.4 mg/kg) whereas textured pea showed the lowest amount (0.5 mg/kg). The estimated bioavailability of iron and zinc, based on the calculated molar ratio of phytate, was low for all studied ingredients, with isolates showing the highest overall tendency for available iron and zinc. The amino acid composition data revealed limitations regarding valine and/or isoleucine in all protein concentrates and texturized proteins, soy isolate, and faba bean flour. In contrast, no significant differences were found in overall protein digestibility, suggesting that all tested raw materials, including faba bean, can be considered good protein sources.
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| 5. |
- Auer, Jaqueline, et al.
(författare)
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Assessing the digestibility and estimated bioavailability/ bioaccessibility of plant-based proteins and minerals from soy, pea, and faba bean ingredients
- 2024
-
Ingår i: Food Science and Technology. - 0023-6438 .- 1096-1127. ; 197
-
Tidskriftsartikel (refereegranskat)abstract
- Concerns have been raised about the nutritional adequacy of plant-based foods due to the presence of antinutrients and overall low protein digestibility. Therefore, this study characterizes the estimated bioavailability/ bioaccessibility of iron and zinc and the protein digestibility of 11 commercially available plant-based ingredients to assess their potential in the future development of nutritious plant-based foods. The accessibility of iron and zinc was limited in all ingredients, with only faba bean isolate, pea isolate, faba bean concentrate and texturized pea containing accessible iron. Faba bean isolate was found to have the highest amount of accessible iron (67.4 mg/kg) whereas textured pea showed the lowest amount (0.5 mg/kg). The estimated bioavailability of iron and zinc, based on the calculated molar ratio of phytate, was low for all studied ingredients, with isolates showing the highest overall tendency for available iron and zinc. The amino acid composition data revealed limitations regarding valine and/or isoleucine in all protein concentrates and texturized proteins, soy isolate, and faba bean flour. In contrast, no significant differences were found in overall protein digestibility, suggesting that all tested raw materials, including faba bean, can be considered good protein sources.
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| 6. |
- Auer, Jaqueline, et al.
(författare)
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Nordic Crops as Alternatives to Soy-An Overview of Nutritional, Sensory, and Functional Properties
- 2023
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Ingår i: Foods. - 2304-8158. ; 12
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Forskningsöversikt (refereegranskat)abstract
- Soy (Glycine max) is used in a wide range of products and plays a major role in replacing animal-based products. Since the cultivation of soy is limited by cold climates, this review assessed the nutritional, sensory, and functional properties of three alternative cold-tolerant crops (faba bean (Vicia faba), yellow pea (Pisum sativum), and oat (Avena sativa)). Lower protein quality compared with soy and the presence of anti-nutrients are nutritional problems with all three crops, but different methods to adjust for these problems are available. Off-flavors in all pulses, including soy, and in cereals impair the sensory properties of the resulting food products, and few mitigation methods are successful. The functional properties of faba bean, pea, and oat are comparable to those of soy, which makes them usable for 3D printing, gelation, emulsification, and extrusion. Enzymatic treatment, fermentation, and fibrillation can be applied to improve the nutritional value, sensory attributes, and functional properties of all the three crops assessed, making them suitable for replacing soy in a broad range of products, although more research is needed on all attributes.
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| 7. |
- Berg, Johan, et al.
(författare)
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State Of The Art report : insects as food and feed
- 2017
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Ingår i: Annals of Experimental Biology. - 2348-1935. ; 5:2, s. 1-9
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Tidskriftsartikel (övrigt vetenskapligt/konstnärligt)abstract
- FAO has considered insects as food since 2003 [1] and is promoting consumption of insects (entomophagy) in the Western world because of the possibilities for sustainable production it offers. Insects as food are considered to leave smaller ecological footprints than conventional livestock (beef, pigs, and poultry) regarding feed, land and water needs, as well as greenhouse gas and ammonia emissions [2-7]. As an example regarding water, taken from a recent TV documentary, if a family of four people got their protein need from insects one day a week instead of from conventional livestock, over a year they would save the planet about a million Liters of water [8]. This is in agreement with figures above.
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| 8. |
- Berg, Johan, et al.
(författare)
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State Of The Art report : insects as food and feed
- 2017
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Ingår i: Annals of Experimental Biology. - 2348-1935. ; 5:2, s. 1-9
-
Tidskriftsartikel (övrigt vetenskapligt/konstnärligt)abstract
- FAO has considered insects as food since 2003 [1] and is promoting consumption of insects (entomophagy) in the Western world because of the possibilities for sustainable production it offers. Insects as food are considered to leave smaller ecological footprints than conventional livestock (beef, pigs, and poultry) regarding feed, land and water needs, as well as greenhouse gas and ammonia emissions [2-7]. As an example regarding water, taken from a recent TV documentary, if a family of four people got their protein need from insects one day a week instead of from conventional livestock, over a year they would save the planet about a million Liters of water [8]. This is in agreement with figures above.
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| 9. |
- Berg, Johan, et al.
(författare)
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State of the Art Report Insects as Food and Feed
- 2017
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Ingår i: Annals of Experimental Biology. - 2348-1935. ; 5:2, s. 37-46
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Tidskriftsartikel (refereegranskat)abstract
- FAO has considered insects as food since 2003 and is promoting consumption of insects (entomophagy) in the Western world because of the possibilities for sustainable production it offers. Insects as food are considered to leave smaller ecological footprints than conventional livestock (beef, pigs, and poultry) regarding feed, land and water needs, as well as greenhouse gas and ammonia emissions. As an example regarding water, taken from a recent TV documentary, if a family of four people got their protein need from insects one day a week instead of from conventional livestock, over a year they would save the planet about a million Liters of water. This is in agreement with figures above. One of the main reasons that insects for food in general have such positive environmental properties is that they are cold-blooded and thus use no energy to maintain their body temperature, in contrast to mammals (beef, pig) and birds (poultry), so their feed conversion is considerably more effective than that of conventional livestock. However, differences in feed conversion may also have other reasons, and are complicated to explain, as discussed in a recent review of Life Cycle Assessments of edible insects [9]. In addition, insects can be reared on organic side streams. For example, mealworms can recycle organic residues into high-quality potential feed rich in energy, protein and fat. Insects as food are generally considered as healthy, nutritious alternatives to conventional meats such as chicken, pork, and beef. They are rich in protein, 40-60% of dry matter, with content of essential amino acids similar to beef and soy. Unsaturated fat content is 10-30% of dry matter, and they are high in calcium, iron and zinc. However, there are significant differences depending on insect species, rearing method and feed, etc. .
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| 10. |
- Bergstrand, A., et al.
(författare)
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Aggregation behavior and size of lipopolysaccharide from Escherichia coli O55:B5
- 2006
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Ingår i: Colloids and Surfaces B. - : Elsevier BV. - 0927-7765 .- 1873-4367. ; 53:1, s. 42261-
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Tidskriftsartikel (refereegranskat)abstract
- Dynamic light scattering, steady-state fluorescence, NMR diffusometry and cryo-TEM have been used to gain more insight into the aggregation behaviour of LPS from Escherichia coli O55:B5. Knowledge of this behaviour of the amphiphilic LPS molecule is in many cases of importance for the design of experiments and interpretation of results when using LPS in solution. The aim of this work was to study the aggregation and determine the aggregate size of E. coli O55:B5. The mean hydrodynamic radius of the LPS aggregates was determined by NMR diffusometry and dynamic light scattering to 14 and 26 nm, respectively. The cryo-TEM technique revealed predominately spherical aggregates of 9-19 nm. We wish to report 10 ?g/ml as the aggregation start for LPS E. coli O55:B5 in PBS buffer, pH 7.2. We suggest that the aggregation is a continuous process that starts at 10 ?g/ml and proceeds up to 300 ?g/ml. © 2006.
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