| 1. |
- Carlquist, Magnus, et al.
(författare)
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Process engineering for bioflavour production with metabolically active yeast - a minireview.
- 2015
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Ingår i: Yeast. - 1097-0061. ; 32:1, s. 123-143
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Forskningsöversikt (refereegranskat)abstract
- Flavours are biologically active molecules of large commercial interest in the food, cosmetics, detergent and pharmaceutical industry. The production of flavours can take place by either extraction from plant materials, chemical synthesis, through biological conversion of precursor molecules or through de novo biosynthesis. The latter alternatives are gaining importance through the rapidly growing fields of systems biology and metabolic engineering giving efficient production hosts for the so-called "bioflavours", which are natural flavour and/or fragrance compounds obtained with cell factories or enzymatic systems. One potential production host for bioflavour is yeast. In this mini-review, we give an overview of bioflavour production in yeast from the process engineering perspective. Two specific examples - production of 2-phenylethanol and vanillin - are used to illustrate process challenges and strategies used.
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| 2. |
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| 3. |
- Gerkin, Richard C., et al.
(författare)
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Recent Smell Loss Is the Best Predictor of COVID-19 Among Individuals With Recent Respiratory Symptoms
- 2021
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Ingår i: Chemical Senses. - : Oxford University Press (OUP). - 0379-864X .- 1464-3553. ; 46
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Tidskriftsartikel (refereegranskat)abstract
- In a preregistered, cross-sectional study, we investigated whether olfactory loss is a reliable predictor of COVID-19 using a crowdsourced questionnaire in 23 languages to assess symptoms in individuals self-reporting recent respiratory illness. We quantified changes in chemosensory abilities during the course of the respiratory illness using 0–100 visual analog scales (VAS) for participants reporting a positive (C19+; n = 4148) or negative (C19−; n = 546) COVID-19 laboratory test outcome. Logistic regression models identified univariate and multivariate predictors of COVID-19 status and post-COVID-19 olfactory recovery. Both C19+ and C19− groups exhibited smell loss, but it was significantly larger in C19+ participants (mean ± SD, C19+: −82.5 ± 27.2 points; C19−: −59.8 ± 37.7). Smell loss during illness was the best predictor of COVID-19 in both univariate and multivariate models (ROC AUC = 0.72). Additional variables provide negligible model improvement. VAS ratings of smell loss were more predictive than binary chemosensory yes/no-questions or other cardinal symptoms (e.g., fever). Olfactory recovery within 40 days of respiratory symptom onset was reported for ~50% of participants and was best predicted by time since respiratory symptom onset. We find that quantified smell loss is the best predictor of COVID-19 amongst those with symptoms of respiratory illness. To aid clinicians and contact tracers in identifying individuals with a high likelihood of having COVID-19, we propose a novel 0–10 scale to screen for recent olfactory loss, the ODoR-19. We find that numeric ratings ≤2 indicate high odds of symptomatic COVID-19 (4 < OR < 10). Once independently validated, this tool could be deployed when viral lab tests are impractical or unavailable.
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| 4. |
- Hormann-Wallner, Marlies, et al.
(författare)
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Intake of Fibre-Associated Foods and Texture Preferences in Relation to Weight Status Among 9-12 Years Old Children in 6 European Countries
- 2021
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Ingår i: Frontiers in Nutrition. - : Frontiers Media S.A.. - 2296-861X. ; 8
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Tidskriftsartikel (refereegranskat)abstract
- Plant foods, rich in fibre, can offer textures that children find difficult to orally manipulate, resulting in low preferences but are important for a healthy diet and prevention of overweight in children. Our aim was to investigate preferences for food texture, intake of fibre-associated foods and the relation to BMI. Three hundred thirty European children (9-12 years, 54% female) indicated their texture preferences using the Child-Food-Texture-Preference- Questionnaire (CFTPQ), and their parents responded on fibre-associated food consumption and anthropometric information. BMI was significantly lower for children with higher intake of wholegrain alternatives of common foods; in addition to being significantly influenced by country and the wearing of a dental brace. Overall BMI-for-age-percentiles (BMI_pct) were negatively associated with the consumption of wholegrain cereals, white pasta and wholemeal products and positively associated with the intake of legumes and white biscuits. In males, BMI_pct were negatively associated with wholegrain products and dried fruits, and in females, positively with legume consumption. A few country-related associations were found for BMI_pct and wholegrain biscuits, seeds and nuts and refined products. No overall correlation was found between BMI_pct and the texture preference of soft/hard foods by CFTPQ, except in Austria. We conclude that this study revealed evidence of a connection between fibre-associated foods and children's BMI at a cross-cultural level and that sex is an important determinant of fibre-associated food intake and the development of overweight in childhood.
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| 5. |
- Johansson, Ulrica, 1974-, et al.
(författare)
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Acceptance of a Nordic, Protein-Reduced Diet for Young Children during Complementary Feeding : A Randomized Controlled Trial
- 2021
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Ingår i: Foods. - Basel : MDPI. - 2304-8158. ; 10
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Tidskriftsartikel (refereegranskat)abstract
- Early life is critical for developing healthy eating patterns. This study aimed to investigate the effects of a Nordic, protein-reduced complementary diet (ND) compared to a diet following the current Swedish dietary guidelines on eating patterns and food acceptance. At 4–6 months (mo) of age infants were randomized to a Nordic group (NG, n = 41) or a Conventional group (CG, n = 40), and followed until 18 mo of age. Daily intake of fruits and vegetables (mean ± sd) at 12 mo was significantly higher in the NG compared to the CG: 341 ± 108 g/day vs. 220 ± 76 g/day (p < 0.001), respectively. From 12 to 18 mo, fruit and vegetable intake decreased, but the NG still consumed 32% more compared to the CG: 254 ± 99 g/day vs. 193 ± 67 g/day (p = 0.004). To assess food acceptance, both groups were tested with home exposure meals at 12 and 18 mo. No group differences in acceptance were found. We find that a ND with parental education initiates healthy eating patterns during infancy, but that the exposure meal used in the present study was insufficient to detect major differences in food acceptance. This is most likely explained by the preparation of the meal. Nordic produce offers high environmental sustainability and favorable taste composition to establish healthy food preferences during this sensitive period of early life.
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| 6. |
- Koca, Deniz
(författare)
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Accelerating Protein Diversification for Europe - Policy Brief
- 2023
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Rapport (populärvet., debatt m.m.)abstract
- The paper outlines a comprehensive set of recommendations, advocating for a systems thinking approach and acknowledging the importance of engaging with the entire food system.Embracing protein diversification fosters innovation, has the potential to create substantial economic opportunities and position EU Member States at the forefront of rapidly evolving sectors spanning and integrating biotechnology, agriculture, and food processing. The adoption of a comprehensive strategy for protein diversification is not solely an option, but a necessity. It represents a transform- ative shift in how we produce and consume protein, aligning our actions with the imperative to feed a growing population while mitigating the adverse impacts of food production on the environment and human health.
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| 7. |
- Laureati, Monica, et al.
(författare)
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Cross-national differences in children food neophobia: a comparison of six European countries
- 2019
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Ingår i: 13th Pangborn Sensory Science Symposium, Edinburgh, 28 July - 1 August 2019.
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Konferensbidrag (refereegranskat)abstract
- Food neophobia(FN)has been extensively explored, especiallyin children. However, very few studies have compared this food behavior in children from different countries. Considering the clear differences between European countries in feeding practices and food consumption, it is important to deepen the understanding of cross-national differences in children FN.The aim of this study was to validate the Italian version of the Child Food Neophobia Questionnaire (Laureati et al., 2015) and compare FN in six European countries (Austria, Finland, Italy, Spain, Sweden andUK). Five hundred and seventy children (53.2% girls)aged 9-11 years were recruited from local schools and asked to complete the FN questionnaire, which was translated in every language. Parents(n=357) completed a food consumption frequency questionnaire for their child, and provided background information. Reliability of the tool was assessed through internal consistency, temporal stability and external validity. Total internal consistency was 0.72 (n=570). When calculated by country, internal consistency was satisfactory (Cronbach’s alpha≥0.70) for all countries except Austria, where the cohort also had low temporal stability .FN was negatively associated to fruit and vegetables consumption and to liking of hard and lumpy food texture. There were significant cross-national differences (Austria omitted) in FN with UK children being the most neophobic and significantly different from Italian children, who were the most neophilic. Results indicate that this version of the Child Food Neophobia Questionnaire can be successfully used in all the tested countries but it needs adaptation for Austrian children. The tool can be useful to target interventions aiming at changing food behaviors (reducingFN) among children. This cross-national study was conducted by members of the European Sensory Science Society (E3S) Children working group.
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| 8. |
- Parma, Valentina, et al.
(författare)
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More Than Smell—COVID-19 Is Associated With Severe Impairment of Smell, Taste, and Chemesthesis
- 2020
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Ingår i: Chemical Senses. - : Oxford University Press (OUP). - 0379-864X .- 1464-3553. ; 45:7, s. 609-622
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Tidskriftsartikel (refereegranskat)abstract
- Recent anecdotal and scientific reports have provided evidence of a link between COVID-19 and chemosensory impairments, such as anosmia. However, these reports have downplayed or failed to distinguish potential effects on taste, ignored chemesthesis, and generally lacked quantitative measurements. Here, we report the development, implementation, and initial results of a multilingual, international questionnaire to assess self-reported quantity and quality of perception in 3 distinct chemosensory modalities (smell, taste, and chemesthesis) before and during COVID-19. In the first 11 days after questionnaire launch, 4039 participants (2913 women, 1118 men, and 8 others, aged 19–79) reported a COVID-19 diagnosis either via laboratory tests or clinical assessment. Importantly, smell, taste, and chemesthetic function were each significantly reduced compared to their status before the disease. Difference scores (maximum possible change ±100) revealed a mean reduction of smell (−79.7 ± 28.7, mean ± standard deviation), taste (−69.0 ± 32.6), and chemesthetic (−37.3 ± 36.2) function during COVID-19. Qualitative changes in olfactory ability (parosmia and phantosmia) were relatively rare and correlated with smell loss. Importantly, perceived nasal obstruction did not account for smell loss. Furthermore, chemosensory impairments were similar between participants in the laboratory test and clinical assessment groups. These results show that COVID-19-associated chemosensory impairment is not limited to smell but also affects taste and chemesthesis. The multimodal impact of COVID-19 and the lack of perceived nasal obstruction suggest that severe acute respiratory syndrome coronavirus strain 2 (SARS-CoV-2) infection may disrupt sensory-neural mechanisms.
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| 9. |
- Ragazzon, Davide, et al.
(författare)
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Growth of TiO2(B)(001) on Au(111) by Chemical Vapor Deposition
- 2015
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Ingår i: Surface Science. - : Elsevier BV. - 0039-6028 .- 1879-2758. ; 633, s. 102-108
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Tidskriftsartikel (refereegranskat)abstract
- This study presents how a TiO2(B) film exposing the (001) face can be grown on Au(111) by chemical vapor deposition. Identification and characterization of the TiO2(B)(001) layer are carried out with low-energy electron diffraction (LEED), synchrotron radiation photoelectron spectroscopy (PES), scanning tunneling microscopy (STM) and X-ray absorption spectroscopy (XAS). Formation of the TiO2(B) film requires a two-step preparation procedure: deposition at 280 °C followed by annealing to 500 °C. This suggests that the interaction between a substrate and an overlayer stabilizes the TiO2(B) film, preventing the formation of thermodynamically more stable rutile islands. The study thus gives insight into how the morphology and the atomic structure of the titania overlayer can be controlled.
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