| 1. |
- Carvalho, Irene, et al.
(författare)
-
From diets to foods: Using linear programming to formulate a nutritious, minimum-cost porridge mix for children aged 1 to 2 years
- 2015
-
Ingår i: Food and Nutrition Bulletin. - : SAGE Publications. - 0379-5721 .- 1564-8265. ; 36:1, s. 75-85
-
Tidskriftsartikel (refereegranskat)abstract
- Background. Linear programming has been used extensively as a tool for nutritional recommendations. Extending the methodology to food formulation presents new challenges, since not all combinations of nutritious ingredients will produce an acceptable food. Furthermore, it would help in implementation and in ensuring the feasibility of the suggested recommendations. Objective. To extend the previously used linear programming methodology from diet optimization to food formulation using consistency constraints. In addition, to exemplify usability using the case of a porridge mix formulation for emergency situations in rural Mozambique. Methods. The linear programming method was extended with a consistency constraint based on previously published empirical studies on swelling of starch in soft porridges. The new method was exemplified using the formulation of a nutritious, minimum-cost porridge mix for children aged 1 to 2 years for use as a complete relief food, based primarily on local ingredients, in rural Mozambique. Results. A nutritious porridge fulfilling the consistency constraints was found; however, the minimum cost was unfeasible with local ingredients only. This illustrates the challenges in formulating nutritious yet economically feasible foods from local ingredients. The high cost was caused by the high cost of mineral-rich foods. A nutritious, low-cost porridge that fulfills the consistency constraints was obtained by including supplements of zinc and calcium salts as ingredients. Conclusions. The optimizations were successful in fulfilling all constraints and provided a feasible porridge, showing that the extended constrained linear programming methodology provides a systematic tool for designing nutritious foods.
|
|
| 2. |
- Chalermchat, Yongyut, et al.
(författare)
-
Effect of pulsed electric field pretreatment on solid-liquid expression from potato tissue
- 2005
-
Ingår i: Journal of Food Engineering. - : Elsevier BV. - 0260-8774. ; 71:2, s. 164-169
-
Tidskriftsartikel (refereegranskat)abstract
- The effect of pulsed electric field (PEF) pretreatment on solid-liquid expression from potato tissue was studied on individual parenchyma tissue samples for different PEF intensities, varying relative deformations and deformation rates. The yield increased with relative deformation. The yield at any given relative deformation increased with increased PEF intensity and decreased deformation rates. The compressive force was reduced by a factor of 5 when pressing potatoes pretreated with electric field strength of 0.68 kV/cm and duration of 1 ms, at a relative deformation of 0.5 and a deformation rate of 0.1 mm/min. (c) 2004 Elsevier Ltd. All rights reserved.
|
|
| 3. |
- Chalermchat, Yongyut, et al.
(författare)
-
Electropermeabilization of apple tissue: Effect of cell size, cell size distribution and cell orientation
- 2010
-
Ingår i: Biosystems Engineering. - : Elsevier BV. - 1537-5110. ; 105:3, s. 357-366
-
Tidskriftsartikel (refereegranskat)abstract
- The influence of the anisotropy of apple tissue and the orientation of applied electric field on electropermeabilization was investigated. Different tissue regions were sampled to perform a series of experiments. The tissue was viewed under the microscope to study cell size, shape and orientation. In a parallel experiment, cylindrical samples of tissue were subjected to pulsed electric fields and the change in electrical conductivity was measured by the voltage-current method. The measured electrical conductivity during pulsing was then converted into a permeability index which defined the relative change in electrical conductivity compared to the electrical conductivity of frozen/thawed tissue that served as a reference of completely damaged tissue. Electrical impedance was also measured to monitor the tissue changes as affected by pulsed electric fields. The results showed that elongated cells taken from the inner region of the apple parenchyma, responded to the electric fields in different ways. Fields of lower intensity were required to permeabilize these cells when the fields were applied parallel to the longest axis of the cells. Other field orientations required greater applied electric fields to permeabilize the cells. No field orientation dependence was observed for round cells that belonged to the outer region of the apple parenchyma. A condition in which a high degree of permeabilization during pulsing and very small change after pulsing were observed could be obtained at an applied field intensity of 900 V cm(-1). Thus reversible electroporation took place. (C) 2009 IAgrE. Published by Elsevier Ltd. All rights reserved.
|
|
| 4. |
- Chalermchat, Yongyut, et al.
(författare)
-
Enhancement of solid-liquid expression by pulsed electric field pretreatment: Study on potato
- 2004
-
Ingår i: CHISA 2004 - 16th International Congress of Chemical and Process Engineering. - 8086059405 ; , s. 11377-11382
-
Konferensbidrag (refereegranskat)abstract
- The effect of pulsed electric field (PEF) pretreatment on solid-liquid expression from potato tissue was studied on individual parenchyma tissue samples for different PEF intensities, varying deformations and deformation rates. The yield increased with deformation. The yield at constant deformation increased with increased PEF intensity and decreased deformation rates. The compressive force was reduced by a factor of up to 5 when pressing PEF-pretreated potatoes at low deformation rate.
|
|
| 5. |
- Chalermchat, Yongyut, et al.
(författare)
-
Pulsed electric field treatment for solid-liquid extraction of red beetroot pigment: mathematical modelling of mass transfer
- 2004
-
Ingår i: Journal of Food Engineering. - : Elsevier BV. - 0260-8774. ; 64:2, s. 229-236
-
Tidskriftsartikel (refereegranskat)abstract
- The extraction of red pigment and conductive matters from individual red beet tissue slices following pulsed electric field pretreatment of different durations was compared with a two dimensional bimodal Fickian diffusion model. The process appeared to be governed by two apparent diffusion coefficients, one slow and one fast. The values of these coefficients were independent of the duration of treatment, but the yield associated with each coefficient varied. Following the treatment of longest duration and treatment by freezing and thawing of the tissue, the yield from the faster diffusion coefficient accounted completely for the mass transport. The faster apparent diffusion coefficient was 2-5 times smaller than the diffusion coefficients in dilute solution. (C) 2003 Elsevier Ltd. All rights reserved.
|
|
| 6. |
- Chambal, Borges, et al.
(författare)
-
Edible proteins from coconut milk press cake; one step alkaline extraction and characterization by electrophoresis and mass spectrometry
- 2012
-
Ingår i: Food Research International. - : Elsevier BV. - 0963-9969. ; 47:2, s. 146-151
-
Tidskriftsartikel (refereegranskat)abstract
- Coconut milk press cake, the spent endosperm left over after the extraction of coconut milk, was utilized to extract additional protein under alkaline conditions. The maximum protein yield was observed at 50 degrees C and pH 11 and corresponded to total endosperm protein yield of 71%, favourably comparable to yields of more complex extractions. The extract was characterized by amino acid analysis and 1D SDS-PAGE, 2D electrophoresis and MS MS spectroscopy. Coconut milk and insoluble milk sediment from the same individual nuts were also analyzed. The alkaline extract reproducibly differed from the other fractions and from those reported by others in amino acid content as seen in Principal Component Analysis, and had in particular higher threonine content The peptide found in the alkaline extract but with no counterpart in coconut milk or its sediment showed IP (approximate to 5) and mass (approximate to 40 kDa) and matched partially glutelin from oil palm. (c) 2011 Elsevier Ltd. All rights reserved.
|
|
| 7. |
- Chambale, Borges, et al.
(författare)
-
Coconut Press Cake Alkaline Extract—Protein Solubility and Emulsification Properties
- 2013
-
Ingår i: Food and Nutrition Sciences. - 2157-9458. ; 4:9B, s. 29-37
-
Tidskriftsartikel (refereegranskat)abstract
- The solubility and the emulsification properties of a crude freeze dried alkaline protein extract (APE), 30% protein, obtained from coconut milk press cake by one step extraction at pH 11, were characterized at pH 2 to 11, and the cream and subnatant fractions of the emulsion studied by SDS-PAGE electrophoresis. The protein solubility followed U profile, showing a minimum at pH 3 to 4, close to but not identical to reported iso-electric points of 4 - 5 for many coconut protein fractions. The extract showed good capacity to form oil-in-water emulsion outside the low solubility pH range. The bands that appeared to play a role in the emulsification were found at 32 and 42 kDa in SDS-PAGE electrophoresis, but the most predominant absorbed band was at 23 kDa.
|
|
| 8. |
- Chambale, Borges, et al.
(författare)
-
Heat Induced Gels from Coconut Press Cake Proteins
- 2014
-
Ingår i: Food and Nutrition Sciences. - : Scientific Research Publishing, Inc.. - 2157-9458 .- 2157-944X. ; 5:6, s. 562-570
-
Tidskriftsartikel (refereegranskat)abstract
- Freeze-dried coconut press cake powder (CPP), 43% w/w protein, was used to investigate the heat-induced gelation by heating in rheometer to 75℃ in a wide range of pH values, from 4 to 9. Low strain oscillatory method applied the measure visco-elastic propertieson 15% w/w CPP. The gel strength was also assessed by a texture analyzer. SDS-PAGE electrophoresis was conducted to identify the proteins evolved in the gel network structure and the gel micro-structure was also evaluated. At low pH, the CPP proteins formed soft (elastic modulus <100 Pa) particulate gels prone to syneresis, with aggregate size of the order of 4.2 micrometers. In the alkaline region, homogenous gels were induced by heating. Gel strength started to increase dramatically from 64℃ to 67℃, for pH 9 and pH 8 respectively, reaching the maximum gel elastic modulus over 1000 Pa at pH 9. The SDS-PAGE showed that the polypeptide sub-unities at 24, 32 - 34 and 53 kDa were the most prominent in gelation.
|
|
| 9. |
- De Carvalho, Irene Stuart Torrié, et al.
(författare)
-
From diets to foods : using linear programming to formulate a nutritious, minimum-cost porridge mix for children aged 1 to 2 years
- 2015
-
Ingår i: Food and Nutrition Bulletin. - 0379-5721 .- 1564-8265. ; 36:1, s. 75-86
-
Tidskriftsartikel (refereegranskat)abstract
- Background. Linear programming has been used extensively as a tool for nutritional recommendations. Extending the methodology to food formulation presents new challenges, since not all combinations of nutritious ingredients will produce an acceptable food. Furthermore, it would help in implementation and in ensuring the feasibility of the suggested recommendations.Objective. To extend the previously used linear programming methodology from diet optimization to food formulation using consistency constraints. In addition, to exemplify usability using the case of a porridge mix formulation for emergency situations in rural Mozambique.Methods. The linear programming method was extended with a consistency constraint based on previously published empirical studies on swelling of starch in soft porridges. The new method was exemplified using the formulation of a nutritious, minimum-cost porridge mix for children aged 1 to 2 years for use as a complete relief food, based primarily on local ingredients, in rural Mozambique.Results. A nutritious porridge fulfilling the consistency constraints was found; however, the minimum cost was unfeasible with local ingredients only. This illustrates the challenges in formulating nutritious yet economically feasible foods from local ingredients. The high cost was caused by the high cost of mineral-rich foods. A nutritious, low-cost porridge that fulfills the consistency constraints was obtained by including supplements of zinc and calcium salts as ingredients.Conclusions. The optimizations were successful in fulfilling all constraints and provided a feasible porridge, showing that the extended constrained linear programming methodology provides a systematic tool for designing nutritious foods.
|
|
| 10. |
- Dejmek, Petr, et al.
(författare)
-
Discussion session on food gels
- 2006
-
Ingår i: Food Hydrocolloids. - : Elsevier BV. - 0268-005X. ; 20:4, s. 446-447
-
Tidskriftsartikel (övrigt vetenskapligt/konstnärligt)
|
|
