| 11. |
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| 12. |
- Pietiäinen, Solja, et al.
(författare)
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Effect of physicochemical properties, pre-processing, and extraction on the functionality of wheat bran arabinoxylans in breadmaking – A review
- 2022
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Ingår i: Food Chemistry. - : Elsevier BV. - 0308-8146 .- 1873-7072. ; 383
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Forskningsöversikt (refereegranskat)abstract
- Arabinoxylan (AX) is an abundant hemicellulose in wheat bran and an important functional component in bakery products. This review compares preprocessing and extraction methods, and evaluates their effect on AX properties and functionality as a bread ingredient. The extraction process results in AX isolates or concentrates with varying molecular characteristics, indicating that the process can be adjusted to produce AX with targeted functionality. AX functionality in bread seems to depend on AX properties but also on AX addition level and interactions with other components. This review suggests that the use of AX with tailored properties together with properly optimized baking process could help increasing the amount of added fiber in bread while maintaining or even improving bread quality.
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| 13. |
- van Buggenhout, Sandra, et al.
(författare)
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Structural design of natural plant based foods to promote nutritional quality
- 2012
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Ingår i: Trends in Food Science and Technology. - : Elsevier BV. - 0924-2244 .- 1879-3053. ; 24:1, s. 47-59
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Tidskriftsartikel (övrigt vetenskapligt/konstnärligt)abstract
- During traditional industrial processing of fruit and vegetable derived foods, consideration of the eventual retention, bio-accessibility or bio-availability of nutrients has hitherto been a secondary priority. Indeed standard processing of soups and sauces involves treating all ingredients in a similar way, usually by prolonged heat treatment and results in both lowered nutritional value and sensory quality of food products. Such products are typically structured using various additives including starches, gums and stabilizers, which consumers regard as unnatural, rather than exploiting the endogenous structuring potential of the fruit and vegetable ingredients as available at the farm gate. Recent studies undertaken within the EU sponsored 'Healthy Structuring' project have shown how to design an industrially manufactured product with good sensory qualities that is natural and nutritious. The strategy has been to use the inherent structural and nutritional properties of the raw material ingredients, on the one hand to ensure the textural quality of the final product without the use of artificial gums or stabilizers and, on the other hand to optimize the nutritional quality of the final product. This review briefly summarizes both the approach taken and the results obtained within the project.
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| 14. |
- Guo, Annie, et al.
(författare)
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Choice of health metrics for combined health and environmental assessment of foods and diets : A systematic review of methods
- 2022
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Ingår i: Journal of Cleaner Production. - : Elsevier Ltd. - 0959-6526 .- 1879-1786. ; 365
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Tidskriftsartikel (refereegranskat)abstract
- Evidence-based scientific methods combining health and environmental perspectives are urgently required to support policy decisions and recommendations for more sustainable food systems. This review provides a systematic overview of health metrics and methods to combine health and environmental assessment of foods and diets. Key methodological considerations of importance for best practices are highlighted as well as trends over the past decade, and future research needs. A systematic literature review was performed in the databases Scopus, Dimensions and Pub Med. Eligible articles combined health impact and environmental assessment of food and were published in peer-reviewed scientific journals between 2010 and 2020. Differences in method choices were highlighted based on study approach, dietary baseline data, dietary exposure, dietary-related health outcome, method for health assessment, choice of health metric, environmental outcome and method for combined health and environmental assessment. A total of 33 articles using nine different health metrics in combination with environmental assessment of foods were identified. Avoided, averted, delayed or preventable deaths or cases, followed by disability- or quality-adjusted life years, and hazard ratio were the health metrics most commonly used. Three principal methods to combine health and environmental assessment of foods and diets were identified; parallel assessment (n = 26), scaled assessment (n = 7) and integrated assessment (n = 1). Method choices affecting reliability and uncertainty, as well as suitability for different purposes were described. Over the past decade, a strong acceleration in the research field of combined health and environmental assessment of food was noted, both regarding number of published studies and method development for more holistic sustainability assessments. Transition towards more sustainable food choices offers great potential to improve public health and reduce environmental impact from the food system. This review identified several health metrics that are suitable for use in methods combining health and environmental dimensions when studying the sustainability of food systems. For best practices, improved knowledge on how multi-criteria sustainability indicators can be assessed, communicated and implemented by different actors along the food supply chain is required. © 2022 The Authors
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| 15. |
- Ross, Alastair, 1976, et al.
(författare)
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Perspective: A Definition for Whole-Grain Food Products-Recommendations from the Healthgrain Forum
- 2017
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Ingår i: Advances in nutrition (Bethesda, Md.). - : Elsevier BV. - 2161-8313 .- 2156-5376. ; 8:4, s. 525-531
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Tidskriftsartikel (refereegranskat)abstract
- Whole grains are a key component of a healthy diet, and enabling consumers to easily choose foods with a high whole-grain content is an important step for better prevention of chronic disease. Several definitions exist for whole-grain foods, yet these do not account for the diversity of food products that contain cereals. With the goal of creating a relatively simple whole-grain food definition that aligns with whole-grain intake recommendations and can be applied across all product categories, the Healthgrain Forum, a not-for-profit consortium of academics and industry working with cereal foods, established a working group to gather input from academics and industry to develop guidance on labeling the whole-grain content of foods. The Healthgrain Forum recommends that a food may be labeled as "whole grain" if it contains ≥30% whole-grain ingredients in the overall product and contains more whole grain than refined grain ingredients, both on a dry-weight basis. For the purposes of calculation, added bran and germ are not considered refined-grain ingredients. Additional recommendations are also made on labeling whole-grain content in mixed-cereal foods, such as pizza and ready meals, and a need to meet healthy nutrition criteria. This definition allows easy comparison across product categories because it is based on dry weight and strongly encourages a move from generic whole-grain labels to reporting the actual percentage of whole grain in a product. Although this definition is for guidance only, we hope that it will encourage more countries to adopt regulation around the labeling of whole grains and stimulate greater awareness and consumption of whole grains in the general population.
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| 16. |
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| 17. |
- Lazarte, Claudia E., et al.
(författare)
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Phytate, zinc, iron and calcium content of common Bolivian food, and implications for mineral bioavailability
- 2015
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Ingår i: Journal of Food Composition and Analysis. - : Elsevier BV. - 0889-1575 .- 1096-0481. ; 39, s. 111-119
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Tidskriftsartikel (refereegranskat)abstract
- The content of zinc, iron, calcium and phytate in the 16 most consumed foods from 5 villages in a tropical rural area of Bolivia was analyzed. The fooditems were selected according to a completed food frequency questionnaire. Minerals were analyzed by atomic absorption and phytates by HPIC chromatography. The molar ratios of phytate:mineral are presented as indication of the mineral bioavailability. Within the analyzed food, quinoa is a potential source of minerals: zinc 3.65, iron 5.40 and calcium 176 mg/100 g; however, it also has the highest content of phytate 2060 mg/100 g. Cereals and legumes showed high concentration of phytates (from 142 to 2070 mg/100 g), roots and tubers have lower concentrations (from 77 to 427 mg/100 g). In general, both phytate contents and molar ratios Phy:Zn (phytate:zinc), Phy:Fe (phytate:iron) and Phy:Ca (phytate:calcium) in most of the analyzed foods were at levels likely to inhibit the absorption of these minerals. Significant positive associations (p < 0.01) were found between the level of phytate and minerals in food, for zinc (r = 0.714), iron (r = 0.650) and calcium (r = 0.415). The results compared to data from USA or from Bolivia showed some discrepancies, confirming the need for more reliable data for dietary evaluations and interventions. (c) 2015 Elsevier Inc. All rights reserved.
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| 18. |
- Nyflött, Åsa, 1986-
(författare)
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Structure-Performance Relations of Oxygen Barriers for Food Packaging
- 2017
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Doktorsavhandling (övrigt vetenskapligt/konstnärligt)abstract
- Food packaging should ensure the safety and quality of food, minimize spoilage and provide an easy way of storing and handling it. Barrier coatings are generally used to meet the demands placed on fibre-based food packages, as these have the ability to regulate the amount of gases that can enter them. Some gases are detrimental to food quality: oxygen, for example, initiates lipid oxidation in fatty foods. Using both experimental data and computer modelling, this thesis explains some aspects of how the structure of barrier coatings influences the mass transport of oxygen with the aim of obtaining essential knowledge that can be used to optimize the performance of barriers.Barrier coatings are produced from polyvinyl alcohol and kaolin blends that are coated onto a polymeric support. The chemical and physical structures of these barriers were characterized according to their influence on permeability in various climates. At a low concentration of kaolin, the crystallinity of polyvinyl alcohol decreased; in the thinner films, the kaolin particles were orientated in the basal plane of the barrier coating. The experimental results indicated a complex interplay between the polymer and the filler with respect to permeability.A computer model for permeability incorporating theories for the filled polymeric layer to include the polymer crystallinity, addition of filler, filler aspect ratio and surrounding moisture was developed. The model shows that mass transport was affected by the aspect ratio of the clay in combination with the clay concentration, as well as the polymer crystallinity. The combined model agreed with the experiments, showing that it is possible to combine different theories into one model that can be used to predict the mass transport.Four barrier coatings: polyethylene, ethylene vinyl alcohol + kaolin, latex + kaolin and starch were evaluated using the parameters of greenhouse gas emissions and product costs. After the production of the barrier material, the coating process and the end-of-life handling scenarios were analysed, it emerged that starch had the lowest environmental impact and latex + kaolin had the highest.
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| 19. |
- Singh, Sukhdeep, 1988, et al.
(författare)
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Influence of Hot Isostatic Pressing on the Hot Ductility of Cast Alloy 718 : The Effect of Niobium and Minor Elements on the Liquation Mechanism
- 2020
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Ingår i: Metallurgical and Materials Transactions. A. - : Springer. - 1073-5623 .- 1543-1940. ; 51:12, s. 6248-6257
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Tidskriftsartikel (refereegranskat)abstract
- The influence of two hot isostatic pressing (HIP) treatments on liquation behavior was investigated and compared with regard to the extent of heat-affected zone liquation cracking in cast Alloy 718. The extent of liquation was seen to increase after HIP treatment at 1190 °C due to solute changes caused by the homogenization of Nb, which contributed to extensive grain boundary melting. The HIP treatment at 1120 °C exhibited lower liquation with contributions from particle liquation of the Laves phase and constitutional liquation of NbC carbides. This was also reflected in a lower ductility recovery temperature, with slower recovery for the former due to the extensive liquation. Interestingly, the nil ductility temperatures were both below the predicted equilibrium solidus of the alloy, which suggests that the ductility drop is related to liquation caused by solute segregation at the grain boundaries. © 2020, The Author(s).
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| 20. |
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