| 1. |
- Song, Xiao, et al.
(author)
-
Food desires and hedonic discrimination in virtual reality varying in product–context appropriateness among older consumers
- 2022
-
In: Foods. - : MDPI. - 2304-8158. ; 11:20
-
Journal article (peer-reviewed)abstract
- Immersive virtual reality (VR) videos can replicate complex real-life situations in a systematic, repeatable and versatile manner. New product development trajectories should consider the complexities of daily life eating situations. The creation of immersive contexts of a product with varying levels of appropriateness could be a useful tool for product developers in evaluating the extent to which context may influence food acceptance and eating behavior. This study explored virtual reality (VR) as an efficient context-enhancing technology through evaluations of protein-enriched rye breads and compared the effects of a VR-simulated congruent (VR restaurant) and incongruent (VR cinema) contexts on the acceptance in older consumers. A total of 70 participants were immersed in the two VR contexts and a neutral control context in a randomized order. The responses indicating the desire and liking for rye breads were measured, and the extent of immersion during context exposure was assessed by levels of the sense of presence and engagement. Immersive VR induced positive sensations of presence and a heightened level of engagement. The VR restaurant and neutral contexts were perceived as more appropriate for consuming rye breads and induced higher desire and liking for rye breads, which supported the notion of the alignment of congruent contexts with food desire and liking. The study provides new perspectives, practical methodologies, and discoveries in regard to the creation and application of VR-immersed contexts in food product evaluation. Moreover, it focused on a consumer segment (older consumers) that has seldom been investigated in previous relevant studies. The findings suggest that immersive VR technology, as a tool for evaluating contextual factors, is important for new product development. The good user experience among older consumers further indicated the potential value of VR as a context-enhancing tool for product development.
|
|
| 2. |
- Trigo, João Pedro, 1995, et al.
(author)
-
Mild blanching prior to pH-shift processing of Saccharina latissima retains protein extraction yields and amino acid levels of extracts while minimizing iodine content
- 2023
-
In: Food Chemistry. - : Elsevier BV. - 0308-8146 .- 1873-7072. ; 404
-
Journal article (peer-reviewed)abstract
- The seaweed Saccharina latissima is often blanched to lower iodine levels, however, it is not known how blanching affects protein extraction. We assessed the effect of blanching or soaking (80/45/12 °C, 2 min) on protein yield and protein extract characteristics after pH-shift processing of S. latissima. Average protein yields and extract amino acid levels ranked treatments as follows: blanching-45 °C ∼ control > soaking ∼ blanching-80 °C. Although blanching-45 °C decreased protein solubilization yield at pH 12, it increased isoelectric protein precipitation yield at pH 2 (p < 0.05). The former could be explained by a higher ratio of large peptides/proteins in the blanched biomass as shown by HP-SEC, whereas the latter by blanching-induced lowering of ionic strength, as verified by a dialysis model. Moreover, blanching-45 °C yielded a protein extract with 49 % less iodine compared with the control extract. We recommend blanching-45 °C since it is effective at removing iodine and does not compromise total protein extraction yield.
|
|
| 3. |
- Månsson, Tommie, 1987
(author)
-
Supermarket refrigeration systems for demand response in smart grids
- 2020
-
Doctoral thesis (other academic/artistic)abstract
- With an increasing share of intermittent renewable energy sources in the electrical grid, the need for adapting the demand to the available supply of electricity becomes increasingly important. Within this thesis, the demand response capacity by supermarket refrigeration systems are investigated and methods for enabling it is developed. Article 1 explores the temperature control system in depth, concluding that the majority (80.5 %) of return air temperature sensors in RDCs were located in an area where a thermal gradient interfere with the perceived temperature, i.e. the temperature readings falsely indicated a higher return air temperature than the actual mean temperature of the passing air. The issue is analysed in detail and mitigated through a strategic re-positioning of the affected temperature sensors. Article 2 presents a computationally efficient yet accurate dynamic hygro-thermal model of an RDC with the capability to include effects of door openings. Thus, the model contributes to enabling demand response by supermarkets as it could provide the forecasts of the necessary temperature constraints, limiting the duration for which the supermarket could attend to a demand response request. Article 3 presents a field study where wireless gyroscopes were attached to the RDC doors in an operational supermarket to record the speed, duration, angle and frequency that the doors are operated at. Novel insights in significant differences in behaviour between medium and low temperature RDCs could be concluded. Article 4 presents a method for the thermal characterisation of RDCs based on an adaption of the Co-Heating methodology. The method evaluates infiltration rates within the 10 % limit compared with the condensate collection method. In addition, data on thermal performance, such as the heat transfer coefficient for the envelope and its thermal inertia, can be measured in a systematic way. The thesis together with the four appended articles presents a suite for the evaluation of temperature development in refrigerated display cabinets in operational supermarkets, which represents the main constrain for the demand response capacity.
|
|
| 4. |
- Pietiäinen, Solja, et al.
(author)
-
Effect of physicochemical properties, pre-processing, and extraction on the functionality of wheat bran arabinoxylans in breadmaking – A review
- 2022
-
In: Food Chemistry. - : Elsevier BV. - 0308-8146 .- 1873-7072. ; 383
-
Research review (peer-reviewed)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.
|
|
| 5. |
- Guo, Annie, et al.
(author)
-
Choice of health metrics for combined health and environmental assessment of foods and diets : A systematic review of methods
- 2022
-
In: Journal of Cleaner Production. - : Elsevier Ltd. - 0959-6526 .- 1879-1786. ; 365
-
Journal article (peer-reviewed)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
|
|
| 6. |
- Singh, Sukhdeep, 1988, et al.
(author)
-
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
-
In: Metallurgical and Materials Transactions. A. - : Springer. - 1073-5623 .- 1543-1940. ; 51:12, s. 6248-6257
-
Journal article (peer-reviewed)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).
|
|
| 7. |
- Wu, Haizhou, 1987, et al.
(author)
-
Lipid oxidation and antioxidant delivery systems in muscle food
- 2022
-
In: Comprehensive Reviews in Food Science and Food Safety. - : Wiley. - 1541-4337. ; 21:2, s. 1275-1299
-
Research review (peer-reviewed)abstract
- Lipid oxidation accelerates quality deterioration in muscle-based foods (fish, red meat, and poultry), resulting in off-odors/flavors, color problems, texture defects, and safety concerns. Adding antioxidants is one approach to control lipid oxidation, and several delivery strategies have been applied, such as supplementing antioxidants to the feed, direct mixing into minces, or, for whole muscle pieces; spraying, glazing, and injection. However, some issues linked to these technologies hinder their wide utilization, such as low effectiveness, noncompatibility with clean label, and off-flavor. These shortcomings have promoted the development of new antioxidant delivery technologies. In this review, the main focus is on the principles, characteristics, and implementation of five novel antioxidant delivery methods in different types of muscle food products. Their advantages and drawbacks are also summarized, plus comments about future trends in this area. Among novel routes to deliver antioxidants to muscle foods are, for whole tissues, recyclable dipping solutions; for minces, encapsulation; and, for both minces and whole tissues, cross-processing with nonmuscle antioxidant-containing raw materials as well as applications of edible films/coatings and active packaging. Advantages of these technologies comprise, for example, low price, the possibility to control the antioxidant release rate, overcoming strong aromas from natural antioxidants, and allowing antioxidant-containing raw materials from the food industry to be valorized, providing an opportunity for more circular food production.
|
|
| 8. |
- Schott, Florian, et al.
(author)
-
Structural formation during bread baking in a combined microwave-convective oven determined by sub-second in-situ synchrotron X-ray microtomography
- 2023
-
In: Food Research International. - : Elsevier Ltd. - 0963-9969 .- 1873-7145. ; 173
-
Journal article (peer-reviewed)abstract
- A new concept has been developed for characterizing the real-time evolution of the three-dimensional pore and lamella microstructure of bread during baking using synchrotron X-ray microtomography (SRµCT). A commercial, combined microwave-convective oven was modified and installed at the TOMCAT synchrotron tomography beamline at the Swiss Light Source (SLS), to capture the 3D dough-to-bread structural development in-situ at the micrometer scale with an acquisition time of 400 ms. This allowed characterization and quantitative comparison of three baking technologies: (1) convective heating, (2) microwave heating, and (3) a combination of convective and microwave heating. A workflow for automatic batchwise image processing and analysis of 3D bread structures (1530 analyzed volumes in total) was established for porosity, individual pore volume, elongation, coordination number and local wall thickness, which allowed for evaluation of the impact of baking technology on the bread structure evolution. The results showed that the porosity, mean pore volume and mean coordination number increase with time and that the mean local cell wall thickness decreases with time. Small and more isolated pores are connecting with larger and already more connected pores as function of time. Clear dependencies are established during the whole baking process between the mean pore volume and porosity, and between the mean local wall thickness and the mean coordination number. This technique opens new opportunities for understanding the mechanisms governing the structural changes during baking and discern the parameters controlling the final bread quality. © 2023 The Author(s)
|
|
| 9. |
- Moshtaghian, Hanieh, et al.
(author)
-
Challenges for Upcycled Foods : Definition, Inclusion in the Food Waste Management Hierarchy and Public Acceptability
- 2021
-
In: Foods. - : MDPI AG. - 2304-8158. ; 10:11
-
Research review (peer-reviewed)abstract
- Upcycled foods contain unmarketable ingredients (e.g., damaged food produce, by-products and scraps from food preparation) that otherwise would not be directed for human consumption. Upcycled food is a new food category and thus faces several challenges, such as definition development, inclusion in the food waste management hierarchy and public acceptability. This review provides an overview of these three challenges. The upcycled food definitions have been developed for research, food manufacturers, and multi-stakeholders use. Thus, there is a need for a consumer-friendly definition for the general public. A simplified definition is proposed to introduce these foods as environmentally friendly foods containing safe ingredients that otherwise would not have gone to human consumption such as damaged food produce, by-products and scraps from food preparation. Moreover, an updated version of the food waste management hierarchy has been proposed by including the production of upcycled foods as a separate waste management action that is less preferable than redistribution but more favourable than producing animal feed. Furthermore, consumer sociodemographic characteristics and beliefs, as well as food quality cues and attributes, were identified as crucial factors for the public acceptability of these foods. Future research should address these challenges to facilitate the introduction of upcycled foods.
|
|
| 10. |
- Palacios-Argüello, Laura, et al.
(author)
-
The Role of Food Hubs in Enabling Local Sourcing for School Canteens
- 2020
-
In: Food Supply Chains in Cities: Modern Tools for Circularity and Sustainability. - Cham : Springer International Publishing. ; , s. 233-263
-
Book chapter (other academic/artistic)abstract
- Public authorities are increasingly interested in fostering short food supply chains. Starting by increasing the share of local and organic food in school canteens has a big potential but requires the redesign of the physical distribution system to make short food supply chains competitive and sustainable. Food Hubs (FH) have been identified in the literature as enablers of sustainable and efficient food supply chains. This chapter describes the functions and characteristics of FH used for school canteens, and analyses how these FH should be designed to increase local and organic products share in school canteens. The results show that changing allocation from the current one-based on administrative subdivision-to a geographical proximity-based allocation could lead to 25% reductions in vehicle-kilometres travelled.
|
|
