| 1. |
- Rayner, Marilyn, et al.
(författare)
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Scales and Forces in Emulsification
- 2015
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Ingår i: Engineering Aspects of Food Emulsification and Homogenisation. - : CRC Press. - 9781466580435 - 9781466580442 ; , s. 3-32
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Bokkapitel (övrigt vetenskapligt/konstnärligt)abstract
- This chapter introduces mechanical aspects of the formation and break-up of emulsion droplets. An overview of the most common types of emulsification machines and homogenization devices is provided. Droplet disruption mechanisms are presented considering the forces, length and time scales involved in the various types of flow regimes encountered in the mechanical production of emulsions by different categories of equipment. Finally, the energy efficiency of emulsification methods is discussed, as well as highlighting some complications with the presented theory, in addition to some general comments on the future outlook in the area.
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| 2. |
- SjÖÖ, Malin, et al.
(författare)
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Particle-stabilized emulsions
- 2015
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Ingår i: Engineering Aspects of Food Emulsification and Homogenization. - : CRC Press. - 9781466580435 - 9781466580442 ; , s. 101-122
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Bokkapitel (refereegranskat)abstract
- This chapter describes particle-stabilized emulsions, the so-called Pickering emulsions. The principles behind particle stabilization of emulsions are described. The key properties of particle-stabilized emulsions such as stability, rheology, and the influences of other ingredients on the system, as well as some additional functional properties imparted by the stabilized particles in food emulsion formulations, are highlighted.
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| 3. |
- Wahlgren, Marie, et al.
(författare)
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Formulation of emulsions
- 2015
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Ingår i: Engineering Aspects of Food Emulsification and Homogenization. - : CRC Press. - 9781466580435 - 9781466580442 ; , s. 51-100
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Bokkapitel (refereegranskat)abstract
- In this chapter, we describe some of the main concerns when it comes to formulating emulsions. This includes the choice of ingredients, such as emulsifiers, oils, preservatives, and thickeners. This is done with a focus on how these ingredients can give the desired properties of the emulsions, such as texture, flavor, nutrition, and stability. Commonly encountered thickeners and emulsifiers are described, and the methods to characterize the key properties of emulsion and ingredient are discussed.
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| 4. |
- Palmer, Nicholette D, et al.
(författare)
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A genome-wide association search for type 2 diabetes genes in African Americans.
- 2012
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Ingår i: PloS one. - San Francisco : Public Library of Science (PLoS). - 1932-6203. ; 7:1, s. e29202-
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Tidskriftsartikel (refereegranskat)abstract
- African Americans are disproportionately affected by type 2 diabetes (T2DM) yet few studies have examined T2DM using genome-wide association approaches in this ethnicity. The aim of this study was to identify genes associated with T2DM in the African American population. We performed a Genome Wide Association Study (GWAS) using the Affymetrix 6.0 array in 965 African-American cases with T2DM and end-stage renal disease (T2DM-ESRD) and 1029 population-based controls. The most significant SNPs (n = 550 independent loci) were genotyped in a replication cohort and 122 SNPs (n = 98 independent loci) were further tested through genotyping three additional validation cohorts followed by meta-analysis in all five cohorts totaling 3,132 cases and 3,317 controls. Twelve SNPs had evidence of association in the GWAS (P<0.0071), were directionally consistent in the Replication cohort and were associated with T2DM in subjects without nephropathy (P<0.05). Meta-analysis in all cases and controls revealed a single SNP reaching genome-wide significance (P<2.5×10(-8)). SNP rs7560163 (P = 7.0×10(-9), OR (95% CI) = 0.75 (0.67-0.84)) is located intergenically between RND3 and RBM43. Four additional loci (rs7542900, rs4659485, rs2722769 and rs7107217) were associated with T2DM (P<0.05) and reached more nominal levels of significance (P<2.5×10(-5)) in the overall analysis and may represent novel loci that contribute to T2DM. We have identified novel T2DM-susceptibility variants in the African-American population. Notably, T2DM risk was associated with the major allele and implies an interesting genetic architecture in this population. These results suggest that multiple loci underlie T2DM susceptibility in the African-American population and that these loci are distinct from those identified in other ethnic populations.
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| 5. |
- Aalaei, Kataneh, et al.
(författare)
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Application of a dye-binding method for the determination of available lysine in skim milk powders.
- 2016
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Ingår i: Food Chemistry. - : Elsevier BV. - 1873-7072 .- 0308-8146. ; 196, s. 815-820
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Tidskriftsartikel (refereegranskat)abstract
- A dye-binding method using Acid Orange 12 was investigated regarding its suitability for the quantification of available lysine, as a means of monitoring the Maillard reaction in skim milk powders. The method was evaluated by analyzing a wide range of milk powders produced by three different drying methods and stored under various conditions. A pilot-scale freeze-dryer, spray-dryer and drum-dryer were used to produce skim milk powders and the samples were stored at two temperatures (20°C and 30°C) and two relative humidities (33% and 52%) under strictly controlled conditions. Moreover to validate the method, two protein isolates; bovine serum albumin and casein were investigated for their available lysine content. The results demonstrate the suitability of this method for measuring the available lysine in skim milk powders with good precision and high reproducibility. The relative standard deviations obtained from the 125 freeze-dried powders were 1.8%, and those from the 100 drum-dried samples were all 1.9%. The highest variation was found for the spray-dried powders, which showed relative standard deviations between 0.9% and 6.7%.
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| 6. |
- Aalaei, Kataneh, et al.
(författare)
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Chemical methods and techniques to monitor early Maillard reaction in milk products; A review
- 2019
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Ingår i: Critical Reviews in Food Science and Nutrition. - : Informa UK Limited. - 1040-8398 .- 1549-7852. ; 59:12, s. 1829-1839
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Forskningsöversikt (refereegranskat)abstract
- Maillard reaction is an extensively studied, yet unresolved chemical reaction that occurs as a result of application of the heat and during the storage of foods. The formation of advanced glycation end products (AGEs) has been the focus of several investigations recently. These molecules which are formed at the advanced stage of the Maillard reaction, are suspected to be involved in autoimmune diseases in humans. Therefore, understanding to which extent this reaction occurs in foods, is of vital significance. Because of their composition, milk products are ideal media for this reaction, especially when application of heat and prolonged storage are considered. Thus, in this work several chemical approaches to monitor this reaction in an early stage are reviewed. This is mostly done regarding available lysine blockage which takes place in the very beginning of the reaction. The most popular methods and their applications to various products are reviewed. The methods including their modifications are described in detail and their findings are discussed. The present paper provides an insight into the history of the most frequently-used methods and provides an overview on the indicators of the Maillard reaction in the early stage with its focus on milk products and especially milk powders.
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| 7. |
- Aalaei, Kataneh, et al.
(författare)
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Early and advanced stages of Maillard reaction in infant formulas : Analysis of available lysine and carboxymethyl-lysine
- 2019
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Ingår i: PLoS ONE. - : Public Library of Science (PLoS). - 1932-6203. ; 14:7
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Tidskriftsartikel (refereegranskat)abstract
- Although the literature on the Maillard reaction in infant formulas is extensive, most studies have focused on model systems, and in only a few cases on real food systems. Therefore, the objective of the present study was to determine the status of the Maillard reaction, both the early and advanced phases, in a variety of commercial infant formulas available on the Swedish market. Ten powder and liquid milk-based infant formulas from three manufacturers were selected to determine available lysine and CML contents, the two established indicators of the reaction. The products were also characterized with respect to protein content, carbohydrates composition, water content and water activity. In order to be able to compare the impact of different processing steps applied on powder and liquid formulas, the solid formulas contained similar ingredients as their corresponding liquid ones. Our findings showed that powder and liquid formulas contained similar available lysine concentrations regardless of the manufacturer, showing 27.14–36.57% decrease in the available lysine, compared to the reference skim milk powder in this study. The CML concentrations were in a broad range of 68.77–507.99 mg/kg protein. In the case of one manufacturer, liquid infant formulas had significantly higher CML content, compared to the powder products (p < 0.05). The results from this study are a step taken towards better understanding of the extent of the Maillard reaction in real complex systems of infant formulas.
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| 8. |
- Aalaei, Kataneh, et al.
(författare)
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Kinetics of available lysine in stored commercial skim milk powder at moderate temperatures
- 2018
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Ingår i: International Journal of Food Science and Technology. - : Wiley. - 0950-5423. ; 53:9, s. 2159-2165
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Tidskriftsartikel (refereegranskat)abstract
- Kinetics of lysine blockage, as an early step of the Maillard reaction, was investigated in commercial skim milk powder to understand the extent of the reaction, specifically after packages are opened and during the subsequent storage. Samples were stored at six conditions including three temperatures (30, 32.5 and 35 °C) and two relative humidities (43% and 52%) for 30 days, the period in which the product is recommended to be consumed after opening. The reaction rate was determined using a dye-binding method. Based on our findings, decrease in available lysine follows first-order reaction kinetics model. Small changes in temperature (2.5 °C) caused significant increase in the reaction rate constants. Relative humidity affected temperature dependency of the reaction, and activation energies were estimated to be 142.5-170.8 kJ mol-1. This study aims to increase the awareness of the significance of storage quality in relation to the nutritional status of the products.
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| 9. |
- Aalaei, Kataneh, et al.
(författare)
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Storage stability of freeze-dried, spray-dried and drum-dried skim milk powders evaluated by available lysine
- 2016
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Ingår i: LWT - Food Science and Technology. - : Elsevier BV. - 0023-6438. ; 73, s. 675-682
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Tidskriftsartikel (refereegranskat)abstract
- Formation of Maillard products and the influencing factors, which are of crucial importance for both manufacturers and consumers, are still not fully understood. Thus in this study available lysine was used as a marker to monitor the extent of Maillard reactions in freeze-dried, spray-dried and drum-dried skim milk powders during 200 days of storage at highly controlled atmospheres. Storage variables included two temperatures (20 °C, 30 °C) and two relative humidities (33%, 52%). The available lysine in five replicates was quantified at pre-determined intervals by a dye-binding method using Acid-orange 12, validated in our previous work. Findings of this study show that temperature and relative humidity during storage have a profound influence on the rate of available lysine loss. Choice of the drying technology as the other investigated variable also had a significant impact. The drying process least affected the available lysine content in freeze-dried powders, followed by spray-dried and drum-dried powders. Storage at 52% relative humidity and 30 °C for 200 days led to a 39.2–45.9% decrease in the available lysine content, regardless of the drying of skim milk powder, while the powders stored at 33% relative humidity and 20 °C did not show a significant loss during the same period of time.
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| 10. |
- Aalaei, Kataneh, et al.
(författare)
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The Impact of Different Drying Techniques and Controlled Storage on the Development of Advanced Glycation End Products in Skim Milk Powders Using Isotope Dilution ESI-LC-MS/MS
- 2017
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Ingår i: Food and Bioprocess Technology. - : Springer Science and Business Media LLC. - 1935-5130 .- 1935-5149. ; 10:9, s. 1704-1714
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Tidskriftsartikel (refereegranskat)abstract
- The impact of different drying techniques and storage conditions on the formation of carboxymethyl lysine (CML) as an advanced glycation end product (AGE) was investigated in various pilot-scale produced skim milk powders (SMP). CML, an indicator of advanced stages of the Maillard reaction, was analyzed by isotope dilution ESI-LC-MS/MS after drying and at intervals during storage for 200 days. The aim of this study is to increase the awareness that the development of AGEs can be hindered by controlled storage, which is mostly neglected at the domestic level by the consumers. Pilot-scale freeze-dryer, spray-dryer, and drum-dryer were utilized for manufacturing SMPs. The storage was designed in such a way that it simulated how an average consumer keeps the dried products at home, specifically after opening the packages and how the products may be exposed to unfavorable conditions. To do so, four storage conditions including two temperatures (20 °C, 30 °C) and two relative humidities RH (33%, 52%) were studied and CML formation was monitored using LC-MS/MS. Our results show that the spray-dried samples developed two times higher CML after 200 days, compared to the freeze-dried samples, and this value was 1.6 times for the drum-dried samples. Storage at 52% RH developed 9.8–10 times more CML in the samples, in comparison with 33% RH, at the same storage temperature (P < 0.05). Our findings demonstrate that AGEs, molecules suspected to be involved in risks factors for auto-immune diseases, may be formed during storage of SMPs after opening the packages by the consumers.
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