Zobrazeno 1 - 10
of 85
pro vyhledávání: '"Bryony James"'
Autor:
Bryony James, Huanhuan Zhao
Publikováno v:
Journal of Food Engineering. 249:9-14
In this study, two temperature cycling ranges, 20–29 °C and 20–32 °C, were used to promote bloom development on model chocolate, and control samples were stored at a constant 20 °C. Bloom formation was characterised based on visual inspection
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::07ac5ce64e46e15dfe73d54735d5dce1
https://doi.org/10.1016/j.jfoodeng.2018.12.008
https://doi.org/10.1016/j.jfoodeng.2018.12.008
Publikováno v:
Fuel. 322:124133
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::edcbe3768bee8002f0f3a231f4e572e5
https://doi.org/10.1016/j.fuel.2022.124133
https://doi.org/10.1016/j.fuel.2022.124133
Autor:
Elizabeth Kuipers, Rosie Skan, Rebecca Webb, Mark Hayward, Anna-Marie Jones, Kathryn Greenwood, Emmanuelle Peters, Bryony James, Gergely Bartl, Philippa Garety
Publikováno v:
Schizophr Bull
The original CHoice of Outcome In Cbt for psychosEs (CHOICE) measure was designed in collaboration with experts by experience as a patient-reported “Psychological Recovery” outcome measure for cognitive-behavioral therapy for psychosis (CBTp). A
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9d81113225b06410afa953c27eff2977
https://pubmed.ncbi.nlm.nih.gov/33215190
https://pubmed.ncbi.nlm.nih.gov/33215190
Autor:
Yilin Li, Bryony James
Publikováno v:
Journal of food scienceREFERENCES. 86(1)
Chocolate has specific rheological behavior during oral processing that delivers its distinct sensory characteristics. When incorporating functional or flavoring ingredients into chocolate, these properties must be maintained to meet consumer expecta
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::581dd1ca10bca5a9a478d9ecbbbd2745
https://pubmed.ncbi.nlm.nih.gov/33330980
https://pubmed.ncbi.nlm.nih.gov/33330980
Publikováno v:
LWT. 96:281-287
The fracture properties of model and real chocolates were investigated using a three-point bend test. Chocolate bars were stored under cycling temperatures between 20 °C and 29 °C for 60 d, during which V-to-VI polymorphic transformation of cocoa b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f38e4da9e6bae8ea78f00ea8bcb180ce
https://doi.org/10.1016/j.lwt.2018.05.045
https://doi.org/10.1016/j.lwt.2018.05.045
Publikováno v:
Journal of Food Engineering. 225:12-17
Particle size effect on fat bloom formation in chocolate was studied. Model chocolates with 68% (w/w) sand particles of varying particle size distributions (D90 of 18.7, 29.3, 41.4 and 51.1 μm) were produced and stored under cycling temperatures of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::06aee15d68abcaa880676e719de330c4
https://doi.org/10.1016/j.jfoodeng.2018.01.006
https://doi.org/10.1016/j.jfoodeng.2018.01.006
Publikováno v:
Journal of Food Science. 83:998-1004
This study aims to understand the bloom process in untempered chocolate by investigating the polymorphic transformation of cocoa butter and changes in chocolate surface. Cocoa mass with varying particle size distributions (PSD) were used to produce u
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::43c884e8749ae071e373f19cb88e4a04
https://doi.org/10.1111/1750-3841.14108
https://doi.org/10.1111/1750-3841.14108
Publikováno v:
Food Quality and Preference. 91:104196
Using gel based model foods with different structural inclusions, five stimuli were designed to represent a range of textural complexities. Compression tests showed structural differences between the inclusions (p To investigate perceived textural co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f1c32538a21a2824ab2a19e81ca51018
https://doi.org/10.1016/j.foodqual.2021.104196
https://doi.org/10.1016/j.foodqual.2021.104196
Publikováno v:
Transportation Research Record: Journal of the Transportation Research Board. 2632:110-118
This paper reports on experiments aimed at validating a model for predicting the rate of oxidation of bitumen, in asphalt mix and chip seal road surfacings, over time periods of practical significance. Experiments were conducted in which bitumen film
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::83e76db85189ef3624f2e01047e6f2af
https://doi.org/10.3141/2632-12
https://doi.org/10.3141/2632-12
Autor:
Nichola Selway, Lidia Motoi, Bryony James, Marco P. Morgenstern, Jason R. Stokes, Sandra Rodrigues
Publikováno v:
Food & Function. 8:533-544
The structure of chocolate is drastically transformed during oral processing from a composite solid to an oil/water fluid emulsion. Using two commercial dark chocolates varying in cocoa solids content, this study develops a method to identify the fac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::880265865e04cc29b70b065b3fd68591
https://doi.org/10.1039/c6fo00950f
https://doi.org/10.1039/c6fo00950f