Zobrazeno 1 - 10
of 21
pro vyhledávání: '"Mita Lad"'
Publikováno v:
Biomolecules, Vol 11, Iss 2, p 331 (2021)
The bacterium Listeria monocytogenes is a serious concern to food processing facilities because of its persistence. When liquid cultures of L. monocytogenes were prepared in defined media, it was noted that planktonic cells rapidly dropped out of sus
Externí odkaz:
https://doaj.org/article/6d7fd4f3e9a14ce58274a00f0e032946
Publikováno v:
Food Biophysics. 17:273-287
We report on the properties of analogue cream cheeses prepared using glucono delta-lactone (GDL) acidulant, notably the impact of particular processing and formulation variables, (homogenisation pressure, coagulation pH and temperature, and stabilise
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ab03eae99627ea9bfa5cb9fda6184d5e
https://doi.org/10.1007/s11483-022-09719-w
https://doi.org/10.1007/s11483-022-09719-w
Publikováno v:
Food & Function. 13:6022-6035
Phase separated microstructures/emulsions based on a model system (containing protein, polysaccharides and oil) were found to be able to control lipid digestion (measured in vitro).
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7813be14f5b531dc0134c1e6f819a9f9
https://doi.org/10.1039/d2fo00592a
https://doi.org/10.1039/d2fo00592a
Autor:
Mita Lad
Publikováno v:
Critical Studies in Television: The International Journal of Television Studies. 16:328-330
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4f80d7afe80ca6b6a5a437aa59267bcf
https://doi.org/10.1177/17496020211015463a
https://doi.org/10.1177/17496020211015463a
Publikováno v:
Food Biophysics. 13:333-342
We present findings on the influence of interfacial layer composition on the colloidal interactions and associated structural and material properties of oil-in-protein gel emulsions, as applied to a model Mozzarella cheese analogue. Model cheese samp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a245ca4ecd360380757c40759dff093b
https://doi.org/10.1007/s11483-018-9539-2
https://doi.org/10.1007/s11483-018-9539-2
Publikováno v:
Food Biophysics. 12:33-44
This study investigated the influence of model filler particles (glass beads) on the microstructure and rheological properties of Mozzarella cheese. Model Mozzarella cheese composites with increasing volume fractions of glass beads of various sizes a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2314fa4f7b2831b16277e56fd10b1476
https://doi.org/10.1007/s11483-016-9460-5
https://doi.org/10.1007/s11483-016-9460-5
Publikováno v:
Food Hydrocolloids. 54:255-265
Two whey protein emulsion gels containing 10 mM NaCl (soft gel) or 200 mM NaCl (hard gel) were formed and subjected to sequential digestion, including an in vitro gastric step followed by an in vitro intestinal step. The breakdown of gel particles, s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::701f5498bb3bd459b82df1d746efeacb
https://doi.org/10.1016/j.foodhyd.2015.10.006
https://doi.org/10.1016/j.foodhyd.2015.10.006
Autor:
Tzvetelin T. Dessev, Peter A. Munro, Mita Lad, Ramona Bast, Prateek Sharma, Hannah K.B. Easton
Publikováno v:
International Dairy Journal. 44:6-14
We explored anisotropy of mozzarella cheese: its presence is debated in the literature. Tensile testing proved a good method because the location and mode of failure were clear. Mozzarella cheese cut direct from the block showed no significant anisot
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8419f05d90105e15d8d9e404355ed84c
https://doi.org/10.1016/j.idairyj.2014.12.006
https://doi.org/10.1016/j.idairyj.2014.12.006
Autor:
A. Abbaszadeh, Mita Lad, Graham Sworn, Timothy J. Foster, William MacNaughtan, M. Janin, Gordon A. Morris
Publikováno v:
Food Hydrocolloids. 44:162-171
The present work demonstrates a quantitative relation between the physical properties of the order disorder transition in xanthan, such as transition temperature and modulus, and the acetate and pyruvate content. Models have been constructed which re
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::785decd6e647b3431160723fa5c9030e
https://doi.org/10.1016/j.foodhyd.2014.08.014
https://doi.org/10.1016/j.foodhyd.2014.08.014
Publikováno v:
Food & Function. 6:756-764
The understanding of the disintegration and gastric emptying of foods in the stomach is important for designing functional foods. In this study, a dynamic stomach model (human gastric simulator, HGS) was employed to investigate the disintegration and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dd161ee29ca42986158987bc4bc4d062
https://doi.org/10.1039/c4fo00700j
https://doi.org/10.1039/c4fo00700j