The Experts below are selected from a list of 30 Experts worldwide ranked by ideXlab platform
Harry Levine - One of the best experts on this subject based on the ideXlab platform.
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Beyond water activity: recent advances based on an alternative approach to the assessment of Food quality and safety.
Critical reviews in food science and nutrition, 1991Co-Authors: Louise Slade, David S. Reid, Harry LevineAbstract:Water, the most abundant constituent of natural Foods, is a ubiquitous plasticizer of most natural and Fabricated Food ingredients and products. Many of the new concepts and developments in modern Food science and technology revolve around the role of water, and its manipulation, in Food manufacturing, processing, and preservation. This article reviews the effects of water, as a near-universal solvent and plasticizer, on the behavior of polymeric (as well as oligomeric and monomeric) Food materials and systems, with emphasis on the impact of water content (in terms of increasing system mobility and eventual water "availability") on Food quality, safety, stability, and technological performance. This review describes a new perspective on moisture management, an old and established discipline now evolving to a theoretical basis of fundamental structure-property principles from the field of synthetic polymer science, including the innovative concepts of "water dynamics" and "glass dynamics". These integrated concepts focus on the non-equilibrium nature of all "real world" Food products and processes, and stress the importance to successful moisture management of the maintenance of Food systems in kinetically metastable, dynamically constrained glassy states rather than equilibrium thermodynamic phases. The understanding derived from this "Food polymer science" approach to water relationships in Foods has led to new insights and advances beyond the limited applicability of traditional concepts involving water activity. This article is neither a conventional nor comprehensive review of water activity, but rather a critical overview that presents and discusses current, usable information on moisture management theory, research, and practice applicable to Food systems covering the broadest ranges of moisture content and processing/storage temperature conditions.
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beyond water activity recent advances based on an alternative approach to the assessment of Food quality and safety
Critical Reviews in Food Science and Nutrition, 1991Co-Authors: Louise Slade, Harry LevineAbstract:Abstract Water, the most abundant constituent of natural Foods, is a ubiquitous plasticizer of most natural and Fabricated Food ingredients and products. Many of the new concepts and developments in modern Food science and technology revolve around the role of water, and its manipulation, in Food manufacturing, processing, and preservation. This article reviews the, effects of water, as a near‐universal solvent and plasticizer, on the behavior of polymeric (as well as oligomeric and monomeric) Food materials and systems, with emphasis on the impact of water content (in terms of increasing system mobility and eventual water “availability”) on Food quality, safety, stability, and technological performance. This review describes a new perspective on moisture management, an old and established discipline now evolving to a theoretical basis of fundamental structure‐property principles from the field of synthetic polymer science, including the innovative concepts of “water dynamics” and “glass dynamics”. These ...
Louise Slade - One of the best experts on this subject based on the ideXlab platform.
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Beyond water activity: recent advances based on an alternative approach to the assessment of Food quality and safety.
Critical reviews in food science and nutrition, 1991Co-Authors: Louise Slade, David S. Reid, Harry LevineAbstract:Water, the most abundant constituent of natural Foods, is a ubiquitous plasticizer of most natural and Fabricated Food ingredients and products. Many of the new concepts and developments in modern Food science and technology revolve around the role of water, and its manipulation, in Food manufacturing, processing, and preservation. This article reviews the effects of water, as a near-universal solvent and plasticizer, on the behavior of polymeric (as well as oligomeric and monomeric) Food materials and systems, with emphasis on the impact of water content (in terms of increasing system mobility and eventual water "availability") on Food quality, safety, stability, and technological performance. This review describes a new perspective on moisture management, an old and established discipline now evolving to a theoretical basis of fundamental structure-property principles from the field of synthetic polymer science, including the innovative concepts of "water dynamics" and "glass dynamics". These integrated concepts focus on the non-equilibrium nature of all "real world" Food products and processes, and stress the importance to successful moisture management of the maintenance of Food systems in kinetically metastable, dynamically constrained glassy states rather than equilibrium thermodynamic phases. The understanding derived from this "Food polymer science" approach to water relationships in Foods has led to new insights and advances beyond the limited applicability of traditional concepts involving water activity. This article is neither a conventional nor comprehensive review of water activity, but rather a critical overview that presents and discusses current, usable information on moisture management theory, research, and practice applicable to Food systems covering the broadest ranges of moisture content and processing/storage temperature conditions.
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beyond water activity recent advances based on an alternative approach to the assessment of Food quality and safety
Critical Reviews in Food Science and Nutrition, 1991Co-Authors: Louise Slade, Harry LevineAbstract:Abstract Water, the most abundant constituent of natural Foods, is a ubiquitous plasticizer of most natural and Fabricated Food ingredients and products. Many of the new concepts and developments in modern Food science and technology revolve around the role of water, and its manipulation, in Food manufacturing, processing, and preservation. This article reviews the, effects of water, as a near‐universal solvent and plasticizer, on the behavior of polymeric (as well as oligomeric and monomeric) Food materials and systems, with emphasis on the impact of water content (in terms of increasing system mobility and eventual water “availability”) on Food quality, safety, stability, and technological performance. This review describes a new perspective on moisture management, an old and established discipline now evolving to a theoretical basis of fundamental structure‐property principles from the field of synthetic polymer science, including the innovative concepts of “water dynamics” and “glass dynamics”. These ...
David S. Reid - One of the best experts on this subject based on the ideXlab platform.
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Beyond water activity: recent advances based on an alternative approach to the assessment of Food quality and safety.
Critical reviews in food science and nutrition, 1991Co-Authors: Louise Slade, David S. Reid, Harry LevineAbstract:Water, the most abundant constituent of natural Foods, is a ubiquitous plasticizer of most natural and Fabricated Food ingredients and products. Many of the new concepts and developments in modern Food science and technology revolve around the role of water, and its manipulation, in Food manufacturing, processing, and preservation. This article reviews the effects of water, as a near-universal solvent and plasticizer, on the behavior of polymeric (as well as oligomeric and monomeric) Food materials and systems, with emphasis on the impact of water content (in terms of increasing system mobility and eventual water "availability") on Food quality, safety, stability, and technological performance. This review describes a new perspective on moisture management, an old and established discipline now evolving to a theoretical basis of fundamental structure-property principles from the field of synthetic polymer science, including the innovative concepts of "water dynamics" and "glass dynamics". These integrated concepts focus on the non-equilibrium nature of all "real world" Food products and processes, and stress the importance to successful moisture management of the maintenance of Food systems in kinetically metastable, dynamically constrained glassy states rather than equilibrium thermodynamic phases. The understanding derived from this "Food polymer science" approach to water relationships in Foods has led to new insights and advances beyond the limited applicability of traditional concepts involving water activity. This article is neither a conventional nor comprehensive review of water activity, but rather a critical overview that presents and discusses current, usable information on moisture management theory, research, and practice applicable to Food systems covering the broadest ranges of moisture content and processing/storage temperature conditions.
Yoshiro Kamata - One of the best experts on this subject based on the ideXlab platform.
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Enzymatic modification of Food proteins to improve the functional properties.
Advances in Experimental Medicine and Biology, 1997Co-Authors: Yoshiro KamataAbstract:Several problems exists today in world Food supply and consumption. For example, over intake of calorie, especially fat calories, in advanced countries is a serious problem. There is a high demand for Food products that are high in quality and less in saturated fat and cholesterol. In the western countries, the fat problem may be overcome by lowering the intake of meat products. In the Asian countries, however, the problem is not overconsumption of meat products but the lack of it. The demand for meat products nonetheless is increasing in these countries because of rapid improvements in the standard of living. One of the solutions to alleviate this situation is the introduction of vegetable or milk protein-based simulated meat products. Proteins are the most important components in Fabricated Foods. Several proteins, including milk, egg and soy proteins, are already used widely in a variety of Foods. However, more information on the physicochemical properties of these proteins are needed to improve their functionality and to extend their utilization in several Fabricated Food products. Chemical and enzymatic modification of Food proteins will be an excellent approach to improve their functionality in a wide variety of Foods. We have examined the efficacy some naturally occurring enzymatic reactions, including partial hydrolysis by proteases, crosslinking by transglutaminase, and a browning reaction for improving the functional properties of proteins. We have also studied the use of immobilized enzymes for modifying the functionalities of Food proteins.
Takuya Matsumoto - One of the best experts on this subject based on the ideXlab platform.
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Fabrication of Artificial Food Bolus for Evaluation of Swallowing.
PLOS ONE, 2016Co-Authors: Miyu Hosotsubo, Tetsuro Magota, Masahiko Egusa, Takuya Miyawaki, Takuya MatsumotoAbstract:: Simple and easy methods to evaluate swallowing are required because of the recently increased need of rehabilitation for dysphagia. "Artificial Food bolus", but not "artificial Food", would be a valuable tool for swallowing evaluation without considering the mastication effect which is altered according to the individual's oral condition. Thus, this study was carried out to fabricate artificial bolus resembling natural Food bolus. The mechanical property and the volume change of Food bolus in normal people were firstly investigated. Thirty healthy adults without dysphagia were selected and asked to chew four sample Foods (rice cake, peanut, burdock, and gummy candy). The results indicated that Young's modulus of bolus before swallowing was below 150 kPa. The bolus volume before swallowing was below 400 mm3. In addition, the saliva component ratio of each bolus was approximately 30wt%, and the average saliva viscosity of research participants was approximately 10 mPa•s. Based on the obtained data, artificial Food bolus was designed and Fabricated by using alginate hydrogel as a visco-elastic material and gelatin solution as a viscotic material with a ratio of 7:3 based on weight. Consequently, the swallowing time of Fabricated artificial Food bolus was measured among the same participants. The results indicated the participants swallowed Fabricated Food bolus with similar manner reflecting their mechanical property and volume. Thus, this artificial Food bolus would be a promising tool for evaluation of swallowing.
