The Experts below are selected from a list of 249 Experts worldwide ranked by ideXlab platform

V. Tolstoguzov - One of the best experts on this subject based on the ideXlab platform.

  • Foods As Dispersed Systems. Thermodynamic aspects of composition-property relationships in Formulated Food
    Journal of Thermal Analysis and Calorimetry, 2000
    Co-Authors: V. Tolstoguzov
    Abstract:

    Although most components contribute to structural and physical properties of Food, the two main construction materials are proteins and polysaccharides in their molecular and colloidal dispersions. Native biopolymers in biological system interact specifically, whereas they are mainly denatured and interact non-specifically in Formulated Food. Most Food components have limited miscibility on a molecular level and form multicomponent, heterophase and non-equilibrium dispersed systems. A thermodynamic approach is applicable for studying structure-property relationships in Formulated Foods since their structures are based on non-specific interactions between components. Thermodynamically-based operations, such as mixing of components, changing temperature and/or pH, underlie processing conditions. To simplify considerations, attention will focus only on the effects of thermodynamic incompatibility of biopolymers on Food dispersion functionality. The excluded volume effect of the macromolecules is the main reason for their immiscibility. Molecular mimicry of globular proteins causes their more-than-ten-fold-higher miscibility compared to classical polymers. Biopolymer incompatibility results in phase-separated liquid and gel-like aqueous systems. In highly volume-occupied systems aggregation, crystallisation and gelation of biopolymers and their adsorption at oil/water interfaces favour an increase in the free volume, accessible for macromolecules.

Adriana Scilingo - One of the best experts on this subject based on the ideXlab platform.

  • Amaranth Lemon Sorbet, Elaboration of a Potential Functional Food
    Plant Foods for Human Nutrition, 2020
    Co-Authors: Martina Malgor, Ana Clara Sabbione, Adriana Scilingo
    Abstract:

    In the present work, amaranth proteins were used as a functional ingredient of Formulated Food. An amaranth lemon sorbet, a healthy alternative dessert for celiac, vegan and any consumer that chooses to follow a conscious diet, was elaborated and characterized. The sorbet base mixture behaved like a pseudoplastic and thixotropic fluid, with a Kokini viscosity of 0.42 ± 0.07 Pa.s, a suitable value for elaborating products with good thickness characteristics. Aeration rate of the sorbet was 36.15 ± 3.48, an overrun value within the expected range of 30–50%, indicating that amaranth proteins presented adequate foaming properties in low pH elaboration conditions. Moreover, the stability study showed that the sorbet did not suffer significant changes in its structure over time during the first two months of storage at −20 °C. Sensory evaluation evidenced panelists accepted the product (8 ± 1, acceptability assay) and related it with airy, creamy and healthy attributes (CATA assay). Finally, simulated gastrointestinal digestion was able to release peptides capable of inhibiting fibrin clot formation (IC_50 = 3.4 ± 0.1 mg protein/mL), demonstrating that amaranth proteins could be used as a good foaming ingredient in the elaboration of potential functional Foods with antithrombotic activity.

D.a. Aranda - One of the best experts on this subject based on the ideXlab platform.

  • Digestive gland structure as a feed index for juveniles of the queen conch, Strombus gigas, reared with Formulated Food
    Aquaculture Nutrition, 2012
    Co-Authors: D.a. Aranda, L. Frenkiel
    Abstract:

    One of the bottlenecks for the queen conch, Strombus gigas, aquaculture is the lack of well-adapted Formulated Food for optimal growth. The goals of this study were to analyse the digestive gland structure of conchs fed with different diets using histochemical techniques and to evaluate the growth and survival of S. gigas juveniles with nine Formulated diets (protein from 190 to 380 g kg−1 and lipids from 26 to 82 g kg−1). Proteoglycan granules and acidophilic granules were detected in the digestive cells. The abundance of both granule types was variable, according to the nutritional state of the animals. The granular content of the digestive cells of conchs fed with artificial diets was scarce when compared with conchs fed on natural Food. Of the nine Formulated feeds, the diet with 365 and 45 g kg−1 of protein and lipids, respectively, gave the best growth in weight (0.20 g day−1) and was also associated with digestive cells in the best condition as determined histologically. Histochemical analysis of the digestive gland differentiated with Alcian blue staining determines the nutritional status much better than a simple growth index and is therefore more useful in assessing adjustments to the feed formulation to meet the real needs of conchs.

  • Preliminary Observation of Natural Feed of Queen Conch Strombus gigas
    2008
    Co-Authors: Elisa Serviere-zaragoza, D.a. Aranda, Alejandra Mazariegos-villareal, Cinvestav Ipn Unidad Mérida, Laboratorio De Biología
    Abstract:

    The queen conch Strombus gigas is a marine resource of ecological and economical importance in all the Caribbean countries. A severe depletion of most populations due to over-fishing is forcing the establishment of regulatory measures and closure of fishing areas in most Caribbean countries. Aquaculture programs are developing in the USA, Turk and Caicos, as well as Mexico and some other countries. However, one of the bottlenecks for queen conch culture is the lack of well adapted Formulated Food for optimal growth in high density rearing. Nutrient requirements for conch juveniles are slightly well-known (Davis 2000 and Aldana Aranda, et al. 2007). To assess the natural diet of queen conch the examination of stomach contents was made from individuals fed with natural Foods in the field. The stomachs of conchs fed with natural Foods were studied by analyzing stomach contain by optical microscopic with taxonomic references of Joly (1967), Jahn, et al. (1979), Brusca and Brusca (1999) and Graham and Wilcox (2000). The total number of items in stomach contents was 22, which 15 were in adult and 12 in juveniles. The most diverse Phylum was Rhodophyta with 5categories. The second largest groups were Cianophyta and Protozoa with three categories in each one. A seagrass had an important biomass in one of the adults. These data to help to adjust better the feed formulation and the frequency of feeding to the real need of organism according to their age and size.

  • Digestive Gland as a Feed Index for Juveniles of Queen Conch Strombus gigas Reared with Formulated Food
    2007
    Co-Authors: D.a. Aranda, L. Frenkiel, Adriana Zetina Zarate, Eduardo Garcia, Efrain Rios, Ricardo Saenz, Thierry Brulé, Acuario Del Parque De Xcaret
    Abstract:

    The queen conch Strombus gigas is a marine resource of ecological and economical importance in all the Caribbean countries. A severe depletion of most populations due to over-fishing is forcing the establishment of regulatory measures and closure of fishing areas in most Caribbean countries. Aquaculture programs are developing in Mexico as well as in the USA and some other countries. However, one of the bottlenecks for Queen Conch culture is the lack of well adapted Formulated Food for optimal growth in high density rearing. Nutrient requirements for conch, as well protein and energy level as micronutrient are unknown. The digestive gland tissues of conchs fed with nine Formulated feeds from 19.3 to 38.1% of proteins and 2.6–8.2% of lipids were studied by histological techniques versus the digestive gland from conchs fed with natural algal diet. Digestive gland was fixed in alcoholic Bouin solution and sections stained with a trichrome method including Alcian blue. This histochemical method permitted a detection of proteoglycan molecules. In wild juveniles fed on a natural algal diet, the larger columnar cells contain large proteoglycan granules that occupy most of the volume of the cells. In the digestive gland of conchs fed with various artificial diets, the granular content of the digestive cells is very scarce when compared with conchs fed on natural algal diet. Therefore, the Alcian blue staining may discriminate the nutritional status much better than a simple growth index and help to adjust better the feed formulation and the frequency of feeding to the real need of the juveniles according to their age and size.

Dongmei Liu - One of the best experts on this subject based on the ideXlab platform.

  • structural modification by high pressure homogenization for improved functional properties of freeze dried myofibrillar proteins powder
    Food Research International, 2017
    Co-Authors: Xing Che, Ruiyu Zhou, Guanghong Zhou, Dongmei Liu
    Abstract:

    Abstract To expand utilization of meat in various products, the structural, physicochemical and functional changes of water soluble myofibrillar protein powder (WSMP-P) were investigated as affected by high-pressure homogenization (HPH) intensities (0–20,000 psi). HPH modified the structure of WSMP-P by random dissociation (myofibril and myosin polymer dissociation), partial unfolding and rearrangement (actin trimer formation), producing an amorphous protein structure with high thermal stability. α-Helix and β-turn conversion to β-sheet structures occurred at pressures above 15,000 psi, suggesting an increase in myosin conformation flexibility with minor aggregation. Moreover, HPH was able to improve the water solubility and emulsifying properties of WSMP-P. This might be resulted from its unfolded flexible structure with submicron size and high surface net charge in aqueous suspensions induced by HPH. The findings regarding the improved functionality evidence potential of applying WSMP-P as protein supplements in Formulated Food or beverage at low ionic conditions.

David Cameron-smith - One of the best experts on this subject based on the ideXlab platform.

  • Short communication: Muscle protein synthetic response to microparticulated whey protein in middle-aged men
    Journal of dairy science, 2017
    Co-Authors: Cameron J. Mitchell, Randall F. D'souza, Aaron C. Fanning, Sally D. Poppitt, David Cameron-smith
    Abstract:

    Whey protein concentrate (WPC) is a high-quality dairy ingredient that is often included in Formulated Food products designed to stimulate muscle anabolism. Whey protein concentrate can be affected by UHT processing, and its sensory properties are not compatible with some Formulated Food products. Microparticulated WPC (mWPC) is a novel ingredient that is resistant to heat treatment and has enhanced sensory properties. When 16 healthy middle-aged men consumed 20 g of either WPC or mWPC, both proteins increased plasma essential AA and leucine concentrations with no detectable difference in curve kinetics. Myofibrillar protein synthesis was increased in both groups for 90 min after ingestion with no difference between groups. Ingestion of mWPC resulted in a muscle anabolic response that was equivalent to that of WPC over the full 210-min measurement period. Formulated products incorporating mWPC or standard WPC would provoke equivalent anabolic responses.