The Experts below are selected from a list of 309 Experts worldwide ranked by ideXlab platform

Harry Levine - One of the best experts on this subject based on the ideXlab platform.

  • 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, 1991
    Co-Authors: Louise Slade, David S. Reid, Harry Levine
    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 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.

  • 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, 1991
    Co-Authors: Louise Slade, Harry Levine
    Abstract:

    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.

  • 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, 1991
    Co-Authors: Louise Slade, David S. Reid, Harry Levine
    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 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.

  • 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, 1991
    Co-Authors: Louise Slade, Harry Levine
    Abstract:

    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 ...

Marieagnes Peyron - One of the best experts on this subject based on the ideXlab platform.

  • particle size distribution in the food bolus after mastication of Natural Foods
    Food Quality and Preference, 2007
    Co-Authors: Marielaure Jalabertmalbos, Anne Mishellanydutour, Alain Woda, Marieagnes Peyron
    Abstract:

    Abstract The main goal of mastication is to prepare a food bolus suitable for deglutition. The bolus preparation consists in food breakdown and processing during which oral sensations are generated. This study was performed to examine the particle size distribution in the bolus formed by chewing 10 Natural Foods. Ten young subjects with normal dentition were asked to chew the food and to expectorate the bolus just before swallowing, while masticatory parameters were recorded. The particle size distribution of each bolus was evaluated by wet sieving. The number of cycles, sequence duration and masticatory frequency varied among subjects and Foods. The particle size distributions differed among Foods but were similar among subjects. The median particle size d50 gave a range from 0.82 to 3.04 mm allowing a food classification based on the state of the bolus. The d50 value reflected the fracturability and may be useful to describe food behaviour in the mouth during bolus preparation.

  • particle size distribution of food boluses after mastication of six Natural Foods
    Journal of Dental Research, 2004
    Co-Authors: Marieagnes Peyron, A Mishellany, Alain Woda
    Abstract:

    There is a large variability between and among individuals in the physiology of mastication, but it is not known whether this produces a similar variability in the particle sizes of food boluses at the end of the chewing process. Food boluses obtained just before swallowing were analyzed in ten subjects (aged 36.7 ± 9.5 yrs) with normal dentition. Food samples of 3 nuts (peanut, almond, pistachio) and 3 vegetables (cauliflower, radish, and carrot) were chewed and expectorated after self-estimated complete mastication. Measurements with sieving and laser diffraction methods indicated that particles were much larger in vegetables than in nuts. Particle size distributions were similar among nuts and among vegetables. Surprisingly, no inter-individual variability was observed in the particle distributions for the 6 Foods, although several sequence variables differed markedly. A need for a bolus to be prepared with a precisely determined texture before it can be swallowed may explain the inter-subject variabil...

Alain Woda - One of the best experts on this subject based on the ideXlab platform.

  • particle size distribution in the food bolus after mastication of Natural Foods
    Food Quality and Preference, 2007
    Co-Authors: Marielaure Jalabertmalbos, Anne Mishellanydutour, Alain Woda, Marieagnes Peyron
    Abstract:

    Abstract The main goal of mastication is to prepare a food bolus suitable for deglutition. The bolus preparation consists in food breakdown and processing during which oral sensations are generated. This study was performed to examine the particle size distribution in the bolus formed by chewing 10 Natural Foods. Ten young subjects with normal dentition were asked to chew the food and to expectorate the bolus just before swallowing, while masticatory parameters were recorded. The particle size distribution of each bolus was evaluated by wet sieving. The number of cycles, sequence duration and masticatory frequency varied among subjects and Foods. The particle size distributions differed among Foods but were similar among subjects. The median particle size d50 gave a range from 0.82 to 3.04 mm allowing a food classification based on the state of the bolus. The d50 value reflected the fracturability and may be useful to describe food behaviour in the mouth during bolus preparation.

  • particle size distribution of food boluses after mastication of six Natural Foods
    Journal of Dental Research, 2004
    Co-Authors: Marieagnes Peyron, A Mishellany, Alain Woda
    Abstract:

    There is a large variability between and among individuals in the physiology of mastication, but it is not known whether this produces a similar variability in the particle sizes of food boluses at the end of the chewing process. Food boluses obtained just before swallowing were analyzed in ten subjects (aged 36.7 ± 9.5 yrs) with normal dentition. Food samples of 3 nuts (peanut, almond, pistachio) and 3 vegetables (cauliflower, radish, and carrot) were chewed and expectorated after self-estimated complete mastication. Measurements with sieving and laser diffraction methods indicated that particles were much larger in vegetables than in nuts. Particle size distributions were similar among nuts and among vegetables. Surprisingly, no inter-individual variability was observed in the particle distributions for the 6 Foods, although several sequence variables differed markedly. A need for a bolus to be prepared with a precisely determined texture before it can be swallowed may explain the inter-subject variabil...

David S. Reid - One of the best experts on this subject based on the ideXlab platform.

  • 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, 1991
    Co-Authors: Louise Slade, David S. Reid, Harry Levine
    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 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.