Numerical investigation of microstructural damage during kneading of wheat dough
Publication date: April 2018Source: Food Structure, Volume 16Author(s): P. Šćepanović, Th.B. Goudoulas, N. GermannAbstractThe focus of this study is the kneading process of wheat dough. As an idealized kneader geometry, the eccentric cylinder benchmark geometry was considered. This work presents the first computational study in which the dough model developed by Tanner's group (R.I. Tanner, F. Qi, S.-C. Dai, Bread dough rheology and recoil: I. Rheology. J. Cereal Sci. 148 (1) (2008) 33–40) was solved for inhomogeneous flow. The values of the model parameter were obtained from small amplitude oscillatory shear, stress ...
Source: Food Structure - July 10, 2018 Category: Food Science Source Type: research
Microstructural properties of potato chips
Publication date: April 2018Source: Food Structure, Volume 16Author(s): Sushil Dhital, Stefan K. Baier, Michael J. Gidley, Jason R. StokesAbstractThe microstructure of foods and their response to both deformation and hydration is anticipated to be a key driver in texture and taste perception during comminution and oral processing. Here we characterise the microstructure of potato chips (crisps) using a broad range of microscopy techniques and labelling methods to capture potato cell structure and fat distribution at different length scales, as well as assess the influence of hydration. Our methods are shown to distinguish ...
Source: Food Structure - July 10, 2018 Category: Food Science Source Type: research
Characterisation of deep-fried batter and breaded coatings
This study provides evidence of the importance of breadcrumb size in deep-fried battered and breaded formulations.Graphical abstract (Source: Food Structure)
Source: Food Structure - July 10, 2018 Category: Food Science Source Type: research
Thermodynamic, rheological and structural properties of edible oils structured with LMOGs: Influence of gelator and oil phase
Publication date: April 2018Source: Food Structure, Volume 16Author(s): L.H. Fasolin, M.A. Cerqueira, L.M. Pastrana, A.A. Vicente, R.L. CunhaAbstractThe effect of different oil phases and low molecular weight organogelators (LMOGs) structures on edible oils was investigated through differential scanning calorimetry (DSC), rheology and small-angle X-ray scattering (SAXS). Different gelators (glyceryl tristearate–GT; sorbitan tristearate–ST; sorbitan monostearate–SM and glyceryl monostearate-GM) were tested in medium-chain triglycerides and high oleic sunflower (named MCT and LCT). Systems were thermoreversible and the...
Source: Food Structure - July 10, 2018 Category: Food Science Source Type: research
Pasting, viscoelastic, and physicochemical properties of chia (Salvia hispanica L.) flour and mucilage
Publication date: April 2018Source: Food Structure, Volume 16Author(s): Ángela Janet García-Salcedo, Olga Lucía Torres-Vargas, Alicia del Real, Brenda Contreras-Jiménez, Mario Enrique Rodriguez-GarciaAbstractChia seed has important nutritional properties; however, its pasting properties have not been reported. These properties are commonly used to know the behavior and quality of cereals. Although, chia seed is not a cereal as such, its application in the food itself has focused on the enrichment of cereal flours and other products where the viscosity is critical. Therefore, this work is focused on the study of the pas...
Source: Food Structure - July 10, 2018 Category: Food Science Source Type: research
Influence of adding a commercial phytosterol ester mixture on the ‘equilibrium’ crystallization behavior of palm oil
The objective of this study was to in depth investigate the ‘equilibrium’ state morphology and properties of crystals obtained after long-term isothermal crystallization and annealing of palm oil (PO) in the presence of different concentrations of phytosterol esters (PEs). A commercially available mixture of PEs was added to PO (0–100% PEs, 10% increment) and the effect of PE addition was analyzed with differential scanning calorimetry, X-ray diffraction, nuclear magnetic resonance, polarized light microscopy and texture analysis.It was observed that PE addition had a major influence on each level of the crystalline ...
Source: Food Structure - July 10, 2018 Category: Food Science Source Type: research
Clumping of frozen par-fried foods: Lessons from frosting on structured surfaces
Publication date: July 2018Source: Food Structure, Volume 17Author(s): R.G.M. van der SmanAbstractIn this paper, we review the problem of clumping due to frost formation on frozen vegetables, like par-fried potato products. This problem has been very scarcely investigated in the scientific literature. Yet in the industry it is a significant problem, as evident by the various patents on this topic. Thanks to the enormous, recent growth of scientific literature on frost formation on engineered, structured surfaces, we have drawn a multitude of hypotheses of factors governing the clumping and frost formation of frozen foods, ...
Source: Food Structure - July 10, 2018 Category: Food Science Source Type: research
Editorial Board
Publication date: April 2018Source: Food Structure, Volume 16Author(s): (Source: Food Structure)
Source: Food Structure - July 5, 2018 Category: Food Science Source Type: research
A review of the analytical approaches used for studying the structure, interactions and stability of emulsions in nutritional beverage systems
This article critically reviews a selection of commonly-used analytical approaches focused on characterisation of emulsion structure in the context of emulsion formation, techno-functional properties and stability to intrinsic and environmental factors. (Source: Food Structure)
Source: Food Structure - July 5, 2018 Category: Food Science Source Type: research
Characterization of the micro and nanostructure of the candelilla wax organogels crystal networks
Publication date: April 2018Source: Food Structure, Volume 16Author(s): M. Sánchez-Becerril, A.G. Marangoni, M.J. Perea-Flores, N. Cayetano-Castro, H. Martínez-Gutiérrez, J.A. Andraca-Adame, J.D. Pérez-MartínezAbstractCandelilla wax (CW) organogels were produced with and without emulsifiers in high oleic safflower oil. The organogel’s crystal structure was imaged at the micro and nanoscale using polarized light microscopy (PLM), scanning electron microscopy (SEM), transmission electron microscopy (TEM), and X-ray diffraction (XRD). The PLM micrographs of the CW organogels displayed a large number of grainy birefring...
Source: Food Structure - July 5, 2018 Category: Food Science Source Type: research
Numerical investigation of microstructural damage during kneading of wheat dough
Publication date: April 2018Source: Food Structure, Volume 16Author(s): P. Šćepanović, Th.B. Goudoulas, N. GermannAbstractThe focus of this study is the kneading process of wheat dough. As an idealized kneader geometry, the eccentric cylinder benchmark geometry was considered. This work presents the first computational study in which the dough model developed by Tanner's group (R.I. Tanner, F. Qi, S.-C. Dai, Bread dough rheology and recoil: I. Rheology. J. Cereal Sci. 148 (1) (2008) 33–40) was solved for inhomogeneous flow. The values of the model parameter were obtained from small amplitude oscillatory shear, stress ...
Source: Food Structure - July 5, 2018 Category: Food Science Source Type: research
Microstructural properties of potato chips
Publication date: April 2018Source: Food Structure, Volume 16Author(s): Sushil Dhital, Stefan K. Baier, Michael J. Gidley, Jason R. StokesAbstractThe microstructure of foods and their response to both deformation and hydration is anticipated to be a key driver in texture and taste perception during comminution and oral processing. Here we characterise the microstructure of potato chips (crisps) using a broad range of microscopy techniques and labelling methods to capture potato cell structure and fat distribution at different length scales, as well as assess the influence of hydration. Our methods are shown to distinguish ...
Source: Food Structure - July 5, 2018 Category: Food Science Source Type: research
Characterisation of deep-fried batter and breaded coatings
This study provides evidence of the importance of breadcrumb size in deep-fried battered and breaded formulations.Graphical abstract (Source: Food Structure)
Source: Food Structure - July 5, 2018 Category: Food Science Source Type: research
Thermodynamic, rheological and structural properties of edible oils structured with LMOGs: Influence of gelator and oil phase
Publication date: April 2018Source: Food Structure, Volume 16Author(s): L.H. Fasolin, M.A. Cerqueira, L.M. Pastrana, A.A. Vicente, R.L. CunhaAbstractThe effect of different oil phases and low molecular weight organogelators (LMOGs) structures on edible oils was investigated through differential scanning calorimetry (DSC), rheology and small-angle X-ray scattering (SAXS). Different gelators (glyceryl tristearate–GT; sorbitan tristearate–ST; sorbitan monostearate–SM and glyceryl monostearate-GM) were tested in medium-chain triglycerides and high oleic sunflower (named MCT and LCT). Systems were thermoreversible and the...
Source: Food Structure - July 5, 2018 Category: Food Science Source Type: research
Pasting, viscoelastic, and physicochemical properties of chia (Salvia hispanica L.) flour and mucilage
Publication date: April 2018Source: Food Structure, Volume 16Author(s): Ángela Janet García-Salcedo, Olga Lucía Torres-Vargas, Alicia del Real, Brenda Contreras-Jiménez, Mario Enrique Rodriguez-GarciaAbstractChia seed has important nutritional properties; however, its pasting properties have not been reported. These properties are commonly used to know the behavior and quality of cereals. Although, chia seed is not a cereal as such, its application in the food itself has focused on the enrichment of cereal flours and other products where the viscosity is critical. Therefore, this work is focused on the study of the pas...
Source: Food Structure - July 5, 2018 Category: Food Science Source Type: research
