Structure and function of food products: A review

Invited review: Modeling milk stability

Novel insights into the stability of milk and milk products during storage and processing result from describing caseins near neutral pH as hydrophilic, intrinsically disordered, proteins. Casein solubility is strongly influenced by pH and multivalent ion binding. Solubility is high at a neutral pH or above, but decreases as the casein net charge approaches zero, allowing a condensed casein phase or gel to form, then increases at lower pH. Of particular importance for casein micelle stability near neutral pH is the proportion of free caseins in the micelle (i.e., caseins not bound directly to nanoclusters of calcium phosphate). Free caseins are more soluble and better able to act as molecular chaperones (to prevent casein and whey protein aggregation) than bound caseins. Some free caseins are highly phosphorylated and can also act as mineral chaperones to inhibit the growth of calcium phosphate phases and prevent mineralized deposits from forming on membranes or heat exchangers. Thus, casein micelle stability is reduced when free caseins bind to amyloid fibrils, destabilized whey proteins or calcium phosphate. The multivalent-binding model of the casein micelle quantitatively describes these and other factors affecting the stability of milk and milk protein products during manufacture and storage.

Towards a Better Understanding of Texturization during High-Moisture Extrusion (HME)-Part II: Characterization of Thermophysical Properties of High-Moisture Meat Analogues

It is crucial to determine the thermophysical properties of high-moisture extruded samples (HMESs) to properly understand the texturization process of high-moisture extrusion (HME), especially when the primary objective is the production of high-moisture meat analogues (HMMAs). Therefore, the study's aim was to determine thermophysical properties of high-moisture extruded samples made from soy protein concentrate (SPC ALPHA^® 8 IP). Thermophysical properties such as the specific heat capacity and the apparent density were experimentally determined and further investigated to obtain simple prediction models. These models were compared to non-HME-based literature models, which were derived from high-moisture foods, such as soy-based and meat products (including fish). Furthermore, thermal conductivity and thermal diffusivity were calculated based on generic equations and literature models and showed a significant mutual influence. The combination of the experimental data and the applied simple prediction models resulted in a satisfying mathematical description of the thermophysical properties of the HME samples. The application of data-driven thermophysical property models could contribute to understanding the texturization effect during HME. Further, the gained knowledge could be applied for further understanding in related research, e.g., with numerical simulation studies of the HME process.

Designing food for the elderly: the critical impact of food structure

Ageing is an unavoidable progressive process causing many changes of the individual life. However, if faced in an efficient way, living longer in a healthy status could be an opportunity for all. In this context, food consumption and dietary patterns are pivotal factors in promoting active and healthy ageing. The development of food products tailored for the specific needs of the elderly might favour the fulfilment of nutritionally balanced diets, while reducing the consequences of malnutrition. To this aim, the application of a food structure design approach could be particularly profitable, being food structure responsible to the final functionalities of food products. In this narrative review, the physiological changes associated to food consumption occurring during ageing were firstly discussed. Then, the focus shifted to the possible role of food structure in delivering target functionalities, considering food acceptability, digestion of the nutrients, bioactive molecules and probiotic bacteria.

Microstructural Classification and Reconstruction of the Computational Geometry of Steamed Bread Using Descriptor-Based Approach

Abstract

Microstructures affect the properties of food products; accurate and relatively less complex microstructural representations are thus needed for modelling of transport phenomena during food processing. Hence, the present study aimed at developing computational microstructures of steamed bread using descriptor-based approach. Relevant information was extracted from the scanning electron microscope (SEM) images of the steamed bread and evaluated using seven classifiers. For the automatic classification and using all descriptors, bagged trees ensembles (BTE) had the highest accuracy of 98.40%, while Gaussian Naïve Bayes was the least with 92.10% accuracy. In the “step forward” analysis, five descriptors had higher classification accuracy (98.80%) than all descriptors, implying that increase in descriptors might or might not increase classification accuracy. Microstructural validation revealed that the ellipse fitting method with a p value of 0.7984 for the area was found to be superior to the Voronoi method with a corresponding p value of 1.4554 × 10−5, confirming that the ellipse developed microstructure was more suitable for microscale modelling of transport phenomena in steamed bread.

Multiscale Approach to Dairy Products Design

Dairy products are among the most popular nutritious foods in the world. Understanding the relationship between the composition, process, and structural properties at different scales (molecular, microscopic, and macroscopic) is fundamental to designing dairy products. This review highlights the need to analyze this relationship from different scales as an essential step during product design through a multiscale approach.

Nonconventional Hydrocolloids’ Technological and Functional Potential for Food Applications

This review aims to study the alternatives to conventional industrial starches, describing uncommon sources along with their technological characteristics, processing, and performance on food products. Minor components remaining after extraction play an important role in starch performance despite their low percentage, as happens with tuber starches, where minerals may affect gelatinization. This feature can be leveraged in favor of the different needs of the food industry, with diversified applications in the market being considered in the manufacture of both plant and animal-based products with different sensory attributes. Hydrocolloids, different from starch, may also modify the technological outcome of the amylaceous fraction; therefore, combinations should be considered, as advantages and disadvantages linked to biological origin, consumer perception, or technological performance may arise. Among water-based system modifiers, starches and nonstarch hydrocolloids are particularly interesting, as their use reaches millions of sales in a multiplicity of specialties, including nonfood businesses, and could promote a diversified scheme that may address current monocrop production drawbacks for the future sustainability of the food system.

Effects of partial replacement of NaCl by KCl and CaCl2 on physicochemical properties, microstructure, and textural properties of salted eggs

KCl and CaCl₂ were used as partial substitutes for NaCl during pickling salted eggs process in this study. The effects on the physicochemical properties, microstructure, textural properties and sensory quality of the salted eggs were evaluated, while comparing with the 18% NaCl group (Na group). The 3% replacement of NaCl by KCl reduced the Na content (p < 0.05), accelerated the water migration (p < 0.05) in salted eggs and increased the apparent oil yield and oil exudation of salted egg yolk (p < 0.05); but the rheological properties and microstructure of salted egg yolk were minimally affected. The 3% replacement of NaCl by CaCl₂ reduced the Na content (p < 0.05), delayed the water migration rate (p < 0.05) in salted eggs and decreased the apparent oil yield and oil exudation of salted egg yolk (p < 0.05). Additionally, the process of egg white thinning and egg yolk hardening were delayed. The results indicate that the partial substitution of NaCl by KCl or CaCl₂ during the pickling process of salted eggs could effectively inhibit the infiltration of Na⁺ , and the presence of KCl could improve the quality of salted eggs. Still, the presence of CaCl₂ delay the ripening of salted eggs. PRACTICAL APPLICATION: KCl and CaCl₂ as substitutes of sodium salt could play the role of reducing Na content but not affecting saline taste of salted eggs, which is conducive to the development of low-sodium salted eggs.

The Inclusion of the Food Microstructural Influence in Predictive Microbiology: State-of-the-Art

Predictive microbiology has steadily evolved into one of the most important tools to assess and control the microbiological safety of food products. Predictive models were traditionally developed based on experiments in liquid laboratory media, meaning that food microstructural effects were not represented in these models. Since food microstructure is known to exert a significant effect on microbial growth and inactivation dynamics, the applicability of predictive models is limited if food microstructure is not taken into account. Over the last 10-20 years, researchers, therefore, developed a variety of models that do include certain food microstructural influences. This review provides an overview of the most notable microstructure-including models which were developed over the years, both for microbial growth and inactivation.

Effect of pentasodium triphosphate concentration on physicochemical properties, microstructure, and formation of casein fibrils in model processed cheese

The effects of varying the concentration of pentasodium triphosphate (PP) emulsifying salt [0, 0.6, 1.2, 1.5, and 1.8%, plus 0.9% of a mixture of citric acid (CA) and disodium phosphate (DSP) to adjust cheese pH to 5.85] on rheological, textural, physicochemical, and microstructural properties were studied in a processed cheese model system containing ~20% micellar casein concentrate, ~20% sunflower oil, and ~59% water. Special emphasis was placed on the unique casein fibrils recently described in a comparable processed cheese model system. Our results show that during processing (90°C, 17.37 rpm over 270 min) the apparent viscosity increased more and faster for formulations containing higher concentrations of PP, in analogy to the so-called creaming reaction, a general thickening of the molten cheese mass with prolonged processing. We found that 1.2% PP (plus 0.9% CA-DSP) appeared to be the threshold for the creaming reaction to take place. With increasing PP concentrations, cheese hardness increased in a sigmoidal fashion, and insoluble (protein-bound) calcium concentration decreased exponentially. Light micrographs of samples taken at the end of processing indicated initially large and dense casein aggregates within the matrix that disappeared with higher levels of PP, in parallel with the development of a finer emulsion. With transmission electron microscopy analysis on the same samples, the highly complex restructuring of the casein matrix was evident; casein fibrils had formed de novo at the periphery of the loosening casein aggregates. With higher levels of PP, amorphous areas were observed in place of the dense casein aggregates that appeared progressively void of protein, whereas fibril concentration increased throughout the rest of the matrix. Fibrils progressively attached to the surface of fat globules, thereby emulsifying them. Reverse-phase HPLC analysis of insoluble and soluble fractions indicated κ-casein to be the most likely constituent of the newly formed fibrils. The results of this study suggest that PP induced a concentration-dependent dissociation of caseins (through increased calcium chelation) and further led to their spatial separation. In essence, their chaperone activity was hindered, which resulted in amorphous aggregation on the one hand and fibril formation on the other.

Physical properties of UHT light cream: impact of the high-pressure homogenization and addition of hydrocolloids

The beneficial effects of a healthy diet on the quality of life have prompted the food industry to develop low-fat variants, but fat content directly affects the physicochemical and sensory properties of food products. The utilization of high-pressure homogenization (HP) and incorporation of hydrocolloids have been suggested as strategies to improve the physical stability and rheological properties of light cream. Thus, this study aims to analyze the associated effect of high-pressure homogenization (80 MPa) and three different hydrocolloids: microcrystalline cellulose, locust bean gum and xanthan gum, on emulsion stability and rheological properties of ultra-high-temperature (UHT) light cream (ULC) with a 15% w/w fat content. The stability of ULC was determined by the ζ potential of oil droplets and emulsion stability percentage. Rheological characterization was based on flow behavior tests and dynamic oscillatory measurements, which were carried out in a rheometer. Results showed that the high-pressure homogenization process did not influence the emulsion stability of the treatments. Moreover, the hydrocolloids added to systems present weak interactions with milk proteins since all ULC showed macroscopical phase separation. The samples presented the same rheological behavior and were classified as pseudoplastic fluids (n < 1). ULC treated at 80 MPa was significantly (P ≤ 0.05) more consistent than the treatments at 20 MPa. All ULC showed a predominant elastic behavior (G' > G″), and a remarkable increase in both G' and G″ at 80 MPa. The results presented in this study highlight the potential of HP for altering some rheological characteristics of UHT light cream, for example, to increase its consistency. These results are important for the dairy industry and ingredient suppliers, in the standardization of UHT light cream and/or to develop low-fat products.

Development of a heatable duck egg white translucent jelly: an evaluation of its physicochemical properties and thermal stability

Though nutritional, the remaining separated duck egg white in duck egg processing plants presents challenges for its transportation and use, as it spoils easily and has a strong odor. Uses for the excess egg white are of paramount concern for agricultural resource reuse. The purpose of this study was to increase its value and use efficiency. Duck egg white was mixed with sodium hydroxide to produce translucent alkali-induced egg white jelly similar to that in preserved egg whites. To develop a heatable translucent egg white jelly, their physiochemical properties and thermal stabilities were investigated. A gel prepared with 150 mM sodium hydroxide at 25°C had optimal bloom strength and the densest microstructure. Storing the jelly at 5°C helped maintain its disulfide bonds and delayed liquefaction. Although heating decreased its bloom strength and total disulfide bond content as temperature increased (P < 0.05), scanning electron microscopy of the heated jelly revealed that the protein network structure was denser than that of unheated jelly. Heating caused parts of the structure to shrink and even dehydrate, leading to a wrinkled surface. However, no signs of liquefaction or collapse were observed, and the free alkali released during heating was lower than that from the white of existing preserved eggs. These results confirmed the thermal stability of the jelly and its potential to be served hot or used in food processing. Furthermore, in addition to disguising the odor and special flavor attributable to the alkaline treatment, adding ginger juice or turmeric to the preparation yielded higher bloom strength, resulted in lower free alkalinity, and delayed liquefaction, thus improving the jelly's thermal stability. Like preserved eggs on the market that can be served in hot congee, the proposed egg white jelly is rich in proteins and suitable for hot or instant serving. These findings may help address the problem of excessive remaining duck egg white created during food processing by diversifying duck egg processing and boosting its value.

Hawthorn pectin: Extraction, function and utilization

Pectin has been widely used as emulsifiers, gelling agents, glazing agents, stabilizers, and thickeners in food products. Hawthorn pectin has a higher viscosity than other foods-derived pectin such as lemon and apple pectin. It is also reported as a multifunctional fruit substance, which reduces the risk of hyperlipidemia and dyslipidemia. Therefore, hawthorn pectin is a potential resource for the development of new drugs, functional foods, and health-care products. This review symmetrically summarized the extraction methods, physiological characteristics, functional properties, and processing technologies of hawthorn pectin. It laid a foundation for the further research of hawthorn pectin and promoted the diversified utilization of hawthorn.

Interaction of Squid (Dosidicus giga) Mantle Protein with a Mixtures of Potato and Corn Starch in an Extruded Snack, as Characterized by FTIR and DSC

The majority of snacks expanded by extrusion (SEE) are made with vegetable sources, to improve their nutritional content; it has been proposed to incorporate squid (Dosidicus gigas), due to its high protein content, low price and high availability. However, the interaction of proteins of animal origin with starch during extrusion causes negative effects on the sensory properties of SEE, so it is necessary to know the type of protein-carbohydrate interactions and their effect on these properties. The objective of this research was to study the interaction of proteins and carbohydrates of SEE elaborated with squid mantle, potato and corn. The nutritional composition and protein digestibility were evaluated, Fourier transform infrared (FTIR) and Differential Scanning Calorimetry (DSC) were used to study the formation of protein-starch complexes and the possible regions responsible for their interactions. The SEE had a high protein content (40-85%) and biological value (>93%). The melting temperature (Tm) was found between 145 and 225 °C; the Tm values in extruded samples are directly proportional to the squid content. The extrusion process reduced the amine groups I and II responsible for the protein-protein interaction and increased the O-glucosidic bonds, so these bonds could be responsible for the protein-carbohydrate interactions.

Aggregation in viscoelastic emulsion droplet gels with capillarity-driven rearrangements

Arrested, or partial, coalescence of viscoelastic emulsion droplets can occur when elastic resistance to deformation offsets droplet surface area minimization. Arrest is a critical element of food and consumer product microstructure and performance, but direct studies of structural arrest and rearrangement have been carried out using only two or three droplets at a time. The question remains whether the behavior of small numbers of droplets also occurs in larger, more realistic many-droplet systems. Here we study two-dimensional aggregation and arrested coalescence of emulsions containing ∼1000 droplets and find that the restructuring mechanisms observed for smaller systems have a large effect on local packing in multidroplet aggregates, but surprisingly do not significantly alter overall mass scaling in the aggregates. Specifically, increased regions of hexagonal packing are observed as the droplet solids level, and thus elasticity, is decreased because greater degrees of capillary force-driven restructuring are possible. Diffusion-limited droplet aggregation simulations that account for the restructuring mechanisms agree with the experimental results and suggest a basis for prediction of larger-scale network properties and bulk emulsion behavior.

Changes in physicochemical properties, gel structure and in vitro digestion of marinated egg white gel during braising

In this paper, changes in physicochemical properties, gel structure and in vitro digestion of marinated egg with spice or tea during braising were investigated. Results indicated that the moisture content and surface hydrophobicity of marinated egg white showed an overall decreased trend. The springiness of marinated egg white showed an increased trend, and the hardness in the late stage showed an increased trend. Microstructure showed that compact gel structures formed many holes during the braising. Intermolecular forces showed that ionic bonds and disulfide bonds played a dominant role in the marinated egg white. Secondary structure showed that the β-turn showed a decreased trend, contrary to that of random coils and α-helices. Appropriate braising increased the digestibility of marinated egg white, but excessively long-time braising could reduce it. Both spice and tea braising could improve the gel strength of protein, and the tea braising was also slightly better than spice braising.

β-Lactoglobulin Adsorption Layers at the Water/Air Surface: 3. Neutron Reflectometry Study on the Effect of pH

Several characteristics of β-lactoglobulin (BLG) layers adsorbed at the air/water interface exhibit a strong pH dependence, but our knowledge on the underlying structure-property relations is still fragmental. Here, we therefore extend our recent studies by neutron reflectometry (NR) and provide a comprehensive overview through direct measurements of the surface excess Γ and the layers' molecular structure. This enables comparison with available literature data to draw general conclusions. The NR experiments were performed at various pH values and within a wide range of protein concentrations, C_BLG. Adsorption kinetics measurements in air-contrast-matched-water and over a narrow Q_z range enabled direct quantification of the dynamic surface excess Γ(t) and are found to be consistent with ellipsometry data. Near the isoelectric point, pI, the rates of adsorption and Γ are maximal but only at sufficiently high C_BLG. NR data collected over a wider Q_z range and in two aqueous isotopic contrasts revealed the structure of adsorbed BLG layers at a steady state close to equilibrium. Independent of the pH, BLG was found to form dense monolayers with average thicknesses of 1.1 nm, suggesting flattening of the BLG globules upon adsorption as compared with their bulk dimensions (≈3.5 nm). Near pI and at sufficiently high C_BLG, a thick (≈5.5 nm) but looser secondary sublayer is additionally formed adjacent to the dense primary monolayer. The thickness of this sublayer can be interpreted in terms of disordered BLG dimers. The results obtained and notably the specific interfacial structuring of BLG near pI complement previous observations relating the impact of solution pH and C_BLG on other interfacial characteristics such as surface pressure and surface dilational viscoelasticity modulus.

Food Microstructure and Fat Content Affect Growth Morphology, Growth Kinetics, and Preferred Phase for Cell Growth of Listeria monocytogenes in Fish-Based Model Systems

Food microstructure significantly affects microbial growth dynamics, but knowledge concerning the exact influencing mechanisms at a microscopic scale is limited. The food microstructural influence on Listeria monocytogenes (green fluorescent protein strain) growth at 10°C in fish-based food model systems was investigated by confocal laser scanning microscopy. The model systems had different microstructures, i.e., liquid, xanthan (high-viscosity liquid), aqueous gel, and emulsion and gelled emulsion systems varying in fat content. Bacteria grew as single cells, small aggregates, and microcolonies of different sizes (based on colony radii [size I, 1.5 to 5.0 μm; size II, 5.0 to 10.0 μm; size III, 10.0 to 15.0 μm; and size IV, ≥15 μm]). In the liquid, small aggregates and size I microcolonies were predominantly present, while size II and III microcolonies were predominant in the xanthan and aqueous gel. Cells in the emulsions and gelled emulsions grew in the aqueous phase and on the fat-water interface. A microbial adhesion to solvent assay demonstrated limited bacterial nonpolar solvent affinities, implying that this behavior was probably not caused by cell surface hydrophobicity. In systems containing 1 and 5% fat, the largest cell volume was mainly represented by size I and II microcolonies, while at 10 and 20% fat a few size IV microcolonies comprised nearly the total cell volume. Microscopic results (concerning, e.g., growth morphology, microcolony size, intercolony distances, and the preferred phase for growth) were related to previously obtained macroscopic growth dynamics in the model systems for an L. monocytogenes strain cocktail, leading to more substantiated explanations for the influence of food microstructural aspects on lag phase duration and growth rate.IMPORTANCEListeria monocytogenes is one of the most hazardous foodborne pathogens due to the high fatality rate of the disease (i.e., listeriosis). In this study, the growth behavior of L. monocytogenes was investigated at a microscopic scale in food model systems that mimic processed fish products (e.g., fish paté and fish soup), and the results were related to macroscopic growth parameters. Many studies have previously focused on the food microstructural influence on microbial growth. The novelty of this work lies in (i) the microscopic investigation of products with a complex composition and/or structure using confocal laser scanning microscopy and (ii) the direct link to the macroscopic level. Growth behavior (i.e., concerning bacterial growth morphology and preferred phase for growth) was more complex than assumed in common macroscopic studies. Consequently, the effectiveness of industrial antimicrobial food preservation technologies (e.g., thermal processing) might be overestimated for certain products, which may have critical food safety implications.

An alternative method to enhance w/o emulsion stability using modified dimer acid and its application in oil based drilling fluids

This study presents an alternative method to enhance the emulsion stability of oil based drilling fluids (OBMs). Modified dimer acid (MDA) was synthesized with a molecular structure having two hydrophilic heads and two hydrophobic tails. Theoretically, the adsorption of MDA on an oil–water interface makes it possible to increase hydrogen bonding between water droplets and form three dimensional networks which benefit emulsion stability. The influence of MDA on the stability of base emulsions was studied by visual observation. Then the stabilization mechanism of MDA was analyzed from the micro and macro points of view by morphology study using a cryo-scanning electron microscope (cryo-SEM) and rheological measurements including viscosity vs. shear rates, zero-shear viscosity (η₀), and creep and recovery tests. Experimental results showed that a substantial improvement in emulsion stability was visually observed when the MDA concentration was 2 g L⁻¹. From cryo-SEM observation, a honeycomb structure was observed in the emulsion containing 2 g L⁻¹ MDA, which can provide a physical barrier to restrain the movement of water droplets. In comparison with the rheological behaviors of the emulsion without MDA, a remarkably larger zero-shear viscosity, a solid-like behavior and a greater elasticity were observed when 2 g L⁻¹ MDA was present. Finally, the application in OBMs shows that MDA can largely enhance electrical stability (ES) and reduce the filtration volume. The method proposed in the paper could be used to enhance the stability of w/o emulsions in a variety of fields.

Modified dimer acid (MDA) can improve the stability of water-in-oil emulsions by establishing a network structure.

Relating Food Engineering to Cooking and Gastronomy

Modern consumers are increasingly eating meals away from home and are concerned about food quality, taste, and health aspects. Food engineering (FE) has traditionally been associated with the industrial processing of foods; however, most underlying phenomena related to FE also take place in the kitchen during meal preparation. Although chemists have positively interacted with acclaimed chefs and physicists have used foods as materials to demonstrate some of their theories, this has not been always the case with food engineers. This review addresses areas that may broaden the vision of FE by interfacing with cooking and gastronomy. Examples are presented where food materials science may shed light on otherwise empirical gastronomic formulations and cooking techniques. A review of contributions in modeling of food processing reveals that they can also be adapted to events going on in pots and ovens, and that results can be made available in simple terms to cooks. Industrial technologies, traditional and emerging, may be adapted to expand the collection of culinary transformations, while novel equipment, digital technologies, and laboratory instruments are equipping the 21st-century kitchens. FE should become a part of food innovation and entrepreneurship now being led by chefs. Finally, it is suggested that food engineers become integrated into gastronomy's concerns about safety, sustainability, nutrition, and a better food use.

Effects of chicken by-product gelatin on the physicochemical properties and texture of chocolate spread

Chocolate spread has a fat-based formulation and the application of gelatin as a fat replacement is related to the demand for healthier foods. The aim of this study was to evaluate the influence of gelatin as a by-product from the poultry industry in the fat replacement of chocolate spread. Vegetable fat was replaced (15, 25, 50, 75, and 100%) with gelatin (0.3, 0.5, 0.8, 1.0, and 1.2%) using a central composite rotatable design and the effects were evaluated by a response surface methodology. Formulations with a greater proportion of fat were lighter, of higher volume and lower density. As expected, water activity was intensified in low-fat formulations. The consistency was controlled mainly by the properties of the gelatin phase. The formulations with 50 and 75% fat replacement and 0.5-1.0% gelatin had satisfactory spreadability at 10C. All formulations were spreadable at 20C. Low-fat samples with low gelatin concentrations, at 30C, had very low consistency. Statistically, the properties were significantly influenced by the factors analyzed according to the mathematical models.

PRACTICAL APPLICATIONS

Although several studies have been conducted on obtaining alternative gelatin sources for mammals, the extracted gelatin from poultry by-product is still little explored and the knowledge on the application in food products, particularly in complex systems such as emulsions, has not been well established. The development of a low-fat food should take into account the complexity of the system involved, such as the emulsion spreads. The incorporation of gelatin in aqueous solution is a challenging task because the physical properties and the rheological behavior can be strongly influenced. Given the nutritional and functional properties of the gelatin and chocolate and its wide acceptability among the consumers, the incorporation of these two ingredients in the development of a new product sets up a promising study.

Harnessing the Potential of Blood Proteins as Functional Ingredients: A Review of the State of the Art in Blood Processing

Blood is generated in very large volumes as a by-product in slaughterhouses all around the world. On the one hand, blood generation presents a serious environmental issue because of its high pollutant capacity; however, on the other hand, blood has the potential to be collected and processed to generate high-added-value food ingredients based on its exceptional nutritive value and its excellent functional properties. In this paper, we review the current state of the art for blood processing, from collection to final recovery of protein isolates, the functional properties of blood, impact of processing on functional properties, and potential applications as food ingredients. Furthermore, future challenges are outlined for this underutilized and abundant product from the meat industry.

Exploring concentration, surface area and surface chemistry effects of colloidal aggregates on fat crystal networks

An investigation into the effects of concentration, surface area and surface chemistry of silica aggregates on a model fat-structured system.

The effect of colloidal aggregates on fat crystal networks

An investigation into the role of fractal fumed silica aggregates in the crystallization and network formation of fat crystals.

Instant polysaccharide-based emulsions: impact of microstructure on lipolysis

The microstructure of instant emulsions is modulated upon mild shearing through specific rheological manipulation of the continuous phase. Finer emulsions display faster lipolysis kinetics underin vitroconditions.

STUDY OF RHEOLOGY OF YEAST DOUGH WITH PROTEIN-CARBOHYDRATE ADDITIVE

The aim of the studies was the establishing of rational concentration of the dry protein-carbohydrate half-finished product (DPCHFP) in technology of yeast dough, received in accelerated way. The dough structural-mechanical properties were studied using Brabendar’s farinograph and extensograph, the firm-elastic and rheological dough properties at DPCHFP presence were also studied. It was established, that DPCHFP usage in technological process of yeast dough production gives a possibility to correct the flour and purposefully influence its rheological properties. The rational DPCHFP concentration at this stage of research is 15 % for the flour mass.