Cohesiveness and flowability of particulated solid and semi-solid food systems

2017 ◽  
Vol 8 (10) ◽  
pp. 3647-3653 ◽  
Author(s):  
Aarti B. Tobin ◽  
Peggy Heunemann ◽  
Judith Wemmer ◽  
Jason R. Stokes ◽  
Timothy Nicholson ◽  
...  
Keyword(s):  
Food Systems ◽  
Food Products ◽  
Solid Food ◽  
Oral Processing ◽  
Semi Solid

Cohesiveness and flowability of particulated food systems is of particular interest in the oral processing and swallowing of food products, especially for people suffering from dysphagia.

Vibromyography of oral processing varies with type of semi-solid food and with sensory judgements

2008 ◽  
Vol 95 (3) ◽  
pp. 521-526 ◽  
Author(s):  
René A. de Wijk ◽  
Ilse A. Polet ◽  
Johannes H.F. Bult ◽  
Jon F. Prinz
Keyword(s):  
Solid Food ◽  
Oral Processing ◽  
Semi Solid

Dynamic texture perception and oral processing of semi-solid food gels: Part 1: Comparison between QDA, progressive profiling and TDS

2015 ◽  
Vol 43 ◽  
pp. 207-217 ◽  
Author(s):  
M. Devezeaux de Lavergne ◽  
M. van Delft ◽  
F. van de Velde ◽  
M.A.J.S. van Boekel ◽  
M. Stieger
Keyword(s):  
Solid Food ◽  
Dynamic Texture ◽  
Texture Perception ◽  
Oral Processing ◽  
Semi Solid

scholarly journals Modelling Volume Change and Deformation in Food Products/Processes: An Overview

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 778
Author(s):  
Emmanuel Purlis ◽  
Chiara Cevoli ◽  
Angelo Fabbri
Keyword(s):  
Large Deformation ◽  
Volume Change ◽  
Amorphous Materials ◽  
Fruits And Vegetables ◽  
Driving Forces ◽  
Food Products ◽  
Operating Conditions ◽  
Food Engineering ◽  
Semi Solid ◽  
Complex Phenomena

Volume change and large deformation occur in different solid and semi-solid foods during processing, e.g., shrinkage of fruits and vegetables during drying and of meat during cooking, swelling of grains during hydration, and expansion of dough during baking and of snacks during extrusion and puffing. In addition, food is broken down during oral processing. Such phenomena are the result of complex and dynamic relationships between composition and structure of foods, and driving forces established by processes and operating conditions. In particular, water plays a key role as plasticizer, strongly influencing the state of amorphous materials via the glass transition and, thus, their mechanical properties. Therefore, it is important to improve the understanding about these complex phenomena and to develop useful prediction tools. For this aim, different modelling approaches have been applied in the food engineering field. The objective of this article is to provide a general (non-systematic) review of recent (2005–2021) and relevant works regarding the modelling and simulation of volume change and large deformation in various food products/processes. Empirical- and physics-based models are considered, as well as different driving forces for deformation, in order to identify common bottlenecks and challenges in food engineering applications.

In vitro simulation of the oral processing of semi-solid foods

2007 ◽  
Vol 21 (3) ◽  
pp. 397-401 ◽  
Author(s):  
J.F. Prinz ◽  
A.M. Janssen ◽  
R.A. de Wijk
Keyword(s):  
Solid Foods ◽  
In Vitro Simulation ◽  
Oral Processing ◽  
Semi Solid

Desperately seeking happy chickens: producer dynamics and consumer politics in quality agricultural supply chains

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Elizabeth Carter
Keyword(s):  
Supply Chains ◽  
Peer Review ◽  
Food Production ◽  
Food Systems ◽  
Political Action ◽  
Food Products ◽  
Political Organization ◽  
Short Supply ◽  
Content Type ◽  
Convention Theory

PurposeThe purpose of this paper is to understand why the quality markets are expanding in some areas of food production, while struggling in others. Across agricultural markets in advanced industrialized economies, there are movements toward quality production and consumption. The author argues that the quality turn in beer, coffee, wine and other transformed artisanal food production are fundamentally different from the quality movements in primary food products. The heart of that difference lies in the nature of the supply chain advantages of transformed versus primary agricultural products.Design/methodology/approachThe author applies convention theory to explain the dynamics within transformed agricultural quality markets. In these producer-dominant markets, networks of branded producers shape consumer notions of product quality, creating competitive quality feedback loops. The author contrasts this with the consumer-dominant markets for perishable foods such as produce, eggs, dairy and meat. Here, politically constructed short supply chains play a central role in building quality food systems.FindingsThe emergence of quality in primary food products is linked to the strength of local political organization, and consumers have a greater role in shaping quality in these markets.Originality/valueQuality beer, coffee, wine and other transformed products can emerge without active political intervention, whereas quality markets for perishable foods are the outcome of political action.Peer reviewThe peer review history for this article is available at: https://publons.com/publon/10.1108/IJSE-01-2020-0001.

Evaluation of the potential use of a carp (Cyprinus carpio) skin gelatine hydrolysate as an antioxidant component

2019 ◽  
Vol 10 (2) ◽  
pp. 1038-1048 ◽  
Author(s):  
Joanna Tkaczewska ◽  
Ewelina Jamróz ◽  
Piotr Kulawik ◽  
Małgorzata Morawska ◽  
Katarzyna Szczurowska
Keyword(s):  
Cyprinus Carpio ◽  
Food Systems ◽  
Antioxidant Properties ◽  
Food Products ◽  
Food Additive ◽  
Gelatin Hydrolysate ◽  
Carp Cyprinus Carpio ◽  
Fish Industry ◽  
By Products ◽  
Potential Use

The carp skin gelatin hydrolysate can be used as a food additive in various food systems, at the same time, improving the antioxidant properties of the food products and increasing the value of the by-products of the fish industry.

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