Advancing textural heterogeneity: Effect of manipulating multi-component model foods on the perception of textural complexity.

The aim of this study was to identify the individual and interacting effects of varying the mechanical properties of two inserts (к-carrageenan beads; 1, 2 and 4% w/w and/or agar-based disks; 0.3, 1.2 and 3% w/w) in pectin-based gels on the perception of textural complexity.

Effects of Fat Polymorphic Transformation and Nonfat Particle Size Distribution on the Surface Changes of Untempered Model Chocolate, Based on Solid Cocoa Mass.

Unlabelled: This study aims to understand the bloom process in untempered chocolate by investigating the polymorphic transformation of cocoa butter and changes in chocolate surface. Cocoa mass with varying particle size distributions (PSD) were used to produce untempered model chocolate. Optical microscopy showed that during 25 d of storage, the chocolate surface gradually became honeycombed in appearance with dark spots surrounded by white sandy bloom areas.

Dimensional Changes of Tracheids during Drying of Radiata Pine (Pinus radiata D. Don) Compression Woods: A Study Using Variable-Pressure Scanning Electron Microscopy (VP-SEM).

Variable-pressure scanning electron microscopy was used to investigate the dimensional changes in longitudinal, tangential and radial directions, on wetting and drying, of tracheids of opposite wood (OW) and three grades of compression woods (CWs), including severe CW (SCW) and two grades of mild compression wood (MCW) (MCW1 and MCW2) in corewood of radiata pine () saplings. The CW was formed on the underside and OW on the upper side of slightly tilted stems. In the longitudinal direction, the shrinkage of SCW tracheids was ~300% greater than that of OW tracheids, with the shrinkage of the MCW1 and MCW2 tracheids being intermediate.

Increased textural complexity in food enhances satiation.

For the first time this study has shown a direct effect of food textural complexity on satiation. Independent of oral processing time, increasing the textural complexity of a food significantly decreased food intake. Foods with complex textures stimulate many sensory perceptions during oral processing, with a succession of textures perceived between first bite and swallow.

The effect of textural complexity of solid foods on satiation.

Previous studies have shown that food texture affects satiation by influencing the eating rate, bite size and oral transit time. However, investigations into the direct effect of texture on satiation are limited. The objective of the current study was to investigate the effect of textural complexity on satiation, independent of oral processing time and energy density.

Combining nutrition, food science and engineering in developing solutions to Inflammatory bowel diseases--omega-3 polyunsaturated fatty acids as an example.

The Inflammatory bowel diseases, Crohn's disease and ulcerative colitis, are debilitating conditions, characterised by lifelong sensitivity to certain foods, and often a need for surgery and life-long medication. The anti-inflammatory effects of long chain omega-3 polyunsaturated acids justify their inclusion in enteral nutrition formulas that have been associated with disease remission. However, there have been variable data in clinical trials to test supplementary omega-3 polyunsaturated fatty acids in inducing or maintaining remission in these diseases.