Texture Evaluation and In Vivo Oral Tactile Perceptions of Cooked Wheat Pasta Sheets Partially Substituted with Pea Protein.

Plant proteins are increasingly incorporated into food products to enhance their nutritional value. However, little is known about how this alters the textural perceptions of such products. This study investigated the substitution of up to 35% wheat flour with pea protein isolate (PPI) into pasta sheets to determine how this influenced texture.

The Expression of PRAME as an Aid for Diagnosis and Evaluation of Histologic Margins of Intraepidermal Cutaneous Melanoma in Xeroderma Pigmentosum Patients.

Xeroderma Pigmentosum (XP) is a genetic disorder characterized by photosensitivity, dyschromia, and high risk of skin cancer. From a clinical and histologic view, it can be difficult to diagnose cutaneous melanoma (CM) in XP patients and to define its resection margins. We aimed to study the role of PRAME (PReferentially Expressed Antigen in MElanoma) in differentiating intraepidermal CM from superficial atypical melanocytic proliferation of uncertain significance (SAMPUS) and evaluating the histological margins of CMs.

Microstructure, rheological and water mobility behaviour of plant-based protein isolates (pea and quinoa) and locust bean gum mixtures.

This work reports the impact of locust bean gum (LBG) in the continuous phase of plant-based proteins, i.e. quinoa protein (QPI) and pea protein isolates (PPI).

Chewing differences in consumers affect the digestion and colonic fermentation outcomes: studies.

It is important to understand variability in consumer chewing behavior for designing food products that deliver desired functionalities for target consumer segments. In this study, we selected 29 participants, representing the large range of chewing variation we had observed in 142 healthy young adults, and investigated the influence of chewing behavior on gastrointestinal digestion and colonic fermentation, using models and brown rice as a model food. Chewing behavior measured by video observations and chewing outcome differed widely between participants, resulting in large differences in the digestibility of carbohydrates.

Ethnicity impact on oral processing behaviour and glycemic response to noodles: Chinese (Asian) New Zealander (Caucasian).

There is an increasing awareness of the link between food breakdown during chewing and its nutrient release and absorption in the gastrointestinal tract. However, how oral processing behaviour varies among different ethnic groups, and how such difference further impacts on bolus characteristics and consequently glycemic response (GR) are not well understood. In this study, we recruited a group of Asian (Chinese) subjects in China ( = 32) and a group of Caucasian subjects in New Zealand ( = 30), both aged between 18 and 30 years, and compared their blood glucose level (BGL) over 120 min following consumption of a glucose drink and cooked white noodles.

Bread breakdown pathways during mastication: impact of wheat bran fortification.

The aim of this study was to investigate the impact of wheat bran fortification on the mastication process of bread. White wheat bread (WB) and bran-fortified wheat bread (BB) were consumed by eighteen panellists. The bolus was collected at four different mastication stages and characterized by properties of hydration, particle size, and texture.

Subthreshold chemesthetic stimulation can enhance flavor lastingness of a soft chewable candy.

In addition to taste and aroma components of a flavor, FEMA GRAS approved chemesthetic flavor ingredients deliver a trigeminal experience or chemesthetic effect and provide a third dimension to overall flavor experience. In this study, we explored the impact of chemesthetic stimulation on dynamic flavor perception, acceptability and salivation, with two base flavors (mint, watermelon), using a soft chewable candy as a model food. Each base flavor was augmented with three increasing levels of a mixture of chemesthetic flavor ingredients, which provided a cooling sensation; subthreshold, detection threshold, and supra-threshold levels.

Dynamic flavor perception of encapsulated flavors in a soft chewable matrix.

Encapsulation is commonly used to protect flavor compounds against adverse environmental and processing conditions or to provide controlled release in processed foods. Flavor compounds are released during eating and the release rate depends on food breakdown dynamics in the mouth. Two sequential studies were designed to explore the flavor perception of the same flavor in different encapsulation systems.

Selection in mixtures of food particles during oral processing in man.

Objectives: Two processes underlie food comminution during chewing: (1) selection, i.e. every particle has a chance of being placed between the teeth and being subjected to (2) breakage.

Diet quality indices and postmenopausal breast cancer survival.

Research on diet in breast cancer survival has been focused on single nutrients or foods, particularly dietary fat, fruits, vegetables, fiber, and alcohol. We hypothesized that diet quality indices decrease the risk of total and non-breast-cancer-related deaths in women diagnosed with breast cancer. We evaluated 4 dietary quality scores: Alternate Healthy Eating Index (AHEI), Diet Quality Index-Revised (DQIR), Recommended Food Score (RFS), and the alternate Mediterranean Diet Score (aMED), among 2,729 women from the Nurses' Health Study with invasive Stage 1-3 breast cancer diagnosed between 1978 and 1998 with follow-up through 2004.

Dietary fat and risk of postmenopausal breast cancer in a 20-year follow-up.

Dietary fat in midlife has not been associated with breast cancer risk in most studies, but few have followed women beyond one decade. The authors examined the relation of dietary fat, assessed by repeated questionnaires, to incidence of postmenopausal breast cancer in a cohort of 80,375 US women (3,537 new cases) prospectively followed for 20 years between 1980 and 2000. The multivariable relative risk for an increment of 5% of energy from total dietary fat intake was 0.

Effect of surface composition on the flowability of industrial spray-dried dairy powders.

The surface composition of four industrial spray-dried dairy powders (skim milk powder, whole milk powder, cream powder and whey protein concentrate) was estimated by electron spectroscopy for chemical analysis (ESCA), and its influence on powder flowability was studied. It was found that skim milk powder flows well compared to the other powders because the surface is made of lactose and protein with a small amount of fat, whereas the high surface fat composition inhibits the flow of whole milk, cream and whey protein powders. However, the poor flowability of the powders with high surface fat coverage was drastically improved by removal of fat present on the surface through a brief wash with petroleum ether.

Solid-state characterization of spray-dried ice cream mixes.

The main physicochemical properties of spray-dried ice cream mixes (i.e. surface composition, wettability, flowability and microstructure) were analyzed.

Melting characteristics of fat present on the surface of industrial spray-dried dairy powders.

The melting characteristics of the fat present on the surface (surface free-fat) of two industrial spray-dried dairy powders (cream powder and whole milk powder) were investigated in comparison with those of other milk fat fractions present in the powder, such as free-fat from the interior of the powder particle (inner free-fat) and encapsulated fat. The melting characteristics of the milk fat fractions were studied by fatty acid composition, melting profile and solid fat content profile. The results indicated that all milk fat fractions including surface free-fat contained various triglycerides with melting points ranging from -40 to +40 degrees C.