Publications by authors named "J M Coupland"
Article Synopsis
- * The study identified the challenges posed by climate change to Tanzania's artisanal fishing, marine protected areas, and seaweed farming, emphasizing the need for careful marine spatial planning to enhance climate resilience.
- * By analyzing climate resilience and potential areas for growth over the next 20 to 40 years, the research suggests that effective strategies can help coastal communities adapt, create economic opportunities, and support biodiversity, but highlights the necessity of reducing global emissions to secure a sustainable future.
Article Synopsis
- The goal of the gathering was to bring together experts from various fields to create a research plan focused on the relationship between processed food consumption and the risk of obesity and cardiometabolic diseases in the U.S. !*
- Attendees participated in discussions about the effects of ultra-processed foods (UPFs) on health, exploring foundational knowledge, potential mechanisms, and gaps in current research during breakout sessions. !*
- Six key research questions were developed to guide future studies, addressing topics like improving UPF classification, assessing intake, and understanding environmental influences on UPF consumption. !*
This study focused on the effect of binding of capsaicin by milk proteins on oral burn. The concentration of free, unbound capsaicin in 5 ppm capsaicin solution containing 0-5% (w/w) micellar casein or whey protein isolate was measured by extraction into hexadecane. The concentration of free capsaicin decreased linearly with protein concentration and the decrease was greater for casein than for whey protein.
View Article and Find Full Text PDFThe bulk vegetable oil-water partition coefficient of caffeine and quinine was determined by a shake-flask method as log K = -1.32 and 2.97.
View Article and Find Full Text PDFHigh-pressure-jet (HPJ) processing of various dairy systems has been shown to disrupt fat droplets and casein micelles and cause a strong association between fat and casein proteins. The present work seeks to better describe this association between fat and casein using a model milk formulated from confectionary coating fat (3.6% wt/wt), micellar casein (3.
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