Effect of brewer's spent grain melanoidins on maillard reaction products during storage of whey protein model systems.

Maillard reaction readily takes place in dairy products because of the association between thermal treatments, extended storage and the matrix composition. Along with the impairment of protein digestion, the formation of glycation and α-dicarbonyl compounds is a concern for quality attributes of whey proteins when used as ingredients. In this paper, we outline the capacity of brewer's spent grain melanoidins in reducing the accumulation of α-dicarbonyl compounds, thus controlling the formation of dietary advanced glycation end-products in accelerated shelf life at 35 °C.

Just by being here, you aren't halfway there: Structured active learning and its integration in virtual learning environments and assessment.

Flipped learning with the incorporation of certain elements of gamification aims to improve student engagement, motivation and attainment. In this study we present an analysis of two approaches used in consecutive years on two modules. A traditional flipped learning approach "standard learning" where material is released weekly online and there are supporting tutorials and an end of term assessment; and a "structured active learning" strategy where a more scaffolded approach is applied, requiring participation to progress.

Effect of novel sequential soaking treatments on Maillard reaction products in potato and alternative vegetable crisps.

Frying leads to the formation of numerous food contaminants through the Maillard reaction (MR). In this paper, commercially available vegetable crisps were analysed for and established to have high levels of acrylamide. Consequentially, the capability of two novel sequential pre-frying treatments were applied to potato, beetroot and parsnip snacks to inhibit the formation of acrylamide, 5-hydroxymethylfurfural (HMF), glyoxal (GO) and methylglyoxal (MGO) was investigated.

Using μX-Ray CT to observe postmortem diffusion from the stomach in a rat model.

The stomach has long been recognised as a depot for postmortem diffusion. A better understanding of the phenomena of postmortem diffusion would aid forensic practitioners in their interpretation of toxicological results. A limitation of previous stomach diffusion studies was the lack of ability to visualise postmortem diffusion in real time, the use of μX-ray Computed Tomography (CT) could overcome this problem.

Evaluation of the effect of berry extracts on carboxymethyllysine and lysine in ultra-high temperature treated milk.

Both the Maillard reaction (MR) and thermal treatment influence the nutritional value of milk. In this paper, the capability of polyphenolic berry extract (PBE) to inhibit MR in an ultra-high temperature (UHT) treated milk was investigated. Total polyphenol content and antioxidant capacity of blueberry (BE) and raspberry extracts (RE) were also tested.