Search Results - "Mottram, D.S."

Determination of some water-soluble aroma precursors in goat meat and their enrolment on flavour profile of goat meat by Madruga, M.S., Elmore, J.S., Oruna-Concha, M.J., Balagiannis, D., Mottram, D.S.

“…Selected water-soluble precursors, including sugars, free amino acids and nucleotides, were quantified in raw and cooked goat meat, as a part of a study which…”
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Sugars in crop plants by Halford, N.G, Curtis, T.Y, Muttucumaru, N, Postles, J, Mottram, D.S

“…We review current knowledge of the most abundant sugars, sucrose, maltose, glucose and fructose, in the world's major crop plants. The sucrose-accumulating…”
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Evidence for the complex relationship between free amino acid and sugar concentrations and acrylamide‐forming potential in potato by Muttucumaru, N, Powers, S.J, Elmore, J.S, Briddon, A, Mottram, D.S, Halford, N.G

“…Free amino acids and reducing sugars participate in the Maillard reaction during high‐temperature cooking and processing. This results not only in the…”
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The effect of consumption volume on profile and liking of oral nutritional supplements of varied sweetness: Sequential profiling and boredom tests by Methven, L., Rahelu, K., Economou, N., Kinneavy, L., Ladbrooke-Davis, L., Kennedy, O.B., Mottram, D.S., Gosney, M.A.

“…Oral nutrition supplements (ONS) are routinely prescribed to those with, or at risk of, malnutrition. Previous research identified poor compliance due to taste…”
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A comparison of the aroma volatiles and fatty acid compositions of grilled beef muscle from Aberdeen Angus and Holstein-Friesian steers fed diets based on silage or concentrates by Elmore, J.S., Warren, H.E., Mottram, D.S., Scollan, N.D., Enser, M., Richardson, R.I., Wood, J.D.

“…This paper compares the volatile compound and fatty acid compositions of grilled beef from Aberdeen Angus and Holstein-Friesian steers slaughtered at 14…”
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Water-soluble precursors of beef flavour: I. Effect of diet and breed by Koutsidis, G., Elmore, J.S., Oruna-Concha, M.J., Campo, M.M., Wood, J.D., Mottram, D.S.

“…The effects of diet and breed on the concentration of water-soluble flavour precursors, namely sugars, free amino acids, ribonucleotides, creatinine, carnosine…”
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Variation in acrylamide producing potential in potato: Segregation of the trait in a breeding population by Shepherd, L.V.T., Bradshaw, J.E., Dale, M.F.B., McNicol, J.W., Pont, S.D.A., Mottram, D.S., Davies, H.V.

“…Acrylamide is a neurotoxin and possible carcinogen, and concern has been voiced over human exposure to acrylamide in cooked foods. Processed potato products…”
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Effects of sulphur nutrition during potato cultivation on the formation of acrylamide and aroma compounds during cooking by Elmore, J.S., Dodson, A.T., Muttucumaru, N., Halford, N.G., Parry, M.A.J., Mottram, D.S.

“…Lack of sulphur nutrition during potato cultivation has been shown to have profound effects on tuber composition, affecting in particular the concentrations of…”
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Professor Harry Nursten 1927–2011 by Mottram, D.S.

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Flavour formation in meat and meat products: a review by Mottram, Donald S.

“…The characteristic flavour of cooked meat derives from thermally induced reactions occurring during heating, principally the Maillard reaction and the…”
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Sensory Characterisation of the Aromas Generated in Extruded Maize and Wheat Flour by Bredie, W.L.P., Mottram, D.S., Hassell, G.M., Guy, R.C.E.

“…The effects of extrusion temperature, moisture and residence time (RT) on flavour generation in maize and wheat flours processed by direct extrusion cooking…”
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Water-soluble precursors of beef flavour. Part II: Effect of post-mortem conditioning by Koutsidis, G., Elmore, J.S., Oruna-Concha, M.J., Campo, M.M., Wood, J.D., Mottram, D.S.

“…Changes in glycolytic metabolites, nucleotide degradation products, free amino acids and other amino compounds were monitored in beef muscle ( M. longissimus…”
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Comparison of the volatile compositions and flavour properties of cantaloupe, Galia and honeydew muskmelons by Kourkoutas, Dimitrios, Elmore, J. Stephen, Mottram, Donald S.

“…Aroma compounds were extracted from three cultivars of muskmelon ( Cucumis melo L.) by solid-phase microextraction and analysed by gas chromatography–mass…”
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Formation of High Levels of Acrylamide during the Processing of Flour Derived from Sulfate-Deprived Wheat by Muttucumaru, Nira, Halford, Nigel G, Elmore, J. Stephen, Dodson, Andrew T, Parry, Martin, Shewry, Peter R, Mottram, Donald S

“…When wheat was grown under conditions of severe sulfate depletion, dramatic increases in the concentration of free asparagine were found in the grain of up to…”
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Measurement of Acrylamide and Its Precursors in Potato, Wheat, and Rye Model Systems by Elmore, J. Stephen, Koutsidis, Georgios, Dodson, Andrew T, Mottram, Donald S, Wedzicha, Bronek L

“…The relationship between acrylamide and its precursors, namely, free asparagine and reducing sugars, was studied in cakes made from potato flake, wholemeal…”
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Aroma Characteristics of Extruded Wheat Flour and Wheat Starch Containing Added Cysteine and Reducing Sugars by Bredie, W.L.P., Hassell, G.M., Guy, R.C.E., Mottram, D.S.

“…The aromas generated in wheat flour or wheat starch extruded with or without the addition of cysteine and reducing sugars (0·044 mol/kg feed) were evaluated by…”
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Dietary manipulation of fatty acid composition in lamb meat and its effect on the volatile aroma compounds of grilled lamb by Elmore, J. Stephen, Cooper, Sarah L., Enser, Michael, Mottram, Donald S., Sinclair, Liam A., Wilkinson, Robert G., Wood, Jeffrey D.

“…The effect on lamb muscle of five dietary supplements high in polyunsaturated fatty acids (PUFA) was measured. The supplements were linseed oil, fish oil,…”
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Differences in Glutamic Acid and 5‘-Ribonucleotide Contents between Flesh and Pulp of Tomatoes and the Relationship with Umami Taste by Oruna-Concha, Maria-Jose, Methven, Lisa, Blumenthal, Heston, Young, Christopher, Mottram, Donald S

“…A difference in taste characteristics between the outer flesh and the inner pulp of tomatoes has been observed; in particular the pulp, which contains the…”
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Reducing Acrylamide Precursors in Raw Materials Derived from Wheat and Potato by Muttucumaru, Nira, Elmore, J. Stephen, Curtis, Tanya, Mottram, Donald S., Parry, Martin A. J., Halford, Nigel G.

“…A review of agronomic and genetic approaches as strategies for the mitigation of acrylamide risk in wheat and potato is presented. Acrylamide is formed through…”
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Light-Induced Off-flavor Development in Cloudy Apple Juice by Hashizume, Midori, Gordon, Michael H, Mottram, Donald S

“…Cloudy apple juice has been found to develop off-flavors during storage in daylight. The development of off-flavors and volatile compounds was monitored in…”
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