Search Results - "Silcock, P."

Effect of medium compositions on microbially mediated volatile organic compounds release profile by Zareian, M., Silcock, P., Bremer, P.

“…Aims To monitor temporal changes in the volatile organic compounds' (VOCs) profile generated by the metabolic activities of Pseudomonads in real time. Methods…”
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Understanding the effect of pulsed electric fields on thermostability of connective tissue isolated from beef pectoralis muscle using a model system by Alahakoon, A.U., Oey, I., Silcock, P., Bremer, P.

“…Brisket is a low value/tough meat cut that contains a large amount of connective tissue. Conversion of collagen into gelatin during heating reduces the…”
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Emulsifying Properties of Legume Proteins Compared to β‐Lactoglobulin and Tween 20 and the Volatile Release from Oil‐in‐Water Emulsions by Benjamin, O, Silcock, P, Beauchamp, J, Buettner, A, Everett, D.W

“…The emulsifying properties of plant legume protein isolates (soy, pea, and lupin) were compared to a milk whey protein, β‐lactoglobulin (β‐lg), and a nonionic…”
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Optimisation of Sous Vide Processing Parameters for Pulsed Electric Fields Treated Beef Briskets by Alahakoon, A. U., Oey, I., Bremer, P., Silcock, P.

“…The goal of this research was to optimise sous vide processing parameters for beef briskets, previously treated with pulsed electric fields (PEF), to enhance…”
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PTR‐MS volatile profiling of Pinot Noir wines for the investigation of differences based on vineyard site by Schueuermann, C., Bremer, P., Silcock, P.

“…This study investigated the effect of vineyard site on the volatile profiles of Pinot Noir wines using proton‐transfer reaction mass spectrometry with prior…”
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Quality and Safety Considerations of Incorporating Post-PEF Ageing into the Pulsed Electric Fields and Sous Vide Processing Chain by Alahakoon, A. U., Oey, I., Bremer, P., Silcock, P.

“…The effect of pulsed electric fields (0.7 and 1.5 kV/cm, specific energy 90–100 kJ/kg) processing followed by post–pulsed electric field (PEF) ageing ( 0, 3,…”
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Multilayer emulsions as delivery systems for controlled release of volatile compounds using pH and salt triggers by Benjamin, O., Silcock, P., Leus, M., Everett, D.W.

“…Multilayer oil-in-water (M-O/W) emulsions were compared to primary oil-in-water (P-O/W) emulsions as carriers for volatile organic compounds (VOCs) under…”
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Evaluation of PTR-ToF-MS as a tool to track the behavior of hop-derived compounds during the fermentation of beer by Richter, T.M., Silcock, P., Algarra, A., Eyres, G.T., Capozzi, V., Bremer, P.J., Biasioli, F.

“…Hop-derived volatile organic compounds (VOCs) play an important role in the flavor and aroma of beer, despite making up a small percentage of the overall…”
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Volatile release and structural stability of β-lactoglobulin primary and multilayer emulsions under simulated oral conditions by Benjamin, O., Silcock, P., Beauchamp, J., Buettner, A., Everett, D.W.

“…► Emulsion structure relationship with VOC release under oral conditions. ► P-O/W and M-O/W emulsions consist of β-lactoglobulin and pectin layers. ►…”
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New UPLC coupled to mass spectrometry approaches for screening of non-volatile compounds as potential migrants from adhesives used in food packaging materials by Canellas, E., Nerín, C., Moore, R., Silcock, P.

“…The objective of this study was to identify the non-volatile compounds as potential migrants from adhesives used in food packaging. A number of the current…”
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Effect of gender, diet and storage time on the physical properties and sensory quality of sea urchin (Evechinus chloroticus) gonads by Phillips, K., Bremer, P., Silcock, P., Hamid, N., Delahunty, C., Barker, M., Kissick, J.

“…A method for the objective assessment of sea urchin (Evechinus chloroticus) gonad characteristics was developed using descriptive analysis by a trained sensory…”
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Tongue Pressure and Oral Conditions Affect Volatile Release from Liquid Systems in a Model Mouth by Benjamin, O, Silcock, P, Beauchamp, J, Buettner, A, Everett, D. W

“…The release of volatile organic compounds (VOCs) into the mouth cavity is an integral part of the way flavor is perceived. An in vitro model mouth with an…”
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Effect of pectin adsorption on the hydrophobic binding sites of β-lactoglobulin in solution and in emulsion systems by Benjamin, O., Lassé, M., Silcock, P., Everett, D.W.

“…The impact of high methoxyl pectin adsorption on β-lactoglobulin (βLG) conformation in solution and at the interface of an oil-in-water emulsion was…”
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Effect of manufactured diets on the yield, biochemical composition and sensory quality of Evechinus chloroticus sea urchin gonads by Phillips, K., Hamid, N., Silcock, P., Sewell, M.A., Barker, M., Weaver, A., Then, S., Delahunty, C., Bremer, P.

“…Sea urchins ( Evechinus chloroticus) were held in sea cages and fed either one of two manufactured diets, or seaweed. Physical (gonad index, maturity index and…”
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Sensory and volatile analysis of sea urchin roe from different geographical regions in New Zealand by Phillips, K., Niimi, J., Hamid, N., Silcock, P., Delahunty, C., Barker, M., Sewell, M., Bremer, P.

“…Roe from the sea urchin Evechinus chloroticus collected from locations in the North (Mathesons Bay) and South (Doubtful Sound) of New Zealand was characterised…”
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Development of a model mouth containing an artificial tongue to measure the release of volatile compounds by Benjamin, O., Silcock, P., Kieser, J.A., Waddell, J.N., Swain, M.V., Everett, D.W.

“…The perception of aroma during oral processing is a complex interplay of many factors, partly related to the food matrix as well as to the oral processing…”
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Characterisation of odour active volatile compounds of New Zealand sea urchin ( Evechinus chloroticus) roe using gas chromatography–olfactometry–finger span cross modality (GC–O–FSCM) method by Niimi, J., Leus, M., Silcock, P., Hamid, N., Bremer, P.

“…Sea urchin roe is a high value product; however, previous attempts to market the roe from the New Zealand sea urchin ( Evechinus chloroticus) have been…”
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Analytical methods for the screening of potential volatile migrants from acrylic-base adhesives used in food-contact materials by Nerín, C., Canellas, E., Aznar, M., Silcock, P.

“…Two different analytical techniques were studied for screening the volatile compounds present in pure adhesives and those from the adhesives in different…”
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Designing signal-controlled junctions for group-based operation by Silcock, J.P.

“…A mathematical framework for describing an individual signal-controlled junction is set out. The description is highly flexible in terms of the kinds of design…”
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Carcass characteristics and meat quality of commercial lambs reared in different forage systems by Ye, Y., Schreurs, N.M., Johnson, P.L., Corner-Thomas, R.A., Agnew, M.P., Silcock, P., Eyres, G.T., Maclennan, G., Realini, C.E.

“…•Wethers had greater eye muscle and intramuscular fat percentage than cryptorchids.•Wethers had heavier carcasses and greater intramuscular fat than ewes in…”
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