Items where Division is "Food Research Group" and Year is 2016

Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871, Prabhakumari, P. C. and Charalampopoulos, D. ORCID: https://orcid.org/0000-0003-1269-8402 (2016) Upgrading food processing side streams. In: Williams, P. A. and Phillips, G. (eds.) Gums and Stabilisers for the Food Industry 18: Hydrocolloid Functionality for Affordable and Sustainable Global Food Solutions. Royal Society of Chemistry, pp. 135-147. ISBN 9781782623274 doi: 10.1039/9781782623830-00135

De Andrade, C. J., Barros, F. F. C., De Andrade, L. M., Roco, S. A., Sforca, M. L., Pastore, G. M. and Jauregi, P. (2016) Ultrafiltration based purification strategies for surfactin produced by bacillus subtilis lb5a using cassava wastewater as substrate. Journal of Chemical Technology and Biotechnology, 91 (12). pp. 3018-3027. ISSN 0268-2575 doi: 10.1002/jctb.4928

Díez-Municio, M., Kolida, S., Herrero, M., Rastall, R. A. and Moreno, F. J. (2016) In vitro faecal fermentation of novel oligosaccharides enzymatically synthesized using microbial transglycosidases acting on sucrose. Journal of Functional Foods, 20. pp. 532-544. ISSN 1756-4646 doi: 10.1016/j.jff.2015.11.032

Elmore, J. S. ORCID: https://orcid.org/0000-0002-2685-1773, Snowden, S., Briddon, A., Halford, N. G. and Mottram, D. S. (2016) Relationship between alkylpyrazine and acrylamide formation in potato chips. In: Browned Flavors: Analysis, Formation, and Physiology. ACS Symposium Series, 1237. ACS, pp. 133-144. ISBN 9780841231856 doi: 10.1021/bk-2016-1237.ch010

Likotrafiti, E., Tuohy, K. M., Gibson, G. R. ORCID: https://orcid.org/0000-0002-0566-0476 and Rastall, R. A. (2016) Antimicrobial activity of selected synbiotics targeted for the elderly against pathogenic Escherichia coli strains. International Journal of Food Sciences and Nutrition, 67 (2). pp. 83-91. ISSN 1465-3478 doi: 10.3109/09637486.2015.1134444

Methven, L., Jiménez-Pranteda, M. L. and Lawlor, J. B. (2016) Sensory and consumer science methods used with older adults: a review of current methods and recommendations for the future. Food Quality and Preference, 48 (Part B). pp. 333-344. ISSN 0950-3293 doi: 10.1016/j.foodqual.2015.07.001

Moniz, P., Ho, A. L., Duarte, L. C., Kolida, S., Rastall, R. A., Pereira, H. and Carvalheiro, F. (2016) Assessment of the bifidogenic effect of substituted xylo-oligosaccharides obtained from corn straw. Carbohydrate Polymers, 136. pp. 466-473. ISSN 0144-8617 doi: 10.1016/j.carbpol.2015.09.046

Moret-Tatay, A., Rodriguez Garcia, J. ORCID: https://orcid.org/0000-0002-4986-3144, Martí-Bonmati, E., Hernando, I. and Hernández-Lucas, M. J. (2016) Effect of gums in microstructure and rheological behaviour of thickened food matrices. In: Williams, P. A. and Phillips, G. (eds.) Gums and Stabilisers for the Food Industry 18: Hydrocolloid Functionality for Affordable and Sustainable Global Food Solutions. Royal Society of Chemistry, pp. 291-294. ISBN 9781782623274 doi: 10.1039/9781782623830-00291

Omar, A., Harbourne, N. and Oruna-Concha, M. ORCID: https://orcid.org/0000-0001-7916-1592 (2016) Quantification of major camel milk proteins by capillary electrophoresis. International Dairy, 58. pp. 31-35. ISSN 1879-0143 doi: 10.1016/j.idairyj.2016.01.015

Santos-Ebinuma, V. C., Teixeira, M. F. S., Pessoa, A. and Jauregi, P. (2016) Separation of natural colorants from the fermented broth of filamentous fungi using colloidal gas aphrons. Separation and Purification Technology, 163. pp. 100-108. ISSN 1383-5866 doi: 10.1016/j.seppur.2016.02.037

Shen, Y., Kennedy, O. B. ORCID: https://orcid.org/0000-0003-3885-4872 and Methven, L. (2016) Exploring the effects of genotypical and phenotypical variations in bitter taste sensitivity on perception, liking and intake of brassica vegetables in the UK. Food Quality and Preference, 50. pp. 71-81. ISSN 0950-3293 doi: 10.1016/j.foodqual.2016.01.005