Characterization of raft-forming alginate suspensions formed in HCl or model food systems at varying pH levels to better simulate gastric postprandial conditions

2021 ◽  
pp. 1-31
Author(s):  
S. Keppler ◽  
G. Mannara ◽  
F. Marra ◽  
G.M. Bornhorst
Keyword(s):  
Food Systems ◽  
Model Food

Functionality of Modified Plant Proteins in Model Food Systems

1984 ◽  
Vol 17 (4) ◽  
pp. 202-208 ◽  
Author(s):  
A.T. Paulson ◽  
M.A. Tung ◽  
M.R. Garland ◽  
S. Nakai
Keyword(s):  
Food Systems ◽  
Plant Proteins ◽  
Model Food

Antioxidant potential and antimicrobial efficacy of seaweed (Himanthalia elongata) extract in model food systems

2013 ◽  
Vol 26 (4) ◽  
pp. 1823-1831 ◽  
Author(s):  
Sabrina Cox ◽  
Grace Hamilton Turley ◽  
Gaurav Rajauria ◽  
Nissreen Abu-Ghannam ◽  
Amit Kumar Jaiswal
Keyword(s):  
Food Systems ◽  
Antioxidant Potential ◽  
Antimicrobial Efficacy ◽  
Himanthalia Elongata ◽  
Model Food

Characterization of Molecular Mobility in Carbohydrate Food Systems by NMR

2008 ◽  
pp. 1703-1712 ◽  
Author(s):  
Pavinee Chinachoti ◽  
Elena Vittadini ◽  
Pathama Chatakanonda ◽  
Yael Vodovotz
Keyword(s):  
Molecular Mobility ◽  
Food Systems

Buffering capacity of protein-based model food systems in the context of gastric digestion

2019 ◽  
Vol 10 (9) ◽  
pp. 6074-6087 ◽  
Author(s):  
Yamile A. Mennah-Govela ◽  
R. Paul Singh ◽  
Gail M. Bornhorst
Keyword(s):  
Protein Content ◽  
Surface Area ◽  
Food Systems ◽  
Buffering Capacity ◽  
Gastric Digestion ◽  
Model Food ◽  
Standardized Method ◽  
The Impact

A standardized method to measure and quantify buffering capacity in the context of gastric digestion is proposed and the impact of protein content and surface area on buffering capacity was observed.

Behavior of Flavor Compounds in Model Food Systems:  a Thermodynamic Study

2003 ◽  
Vol 51 (5) ◽  
pp. 1393-1398 ◽  
Author(s):  
Ellen Philippe ◽  
Anne-Marie Seuvre ◽  
Bernard Colas ◽  
Virginie Langendorff ◽  
Christine Schippa ◽  
...  
Keyword(s):  
Food Systems ◽  
Thermodynamic Study ◽  
Flavor Compounds ◽  
Model Food

RpoS Function in Salmonella Typhimurium LT2 Monitored in a Skim Milk Model Food

1999 ◽  
Vol 62 (1) ◽  
pp. 70-72 ◽  
Author(s):  
JACQUELYN M. THOMPSON ◽  
GORDON S. A. B. STEWART ◽  
CHRISTINE E. R. DODD
Keyword(s):  
Salmonella Typhimurium ◽  
Food Systems ◽  
Environmental Control ◽  
Skim Milk ◽  
Logarithmic Phase ◽  
Global Regulator ◽  
Reporter Construct ◽  
Nutrient Media ◽  
Expression Of Genes ◽  
Model Food

In Salmonella Typhimurium, the stationary phase sigma factor RpoS regulates the expression of genes associated with adaptation, survival, and virulence. Expression of rpoS is known to be under environmental control and yet, to date, there have been no studies that assess the expression of this global regulator in real food systems. Skim milk represents a useful model food; using an spvRA::luxCDABE reporter construct, we have determined RpoS availability from an inoculum of Salmonella Typhimurium LT2. We report that RpoS activity increases exponentially at the end of the logarithmic phase of growth, consistent with data from nutrient media.

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