Lincoln Repository

Items where Subject is "D610 Food Science"

JACS Subject (162)
- D Veterinary Sciences, Agriculture and related subjects (162)
  - D610 Food Science (162)

Group by: Creators | Keywords | Item Type

ASEM detection limit ATP degradation products AcciMaps Acetate Acidic conditions AdaBoost Adaptive boosting Addition reactions Affect Aldehydes Alkaline conditions Alkaline solutions Animals Antimicrobial resistance Antioxidants Appearance Aquaculture Archosargus rhomboidalis Arecaceae Atmospheric scanning electron microscope (ASEM) Atmospheric scanning electron microscope (ASEM); ASEM detection limit; nanoparticle characterization; nanoparticle tracking analysis (NTA); scanning electron microscopy; (SEM); transimission electron microscopy (TEM) Attitudinal survey Available lysine Awaiting Bacteria Bacteria (microorganisms) Bambara groundnut Beta- Cyclodextrin Big data analytics Bioactive compounds Biobased packaging materials Biogenic amines Biomarkers Biopolymers Blockchain Blue mozzarella Bohlin Rheometer Bottled Water Bottled water Brazil nuts Brexit British butter Brix; Bromelain By-products CATA CHEMICAL REACTIONS - Hydrolysis, ENZYME ACTIVITY COOKING COVID-19 COVID-19 Pandemic CUPRAC Calories Capillary action Carboxylic Acids Carotenoids Casein Cell wall Characterisation Cheese Citrus Classification Cod Cold Cold food supply chain Colloidal silica Colloids Colour properties Compact dry Comparative genomics and transcriptomics Computer vision Consumer behaviours Consumer sensory analysis Consumers Convenience food Conventional ISO methods Cucumis sativus DPPH Dairy Biochemistry Dairy Effluent Dairy technology Deficiency Degree of Hydrolysis Dehydration Delivery system Denaturation Detection Dicentrarchus Dicentrarchus labrax Dietary Sucrose Digital Twins Disinfecting Distributed Ledger Technology Dynamic ?CT E. coli ELISA Early warning system Eating and purchasing behaviour Eating behaviour Effect of washing Eggs Electrical resistivity Electrospinning Energy Efficiency Energy filtered transmission electron microscopy (EFTEM) Engineered nanoparticles Enterococcus Enterococcus faecalis Enterococcus faecium Enterococcus sp. Environmental electron microscopy Environmental impact Enzymatic Hydrolysis Enzymes Escherichia coli Ethical deliberation Ethics Extruded products FRAM Fat deposition Fermented meat product Filtration Fish Fish Frames Fish Protein Hydrolysates Fish analysis Fish mince Flavour Flow cytometry Food Food Authenticity Food Fraud Food Loss Food Manufacturing Sector Food Process Operations Food Supply Chain Food Waste Food engineering Food fraud Food packaging Food processing Food safety Food safety interventions Food science Food security Food spoilage Food storage Food supply Food waste Foodstuff Frames Fresh sausage Functional properties GC-HRTOF-MS GC-MS Gas Chromatography-Mass Spectrometry Gel properties Gelation Gels Genetic modification debate Gonadal development Governance Greece HEAT PENETRATION HEAT TRANSFER - Conduction, CELLULAR STRUCTURE HNC HNC Science Technology HS-SPME Haddock Hand-made butter Healthier food choices Heat Stability Herring High sensitivity DSC Histamine Histidine Homogenisation Humans Hybrid meat product Hydrogen peroxide Hydroxybenzoic Acids Hyperoglyphe porosa Hypoxanthine IMMOBILIZED PROTEASES Indicator bacteria Industry 4.0 Integrate sustainability Internet of Things (IoT) JCNotOpen JCOpen Kamaboko Kamaboko gels Ketones Keywords: cod;roe;ovary;eggs;quality;appearance;texture;pH;maturity;gonadal development Lactic Acid Bacteria Lactones Lactuca Lamiaceae Legumes Legume flours Extrusion Snacks Cereals Lemongrass essential oil Lesser-known crop Lettuce Lifestyle Liquid electron microscopy Liquid smoking Lobster Local butter production Lysine MULTIPLE HYDROLYSIS, ENZYMES, bromelain Machine Learning Machine Vision Mackerel Manufacture Manufacturing practices Marketing opportunities Marrowfat peas Mathematics Matlab Maturity Meat Meat Processing MedISys-FF Metabolite profiling Metapenaeus bennettae Microbial load Microbial transglutaminase (MTGases) Microplastics Milk Milk protein concentrate Minerals Modified atmosphere packaging Molecular Weight Distribution Moulded pulp packaging Mozzarella cheese Multilocus Sequence Typing Mushroom quality Mushroom waste Nanofibers Nanomaterials Complex matrices Quality assurance Particle size distribution Number concentration Nanomaterials; Electron microscopy; Food; Measurement uncertainty; Minimal sample intake Nanoparticle Nanoparticle characterization Nanoparticle tracking analysis (NTA) Nanoparticles in food Narratives Nephrops norvegicus Non-uniform distribution NotOAChecked Nutrition labelling Nutritional supplements Odors Ohmic heating Olive oil vegetation water Oman Oncorhynchus mykiss Orange juice Ovary Ovis aries PAHs Pancreatin Papain Pasta Pasteurisation Pathogens Peanut proteins Perciformes Phenolase Phenolic Phenolic compounds Phenols Phoenix dactylifera Photoelasticity Physical chemistry Physicochemical changes, Freezing, Clupeidae Pinch points Pixelwise Polarised light Policy Potatoes Prebiotics Pressure Primary production Probiotics Processed foods Protease Protein concentrates Protein quality Protein recovery Proteins, Frozen storage Pseudomonas Pseudomonas fluorescens Pseudomonas fluorescens group Public health Public policy Public policy, Food processing industry Purchasing habits Pyruvate Quality Quality Control Quality Management Quality deterioration Quality of butter Rancidity Rationality Reference material production Refrigerator Restaurant Rihaakuru Roe STRUCTURE CHANGE Salmonidae Sample preparation Sanitation Sardina pilchardus Scalability Scanning electron microscopy School meals Scomber scombrus Secondary immiscible liquid Serranidae Shelf-life of butter Smoked trout Soaking water Sociodemographic characteristics. Sociodemographic variables Solid state 13C CPMAS NMR Solubility Soya protein Sparus Sparus aurata Speculative Design Starch addition, Scaffolds, Sardina pilchardus Strategic approaches Submicron emulsions Sucrose Sunlight, Phoenix dactylifera Supply chain management Supply change Surface sealers Suspensions Sustainability Sustainability policy, Sustainable development Synchrotron X-ray microtomography TLC TMA TVBN Technical Management Temperature Texture Texture, potato, carrot, turnip, parsnip, radish, yam, swede, Weissenberg rheogoniometer, shear modulus Texturised soy protein Thermal process Total solids Traceability Traceability Systems Traceability technologies Traceability technology criteria Traditional butter Trend analysis Triticum aestivum University of Lincoln University of Lincolnshire and Humberside VEGETABLE MATTER, FOOD PRODUCTS Vacuum packaging Variety Vegetarian Viable but non-culturable Volatile Organic Compounds Volatilization Washing cycle Washing efficiency Washing, (I ,J) conditions Washing, Gels, Sardina Waste up-cycling Water Quality Index Weighted Arithmetic index method Whey Whey Valorisation Whiteness Index, Gelation Whitening X-ray CT X-ray computed tomography X-ray computer tomography Xanthan Yeast Beef meatballs accessibility accountability acetic acid acid adenine nucleotide adenosine triphosphate aeration aflatoxin agri-food alcohol aldehyde alter-values analytical methods animal welfare anthocyanin antioxidant antioxidants aquaculture argument aromatic compound article artificial intelligence automation baking banana bioactive-loaded nanocapsule biogenic amines biological marker bloom blue pigmenting strains bmjanomaly bmjdoi bmjgoldcheck brining bubble buying motives carbon footprint carboxylic acid card-based tools carotenoid carrot cattle cell cell turgor pressure cellulose acetate characterization chemistry chewiness chilled storage chocolate coatings cocoa colour comparative study complex dynamic modulus conching confectionery confectionery wafer consistency consumers controlled study conventional homogenization criminality crispness cryo-electron microscopy cryopreservation curd strength cured meat packing detergents dialogue diet dietary fiber discourse disulfide dry salting dynamic headspace analysis dysphagia egg contamination elderly electrical conductivity (µS/cm) electrospinning emotio-cultural encapsulation enrobing environment environmental impact assessment enzyme activity enzyme purification enzymology ethylene oxide explainability extraction extrusion fat intake fat substitutes fat-based fatty acid fermentation ficin fipronil firmness fish flavor flavour food food additives food analysis food extracts food handling food industry food manufacture food packaging food poisoning food preservation food process operations food purchase choice food quality food safety food safety governance food science food spoilage food storage food supply chain food technology food-fraud foods not of animal origin freezing fridge front of pack fruit fruits frying furan derivative gas gas chromatography gel filtration governance healthiness of foods. healthy food choices healthy foods heat resistance herbs heterotrophic count (HPC) high hydrostatic pressure (HHP) high performance liquid chromatography high pressure homogenization histamine hospitality and tourism human hyaluronidase, animal tissue hybrid hydroxybenzoic acid derivative hypoxanthine ice ice, article imaging incident analysis inclusion compound industry malpractice information sources inosine phosphate interoperability intrinsic ion exchange chromatography iron irradiation; isopentyl alcohol ketone lipase lipid lipid composition lobster lycopene; lysine mV) malnutrition mannitol mariculture mass spectrometry metabolism methanethiol methodology microbial community microbial population dynamics microbiological safety micronutrients microscopy milk whey mineral, Arecaceae modified atmosphere molecular weight moulding muscle nanoemulsions nanoparticles narrative nitrates (mg/L) nitrogen non-financial nonhuman norovirus outbreak nucleotide nutraceuticals/functional foods nutrient profiling nutritional enhancement nuts odor odour absorption oil concentration oleogels online measurements organic products osmotic pressure oxygen reduction potential (ORP pH packaging papain parsnip peanuts pepsin a perception phenol derivative phenolic acid, Arecaceae physico-chemical pickle salting piperidine pisciculture plant sterols polyunsaturated fatty acid potato preservation product-related protein content, Animalia protein degradation protein, animal protoplast pseudoplastic public health quality quality control radish rating scale recovered flesh reflexive resistivity (k?/cm) responsibility responsible innovation rheology riboflavin rigidity ripening ripenss roasting robotics rockmelons s high pressure homogenizers salt sample preparation sampling scandals scombroid poisoning scripts sea bream sea water seasonal variation sensation sensomics sensory sensory analysis sensory assessment shaped wafer sheep shelf life shewanella skim milk powder smoked mackerel sodium caseinate sparus aurata sparus aurata, Alcohols spectrophotometry, Dicentrarchus spoilage staff hygiene stakeholder starch starter cultures storage structure–functional properties sugar sugar intake summer sunlight, Anthocyanins sunlight, Arecaceae supply chain supply chain innovation supramolecular gels sustainable food consumption swede sweetness taste tea technique temperature tempering terpene derivative testis, Bovinae texture texture modification texture, carrot, Weissenberg rheogoniometer, texture analyser, apparent shear modulus, modulus of elasticity, sensory evaluation, videotape micrography theoretical study thiamine time, Animalia time, Archosargus rhomboidalis tomato enriched snacks tomatoes total dissolved solids (TDS in ppm) total soluble solids trace element transmission electron microscopy trimethylamine, analytic method tropical storage tropicalisation trypsin, enzyme immobilization turgor pressure turnip typology ultra-high pressure homogenization ultrasonication ultrasound value vegetables viable but non-culturable (VBNC) viscosity volatile agent, animal tissue volatile compounds wafers winter, Archosargus rhomboidalis work-as-done work-as-imagined xanthomonas yam zinc, animal tissue

Number of items at this level: 939.

ASEM detection limit

Luo, P., Morrison, I., Dudkiewicz, Agnieszka, Tiede, K., Boyes, E., Park, S., O'Toole, P. and Boxall, A. B. (2013) Visualization and characterization of engineered nanoparticles in complex environmental and food matrices using atmospheric scanning electron microscopy. Journal of Microscopy, 250 (1). pp. 32-41. ISSN 0022-2720

ATP degradation products

Azogul, Fatih, Taylor, K. D. Anthony, Quantick, Peter C. and Azogul, Yesim (2000) A rapid HPLC-determination of ATP-related compounds and its application to herring stored under modified atmosphere. International Journal of Food Science and Technology, 35 (6). pp. 549-554. ISSN 0950-5423

Ozogul, F., Taylor, K. D. A., Quantick, P. and Ozogul, Y. (2002) Changes in biogenic amines in herring stored under modified atmosphere and vacuum pack. Journal of Food Science, 67 (7). pp. 2497-2502. ISSN 0022-1147

Ozogul, Fatih, Taylor, K. D. Anthony, Quantick, Peter C. and Ozogul, Yesim (2000) A rapid HPLC-determination of ATP-related compounds and its application to herring stored under modified atmosphere. International Journal of Food Science and Technology, 35 (6). pp. 549-554. ISSN 0950-5423

AcciMaps

Diaz, Dileyni, McIntyre, Lynn, Randall, Nicola, Nayak, Rounaq and Manning, Louise (2022) A socio-technical approach to food safety incident analysis using the AcciMap model in the hospitality sector. Food Control, 136 . ISSN 0956-7135

Acetate

Abbaszadeh, Amir, Lad, M., Janin, M., Morris, G. A., MacNaughtan, W., Sworn, G. and Foster, T. J. (2014) A novel approach to the determination of the pyruvate and acetate distribution in xanthan. Food Hydrocolloids, 44 . pp. 162-171. ISSN 0268-005X

Acidic conditions

Karayannakidis, P. D., Zotos, A., Petridis, D. and Taylor, K. D. A. (2007) The effect of initial wash at acidic and alkaline pHs on the properties of protein concentrate (kamaboko) products from sardine (Sardina pilchar dus) samples. Journal of Food Engineering, 78 (3). pp. 775-783. ISSN 0260-8774

AdaBoost

Barnes, Michael, Duckett, Tom and Cielniak, Grzegorz (2009) Boosting minimalist classifiers for blemish detection in potatoes. In: Image and Vision Computing New Zealand, 23-25 November 2009, Wellington, New Zealand.

Barnes, Michael, Duckett, Tom, Cielniak, Grzegorz, Stroud, Graeme and Harper, Glyn (2010) Visual detection of blemishes in potatoes using minimalist boosted classifiers. Journal of Food Engineering, 98 (3). pp. 339-346. ISSN 0260-8774

Adaptive boosting

Addition reactions

Karayannakidis, P. D., Zotos, A., Petridis, D. and Taylor, K. D. A. (2008) The effect of washing, microbial transglutaminase, salts and starch addition on the functional properties of sardine (Sardina Pilchardus) kamaboko gels. Food Science and Technology International, 14 (2). pp. 167-177. ISSN 1082-0132

Affect

Mallinson, Lucy, Russell, Jean, Cameron, Duncan, Ton, Jurriaan, Horton, Peter and Barker, Margo (2018) Why rational argument fails the genetic modification (GM) debate. Food Security, 10 . pp. 1145-1161. ISSN 1876-4517

Aldehydes

Alasalvar, Cesarettin, Taylor, K. D. Anthony and Shahidi, Fereidoon (2005) Comparison of volatiles of cultured and wild sea bream (Sparus aurata) during storage in ice by dynamic headspace analysis/gas chromatography-mass spectrometry. Journal of Agricultural and Food Chemistry, 53 (7). pp. 2616-2622. ISSN 0021-8561

Alkaline conditions

Alkaline solutions

Animals

Antimicrobial resistance

Onarinde, Bukola, Zhao, Junren, Leonard, Justine and Dudkiewicz, Agnieszka (2019) Antimicrobial Resistance (AMR) Profiles of Lactic Acid Bacteria (LAB) Isolated from Fermented Meat Products of European Origin. In: IAFP'S European Symposium on Food Safety, 24 - 26 April, 2019, Nantes, France.

Antioxidants

Al-Farsi, Mohamed, Alasalvar, Cesarattin, Morris, Anne, Baron, Mark and Shahidi, Fereidoon (2005) Comparison of antioxidant activity, anthocyanins, carotenoids, and phenolics of three native fresh and sun-dried date (Phoenix dactylifera L.) varieties grown in Oman. Journal of Agricultural and Food Chemistry, 53 (19). pp. 7592-7599. ISSN 0021-8561

Iheozor-Ejiofor, Pamela and Tas, Ayten (2021) Antioxidant and prebiotic functions of aqueous extracts of three common culinary Lamiaceae herbs. In: Functional Food Centre 29th International Conference.

Appearance

Katsiadaki, Ioanna G., Taylor, K. D. Anthony and Smith, Gillian (1999) Assessment of quality of cod roes and relationship between quality and maturity stage. Journal of the Science of Food and Agriculture, 79 (10). pp. 1249-1259. ISSN 0022-5142

Aquaculture

Archosargus rhomboidalis

Alasalvar, Cesarettin, Taylor, K. D. Anthony and Shahidi, Fereidoon (2002) Comparative quality assessment of cultured and wild sea bream (Sparus aurata) stored in ice. Journal of Agricultural and Food Chemistry, 50 (7). pp. 2039-2045. ISSN 0021-8561

Grigorakis, K., Taylor, K. D. A. and Alexis, M. N. (2003) Organoleptic and volatile aroma compounds comparison of wild and cultured gilthead sea bream (Sparus aurata): Sensory differences and possible chemical basis. Aquaculture, 225 (1-4). pp. 109-119. ISSN 0044-8486

Arecaceae

Atmospheric scanning electron microscope (ASEM)

Atmospheric scanning electron microscope (ASEM); ASEM detection limit; nanoparticle characterization; nanoparticle tracking analysis (NTA); scanning electron microscopy; (SEM); transimission electron microscopy (TEM)

Attitudinal survey

Available lysine

Surono, , Taylor, K. D. Anthony and Smith, Gillian (1994) The effect of different salting procedures and qualities of raw material on some nutrients during processing and storage of salted-dried mackerel. International Journal of Food Science & Technology, 29 (2). pp. 179-183. ISSN 0950-5423

Awaiting

Dudkiewicz, A., Boxall, A. B. A., Chaudhry, Q., Molhave, K., Tiede, K., Hofmann, P. and Linsinger, T. P. J. (2015) Uncertainties of size measurements in electron microscopy characterization of nanomaterials in foods. Food Chemistry, 176 . pp. 472-479. ISSN 0308-8146

Bacteria

Naila, A., Flint, S., Fletcher, G.C., Bremer, P.J. and Meerdink, G. (2012) Histamine stability in Rihaakuru at -80, 4 and 30 °c. Food Chemistry, 135 (3). pp. 1226-1229. ISSN 0308-8146

Bacteria (microorganisms)

Fisher, K., Phillips, C. and Mcwatt, L. (2009) The use of an antimicrobial citrus vapour to reduce Enterococcus sp. on salad products. International Journal of Food Science and Technology, 44 (9). pp. 1748-1754. ISSN 0950-5423

Bambara groundnut

Oyeyinka, Samson Adeoye, Gbashi, Sefater, Onarinde, Bukola, Njobeh, Patrick Berka and Adebo, Oluafemi (2023) Metabolite profile of raw and cooked pasta from whole wheat grain enriched with Bambara groundnut. Journal of Food Processing and Preservation . ISSN 0145-8892

Beta- Cyclodextrin

Ghorani, Behrouz, Kadkhodaee, Rassoul, Rajabzadeh, Ghadir and Tucker, Nick (2019) Assembly of odour adsorbent nanofilters by incorporating cyclodextrin molecules into electrospun cellulose acetate webs. Reactive and Functional Polymers, 134 . pp. 121-132. ISSN 1381-5148

Big data analytics

Jagtap, Sandeep, Duong, Linh, Trollman, Hana, Bader, Farah, Garcia-Garcia, Guillermo, Skouteris, George, Li, Jie, Pathare, Pankaj, Martindale, Wayne, Swainson, Mark and Rahimifard, Shahin (2021) IoT technologies in the food supply chain. In: Food Technology Disruptions. Elsevier. ISBN 9780128214701

Bioactive compounds

Ghorani, Behrouz and Tucker, Nick (2015) Fundamentals of electrospinning as a novel delivery vehicle for bioactive compounds in food nanotechnology. Food Hydrocolloids, 51 . pp. 227-240. ISSN 0268-005X

Biobased packaging materials

Boyaci, Derya, Onarinde, Bukola, Aiyedun, Susanna, Waldron, Keith, May, David and Tucker, Nick (2022) The beneficial effects of the addition of pulped Agaricus bisporus mushroom body co-product to Kraft pulp packaging materials. Cleaner Materials, 3 . pp. 1-11. ISSN 2772-3976

Biogenic amines

Biomarkers

Daramola, Bukola, Fothergill, James, Taylor, Tony, Harper, Glyn and Finlayson, Ian (2015) Investigation of Volatile Organic Compounds (VOCs) released as a result of spoilage in whole broccoli, carrots, onions and potatoes with HS-SPME and GC-MS. In: EuroAnalysis 2015. 18th edition of EuroAnalysis, the European Conference on Analytical Chemistry, 6th - 10th September 2015, Bordeaux, France.

Biopolymers

Hebishy, Essam, Iheozor-Ejiofor, Pamela, Onarinde, Bukola and Colette, Laurine (2022) Stability and antimicrobial activity of lemongrass essential oil in nanoemulsions produced by high-intensity ultrasounds and stabilized by soy lecithin, hydrolyzed whey proteins, gum Arabic, or their ternary admixture. Journal of Food Processing and Preservation . ISSN 1745-4549

Blockchain

Pearson, Simon, May, David, Leontidis, Georgios, Swainson, Mark, Brewer, Steve, Bidaut, Luc, Frey, Jeremy, Parr, Gerard, Maull, Roger and Zisman, Andrea (2019) Are Distributed Ledger Technologies the Panacea for Food Traceability? Global Food Security, 20 . pp. 145-149. ISSN 2211-9124

Blue mozzarella

Andreani, N. A., Martino, M. E., Fasolato, L., Carraro, L., Montemurro, F., Mioni, R., Bordin, P. and Cardazzo, B. (2014) Tracking the blue: a MLST approach to characterise the Pseudomonas fluorescens group. Food Microbiology, 39 . pp. 116-126. ISSN 0740-0020

Andreani, Nadia, Carraro, Lisa, Martino, Maria Elena, Fondi, Marco, Fasolato, Luca, Miotto, Giovanni, Magro, Massimiliano, Vianello, Fabio and Cardazzo, Barbara (2015) A genomic and transcriptomic approach to investigate the blue pigment phenotype in Pseudomonas fluorescens. International Journal of Food Microbiology, 213 . pp. 88-98. ISSN 0168-1605

Bohlin Rheometer

Sundara, Ramana V. and Taylor, Andrew J. (1992) Development of a method to measure rheological properties of carrot cell and cell-wall materials. Journal of the Science of Food and Agriculture, 60 (1). pp. 39-45. ISSN 1097-0010

Bottled Water

Iheozor-Ejiofor, Pamela and Onarinde, Bukola (2021) Assessment of Water Quality Index (WQI) of Commercially Available Drinking Bottled Water. In: IAFP's European symposium 2021, 27 - 28 April 2021.

Bottled water

Iheozor-Ejiofor, Pamela and Onarinde, Bukola (2021) Assessment of Water Quality Index (WQI) of Commercially Available Drinking Bottled Water. In: IAFP European Symposium on Food Safety, 27 - 28 April 2021.

Brazil nuts

Figueira, Ana C., Taylor, K. D. Anthony, Barlow, Philip J. and Morgan, Michael R. A. (1991) Anomalous aflatoxin B1recoveries from whole peanuts and brazil nuts measured by enzyme‐linked immunosorbent assay. Food and Agricultural Immunology, 3 (1). pp. 13-19. ISSN 0954-0105

Brexit

Brooks, Christopher, Parr, Lesley, Smith, Jordan, Buchanan, Dominic, Snioch, Dominika and Hebishy, Essam (2021) A Review of Food Fraud and Food Authenticity across the Food Supply Chain, with an Examination of the Impact of the COVID-19 Pandemic and Brexit on Food Industry. Food Control . ISSN 0956-7135

British butter

Dudkiewicz, Agnieszka, Hayes, William and Onarinde, Bukola (2022) Sensory quality and shelf-life of locally produced British butters compared to large-scale, industrially produced butters. British Food Journal . ISSN 0007-1013

Brix;

Khatri, Yunus, Wei, Sherrie and Wei, Fengheng (2008) Consumer preferences for rockmelons in Australia. International Journal of Consumer Studies, 32 (2). pp. 179-183. ISSN 1470-6423

Bromelain

Himonides, Aristotelis T., Taylor, Anthony K. D. and Morris, Anne J. (2011) A study of the enzymatic hydrolysis of fish frames using model systems. Food and Nutrition Sciences, 02 (06). pp. 575-585. ISSN 2157-944X

By-products

Fasolato, Luca, Carraro, Lisa, Facco, Pierantonio, Cardazzo, Barbara, Balzan, Stefania, Taticchi, Agnese, Andreani, Nadia, Montemurro, Filomena, Martino, Maria Elena, Di Lecce, Giuseppe, Toschi, Tullia Gallina and Novelli, Enrico (2016) Agricultural by-products with bioactive effects: A multivariate approach to evaluate microbial and physicochemical changes in a fresh pork sausage enriched with phenolic compounds from olive vegetation water. International Journal of Food Microbiology, 228 . pp. 34-43. ISSN 0168-1605

CATA

Grasso, Simona, Smith, Gabrielle, Bowers, Sophie, Ajayi, Oluseyi Moses and Swainson, Mark (2019) Effect of texturised soy protein and yeast on the instrumental and sensory quality of hybrid beef meatballs. Journal of Food Science and Technology, 56 (6). pp. 3126-3135. ISSN 0022-1155

CHEMICAL REACTIONS - Hydrolysis, ENZYME ACTIVITY

Jasim, Munir A., Hall, George M., Mann, John and Taylor, Keith D. A. (1987) A comparison of immobilised protease activities. Journal of Chemical Technology and Biotechnology, 40 (4). pp. 251-258. ISSN 0268-2575

COOKING

Derbyshire, P. M. and Owen, I. (1988) Transient heat transfer in a boiled potato: a study related to food process engineering. International Journal of Heat and Fluid Flow, 9 (2). pp. 254-256. ISSN 0142-727X

COVID-19

Marvin, Hans J. P., Hoenderdaal, Wouter, Gavai, Anand K., Mu, Wenjuan, Van der Bulk, Leonieke M., Liu, Ningjing, Frasso, Gianluca, Ozen, Neris, Elliott, Christopher, Manning, Louise and Bouzembrak, Yamine (2022) Global media as an early warning tool for food fraud; an assessment of MedISys-FF. Food Control, 137 (108961). pp. 1-10. ISSN 0956-7135

Wojciechowska-Solis, Julia, Kowalska, Aleksandra, Bieniek, Milena, Ratajczyk, Monika and Manning, Louise (2022) Comparison of the Purchasing Behaviour of Polish and United Kingdom Consumers in the Organic Food Market during the COVID-19 Pandemic. International Journal of Environmental Research and Public Health, 19 (3). p. 1137. ISSN 1660-4601

COVID-19 Pandemic

Ogundijo, Daniel, Tas, Ayten and Onarinde, Bukola (2021) Exploring the impact of Covid-19 pandemic on eating and purchasing behaviours of people living in England. Nutrients, 13 (5). p. 1499. ISSN 2072-6643

CUPRAC

Gonzalez-Rodriguez, Jose, Rivas Romero, Pilar, Estevez Brito, Rafael, Rodriguez Mellado, Jose MIguel, Ruiz Montolla, mercedes and Rodriguez Amaro, Rafael (2018) Exploring the relation between composition of extracts of healthy foods and their antioxidant capacities determined by electrochemical and spectrophotometrical methods. LWT - Food Science and Technology . ISSN 0023-6438

Calories

Sundara, Ramana and Vieira, Joselio (2011) Chocolate aeration: art or science? New Food Magazine, 14 (4). pp. 65-69. ISSN .

Capillary action

Islam, Syed F., Sundara, Ramana V., Whitehouse, Steve, Althaus, Tim O., Palzer, Stefan, Hounslow, Michael J. and Salman, Agba D. (2016) Movement of a secondary immiscible liquid in a suspension using a non-invasive technique. Chemical Engineering Research and Design, 110 . pp. 160-170. ISSN 0263-8762

Carboxylic Acids

Al-Farsi, Mohamed, Alasalvar, Cesarettin, Morris, Anne, Baron, Mark and Shahidi, Fereidoon (2005) Compositional and sensory characteristics of three native sun-dried date (Phoenix dactylifera L.) varieties grown in Oman. Journal of Agricultural and Food Chemistry, 53 (19). pp. 7586-7591. ISSN 0021-8561

Carotenoids

Casein

Hebishy, Essam, Nagarajah, Jevan, S. Thompson, Luke, Shennan, Sarah, Best, Lauren, Ajayi, Oluseyi Moses, Iheozor-Ejiofor, Pamela, Tucker, Nick and Onarinde, Bukola (2021) Impact of microbial transglutaminase and cooking time on functional properties of Mozzarella cheese analogues. International Journal of Dairy Technology . ISSN 1471-0307

Cell wall

Characterisation

Cheese

Buchanan, Dominic, Martindale, Wayne, Romeih, Ehab and Hebishy, Essam (2023) Recent advances in whey processing and valorisation: Technological and environmental perspectives. International Journal of Dairy Technology . ISSN 1364-727X

Citrus

Classification

Cod

Himonides, Aristotelis T., Taylor, K. D. Anthony and Knowles, Michael J. (1999) The improved whitening of cod and haddock flaps using hydrogen peroxide. Journal of the Science of Food and Agriculture, 79 (6). pp. 845-850. ISSN 0022-5142

Himonides, Aristotelis T., Taylor, Anthony K. D. and Morris, Anne J. (2011) Enzymatic hydrolysis of fish frames using pilot plant scale systems. Food and Nutrition Sciences, 02 (06). pp. 586-593. ISSN 2157-944X

Cold

Cold food supply chain

Islam, Samantha, Manning, Louise and Cullen, Jonathan (2022) Selection criteria for planning cold food chain traceability technology enabling industry 4.0. Procedia Computer Science, 200 . pp. 1695-1704. ISSN 1877-0509

Colloidal silica

Grombe, Ringo, Charoud-Got, Jean, Emteborg, Haken, Linsinger, Thomas P. J., Seghers, John, Wagner, Stephan, von der Kammer, Frank, Hofmann, Thilo, Dudkiewicz, Agnieszka, Llinas, Meritxell, Solans, Conxita, Lehner, Angela and Allmaier, Gunter (2014) Production of reference materials for the detection and size determination of silica nanoparticles in tomato soup. Analytical and Bioanalytical Chemistry, 406 (16). pp. 3895-3907. ISSN 1618-2642

Colloids

Colour properties

Compact dry

Aiyedun, Susanna, Swainson, Mark, Dixon, Ron and Onarinde, Bukola (2021) Comparison of Compact Dry and Conventional ISO Methods for Microbiological Survey of Lettuce Varieties at Retail Stage. In: IAFP European Symposium on Food Safety, 27 - 28 April 2021.

Comparative genomics and transcriptomics

Computer vision

Barnes, Michael, Dudbridge, Michael and Duckett, Tom (2012) Polarised light stress analysis and laser scatter imaging for non-contact inspection of heat seals in food trays. Journal of Food Engineering, 112 (3). pp. 183-190. ISSN 0260-8774

Consumer behaviours

Ogundijo, Daniel A., Tas, Ayten A. and Onarinde, Bukola A. (2022) Age, an Important Sociodemographic Determinant of Factors Influencing Consumers' Food Choices and Purchasing Habits: An English University Setting. Frontiers in Nutrition, 9 . ISSN 2296-861X

Consumer sensory analysis

Consumers

Mallinson, Lucy, Jean, Russell and Barker, Margo (2016) Attitudes and behaviour towards convenience food and food waste in the United Kingdom. Appetite, 103 . pp. 17-28. ISSN 0195-6663

Convenience food

Mallinson, Lucy, Jean, Russell and Barker, Margo (2016) Attitudes and behaviour towards convenience food and food waste in the United Kingdom. Appetite, 103 . pp. 17-28. ISSN 0195-6663

Conventional ISO methods

Cucumis sativus

DPPH

Dairy Biochemistry

Dairy Effluent

Dairy technology

Deficiency

Rodd, Bradley G, Tas, Ayten and Taylor, K D A (2021) Dysphagia, texture modification, the elderly and micronutrient deficiency: a review. Critical Reviews in Food Science and Nutrition . ISSN 1040-8398

Degree of Hydrolysis

Dehydration

Ajayi, Oluseyi Moses, Swainson, Mark and Wayne, Martindale (2019) Impact of salt and sugar reformulation on processing parameters for orange juice and tomatoes using ohmic heating. British Food Journal . ISSN 0007-070X

Delivery system

Denaturation

Karayannakidis, Panayotis D., Zotos, Anastasios, Petridis, Dimitris and Taylor, K. D. A. (2008) Physicochemical changes of sardines (sardina pilchardus) at -18c and functional properties of kamaboko gels enhanced with ca2+ ions and MTGase. Journal of Food Process Engineering, 31 (3). pp. 372-397. ISSN 0145-8876

Detection

Dudkiewicz, Agnieszka, Tiede, Karen, Loeschner, Katrin, Soegaard Jensen, Louise Helene, Jensen, Eric, Wierzbicki, Rafal, Boxall, Alistair B. A. and Molhave, Kristian (2011) Characterization of nanomaterials in food by electron microscopy. TrAC Trends in Analytical Chemistry, 30 (1). pp. 28-43. ISSN 0165-9936

Dicentrarchus

Alasalvar, C., Taylor, K. D. A., Oksuz, A., Shahidi, F. and Alexis, M. (2002) Comparison of freshness quality of cultured and wild sea bass (Dicentrarchus labrax). Journal of Food Science, 67 (9). pp. 3220-3226. ISSN 0022-1147

Dicentrarchus labrax

Alasalvar, C., Taylor, K. D. A., Zubcov, E., Shahidi, F. and Alexis, M. (2002) Differentiation of cultured and wild sea bass (Dicentrarchus labrax): total lipid content, fatty acid and trace mineral composition. Food Chemistry, 79 (2). pp. 145-150. ISSN 0308-8146

Dietary Sucrose

Digital Twins

Martindale, Wayne (2021) Our connected future with the turn-key technologies that are reducing food waste and improving nutrition. New Zealand Science Review, 77 (3-4). pp. 52-54. ISSN 0028-8667

Disinfecting

Distributed Ledger Technology

Dynamic ?CT

Islam, Syed F., Mancini, Lucia, Sundara, Ramana V,, Whitehouse, Steve, Palzer, Stefan, Hounslow, Michael J. and Salman, Agba D. (2017) Studying model suspensions using high resolution synchrotron X-ray microtomography. Chemical Engineering Research and Design, 117 . pp. 756-772. ISSN 0263-8762

E. coli

Anvarian, Amir H. P., Smith, Madeleine P. and Overton, Tim W. (2016) The effects of orange juice clarification on the physiology of Escherichia coli; growth-based and flow cytometric analysis. International Journal of Food Microbiology, 219 . pp. 38-43. ISSN 0168-1605

ELISA

Figueira, Ana C., Taylor, Tony and Barlow, Philip J. (1990) ELISA determination of aflatoxin levels in whole nuts. Food and Agricultural Immunology, 2 (3). pp. 125-134. ISSN 0954-0105

Early warning system

Eating and purchasing behaviour

Eating behaviour

Effect of washing

Eggs

Electrical resistivity

Electrospinning

Energy Efficiency

Pathare, Pankaj B., Roskilly, Anthony Paul and Jagtap, Sandeep (2019) Energy Efficiency in Meat Processing. In: Novel Technologies and Systems for Food Preservation. IGI Global. ISBN 9781522578949, 1522578943

Energy filtered transmission electron microscopy (EFTEM)

Lari, L. and Dudkiewicz, Agnieszka (2014) Sample preparation and EFTEM of meat samples for nanoparticle analysis in food. Journal of Physics: Conference Series, 522 (1). ISSN 1742-6588

Engineered nanoparticles

Enterococcus

Enterococcus faecalis

Enterococcus faecium

Enterococcus sp.

Environmental electron microscopy

Environmental impact

Martindale, Wayne, Finnigan, T. and Needham, L. (2013) Current Concepts and Applied Research in Sustainable Food Processing. Wiley Blackwell, pp. 9-38. ISBN 9781118634301, 9780470672235

Enzymatic Hydrolysis

Enzymes

Naila, A., Flint, S., Fletcher, G.C., Bremer, P.J. and Meerdink, G. (2012) Histamine stability in Rihaakuru at -80, 4 and 30 °c. Food Chemistry, 135 (3). pp. 1226-1229. ISSN 0308-8146

Escherichia coli

Anvarian, Amir, Smith, MP and Overton, TW (2019) Flow cytometry and growth‐based analysis of the effects of fruit sanitation on the physiology of Escherichia coli in orange juice. Food Science and Technology . pp. 1-12. ISSN 2048-7177

Ethical deliberation

Mepham, Ben (2009) Use of ethical matrices in formulating policies to address the obesity crisis. In: EurSafe2009, 2-4 July 2009, Nottingham.

Ethics

Craigon, P., Sacks, J., Brewer, S., Frey, J., Gutierrez Mendoza, A., Kanza, S., Manning, L., Munday, S., Wintour, A. and Pearson, S. (2023) Ethics by Design: Responsible Research & Innovation for AI in the Food Sector. Journal of Responsible Technology, 13 (100051). ISSN 2666-6596

Extruded products

Dehghan-Shoar, Zeinab, Hardacre, Allan K., Meerdink, Gerrit and Brennan, Charles S. (2011) Lycopene extraction from extruded products containing tomato skin. International Journal of Food Science and Technology, 46 (2). pp. 365-371. ISSN 0950-5423

FRAM

Nayak, Rounaq, Manning, Louise and Waterson, Patrick (2022) Exploration of the fipronil in egg contamination incident in the Netherlands using the Functional Resonance Analysis Method. Food Control, 133 (A). p. 108605. ISSN 0956-7135

Fat deposition

Grigorakis, Kriton, Alexis, Maria N., Taylor, K. D. Anthony and Hole, Michael (2002) Comparison of wild and cultured gilthead sea bream (Sparus aurata); composition, appearance and seasonal variations. International Journal of Food Science and Technology, 37 (5). pp. 477-484. ISSN 0950-5423

Fermented meat product

Filtration

Fish

Akande, G. R., Knowles, M. J. and Taylor, K. D. A. (1991) Rancidity and changes in fatty acid composition of salted dried and salted smoked mackerel cakes. Tropical Science, 31 (1). pp. 55-63. ISSN 0041-3291

Fish Frames

Fish Protein Hydrolysates

Fish analysis

Ozogul, F, Taylor, K. D. A., Quantick, P and Ozogul, Y (2000) Chemical, microbiological and sensory evaluation of Atlantic herring (Clupea harengus) stored in ice, modified atmosphere and vacuum pack. Food Chemistry, 71 (2). pp. 267-273. ISSN 0308-8146

Surti, T., Taylor, K. D. A. and Ma'ruf, W. F. (2002) The effect of delayed icing on the quality and shelf life of red snapper (Lutjanus argentimuculatus). Tropical Science, 42 (3). pp. 93-98. ISSN 0041-3291

Fish mince

Flavour

Gkionakis, George A., Heliopoulos, George, Taylor, Anthony K.D. and Ahmad, John (2006) Factors affecting the flavour binding properties of lactones with soya protein. British Food Journal, 108 (6). pp. 456-474. ISSN 0007-070X

Flow cytometry

Food

Ababio, P. F. and Lovatt, P. (2015) A review on food safety and food hygiene studies in Ghana. Food Control, 47 . pp. 92-97. ISSN 0956-7135

Birkett, John and Warburton, G. E. (1997) Food process operations: Part 3. University of Lincolnshire and Humberside, Hull. ISBN 1860501141

Deghan-Shoar, Z., Hardacre, A. and Meerdink, Gerrit (2010) An investigation on the effect of formulation and extrusion temperature on physico-chemical characteristics of tomato enriched snacks. In: Total food: sustainability of the agri-food chain. RSC Publishing (Royal Society of Chemistry), London. ISBN 9781849730785

Gilbert, Alan R. and Warburton, G. E. (1997) Food process operations: Part 2. University of Lincolnshire and Humberside, Hull. ISBN 1860501125

Food Authenticity

Food Fraud

Food Loss

Bishop, Chris and Le Grys, Nicole (2019) Food losses in the Field. In: CUPGRA 2019, 16th -17th December 2019, Cambridge - Robinson College.

Food Manufacturing Sector

Swainson, Mark (2018) Swainson's Handbook of Technical & Quality Management for the Food Manufacturing Sector. Woodhead Publishing Series in Food Science, Technology and Nutrition. . Elsevier, USA. ISBN 9781782422754

Food Process Operations

Birkett, John and Warburton, G. E. (1997) Food process operations: Part 3. University of Lincolnshire and Humberside, Hull. ISBN 1860501141

Gilbert, Alan R. and Warburton, G. E. (1997) Food process operations: Part 2. University of Lincolnshire and Humberside, Hull. ISBN 1860501125

Food Supply Chain

Food Waste

Martindale, Wayne (2021) Our connected future with the turn-key technologies that are reducing food waste and improving nutrition. New Zealand Science Review, 77 (3-4). pp. 52-54. ISSN 0028-8667

Food engineering

Food fraud

Food packaging

Ozogul, F., Taylor, K. D. A., Quantick, P. and Ozogul, Y. (2002) Biogenic amines formation in Atlantic herring (Clupea harengus) stored under modified atmosphere packaging using a rapid HPLC method. International Journal of Food Science and Technology, 37 (5). pp. 515-522. ISSN 0950-5423

Food processing

Martindale, Wayne, Finnigan, T. and Needham, L. (2013) Current Concepts and Applied Research in Sustainable Food Processing. Wiley Blackwell, pp. 9-38. ISBN 9781118634301, 9780470672235

Food safety

Manning, Louise (2022) Microplastics. [Impact]

Sattin, Eleonora, Andreani, Nadia, Carraro, Lisa, Lucchini, Rosaria, Fasolato, Luca, Telatin, Andrea, Balzan, Stefania, Novelli, Enrico, Simionati, Barbara and Cardazzo, Barbara (2016) A multi-omics approach to evaluate the quality of milk whey used in Ricotta cheese production. Frontiers in Microbiology, 7 (1272). ISSN 1664-302X

Food safety interventions

Ababio, Patricia (2015) An investigation into the incidence of food pathogenic bacteria in senior secondary school canteens in the Ashanti region of Ghana and the effect of food safety interventions. PhD thesis, University of Lincoln.

Food science

Birkett, John and Warburton, G. E. (1997) Food process operations: Part 3. University of Lincolnshire and Humberside, Hull. ISBN 1860501141

Breen, Brendan (2000) Mathematics. University of Lincolnshire and Humberside. ISBN 1860501400

Gilbert, Alan R. and Warburton, G. E. (1997) Food process operations: Part 2. University of Lincolnshire and Humberside, Hull. ISBN 1860501125

Food security

Martindale, Wayne, Finnigan, T. and Needham, L. (2013) Current Concepts and Applied Research in Sustainable Food Processing. Wiley Blackwell, pp. 9-38. ISBN 9781118634301, 9780470672235

Food spoilage

Food storage

Food supply

Martindale, Wayne, Finnigan, T. and Needham, L. (2013) Current Concepts and Applied Research in Sustainable Food Processing. Wiley Blackwell, pp. 9-38. ISBN 9781118634301, 9780470672235

Food waste

Mallinson, Lucy, Jean, Russell and Barker, Margo (2016) Attitudes and behaviour towards convenience food and food waste in the United Kingdom. Appetite, 103 . pp. 17-28. ISSN 0195-6663

Foodstuff

Frames

Fresh sausage

Functional properties

GC-HRTOF-MS

GC-MS

Gas Chromatography-Mass Spectrometry

Gel properties

Gelation

Gels

Genetic modification debate

Gonadal development

Governance

Greece

Grigorakis, K., Taylor, K. D. A. and Alexis, M. N. (2003) Seasonal patterns of spoilage of ice-stored cultured gilthead sea bream (Sparus aurata). Food Chemistry, 81 (2). pp. 263-268. ISSN 0308-8146

HEAT PENETRATION

HEAT TRANSFER - Conduction, CELLULAR STRUCTURE

HNC

Birkett, John, Gilbert, Alan R. and Warburton, G. E. (1997) Food process operations: Part 1. University of Lincolnshire and Humberside, Hull. ISBN 1860501117

Birkett, John and Warburton, G. E. (1997) Food process operations: Part 3. University of Lincolnshire and Humberside, Hull. ISBN 1860501141

Gilbert, Alan R. and Warburton, G. E. (1997) Food process operations: Part 2. University of Lincolnshire and Humberside, Hull. ISBN 1860501125

HNC Science Technology

Birkett, John and Warburton, G. E. (1997) Food process operations: Part 3. University of Lincolnshire and Humberside, Hull. ISBN 1860501141

Gilbert, Alan R. and Warburton, G. E. (1997) Food process operations: Part 2. University of Lincolnshire and Humberside, Hull. ISBN 1860501125

HS-SPME

Haddock

Hand-made butter

Healthier food choices

Heat Stability

Hebishy, Essam, Le Berre, Marianne, Crowley, Shane and O'Mahony, James (2022) Two-stage valve homogenisation enhances particle dispersion in milk protein concentrates during reconstitution and reduces heat-induced particle aggregation in resultant dispersions. Frontiers in Food Science and Technology, 2 . p. 1032373. ISSN 2674-1121

Herring

High sensitivity DSC

Histamine

Naila, A., Flint, S., Fletcher, G.C., Bremer, P.J. and Meerdink, G. (2012) Histamine stability in Rihaakuru at -80, 4 and 30 °c. Food Chemistry, 135 (3). pp. 1226-1229. ISSN 0308-8146

Histidine

Naila, A., Flint, S., Fletcher, G.C., Bremer, P.J. and Meerdink, G. (2012) Histamine stability in Rihaakuru at -80, 4 and 30 °c. Food Chemistry, 135 (3). pp. 1226-1229. ISSN 0308-8146

Homogenisation

Humans

Hybrid meat product

Hydrogen peroxide

Hydroxybenzoic Acids

Hyperoglyphe porosa

Alasalvar, C., Taylor, K. D. A., Oksuz, A., Garthwaite, T., Alexis, M. N. and Grigorakis, K. (2001) Freshness assessment of cultured sea bream (Sparus aurata) by chemical, physical and sensory methods. Food Chemistry, 72 (1). pp. 33-40. ISSN 0308-8146

Hypoxanthine

Surti, Titi, Taylor, Anthony and Ma'Ruf, Farid (2001) The effect of storage at tropical ambient temperature on the quality and shelf life of grouper (Plectropomus maculatus). International Journal of Food Science and Technology, 36 (5). pp. 517-522. ISSN 0950-5423

IMMOBILIZED PROTEASES

Indicator bacteria

Industry 4.0

Integrate sustainability

Martindale, Wayne, Finnigan, T. and Needham, L. (2013) Current Concepts and Applied Research in Sustainable Food Processing. Wiley Blackwell, pp. 9-38. ISBN 9781118634301, 9780470672235

Internet of Things (IoT)

JCNotOpen

JCOpen

Sundara, Ramana, Manez, Angel and Coutel, Fabien (2015) Making chocolate from beans: what’s involved? Food Processing Magazine, 84 (2). p. 13. ISSN 0264-9462

Watson, Nik, Hazlehurs, Tom, Povey, Malcolm, Vieira, Joselio and Sundara, Ramana (2014) Can airborne ultrasound monitor bubble size in chocolate? Journal of Physics: Conference Series, 498 . ISSN 1742-6588

Kamaboko

Kamaboko gels

Ketones

Keywords: cod;roe;ovary;eggs;quality;appearance;texture;pH;maturity;gonadal development

Lactic Acid Bacteria

Lactones

Lactuca

Lamiaceae

Legumes Legume flours Extrusion Snacks Cereals

Tas, Ayten and Shah, Aditya (2021) The replacement of cereals by legumes in extruded snack foods: Science, technology, and challenges. Trends in Food Science and Technology, 116 . pp. 701-711. ISSN 0924-2244

Lemongrass essential oil

Lesser-known crop

Lettuce

Lifestyle

Mallinson, Lucy, Jean, Russell and Barker, Margo (2016) Attitudes and behaviour towards convenience food and food waste in the United Kingdom. Appetite, 103 . pp. 17-28. ISSN 0195-6663

Liquid electron microscopy

Liquid smoking

Siskos, Ilias, Zotos, Anastasios and Taylor, K. D. Anthony (2005) The effect of drying, pressure and processing time on the quality of liquid-smoked trout (Salmo gairdnerii) fillets. Journal of the Science of Food and Agriculture, 85 (12). pp. 2054-2060. ISSN 0022-5142

Lobster

Wang, Zhoubo, Taylor, K. D. Anthony and Yan, Xinjian (1994) Further studies on the roles of proteases in the activation of phenolase from Norway lobster (Nephrops norvegicus). Food Chemistry, 51 (1). pp. 99-103. ISSN 0308-8146

Wang, Zhoubo, Taylor, K.D.Anthony and Yan, Xinjian (1992) Studies on the protease activities in Norway lobster (Nephrops norvegicus) and their role in the phenolase activation process. Food Chemistry, 45 (2). pp. 111-116. ISSN 0308-8146

Yan, Xinjian and Taylor, K. D. Anthony (1991) Studies of the mechanism of phenolase activation in Norway lobster (Nephrops norvegicus). Food Chemistry, 41 (1). pp. 11-21. ISSN 0308-8146

Yan, Xinjian, Taylor, K. D. Anthony and Hanson, Steven W. (1990) Phenolase in Norway lobster (Nephrops norvegicus): activation and purification. Food Chemistry, 36 (1). pp. 19-30. ISSN 0308-8146

Yan, Xinjian, Taylor, K. D. Anthony and Hanson, Steven W. (1989) Studies on the mechanism of blackspot development in Norway lobster (Nephrops norvegicus). Food Chemistry, 34 (4). pp. 273-283. ISSN 0308-8146

Zotos, A. and Taylor, K. D. A. (1996) Partial purification and characterization of proteases from Norway lobster (Nephrops norvegicus) and their role in the phenolase activation process. Food Chemistry, 56 (1). pp. 61-68. ISSN 0308-8146

Zotos, Anastasios and Taylor, K. D. Anthony (1997) Studies on the influence of small molecule factor(s) on protease activities in Norway lobster (Nephrops norvegicus). Food Chemistry, 59 (1). pp. 19-25. ISSN 0308-8146

Zotos, Anastasios and Taylor, K. D. Anthony (1997) Studies on the roles and identification of the small molecule factors on phenolase activation in Norway lobster (Nephrops norvegiens). Food Chemistry, 60 (4). pp. 469-478. ISSN 0308-8146

Local butter production

Lysine

MULTIPLE HYDROLYSIS, ENZYMES, bromelain

Machine Learning

Machine Vision

Mackerel

Manufacture

Martindale, Wayne, Finnigan, T. and Needham, L. (2013) Current Concepts and Applied Research in Sustainable Food Processing. Wiley Blackwell, pp. 9-38. ISBN 9781118634301, 9780470672235

Manufacturing practices

Martindale, Wayne, Finnigan, T. and Needham, L. (2013) Current Concepts and Applied Research in Sustainable Food Processing. Wiley Blackwell, pp. 9-38. ISBN 9781118634301, 9780470672235

Marketing opportunities

Martindale, Wayne, Finnigan, T. and Needham, L. (2013) Current Concepts and Applied Research in Sustainable Food Processing. Wiley Blackwell, pp. 9-38. ISBN 9781118634301, 9780470672235

Marrowfat peas

Ortali, Arianna, Hebishy, Essam, Vipond, William, Agnew, Peter, Taylor, Tony and Onarinde, Bukola (2022) Soaking water properties and pea (Pisum sativum) evaluation. In: IUFoST 2022, 31 Oct - 04 Nov 2022, Singapore.

Mathematics

Breen, Brendan (2000) Mathematics. University of Lincolnshire and Humberside. ISBN 1860501400

Matlab

Maturity

Meat

Meat Processing

MedISys-FF

Metabolite profiling

Metapenaeus bennettae

Krishnapillai, Ashok M., Taylor, K. D. Anthony, Morris, Anne E. J. and Quantick, Peter C. (1999) Extraction and purification of hyaluronoglucosidase (EC 3.2.1.35) from Norway lobster (Nephrops norvegicus). Food Chemistry, 65 (3). pp. 359-365. ISSN 0308-8146

Microbial load

Microbial transglutaminase (MTGases)

Microplastics

Manning, Louise (2022) Microplastics. [Impact]

Milk

Hebishy, Essam, Gonçalves dos Santos Aguilar, Jessika, Rossi Ribeiro, Luma, Gustavo Amador Espejo, Genaro and Trujillo, Antonio-Jose (2023) Effects of high-pressure homogenization on enzyme activity in milk and dairy products. In: Effect of High Pressure Technologies on Enzymes. Foundations and Frontiers in Enzymology . Elsevier. ISBN 9780323983860

Milk protein concentrate

Minerals

Modified atmosphere packaging

Molecular Weight Distribution

Moulded pulp packaging

Mozzarella cheese

Multilocus Sequence Typing

Mushroom quality

Mushroom waste

Nanofibers

Nanomaterials Complex matrices Quality assurance Particle size distribution Number concentration

Linsinger, T. P. J., Chaudhry, Q., Dehalu, V., Delahaut, P., Dudkiewicz, A., Grombe, R., von der Kammer, F., Larsen, E. H., Legros, S., Loeschner, K., Peters, R., Ramsch, R., Roebben, G., Tiede, K. and Weigel, S. (2013) Validation of methods for the detection and quantification of engineered nanoparticles in food. Food Chemistry, 138 (2). pp. 1959-1966. ISSN 0308-8146

Nanomaterials; Electron microscopy; Food; Measurement uncertainty; Minimal sample intake

Nanoparticle

Nanoparticle characterization

Nanoparticle tracking analysis (NTA)

Nanoparticles in food

Lari, L. and Dudkiewicz, Agnieszka (2014) Sample preparation and EFTEM of meat samples for nanoparticle analysis in food. Journal of Physics: Conference Series, 522 (1). ISSN 1742-6588

Narratives

Smith, Robert, Manning, Louise and McElwee, Gerard (2022) Scrutinising the anatomy of ‘So-called Food Fraud Scandals’ in the UK 1980 – 2020: Developing a contextualised theoretical appreciation. Crime, Law and Social Change . ISSN 0925-4994

Nephrops norvegicus

Krishnapillai, Ashok M., Taylor, K. D. Anthony, Morris, Anne E. J. and Quantick, Peter C. (1999) Characterisation of Norway lobster (Nephrops norvegicus) hyaluronidase and comparison with sheep and bovine testicular hyaluronidase. Food Chemistry, 65 (4). pp. 515-521. ISSN 0308-8146

Non-uniform distribution

NotOAChecked

Lari, L. and Dudkiewicz, Agnieszka (2014) Sample preparation and EFTEM of meat samples for nanoparticle analysis in food. Journal of Physics: Conference Series, 522 (1). ISSN 1742-6588

Sundara, Ramana and Festring, Daniel (2015) Understanding sensory and analytical relationships in cocoa-based products. New Food Magazine, 18 (3). pp. 2-7. ISSN .

Sundara, Ramana, Manez, Angel and Vieira, Joselio (2014) Enrobing in the confectionery industry. New Food Magazine, 17 (1). pp. 36-38. ISSN .

Nutrition labelling

Ogundijo, Daniel, Tas, Ayten and Onarinde, Bukola (2021) An assessment of nutrition information on front of pack labels and healthiness of foods in the United Kingdom retail market. BMC Public Health, 21 . p. 220. ISSN 1471-2458

Nutritional supplements

Razagui, Ibrahim B., Barlow, Philip J. and Taylor, Keith D. A. (1992) A spectrofluorimetric procedure for the determination of α-tocopherol in nutritional supplement products. Food Chemistry, 44 (3). pp. 221-226. ISSN 0308-8146

Sunarya, , Hole, Michael and Taylor, K. D. Anthony (1996) Methods of extraction composition and stability of vitamin A and other components in dogfish (Squalus acanthias) liver oil. Food Chemistry, 55 (3). pp. 215-220. ISSN 0308-8146

Odors

Ohmic heating

Olive oil vegetation water

Oman

Oncorhynchus mykiss

Orange juice

Ovary

Ovis aries

PAHs

Iliadis, Konstantinos N., Zotos, Anastasios, Taylor, Anthony K. D. and Petridis, Dimitrios (2004) Effect of pre-treatment and smoking process (cold and hot) on chemical, microbiological and sensory quality of mackerel(Scomber scombrus). Journal of the Science of Food and Agriculture, 84 (12). pp. 1545-1552. ISSN 0022-5142

Pancreatin

Papain

Pasta

Pasteurisation

Pathogens

Peanut proteins

Sundara, Ramana V. and Ramanathan, G. (1992) Effect of processing and storage on rheological properties of fortified milk and curd systems. International Journal of Food Science & Technology, 27 (3). pp. 305-312. ISSN 0950-5423

Perciformes

Phenolase

Yan, Xinjian and Taylor, K. D. Anthony (1991) Studies of the mechanism of phenolase activation in Norway lobster (Nephrops norvegicus). Food Chemistry, 41 (1). pp. 11-21. ISSN 0308-8146

Yan, Xinjian, Taylor, K. D. Anthony and Hanson, Steven W. (1990) Phenolase in Norway lobster (Nephrops norvegicus): activation and purification. Food Chemistry, 36 (1). pp. 19-30. ISSN 0308-8146

Phenolic

Phenolic compounds

Phenols

Phoenix dactylifera

Al-Farsi, M., Morris, Anne and Baron, Mark (2007) Functional properties of Omani dates (Phoenix dactylifera L.). Acta Horticulturae, 736 . pp. 479-487. ISSN 0567-7572

Photoelasticity

Physical chemistry

Physicochemical changes, Freezing, Clupeidae

Pinch points

Manning, Louise (2022) Reducing vulnerability in your food business by addressing pinch points in supply chains. [Impact]

Pixelwise

Polarised light

Policy

Potatoes

Sundara, Ramana, Stengel, Eckehard, Wolf, Walter and Spiess, Walter E L (1997) A simple technique to improve the firmness of cooked potato tissue. Journal of the Science of Food and Agriculture, 74 (3). pp. 340-346. ISSN 1097-0010

Prebiotics

Pressure

Primary production

Bishop, Chris and Le Grys, Nicole (2019) Food losses in the Field. In: CUPGRA 2019, 16th -17th December 2019, Cambridge - Robinson College.

Probiotics

Processed foods

Martindale, Wayne, Finnigan, T. and Needham, L. (2013) Current Concepts and Applied Research in Sustainable Food Processing. Wiley Blackwell, pp. 9-38. ISBN 9781118634301, 9780470672235

Protease

Ramana, Sundara V and Taylor, Andrew J (1994) Effect of various agents on rheological properties of carrot cells and protoplasts. Journal of the Science of Food and Agriculture, 64 (4). pp. 519-525. ISSN 1097-0010

Sundara, Ramana and Taylor, A. J. (1994) Effect of turgor pressure on dynamic rheological properties of carrot tissue. Journal of Food Science and Technology-Mysore, 31 (3). pp. 236-237. ISSN 0022-1155

Protein concentrates

Protein quality

Tas, Ayten, Umit, Nese, Alkan, Rabia Oben, Boynak, Alican and Yeral, Sevgi Dalim (2019) Approximation of protein quality (DIAAS) of vegetarian dishes served in restaurants. International Journal of Obesity and Nutritional Science, 1 (1). pp. 1-5. ISSN 2690-4780

Protein recovery

Proteins, Frozen storage

Pseudomonas

Andreani, Nadia and Fasolato, Luca (2016) Pseudomonas and related genera. In: The microbiological quality of food: foodborne spoilers. Woodhead Publishing Series in Food Science, Technology and Nutrition . Elsevier, pp. 7-54. ISBN 9780081005026, 9780081005033

Pseudomonas fluorescens

Andreani, Nadia (2016) Into the blue: spoilage phenotypes of Pseudomonas fluorescens in food matrices. PhD thesis, University of Padova.

Pseudomonas fluorescens group

Public health

Mepham, Ben (2009) Use of ethical matrices in formulating policies to address the obesity crisis. In: EurSafe2009, 2-4 July 2009, Nottingham.

Public policy

Mepham, Ben (2009) Use of ethical matrices in formulating policies to address the obesity crisis. In: EurSafe2009, 2-4 July 2009, Nottingham.

Public policy, Food processing industry

Martindale, Wayne, Finnigan, T. and Needham, L. (2013) Current Concepts and Applied Research in Sustainable Food Processing. Wiley Blackwell, pp. 9-38. ISBN 9781118634301, 9780470672235

Purchasing habits

Pyruvate

Quality

Quality Control

Quality Management

Quality deterioration

Quality of butter

Rancidity

Akande, G. R., Knowles, M. J. and Taylor, K. D. A. (1988) Improved utilization of flesh from mackerel as salted dried fish cakes. International Journal of Food Science & Technology, 23 (5). pp. 495-500. ISSN 0950-5423

Rationality

Reference material production

Refrigerator

James, Christian, Daramola, Bukola and James, Steve (2017) The use and performance of household refrigerators: a review. Comprehensive Reviews in Food Science and Food Safety, 16 (1). pp. 160-179. ISSN 1541-4337

Restaurant

Rihaakuru

Naila, A., Flint, S., Fletcher, G.C., Bremer, P.J. and Meerdink, G. (2012) Histamine stability in Rihaakuru at -80, 4 and 30 °c. Food Chemistry, 135 (3). pp. 1226-1229. ISSN 0308-8146

Roe

STRUCTURE CHANGE

Salmonidae

Sample preparation

Lari, L. and Dudkiewicz, Agnieszka (2014) Sample preparation and EFTEM of meat samples for nanoparticle analysis in food. Journal of Physics: Conference Series, 522 (1). ISSN 1742-6588

Sanitation

Sardina pilchardus

Scalability

Scanning electron microscopy

School meals

Scomber scombrus

Secondary immiscible liquid

Serranidae

Shelf-life of butter

Smoked trout

Soaking water

Sociodemographic characteristics.

Sociodemographic variables

Solid state 13C CPMAS NMR

Solubility

Soya protein

Sparus

Sparus aurata

Speculative Design

Starch addition, Scaffolds, Sardina pilchardus

Strategic approaches

Martindale, Wayne, Finnigan, T. and Needham, L. (2013) Current Concepts and Applied Research in Sustainable Food Processing. Wiley Blackwell, pp. 9-38. ISBN 9781118634301, 9780470672235

Submicron emulsions

Hebishy, Essam, Ferragut, Victoria, Blasco-Moreno, Anabel and Trujillo, Antonio-Jose Impact of oil phase concentration on physical and oxidative stability of oil-in-water emulsions stabilized by sodium caseinate and ultra-high pressure homogenization. Journal of Dispersion Science and Technology . ISSN 0193-2691

Sucrose

Sunlight, Phoenix dactylifera

Supply chain management

Manning, Louise (2022) Reducing vulnerability in your food business by addressing pinch points in supply chains. [Impact]

Supply change

Martindale, Wayne, Finnigan, T. and Needham, L. (2013) Current Concepts and Applied Research in Sustainable Food Processing. Wiley Blackwell, pp. 9-38. ISBN 9781118634301, 9780470672235

Surface sealers

Dudbridge, Michael (2011) Why cleaning heat sealers is crucial to cutting down food waste. Packaging News . ISSN 0030-9133

Suspensions

Sustainability

Martindale, United Kingdom, Swainson, Mark, Hollands, Tom Æ and Marshall, Richard (2018) Bread winner. Food Science and Technology, 32 (3). ISSN 0144-1493

Sustainability policy, Sustainable development

Martindale, Wayne, Finnigan, T. and Needham, L. (2013) Current Concepts and Applied Research in Sustainable Food Processing. Wiley Blackwell, pp. 9-38. ISBN 9781118634301, 9780470672235

Synchrotron X-ray microtomography

TLC

Figueira, Ana C., Taylor, Tony and Barlow, Philip J. (1990) ELISA determination of aflatoxin levels in whole nuts. Food and Agricultural Immunology, 2 (3). pp. 125-134. ISSN 0954-0105

TMA

TVBN

Technical Management

Temperature

Texture

Ramana, Sundara V. and Taylor, Andrew J. (1992) Dynamic measurement of tissue rigidity during freezing and cooking of vegetables. Journal of the Science of Food and Agriculture, 58 (2). pp. 261-266. ISSN 1097-0010

Texture, potato, carrot, turnip, parsnip, radish, yam, swede, Weissenberg rheogoniometer, shear modulus

Texturised soy protein

Thermal process

Total solids

Traceability

Traceability Systems

Traceability technologies

Traceability technology criteria

Traditional butter

Trend analysis

Triticum aestivum

University of Lincoln

Birkett, John and Warburton, G. E. (1997) Food process operations: Part 3. University of Lincolnshire and Humberside, Hull. ISBN 1860501141

Gilbert, Alan R. and Warburton, G. E. (1997) Food process operations: Part 2. University of Lincolnshire and Humberside, Hull. ISBN 1860501125

University of Lincolnshire and Humberside

Birkett, John and Warburton, G. E. (1997) Food process operations: Part 3. University of Lincolnshire and Humberside, Hull. ISBN 1860501141

Gilbert, Alan R. and Warburton, G. E. (1997) Food process operations: Part 2. University of Lincolnshire and Humberside, Hull. ISBN 1860501125

VEGETABLE MATTER, FOOD PRODUCTS

Vacuum packaging

Variety

Vegetarian

Viable but non-culturable

Volatile Organic Compounds

Volatilization

Washing cycle

Washing efficiency

Washing, (I ,J) conditions

Washing, Gels, Sardina

Waste up-cycling

Water Quality Index

Iheozor-Ejiofor, Pamela and Onarinde, Bukola (2021) Assessment of Water Quality Index (WQI) of Commercially Available Drinking Bottled Water. In: IAFP's European symposium 2021, 27 - 28 April 2021.

Weighted Arithmetic index method

Iheozor-Ejiofor, Pamela and Onarinde, Bukola (2021) Assessment of Water Quality Index (WQI) of Commercially Available Drinking Bottled Water. In: IAFP's European symposium 2021, 27 - 28 April 2021.

Whey

Whey Valorisation

Whiteness Index, Gelation

Whitening

X-ray CT

X-ray computed tomography

X-ray computer tomography

Xanthan

Yeast Beef meatballs

accessibility

Manning, Louise, Brewer, Steve, Craigon, Peter, Frey, P.J, Gutierrez, Anabel, Jacobs, Naomi, Kanza, Samantha, Munday, Samuel, Sacks, Justin and Pearson, Simon (2022) Artificial intelligence and ethics within the food sector: developing a common language for technology adoption across the supply chain. Trends in Food Science and Technology . ISSN 0924-2244

accountability

acetic acid

acid

adenine nucleotide

adenosine triphosphate

aeration

Sundara, Ramana and Vieira, Joselio (2011) Chocolate aeration: art or science? New Food Magazine, 14 (4). pp. 65-69. ISSN .

NESTEC SA [CH] (2013) Aerated chocolate. .

aflatoxin

Figueira, Ana C., Taylor, Tony and Barlow, Philip J. (1990) ELISA determination of aflatoxin levels in whole nuts. Food and Agricultural Immunology, 2 (3). pp. 125-134. ISSN 0954-0105

agri-food

Smith, Kate and Hanheide, Marc (2022) Future leaders in agri‐food robotics. Food Science and Technology, 36 (3). pp. 62-65. ISSN 1475-3324

alcohol

aldehyde

alter-values

Lingham, Sophia, Manning, Louise and Maye, Damian (2022) Reimagining food: readdressing and respecting values. Sustainability, 14 (12). p. 7328. ISSN 2071-1050

analytical methods

Dudkiewicz, A., Luo, P., Tiede, K. and Boxall, A. B. A. (2012) Nanotechnology in the food, beverage and nutraceutical industries. In: Nanotechnology in the Food, Beverage and Nutraceutical Industries. Woodhead Publishing, pp. 53-80. ISBN 9781845697396

animal welfare

Muhammad, Mukhtar, Stokes, Jessica E., Morgans, Lisa and Manning, Louise (2022) The Social Construction of Narratives and Arguments in Animal Welfare Discourse and Debate. Animals, 12 (19). p. 2582. ISSN 2076-2615

anthocyanin

antioxidant

antioxidants

aquaculture

argument

aromatic compound

article

artificial intelligence

automation

Dudbridge, Michael (2011) Why cleaning heat sealers is crucial to cutting down food waste. Packaging News . ISSN 0030-9133

Dudbridge, Michael (2010) The impact of robotic handling of sliced cured meat on the shelf life of ready to eat products. Food Processing .

baking

NESTEC SA [CH] (2009) Shaped wafer. .

Sundara, Ramana (2012) The science behind the flat wafer baking process. New Food Magazine, 15 (4). pp. 56-60. ISSN .

banana

Ramana, S. V. and Jayaraman, K. S. (1994) A method to evaluate degree of ripeness of banana. Indian Food Packer, 12 . pp. 17-19. ISSN 0019-4808

bioactive-loaded nanocapsule

Fernandez-Avila, Cristina, Hebishy, Essam, Arranz, Elena, Donsi, Francisco and Jose-Trujillo, Antonio (2019) Production of bioactive-loaded nanocapsules by high pressure homogenizers. In: Nanoencapsulation of Food Ingredients by Specialized Equipment. ELSEVIER, pp. 251-340. ISBN 9780128156728

biogenic amines

Aishath, Naila, Flint, Steve, Fletcher, Graham, Bremer, Phil and Meerdink, Gerrit (2010) Control of biogenic amines in food: existing and emerging approaches. Journal of Food Science, 75 (7). pp. 139-150. ISSN 0022-1147

biological marker

bloom

Sundara, Ramana, Manez, Angel and Vieira, Joselio (2014) Enrobing in the confectionery industry. New Food Magazine, 17 (1). pp. 36-38. ISSN .

blue pigmenting strains

Andreani, Nadia (2016) Into the blue: spoilage phenotypes of Pseudomonas fluorescens in food matrices. PhD thesis, University of Padova.

bmjanomaly

Dudbridge, Michael (2010) The impact of robotic handling of sliced cured meat on the shelf life of ready to eat products. Food Processing .

bmjdoi

Sundara, Ramana, Pourzand, Farzaneh and Berberat, Alex (2001) A technique to measure firmness in potato tissue during frying. Food Science and Technology International, 7 (2). pp. 141-144. ISSN 1082-0132

bmjgoldcheck

brining

bubble

Sundara, Ramana and Vieira, Joselio (2011) Chocolate aeration: art or science? New Food Magazine, 14 (4). pp. 65-69. ISSN .

buying motives

carbon footprint

Martindale, United Kingdom, Swainson, Mark, Hollands, Tom Æ and Marshall, Richard (2018) Bread winner. Food Science and Technology, 32 (3). ISSN 0144-1493

carboxylic acid

card-based tools

carotenoid

carrot

cattle

cell

cell turgor pressure

cellulose acetate

characterization

chemistry

chewiness

chilled storage

chocolate

Sundara, Ramana and Festring, Daniel (2015) Understanding sensory and analytical relationships in cocoa-based products. New Food Magazine, 18 (3). pp. 2-7. ISSN .

Sundara, Ramana, Manez, Angel and Coutel, Fabien (2015) Making chocolate from beans: what’s involved? Food Processing Magazine, 84 (2). p. 13. ISSN 0264-9462

Sundara, Ramana, Manez, Angel and Vieira, Joselio (2014) Enrobing in the confectionery industry. New Food Magazine, 17 (1). pp. 36-38. ISSN .

Sundara, Ramana, Rasburn, John and Vieira, Joselio (2013) Quality sentries: some trends in chocolate manufacturing. New Food Magazine, 15 (6). pp. 2-9. ISSN .

Sundara, Ramana and Vieira, Joselio (2011) Chocolate aeration: art or science? New Food Magazine, 14 (4). pp. 65-69. ISSN .

NESTEC SA [CH] (2013) Aerated chocolate. .

coatings

Nestec S.A. (2005) Coated fat-based confectionery products. .

cocoa

Sundara, Ramana and Festring, Daniel (2015) Understanding sensory and analytical relationships in cocoa-based products. New Food Magazine, 18 (3). pp. 2-7. ISSN .

Sundara, Ramana, Manez, Angel and Coutel, Fabien (2015) Making chocolate from beans: what’s involved? Food Processing Magazine, 84 (2). p. 13. ISSN 0264-9462

colour

Nestec, S.A. (2000) Process for decreasing the discolouration of vegetables. .

comparative study

complex dynamic modulus

conching

Sundara, Ramana, Manez, Angel and Coutel, Fabien (2015) Making chocolate from beans: what’s involved? Food Processing Magazine, 84 (2). p. 13. ISSN 0264-9462

confectionery

Nestec S.A. (2005) Coated fat-based confectionery products. .

Sundara, Ramana (2012) The science behind the flat wafer baking process. New Food Magazine, 15 (4). pp. 56-60. ISSN .

confectionery wafer

NESTEC SA [CH] (2009) Shaped wafer. .

consistency

consumers

Martindale, United Kingdom, Swainson, Mark, Hollands, Tom Æ and Marshall, Richard (2018) Bread winner. Food Science and Technology, 32 (3). ISSN 0144-1493

Martindale, Wayne and Swainson, Mark (2008) Developing supply chain innovations - requirements for research and challenges for the food industry. Aspects of applied biology, 87 . pp. 77-84. ISSN 0265-1491

controlled study

conventional homogenization

criminality

crispness

Sundara, Ramana (1992) Measurement of tissue rigidity during freezing and cooking vegetables using an oscillatory shear technique. Journal of the Science of Food and Agriculture . pp. 535-537. ISSN 0022-5142

cryo-electron microscopy

cryopreservation

curd strength

cured meat packing

Dudbridge, Michael (2010) The impact of robotic handling of sliced cured meat on the shelf life of ready to eat products. Food Processing .

detergents

dialogue

diet

dietary fiber

discourse

disulfide

dry salting

dynamic headspace analysis

dysphagia

egg contamination

elderly

electrical conductivity (µS/cm)

Iheozor-Ejiofor, Pamela and Onarinde, Bukola (2021) Assessment of Water Quality Index (WQI) of Commercially Available Drinking Bottled Water. In: IAFP's European symposium 2021, 27 - 28 April 2021.

electrospinning

emotio-cultural

Lingham, Sophia, Manning, Louise and Maye, Damian (2022) Reimagining food: readdressing and respecting values. Sustainability, 14 (12). p. 7328. ISSN 2071-1050

encapsulation

enrobing

Sundara, Ramana, Manez, Angel and Coutel, Fabien (2015) Making chocolate from beans: what’s involved? Food Processing Magazine, 84 (2). p. 13. ISSN 0264-9462

Sundara, Ramana, Manez, Angel and Vieira, Joselio (2014) Enrobing in the confectionery industry. New Food Magazine, 17 (1). pp. 36-38. ISSN .

environment

environmental impact assessment

enzyme activity

enzyme purification

enzymology

ethylene oxide

Kowalska, Aleksandra and Manning, Louise (2022) Food safety governance and guardianship: the role of the private sector in addressing the EU ethylene oxide incident. Foods, 11 (2). p. 204. ISSN 2304-8158

explainability

extraction

extrusion

fat intake

fat substitutes

Matheson, Andrew B., Dalkas, Georgios, Lloyd, Gareth O., Hart, Aaliyah, Bot, Arjen, den Adel, Ruud, Koutsos, Vasileious, Clegg, Paul S. and Euston, Stephen R. (2022) Exploring how changes to the steroidal core alter oleogelation capability in sterol – γ-oryzanol blends. Journal of the American Oil Chemists' Society . ISSN 1558-9331

fat-based

Nestec S.A. (2005) Coated fat-based confectionery products. .

fatty acid

fermentation

Sundara, Ramana, Manez, Angel and Coutel, Fabien (2015) Making chocolate from beans: what’s involved? Food Processing Magazine, 84 (2). p. 13. ISSN 0264-9462

ficin

fipronil

firmness

fish

flavor

flavour

Sundara, Ramana and Festring, Daniel (2015) Understanding sensory and analytical relationships in cocoa-based products. New Food Magazine, 18 (3). pp. 2-7. ISSN .

Sundara, Ramana, Manez, Angel and Coutel, Fabien (2015) Making chocolate from beans: what’s involved? Food Processing Magazine, 84 (2). p. 13. ISSN 0264-9462

Sundara, Ramana, Rasburn, John and Vieira, Joselio (2013) Quality sentries: some trends in chocolate manufacturing. New Food Magazine, 15 (6). pp. 2-9. ISSN .

NESTEC SA [CH] (2013) Aerated chocolate. .

food

Lingham, Sophia, Manning, Louise and Maye, Damian (2022) Reimagining food: readdressing and respecting values. Sustainability, 14 (12). p. 7328. ISSN 2071-1050

food additives

food analysis

food extracts

food handling

Dudbridge, Michael (2011) Why cleaning heat sealers is crucial to cutting down food waste. Packaging News . ISSN 0030-9133

Dudbridge, Michael (2010) The impact of robotic handling of sliced cured meat on the shelf life of ready to eat products. Food Processing .

food industry

food manufacture

Breen, Brendan (2000) Mathematics. University of Lincolnshire and Humberside. ISBN 1860501400

Martindale, United Kingdom, Swainson, Mark, Hollands, Tom Æ and Marshall, Richard (2018) Bread winner. Food Science and Technology, 32 (3). ISSN 0144-1493

food packaging

Ozogul, F., Taylor, K. D. A., Quantick, P. and Ozogul, Y. (2000) Chemical, microbiological and sensory evaluation of Atlantic herring (Clupea harengus) stored in ice, modified atmosphere and vacuum pack. Food Chemistry, 71 (2). pp. 267-273. ISSN 0308-8146

food poisoning

food preservation

food process operations

Birkett, John, Gilbert, Alan R. and Warburton, G. E. (1997) Food process operations: Part 1. University of Lincolnshire and Humberside, Hull. ISBN 1860501117

food purchase choice

food quality

food safety

food safety governance

food science

Birkett, John, Gilbert, Alan R. and Warburton, G. E. (1997) Food process operations: Part 1. University of Lincolnshire and Humberside, Hull. ISBN 1860501117

food spoilage

Andreani, Nadia (2016) Into the blue: spoilage phenotypes of Pseudomonas fluorescens in food matrices. PhD thesis, University of Padova.

food storage

food supply chain

Manning, Louise (2022) Reducing vulnerability in your food business by addressing pinch points in supply chains. [Impact]

food technology

Birkett, John, Gilbert, Alan R. and Warburton, G. E. (1997) Food process operations: Part 1. University of Lincolnshire and Humberside, Hull. ISBN 1860501117

food-fraud

foods not of animal origin

freezing

Nestec, S.A. (2000) Process for decreasing the discolouration of vegetables. .

fridge

front of pack

fruit

fruits

frying

furan derivative

gas

NESTEC SA [CH] (2013) Aerated chocolate. .

gas chromatography

gel filtration

governance

healthiness of foods.

healthy food choices

healthy foods

heat resistance

Nestec S.A. (2005) Coated fat-based confectionery products. .

herbs

heterotrophic count (HPC)

Iheozor-Ejiofor, Pamela and Onarinde, Bukola (2021) Assessment of Water Quality Index (WQI) of Commercially Available Drinking Bottled Water. In: IAFP's European symposium 2021, 27 - 28 April 2021.

high hydrostatic pressure (HHP)

high performance liquid chromatography

high pressure homogenization

histamine

hospitality and tourism

human

hyaluronidase, animal tissue

hybrid

hydroxybenzoic acid derivative

hypoxanthine

ice

ice, article

imaging

incident analysis

inclusion compound

industry malpractice

information sources

inosine phosphate

interoperability

intrinsic

Lingham, Sophia, Manning, Louise and Maye, Damian (2022) Reimagining food: readdressing and respecting values. Sustainability, 14 (12). p. 7328. ISSN 2071-1050

ion exchange chromatography

iron

irradiation;

isopentyl alcohol

ketone

lipase

lipid

lipid composition

lobster

lycopene;

lysine

mV)

Iheozor-Ejiofor, Pamela and Onarinde, Bukola (2021) Assessment of Water Quality Index (WQI) of Commercially Available Drinking Bottled Water. In: IAFP's European symposium 2021, 27 - 28 April 2021.

malnutrition

mannitol

mariculture

mass spectrometry

metabolism

methanethiol

methodology

microbial community

microbial population dynamics

microbiological safety

micronutrients

microscopy

milk whey

mineral, Arecaceae

modified atmosphere

Ramana, S. V. and Jayaraman, K. S. (1994) A method to evaluate degree of ripeness of banana. Indian Food Packer, 12 . pp. 17-19. ISSN 0019-4808

Ramana, S. V., Mohan Kumar, B.L. and Jayaraman, K.S. (1987) Extension of storage life of tomato (Lycopersicon esculentum, M) under ambient conditions by continuous flushing of storage atmosphere. Indian Food Packer, 41 (5). pp. 24-29. ISSN 0019-4808

Nestec, S.A. (2000) Process for decreasing the discolouration of vegetables. .

molecular weight

moulding

Sundara, Ramana, Manez, Angel and Coutel, Fabien (2015) Making chocolate from beans: what’s involved? Food Processing Magazine, 84 (2). p. 13. ISSN 0264-9462

Sundara, Ramana, Manez, Angel and Vieira, Joselio (2014) Enrobing in the confectionery industry. New Food Magazine, 17 (1). pp. 36-38. ISSN .

muscle

nanoemulsions

nanoparticles

narrative

nitrates (mg/L)

Iheozor-Ejiofor, Pamela and Onarinde, Bukola (2021) Assessment of Water Quality Index (WQI) of Commercially Available Drinking Bottled Water. In: IAFP's European symposium 2021, 27 - 28 April 2021.

nitrogen

non-financial

Lingham, Sophia, Manning, Louise and Maye, Damian (2022) Reimagining food: readdressing and respecting values. Sustainability, 14 (12). p. 7328. ISSN 2071-1050

nonhuman

norovirus outbreak

nucleotide

nutraceuticals/functional foods

nutrient profiling

nutritional enhancement

nuts

Figueira, Ana C., Taylor, Tony and Barlow, Philip J. (1990) ELISA determination of aflatoxin levels in whole nuts. Food and Agricultural Immunology, 2 (3). pp. 125-134. ISSN 0954-0105

odor

odour absorption

oil concentration

oleogels

online measurements

Sundara, Ramana, Rasburn, John and Vieira, Joselio (2013) Quality sentries: some trends in chocolate manufacturing. New Food Magazine, 15 (6). pp. 2-9. ISSN .

organic products

osmotic pressure

oxygen reduction potential (ORP

Iheozor-Ejiofor, Pamela and Onarinde, Bukola (2021) Assessment of Water Quality Index (WQI) of Commercially Available Drinking Bottled Water. In: IAFP's European symposium 2021, 27 - 28 April 2021.

pH

Iheozor-Ejiofor, Pamela and Onarinde, Bukola (2021) Assessment of Water Quality Index (WQI) of Commercially Available Drinking Bottled Water. In: IAFP's European symposium 2021, 27 - 28 April 2021.

packaging

papain

parsnip

peanuts

Figueira, Ana C., Taylor, Tony and Barlow, Philip J. (1990) ELISA determination of aflatoxin levels in whole nuts. Food and Agricultural Immunology, 2 (3). pp. 125-134. ISSN 0954-0105

pepsin a

perception

phenol derivative

phenolic acid, Arecaceae

physico-chemical

pickle salting

piperidine

pisciculture

plant sterols

polyunsaturated fatty acid

potato

preservation

product-related

Lingham, Sophia, Manning, Louise and Maye, Damian (2022) Reimagining food: readdressing and respecting values. Sustainability, 14 (12). p. 7328. ISSN 2071-1050

protein content, Animalia

protein degradation

protein, animal

protoplast

pseudoplastic

public health

quality

Sundara, Ramana, Rasburn, John and Vieira, Joselio (2013) Quality sentries: some trends in chocolate manufacturing. New Food Magazine, 15 (6). pp. 2-9. ISSN .

quality control

radish

rating scale

recovered flesh

reflexive

resistivity (k?/cm)

Iheozor-Ejiofor, Pamela and Onarinde, Bukola (2021) Assessment of Water Quality Index (WQI) of Commercially Available Drinking Bottled Water. In: IAFP's European symposium 2021, 27 - 28 April 2021.

responsibility

responsible innovation

rheology

Sundara, Ramana, Manez, Angel and Vieira, Joselio (2014) Enrobing in the confectionery industry. New Food Magazine, 17 (1). pp. 36-38. ISSN .

riboflavin

rigidity

ripening

ripenss

Ramana, S. V. and Jayaraman, K. S. (1994) A method to evaluate degree of ripeness of banana. Indian Food Packer, 12 . pp. 17-19. ISSN 0019-4808

roasting

Sundara, Ramana, Manez, Angel and Coutel, Fabien (2015) Making chocolate from beans: what’s involved? Food Processing Magazine, 84 (2). p. 13. ISSN 0264-9462

robotics

Smith, Kate and Hanheide, Marc (2022) Future leaders in agri‐food robotics. Food Science and Technology, 36 (3). pp. 62-65. ISSN 1475-3324

rockmelons

Khatri, Yunus, Wei, Sherrie and Wei, Fengheng (2008) Consumer preferences for rockmelons in Australia. International Journal of Consumer Studies, 32 (2). pp. 179-183. ISSN 1470-6423

s high pressure homogenizers

salt

sample preparation

sampling

scandals

scombroid poisoning

scripts

sea bream

sea water

seasonal variation

sensation

sensomics

Sundara, Ramana and Festring, Daniel (2015) Understanding sensory and analytical relationships in cocoa-based products. New Food Magazine, 18 (3). pp. 2-7. ISSN .

sensory

Sundara, Ramana (2012) The science behind the flat wafer baking process. New Food Magazine, 15 (4). pp. 56-60. ISSN .

Sundara, Ramana and Festring, Daniel (2015) Understanding sensory and analytical relationships in cocoa-based products. New Food Magazine, 18 (3). pp. 2-7. ISSN .

sensory analysis

Khatri, Yunus, Wei, Sherrie and Wei, Fengheng (2008) Consumer preferences for rockmelons in Australia. International Journal of Consumer Studies, 32 (2). pp. 179-183. ISSN 1470-6423

sensory assessment

shaped wafer

NESTEC SA [CH] (2009) Shaped wafer. .

sheep

shelf life

Dudbridge, Michael (2011) Why cleaning heat sealers is crucial to cutting down food waste. Packaging News . ISSN 0030-9133

Dudbridge, Michael (2010) The impact of robotic handling of sliced cured meat on the shelf life of ready to eat products. Food Processing .

Nestec S.A. (2005) Coated fat-based confectionery products. .

shewanella

skim milk powder

smoked mackerel

sodium caseinate

sparus aurata

sparus aurata, Alcohols

spectrophotometry, Dicentrarchus

spoilage

staff hygiene

stakeholder

starch

starter cultures

storage

structure–functional properties

sugar

sugar intake

summer

sunlight, Anthocyanins

sunlight, Arecaceae

supply chain

Lingham, Sophia, Manning, Louise and Maye, Damian (2022) Reimagining food: readdressing and respecting values. Sustainability, 14 (12). p. 7328. ISSN 2071-1050

supply chain innovation

supramolecular gels

sustainable food consumption

swede

sweetness

Khatri, Yunus, Wei, Sherrie and Wei, Fengheng (2008) Consumer preferences for rockmelons in Australia. International Journal of Consumer Studies, 32 (2). pp. 179-183. ISSN 1470-6423

taste

tea

technique

temperature

tempering

Sundara, Ramana, Manez, Angel and Coutel, Fabien (2015) Making chocolate from beans: what’s involved? Food Processing Magazine, 84 (2). p. 13. ISSN 0264-9462

Sundara, Ramana, Manez, Angel and Vieira, Joselio (2014) Enrobing in the confectionery industry. New Food Magazine, 17 (1). pp. 36-38. ISSN .

NESTEC SA [CH] (2013) Aerated chocolate. .

terpene derivative

testis, Bovinae

texture

NESTEC SA [CH] (2009) Shaped wafer. .

Nestec, S.A. (2000) Process for decreasing the discolouration of vegetables. .

Sundara, Ramana (2012) The science behind the flat wafer baking process. New Food Magazine, 15 (4). pp. 56-60. ISSN .

texture modification

texture, carrot, Weissenberg rheogoniometer, texture analyser, apparent shear modulus, modulus of elasticity, sensory evaluation, videotape micrography

Ramana, Sundara V., Wright, Charles J. and Taylor, Andrew J. (1992) Measurement of firmness in carrot tissue during cooking using dynamic, static and sensory tests. Journal of the Science of Food and Agriculture, 60 (3). pp. 369-375. ISSN 0022-5142

theoretical study

thiamine

time, Animalia

time, Archosargus rhomboidalis

tomato enriched snacks

tomatoes

total dissolved solids (TDS in ppm)

Iheozor-Ejiofor, Pamela and Onarinde, Bukola (2021) Assessment of Water Quality Index (WQI) of Commercially Available Drinking Bottled Water. In: IAFP's European symposium 2021, 27 - 28 April 2021.

total soluble solids

Ramana, S. V. and Jayaraman, K. S. (1994) A method to evaluate degree of ripeness of banana. Indian Food Packer, 12 . pp. 17-19. ISSN 0019-4808

trace element

transmission electron microscopy

trimethylamine, analytic method

tropical storage

tropicalisation

Nestec S.A. (2005) Coated fat-based confectionery products. .

trypsin, enzyme immobilization

turgor pressure

turnip

typology

Lingham, Sophia, Manning, Louise and Maye, Damian (2022) Reimagining food: readdressing and respecting values. Sustainability, 14 (12). p. 7328. ISSN 2071-1050

ultra-high pressure homogenization

ultrasonication

ultrasound

value

Lingham, Sophia, Manning, Louise and Maye, Damian (2022) Reimagining food: readdressing and respecting values. Sustainability, 14 (12). p. 7328. ISSN 2071-1050

vegetables

Nestec, S.A. (2000) Process for decreasing the discolouration of vegetables. .

viable but non-culturable (VBNC)

viscosity

Sundara, Ramana, Manez, Angel and Vieira, Joselio (2014) Enrobing in the confectionery industry. New Food Magazine, 17 (1). pp. 36-38. ISSN .

Sundara, Ramana, Rasburn, John and Vieira, Joselio (2013) Quality sentries: some trends in chocolate manufacturing. New Food Magazine, 15 (6). pp. 2-9. ISSN .

Sundara, Ramana and Vieira, Joselio (2011) Chocolate aeration: art or science? New Food Magazine, 14 (4). pp. 65-69. ISSN .

volatile agent, animal tissue

volatile compounds

wafers

Sundara, Ramana (2012) The science behind the flat wafer baking process. New Food Magazine, 15 (4). pp. 56-60. ISSN .

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