Design Structures for Controlled Manipulation of Flavour and Texture

Révérend, Benjamin J. D. Le; Gouseti, Ourania; Bakalis, Serafim

doi:10.1002/9781118597651.ch7

Cited by 3 publications

(2 citation statements)

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“…Models with dynamic elements are typically application specific, and may include oral, gastric, or intestinal digestion. Oral digestion is complex and difficult to mimic [Le Reverend, Gouseti, & Bakalis, 2013]. Many investigators simplify this step and use commercial meat mincers to simulate oral processing [Bornhorst & Singh 2013;Hoebler, Lecannu, Belleville, Deneaux, Popineau, & Barry, 2002].…”

Section: Introductionmentioning

confidence: 99%

Hydrocolloids in human digestion: Dynamic in-vitro assessment of the effect of food formulation on mass transfer

et al. 2014

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Section: Introductionmentioning

confidence: 99%

Hydrocolloids in human digestion: Dynamic in-vitro assessment of the effect of food formulation on mass transfer

et al. 2014

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“…Oral digestion is often difficult to mimic [76]. Some oral processing models investigate fracture mechanics [77], which is a physical way to understand the breakage of solid foods under large deformations [78].…”

Section: Digestion Modelsmentioning

confidence: 99%

A Review of In Vitro Methods for Measuring the Glycemic Index of Single Foods: Understanding the Interaction of Mass Transfer and Reaction Engineering by Dimensional Analysis

et al. 2022

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The Glycemic Index (GI) has been described by an official method ISO (International Organization for Standardization) 26642:2010 for labeling purposes. The development of in vitro methods for GI measurement has faced significant challenges. Mass transfer and reaction engineering theory may assist in providing a quantitative understanding of in vitro starch digestion and glycemic response from an engineering point of view. We suggest that in vitro GI measurements should consider the mouth and the stomach in terms of fluid mechanics, mass transfer, length scale changes, and food-solvent reactions, and might consider a significant role for the intestine as an absorption system for the glucose that is generated before the intestine. Applying mass transfer and reaction engineering theory may be useful to understand quantitative studies of in vitro GI measurements. The relative importance of reactions and mass-transfer has been estimated from literature measurements through estimating the Damköhler numbers (Da), and the values estimated of this dimensionless group (0.04–2.9) suggest that both mass transfer and chemical reaction are important aspects to consider.

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Structure and texture development of food-emulsion products

Chung

McClements

2015

Modifying Food Texture

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Design Structures for Controlled Manipulation of Flavour and Texture

Cited by 3 publications

References 102 publications

Hydrocolloids in human digestion: Dynamic in-vitro assessment of the effect of food formulation on mass transfer

Hydrocolloids in human digestion: Dynamic in-vitro assessment of the effect of food formulation on mass transfer

A Review of In Vitro Methods for Measuring the Glycemic Index of Single Foods: Understanding the Interaction of Mass Transfer and Reaction Engineering by Dimensional Analysis

Structure and texture development of food-emulsion products

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