Isabella Nyambayo

Wrexham University

Consumer knowledge of food safety in Europe plays an important role in helping to prevent food-borne disease and is one of the main pillars directly relating to the efforts made in raising societal awareness of the types of health-related food safety hazards. The number of studies investigating consumer food safety perception has increased in recen...

Nowadays, more people are moving away from animal-based protein and considering more and more alternative protein choices. In parallel, the food industries invested in the development and design of several innovative alternative proteins with similar protein content to animals. The alternative protein sources varied from plant-based, lab engineered...

The drive of meeting the net zero strategy by the global communities has been driving the food industries to be innovative by capitalising on the techno-functions of proteins isolated from plants. Novel milk and dairy protein alternatives have been designed to resolve issues with water and land usage, greenhouse gas emissions and biodiversity loss...

For generations, the conventional sources of dietary proteins were based on animals such as cattle, pigs, fish, birds, and crustaceans. The gradual rise of earth’s temperature, diminishing of the ozone layer and devastating disasters due to global warming and climate changes have led to innovations in food production using plant-based protein alter...

Currently, World Health Organisation (WHO) and Food and Agriculture Organisation (FAO) are working with international policy makers to improve food security whilst still fostering a circular economy. The world population is growing exponentially, and it is projected that animal-based foods will not be able to sustain its food demands hence conversa...

Lamtoro Gung seeds are low in fat content but rich in protein. Lamtoro Gung is often used as an alternative protein source. Lamtoro Gung is usually taken as a prepared meal containing grains and nuts. It is germinated and utilized in a variety of dishes, including the production of tempeh. However, nothing has been done to explain the textural prof...

The increasing global population and consumer demand for protein pose a serious challenge to the provision of protein-rich diets. Insect farming has been suggested to have a lower environmental impact than conventional animal husbandry which makes insect consumption a more sustainable solution to meet the growing world population’s protein requirem...

Meat and non-recyclable multilayer film packaging waste has contributed to greenhouse gas (GHG) emissions, which impact the environment. In the UK, the Waste & Resource Action Programme (WRAP) established a plan to tackle meat and plastic waste; however, its success is impossible without extended consumer responsibility. This study aimed to investi...

Description of the fast pace of change in the use of sensory science to evaluate consumer responses to food and beverage products, packaging and brands

Review of changes in consumer perception and behaviour in relation to food as well as the necessary adaptations to sensory testing during the COVID-19 pandemic

Texture‐modified foods (TMFs) and thickened fluids have been used as a therapeutic strategy in the management of food intake in the elderly and people with dysphagia. Despite recent advances in describing rheological features of TMFs for dysphagia management, there is still paucity of research regarding the sensory attributes, therapeutic thickness...

Developed countries have spent large sums of money making efforts to eradicate hunger and poverty in less developed countries. After the economic downturn in 2008, a number of nations in developed countries have turned to food banks for food security. Many of UK families have been reported to be food insufficient; 61% of households in poverty said...

Developed countries have spent large sums of money making efforts to eradicate hunger and poverty in less developed countries. After the economic downturn in 2008, a number of nations in developed countries have turned to food banks for food security. Many of UK families have been reported to be food insufficient; 61% of parents in poverty said the...

No change was observed in the viscosity of samples of mucilage from Dicerocaryum zanguebarium when treated with 5 mM ascorbic acid. Mucilage was treated with ascorbic acid in the presence of copper and iron, and a mixture of the two ions. The effect of treatment was followed by gel filtration of products on a Sepharose 6B column and by measuring th...

Ruredzo plants were collected from Bikita area in Masvingo, during the rain season from November 1993 to May 1994. The mucilage from ruredzo(Dicerocaryum zanguebarium) was extracted from dried leaves and cross linked with epichlorohydrin. The yield of the cross linked mucilage (CLM) ranged from 78 percent when crude mucilage solution was used to 95...

The yield of crosslinked mucilage (CLM) prepared from ruredzo mucilage, using epichlorohydrin as the crosslinking agent, decreased by about 10% when the concentration of ethanol was reduced from 96 to 40%. CLM prepared at low concentration of mucilage was more swellable than CLM prepared from mucilage at higher concentrations. The CLM was insensiti...

The mucilage from ruredzo (Dicerocaryum zanguebarium) was crosslinked in alkaline conditions with epichlorohydrin. Polygalacturonase (PG) was extracted from ripe tomatoes by first macerating at pH 3 at low ionic strength. After washing off sugars, the enzyme was extracted in buffer containing 1.7 M NaCl. PG was bound to crosslinked mucilage (CLM) a...