Peter Ho

University of Leeds · Section of Food Colloids and Processing Section

Ginger is attributed with beneficial bioactivities. The aims of this study were to analyse the bioactive compounds in commercial ginger powders and assess acceptability and satiety responses to ginger‐enriched wheat pasta in healthy human volunteers. Powders were extracted with methanol and extracts analysed by HPLC‐UV/LC‐MS. Results indicated that...

The article listed above was initially published with incorrect copyright information.

Intuitive eating is an intrinsic ability to moderate the amount and type of food, promoting a healthy diet and self-regulation of one's own weight. Different instruments (IES-H, IES-T, IES-2) have been developed to assess intuitive eating between different population groups from different countries. The construct validity and invariance of the 23-i...

This study aimed to evaluate the effect of pure protein compounds and trehalose incorporated into blueberry juice for foam-mat freeze-drying on the foam and powder properties. Foam-mat freeze-drying (FMFD) of blueberry juice was tested at − 55 °C for 24 h. Matrices used were trehalose + β-lactoglobulin (T3BL1) and trehalose + bovine serum albumin (...

Cellular mechanisms underpinning the hard-to-cook phenomenon are poorly understood. Navy beans (Phaseolus vulgaris) from the same cultivar but grown in different regions of North America showed different canning characteristics. Up to 46.4% more force was required to disrupt hard beans (HB) grown in Ontario compared with soft beans (SB) grown in Ma...

The 9-point hedonic scale is the most common hedonic rating scale used to provide an assessment of overall liking. Studies have shown that consumer judgements of overall liking could be influenced by their ratings of the liking of flavour, texture, aroma or appearance. However, this is not directly taken into account when using the holistic variabl...

Anthocyanins in blueberries have generated considerable interest in the scientific community owing to their pleiotropic health benefits against cardiovascular diseases, diabetes and cancer. However, anthocyanins are labile in nature due to their sensitivity to temperature, light, pH, and oxidation and final concentrations in blueberry products is i...

Purpose The food and starch industries generate large quantities of potato peel waste (PPW) that can be exploited for a range of biotechnological and biofuel applications. The purpose of this study was to characterise the ultrastructure and monosaccharide composition of PPW. Methods The ultrastructure of PPW was observed using light and immunofluo...

Vicia faba: a cheap and sustainable source of protein and its application in beef products - Volume 77 Issue OCE4 - N. Sulaiman, C. Orfila, P. Ho, J. Maycock

Oat fibre and chilli promote satiety synergistically - Volume 77 Issue OCE4 - H. Gani, J. Fearnley, P. Ho, C. Orfila

Health and environmental concerns associated with meat consumption has led to an increase in the demand for alternative sources of protein. Blending beef with non-animal proteins (30 % w/w) could reduce calorific intake and reduce greenhouse gas emissions significantly (1,2). Vicia faba is a legume species widely grown across the world and it is ri...

Food Scientists and Technologists (FS&T) need diverse skills in the globalized food and drink sector: Food-specific or scientific / technical skills and generic or intuitive soft skills. This study determined how satisfied FS&T students were with overall improvement, and in key technical and soft skills, based on their university work; and if satis...

Background: Blueberry juice powder was developed via foam-mat freeze-drying (FMFD) and spray-drying (SD) via addition of maltodextrin (MD) and whey protein isolate (WPI) at weight ratios of MD/WPI 0.4 to 3.2 (with a fixed solids content of 5 wt.% for FMFD and 10 wt.% for SD). Feed rates of 180 and 360 mL h(-1) were tested in SD. The objective was...

The effect of temperature (6, 15 and 30 °C) during ageing on the colour, phytochemical composition and bioactivity of roselle wine was investigated over 12 months. At the end of aging, wines stored at 6 °C had the highest colour density and lowest polymeric anthocyanins. The initial concentration of most of the individual phenolic compounds decreas...

Three varieties of Hibiscus sabdariffa were analyzed for their phytochemical content and inhibitory potential on carbohydrate-digesting enzymes as a basis for selecting a variety for wine production. The dark red variety was chosen as it was highest in phenolic content and partially inhibited α-glucosidase (maltase), with delphinidin 3-O-sambubiosi...

Nowadays, there is an increasing need of new skills for PhD students to face the future labour market prospects. PhD graduates must have qualities attractive not only in academia but also outside, in both manufacture and service-oriented enterprises, in small innovative companies, and in the civil services and public administration, among others. T...

Nowadays, there is an increasing need of new skills for PhD students to face the future labour market prospects. PhD graduates must have qualities attractive not only in academia but also outside, in both manufacture and service-oriented enterprises, in small innovative companies, and in the civil services and public administration, among others. T...

Bacteriocins bacST202Ch and bacST216Ch, produced by Lactobacillus plantarum strains isolated from Beloura and Chouriço, respectively, inhibited the growth of a number of Gram-positive and Gram-negative meat spoilage bacteria. According to trycine-SDS-PAGE, bacST202Ch and bacST216Ch are approximately 3.5 and 10.0 kDa in size, respectively. Maximal a...

To elucidate the relationship between death of freeze-dried cells of Lactobacillus bulgaricus during storage and decrease in powder solubility, the effect of milk precipitation during rehydration of freeze-dried Lb. delbrueckii ssp. bulgaricus upon death of these cells throughout storage, via addition of various carbohydrates to the drying medium w...

The ISEKI-Food book series is a collection where various aspects of food safety and environmental issues are introduced and reviewed by scientists specializing in the field. In all of the books a special emphasis is placed on including case studies applicable to each specific topic. The books are intended for graduate students and senior level unde...

Studies were carried out on the effect of different brines containing high concentrations of calcium chloride (CaCl2, 0.8%w/w), magnesium chloride (MgCl2, 0.4%w/w), and potassium chloride (KCl, 50%) on the chemical (chloride and moisture contents), microbial (total viable counts, total coliforms, enterococci, and staphylococci), and sensory quality...

Non-uniformity in process quality was investigated during in-pack thermal sterilization of food products. This was accomplished through the combined application of the Monte Carlo procedure and a reliable mathematical method for process evaluation. Despite the large coefficients of variation found, the optimum quality process could be designed. The...

The industrial exploitation of lactic acid bacteria (LAB) as starter and/or probiotic cultures depends strongly on the preservation technologies employed, which are required to guarantee long-term delivery of stable cultures in terms of viability and activity. Freeze-dried preparations exhibit advantages relative to preparations made with other tec...

The aim of this research effort was to investigate the role of various sugar substrates in the growth medium upon thermotolerance and upon survival during storage after freeze-drying of Lactobacillus bulgaricus. Addition of the sugars tested to the growth medium, and of these and sorbitol to the drying medium (skim milk) was investigated so as to d...

The residual activity of Lactobacillus delbrueckii ssp. bulgaricus cultures was analysed using pH and various impedimetric methods (impedance detection time (IDT), conductance and capacitance) to quantify the loss in activity following freeze-drying. The large variation recorded in IDT values for similar levels of activity suggests that IDT is not...

Increased survival of freeze-dried cells of Lactobacillus bulgaricus was observed when the drying medium was supplemented with sucrose; however, the magnitude of such protection was dependent on the growth medium used. Supplementing the growth medium with NaCl markedly increased survival of dried cells, and only a small effect was exerted by the co...

The microflora of soaked cod products from salted and dried salted cod were identified to the species level by the Vitek® automated identification system using the Gram-positive identification (GPI) and Gram-negative identification plus (GNI+) cards, and a cluster analysis was performed to determine the similarity among the strains. Within the Gram...

The effects of sorbitol and monosodium glutamate upon survival during storage of freeze-dried Lactobacillus bulgaricus, Lactobacillus plantarum, Lactobacillus rhamnosus, Enterococcus durans and Enterococcus faecalis were examined. There were no significant differences in survival during freeze-drying after addition of sorbitol or monosodium glutama...

This paper reports on the comparison of three modeling approaches that were applied to a fed batch evaporative sugar crystallization process. They are termed white box, black box, and grey box modeling strategies, which reflects the level of physical transparency and understanding of the model. White box models represent the traditional modeling ap...

The effects of three different growth media (MRS, M17 and Lee's) on survival during freeze-drying and subsequent storage of six strains of Enterococcus faecalis and two strains of E. durans were investigated. Distinct Enterococcus spp. strains were grown on M17, MRS and Lee's broth, freeze-dried and stored at 20 degrees C in air under darkness. At...

No significant differences were observed in the viability of Lactobacillus plantarum and Lactobacillus rhamnosus cells during freeze-drying in the presence or absence of inositol, sorbitol, fructose, trehalose, monosodium glutamate and propyl gallate. However, survival was higher during storage when drying took place in the presence of these compou...

Differences in colour and phenolic composition during the maturation of port in oak wood, stainless steel and glass were examined for a period of 311 days at 18 °C. Principal component analysis (PCA) was used in variable selection, data reduction and data analysis. Nine out of 13 colour and phenolic variables were heavily loaded on PC1 (76.1% of ex...

A multivariate data matrix containing a number of missing values was obtained from a study on the changes in colour and phenolic composition during the ageing of port. Two approaches were taken in the analysis of the data. The first involved the use of multiple imputation (MI) followed by principal components analysis (PCA). The second examined the...

Fortified wines which suffer extended periods of wood ageing develop characteristics which in many cases define the product. An important component of this style is contributed by the specific phenolic compounds and furans which are either extracted from the wood or formed during the barrel ageing process. An HPLC method is presented here for the d...

White port wines were made from Malvasia Fina and Rabigata grape musts that were subjected to different combinations of skin contact and must oxygenation. Increasing skin contact times increased the total phenolics, total hydroxycinnamoyl tartaric acids, total flavonoids and the formation of brown pigments in the free-run musts. Both air exposure a...