Martin G. Scanlon's research while affiliated with University of Manitoba and other places
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Publications (185)
Roasting of canola seeds before oil extraction is essential for producing unique flavors and heat-induced formation of novel phenolic compounds. The current study assessed the efficacy of roasting by air frying as a pre-treatment technique to improve the extraction of canolol and other oil-soluble sinapic acidic derivatives (SADs) from canola seeds...
This study investigated the efficacy of roasting pre-treatment by air frying to enhance the extraction and recovery of the predominant sinapic acid derivatives (SADs) from roasted canola meal and the antioxidant potential of the methanolic extracts. Canola meal was obtained by air frying canola seed at 160, 170, 180 or 190 °C for 5, 10, 15 or 20 mi...
Safety aspects regarding free asparagine concentration in wheat arise because of its acrylamide formation potential in baked wheat products. Free asparagine concentration in wheat is affected by environment, genotype, and nitrogen and sulfur fertilization, which also affect wheat protein content and composition. Changing protein content and composi...
The presence of acrylamide, a probable carcinogen, is a global concern for the baking industry. The reduction of free asparagine in wheat is an effective strategy to mitigate acrylamide formation. However, field‐based strategies for this purpose also affect gluten strength and bread quality. Therefore, we investigated the relationship between wheat...
Nitrogen supplied to wheat crops to increase grain productivity is being scrutinized because of its role in greenhouse gas emissions. Nitrogen affects food quality as well as food security because it increases grain protein content and can change wheat protein composition, both of which affect the rheological properties of dough made from the grain...
Pre-treatment techniques such as dry heating by microwave roasting, conventional oven and air frying have been applied in the roasting of oil-seeds and their co-products prior to oil pressing to enhance canolol extraction. This research investigated the efficacy of air frying as hot air pre-heat treatment strategy for enhancing the extraction and r...
Roasting of canola seeds prior to oil extraction is essential for producing unique flavors and heat-induced formation of novel phenolic compounds. This study investigated the efficacy of air frying as a seed roasting pre-treatment technique to improve the recovery of canolol and other oil-soluble sinapic acidic derivatives (SADs) from canola seeds....
Natural antioxidants have renewed value for human health and the food industry. Green labeling is becoming an important attribute for consumers and is impacting food processing and formulations. Clean label is another attribute that ranked third after the "free-from" claims and "a good source" of nutrient claims. Clean label attributes also are ran...
Microemulsions, as isotropic, transparent, nano size (<100 nm), and thermodynamically stable dispersions, are potentially capable of being used in food formulations, functional foods, pharmaceuticals, and in many other fields for various purposes, particularly for nano-encapsulation, extraction of bioactive compounds and oils, and as nano-reactors....
A direct relationship between dough rheology and bread quality has been clearly revealed to show remarkable significance of studying dough rheological properties throughout breadmaking processes. This review paper has presented the effects of basic ingredients and mixing conditions on dough rheological properties at large and small deformations. At...
Vitamin E (VE) is an essential micronutrient and plays an important role in human health by supporting immune function and preventing chronic disease. However, VE is unlikely stable and susceptible to be degraded under environmental conditions. Delivery systems have been fabricated and reported as potential approaches for enhancing the stability an...
Supercritical carbon dioxide extraction (SC-CO2) was used to obtain tocopherol-rich oil from canola seeds. The response surface methodology (RSM) with central composite design (CCD) was used to optimize the processing conditions including pressure, temperature, and extraction time to obtain an oil with high concentration of tocopherols and bioactiv...
The need to produce wheat with low asparagine concentration is of great importance as a measure to mitigate acrylamide concentration in wheat-based products. The association of asparagine concentration in Canadian bread wheat with cultivar, growing location, fertilizer and their interaction were investigated. Wheat cultivars (8) were grown in 2 loc...
The thermodynamic properties of bioactive peptides provide insights into their functional behavior and their biological efficacy. We conducted precise analyses of the density, the ultrasonic velocity and the relative attenuation of serial dilutions of three commercial dairy peptides prepared by enzymatic methods. From these we determined the partia...
Background and objectives
Free asparagine (ASN) is the precursor to the formation of acrylamide, which is a probable neurotoxic and carcinogenic compound formed during high‐temperature (>120°C) processing of starchy foods, such as cereal‐based products. Controlling the acrylamide concentration of cereal‐based products, for example, bread, within th...
The present research was to investigate the influences of pretreatments on the structural and physicochemical properties of proteins isolated from canola seeds (CSP) after oil extraction by supercritical CO2 fluid. The results showed that the CSPs pretreated with microwave treatment (MV-CSP) and ultrasound treatment (UL-CSP) significantly differed...
To devise strategies for meeting Health Canada's target for reduced-sodium bread production, relationships between dough formula (i.e., red spring wheat flour, salt (NaCl) and water content) and dough mechanical properties were examined. Mixograph energy to peak (ETP), peak height (PKH), and peak bandwidth (PBW) were used to define changes in the p...
The time course study of high monoester mixtures from soybean oil (HMMS) synthesis, as healthier alternatives to trans food products, in a supercritical CO2 (SCCO2) medium with and without enzyme, was investigated. Phosphorous nuclear magnetic resonance (³¹P-NMR) was used to quantify the absolute amount of partially esterified acylglycerols (PEGs)....
In bread, NaCl plays a number of roles including improving flavour, functionality, dough handling, and prevention of sticky dough. Its reduction can create significant processing challenges. As such, the dough handling properties for four wheat cultivars (Pembina, Roblin, McKenzie and Harvest) were investigated as a function of NaCl (0–4%) level. I...
The influence of select salts from the lyotropic series (NH4Cl, KCl, NaCl, MgCl2, CaCl2, and MgSO4) on the rheology and stickiness of dough prepared from a strong (Pembina) and a weak (Harvest) hard red spring wheat flour were examined at a 1 and 2% salt levels, with water mobility and water association with different dough components also being as...
Finding a fast, reliable, and reproducible approach for an accurate analysis of complex lipid mixtures of emulsifiers is crucial for the food and beverages, pharmaceuticals, personal care products, cosmetics, and agrochemicals industries. In the current study, a comprehensive qualitative and quantitative nuclear magnetic resonance (NMR) spectroscop...
Globally, the bakery industry has a target of reducing sodium content in bread products. However, removing salt results in changes in the quality of bread through effects on dough's gas phase during the breadmaking process. Using synchrotron X-ray microtomography, the objective of this study was to investigate how sodium reduction induced changes i...
In the present study, the capability of microemulsion technique, as a novel technique for synchronous extraction and solubilization of lipophilic compounds, on lutein extraction from marigold petals was investigated. Under the optimized sonication (amplitude 100%, 120 s, 25°C), the extraction efficiency increased (85%) using SDS:ethanol (1:2)‐based...
Abstract included in the presentation file!
This research investigates the impact of glucose oxidase (GO) addition in the presence of organic acids (acetic, ascorbic, citric, fumaric, lactic, or succinic) on several parameters of a reduced salt dough system (1.0% NaCl). These parameters include dough rheology, stickiness, freezable water content (FWC), and percentage of glutenin macropolymer...
The viscoelastic behavior of wheat flour dough has been characterized using constitutive models of varying degrees of complexity. Modeling characterizations of the viscoelasticity of dough have not always demonstrated the general applicability of their models to a wide range of dough strengths and formulations. Therefore, the objective of this stud...
Background and objectives
Noodles are a traditional staple of the Asian diet and ensuring quality during production is important for both producers and consumers. Ultrasound is sensitive to the mechanical properties of dough that relate to product texture, and is therefore a promising quality assessment tool. For optimal results, it is important to...
Stickiness is an important property in foods having both positive and negative aspects for processors and consumers. It is typically considered a negative characteristic by processors as it leads to problems such as clogging, scaling and fouling of equipment. These issues may be better addressed by defining the conditions required for sticky or tac...
Reducing the sodium content of bread to meet desirable population health outcomes can lead to challenges dough processing, poor dough handling and rheology, and high stickiness. Our objective was to better understand the relationship of water and the dough components in low sodium dough environments. The water mobility, association, and diffusion c...
The development of a non-contract ultrasonic technique is reported for online quality control of noodle dough without compromising food safety during production. The technique uses airborne ultrasound to measure mechanical properties of the dough without touching or deforming it; thus, food safety cannot be endangered during processing by contamina...
The effects of transglutaminase (TG) and glucose oxidase (GO) on the handling properties of model bread doughs were examined at both normal (2% wt. by flour) and reduced (1% wt) NaCl levels using two CWRS cultivars; Pembina and Harvest. The reduction of NaCl level had negative effects on dough rheology and stickiness, however, the inclusion of GO (...
Pulses (grain legumes) are increasingly of interest to the food industry as product formulators and consumers seek to exploit their fiber‐rich and protein‐rich reputation in the development of nutritionally attractive new products, particularly in the bakery, gluten‐free, snack, pasta, and noodle categories. The processing of pulses into consistent...
The shear flow behavior of potato powder suspensions prepared from two different particle sizes and with a range of solids volume fraction (Φ) was studied. A concentrated sucrose solution was used as the continuous phase to maintain particle buoyancy. The shear flow properties were measured at 20, 50 and 80 °C. The suspensions obeyed a power-law eq...
The amino acid asparagine is considered the rate limiting precursor in the formation of acrylamide in cereal-based baked foods. However, there are no data on the quantity of this precursor in Canadian wheat. Wholemeal and white flour samples obtained from 30 Canadian hard red spring wheat grown in the Prairie provinces were analysed for asparagine...
Noodle dough sheeting plays an important role in the development of the protein network that is essential for the production of high quality Asian wheat flour noodles. For the first time, a simple, fast and low cost method, based on analysis of the resilience (spring back) of the noodle dough sheet during the sheeting process, is proposed for a qui...
The milling process is critical for the creation of value-added ingredients from pulses (grain legumes). In this article, we summarize the outcomes of a comprehensive review of the peer-reviewed literature on the milling of pulses. We identify what is already known in wheat milling that could be applied to pulses and point to research issues that s...
Background and objectives
The effect of organic acids (1.2 mmol/100 g flour: acetic, citric, lactic or fumaric acid) and NaCl content (0, 1 and 2%, flour weight basis) on the rheological properties and stickiness of dough prepared using two CWRS wheat cultivars (Harvest and Pembina) was investigated as a means of understanding the interaction of sa...
There are two known techniques as emulsion preparation methods in which oppositely charged biopolymers are attached to each other via electrostatic interaction at oil–water interface: Layer by layer (LBL) and mixed methods. The aim of this research was to compare the stability of emulsions prepared by these methods against environmental stresses (h...
Bubbles, found in a huge variety of food products, are known to afford desirable quality attributes, especially those related to texture, mouthfeel and taste. However, the presence of bubbles and their effects on wheat flour noodles is an aspect that has been, until now, largely overlooked, despite the positive and negative connotations of bubbly i...
Characterization of the mechanical properties of soft food materials is crucial in the food industry, both for process design and for quality enhancement purposes. The goal of this project is to develop a non-contact on-line quality control technique for use in processing of sheeted products such as Asian noodles. In the case of the Asian noodle in...
Understanding the influence of bakery enzymes on dough properties during the early stages of the breadmaking process can help optimize the design of enzymes for the bakery industry. The objectives of this study were to determine whether bakery enzymes affected dough aeration during mixing and whether outcomes differed according to flour strength. D...
Thermal processing conditions, pH, and salt
content affect the formation of egg white ovalbumin amyloid,
which was investigated using high-precision measurements of
ultrasonic velocity and attenuation. These were related to
fluorescence and particle size measurements. Fluorescence
changes indicated the formation of amyloid-like aggregates
that was...
Longitudinal ultrasonic waves were used to investigate effects of preparation and frozen storage time on the rheological properties of noodles. Noodles prepared with and without glucose oxidase (GOx) were flash frozen either immediately after production (raw), after blanching, or after being optimally cooked. From measurements of attenuation, phase...
The effects of damaged starch and NaCl (1 and 2% w/w [flour weight]) on the dough handling properties of a wheat flour (Triticum asetivum L. 'Roblin') were investigated with rheological and textural methods. Damaged starch levels of the base flour and three remilled flours (using reduction rolls with decreasing gap sizes) were 5.42, 6.23, 7.30, and...
The feasibility of using ultrasound as a tool for quantitatively measuring dough’s bubbly microstructure was explored. The bubble size distribution (BSD) and its evolution due to disproportionation in non-yeasted doughs as a function of time were characterized at the micron scale using X-rays from a synchrotron source. Concurrently, measurements of...
Pulses are good sources of vitamins and minerals as well as antioxidants. Current literature supports a role for antioxidants in reducing oxidative damage associated with many health disorders, including cardiovascular disease and cancer. The effects of substitution of 10% (w/w) yellow whole or split pea flour (various particle sizes) in white whea...
In this study, polyethylene glycol (PEG) was used as an osmotic regulator in dough to investigate the effects of reduced NaCl content on dough properties. The effects of water content (±10% of Farinograph absorption) and PEG's molar mass on dough machinability (stickiness, work of adhesion and cohesiveness) were estimated using a full factorial des...
The effect of salt (NaCl) on the bread making quality of 37 varieties of Canadian Western Red Spring wheat (Triticum aestivum L.) was investigated along with dough stickiness for a 20 variety subset. A principal components analysis indicated that dough development time (DDT), mixing tolerance index (MTI) and stability (STA) were highly correlated....
Milk-fruit juice mixtures, such as the mainly acidic nutraceutical soft drinks, usually suffer from phase separation due to aggregation of caseins at low pH. In this study, short-chain inulin (SCI), native inulin (NI), long-chain inulin (LCI) and a combination of long- and short-chain inulins (LCI:SCI) (MIX) in different ratios (20:80, 50:50 and 80...
The interrelationships between flour quality and the variability in the dough physical properties and bread loaf characteristics was investigated under reduced salt conditions using partial least squares (PLS) regression analysis. Seventy-two percent of the variability in dough physical properties was explained by the flour quality using a three-fa...
Interactions between water, gluten and starch during dough mixing alter the aeration properties of dough. Effects of composition on dough gas volume fraction and relative changes in bubble sizes of non-yeasted gluten-starch (G-S) blend doughs were investigated using density measurements and an ultrasonic transmission technique, respectively. At fix...
In this research, the relationship between dough rheology and water behavior was investigated in response of two osmotic regulators, salt (NaCl) and polyethylene glycol (PEG), using two Canadian Western Red Spring (CWRS) Wheat varieties (Harvest and Pembina). The effects of NaCl (0.5, 1.0, 1.5 g/100g flour) and PEG 400 (2.5, 5.0, 7.5 g/100g flour)...
Microemulsions as isotropic, transparent, nanosize (<100 nm), and thermodynamically stable dispersions are potentially capable to be used in food formulations, functional foods, and pharmaceuticals, as well as many other fields for various purposes, particularly for nanoencapsulation, extraction, and as nanoreactors. However, their functionalities...
The flow behavior of native corn and potato starch granule suspensions prepared in a concentrated sucrose solution has been investigated. Measurements were performed using a rotational rheometer with a concentric cylinder geometry. Starch suspensions were dilute to semi-concentrated (1 % to 25 % by volume). Shear and dynamic viscosity were measured...
Large consumptions of dietary sodium have been shown to lead to hypertension, one of the main causative factors in cardiovascular disease. Bread (and other cereal products) account for ~30% of overall sodium intake in our diet; therefore, industry has been developing strategies to significantly reduce its usage. However, at reduced sodium levels, d...
Background:
The objective was to evaluate whether an ultrasonic reflectance technique has predictive capacity for breadmaking performance of doughs made from a wide range of formulation conditions. Two flours of contrasting dough strength augmented with different levels of ingredients (inulin, oil, emulsifier or salt) were used to produce differen...
Investigation of dough mechanical properties using low-intensity ultrasound is now reasonably well established. In this review, an introduction to the fundamentals of ultrasound propagation in non-scattering and in scattering media is followed by several examples of how low-intensity ultrasound is used as a research tool for exploring the bubble si...
During heating of ovalbumin, the major protein of chicken egg white, amyloid-like aggregates are formed. Process conditions, redox agents and the presence of other proteins affect the specific nature of amyloid formation. In this work, amyloid formation of ovalbumin was investigated using a combination of fluorescence measurements, dynamic light sc...
Microemulsion technique (MET) is a green scalable method allowing selective extraction of components of biological interest. This report deals with application of MET using natural surfactant, saponin, for lycopene extraction from industrial waste of tomato paste plants where the effects of ultrasound and enzyme treatments, surfactant:lycopene and...
In the present study, the influence of octenyle succinic anhydride (OSA),gum concentration, pH, temperature and reaction time on esterification of Persian gum (PG), and its soluble (SFPG) and insoluble (IFPG) fractions, were investigated by response surface methodology (RSM) in order to optimize the reaction conditions based on the degree of substi...
The final texture, aerated structure, and palatability of bread strongly depends on the creation of gas bubbles during the mixing process, the control of their growth in the dough matrix during subsequent breadmaking stages, and their retention until the dough matrix is set. Therefore, gas production and gas retention in the bread dough are crucial...
Determination of the bubble size distribution at the end of mixing and controlling its changes are the basis for improving bread quality before it is fully manufactured. X-rays from a synchrotron source (Biomedical Imaging and Therapy beamline, Canadian Light Source) were used to rapidly characterize the bubble size distribution and its evolution i...
This is the first use of a longitudinal ultrasonic technique to address the rheological properties of cooked noodles. Ultrasound (11 MHz) was utilized to investigate the influence of glucose oxidase (GOx) at the 1.5 U/g of flour level on the rheological properties of cooked alkaline noodles before and after 72 h of storage at 4°C. Cooked noodle dou...
Free drainage in egg-white foams with a variety of gas volume fractions was investigated by an electrical resistivity technique. Changes in resistivity at different heights in the foam were monitored as a function of time thus giving information on the local liquid volume fraction (or content) and therefore the rate of foam drainage. The wettest eg...
The winner of the Carbohydrate Division of the American Association of Cereal Chemists Intl student research poster competition (2015).
The effects of granule shape, size and size distribution on the rheological behavior of native (ungelatinized) corn and potato starches were investigated.
Proteins impart desirable quality attributes to many foods. Our understanding of the energetics of proteins in food is derived primarily from calorimetry, but newer technologies that very precisely measure a protein solution’s density and ultrasonic velocity provide quantitative data on the protein’s ergometric properties (thermodynamic parameters...
In this study, the relationship between the relative viscosity of native potato and corn starch suspensions with varying solid contents was studied as a function of temperature. All suspensions were prepared with a continuous phase of 60% sucrose solution to have a density matched suspension at 20°C. Flow behavior was evaluated using a rheometer by...
Ultrasonic assessments of the properties of dough have been used over the past 15-20 years to complement studies of dough properties that use other physical testing techniques. After the principles and techniques of low-intensity ultrasound are introduced, its use as a tool for investigating the rheology and structure of dough is reviewed. One impo...
ID: 10717 Title: Evaluating the effect of barley Beta-glucan on mechanical properties of white salted and yellow alkaline noodles using ultrasound Body: The effect of barley β-glucan (BBG) on the mechanical properties of two most commonly consumed Asian noodles, White Salted Noodle (WSN) and Yellow Alkaline Noodle (YAN), has been studied using long...
In this work, the relationship between the viscosity of the suspensions with varying solid volume fraction, size and shape of the particles was studied for suspensions of carrot comminuted particles at three different temperatures.
Alkali/acid-pretreated canola meal and mustard bran were subjected to endo-1,4-β-xylanase (T. longibrachiatum) hydrolysis for oligosaccharide production. Pretreatments significantly (α = 0.05) increased the relative content of pentose sugars, especially in alkali-pretreated canola meal (∼44 %) and mustard bran (∼72 %). The amounts of pentosan (g/10...
Altering the properties of dough by reducing sodium chloride (NaCl) content affects aeration processes during mixing. The effect of NaCl concentration on the bubble size distribution (BSD) in unyeasted doughs was investigated by an ultrasonic transmission technique through analysis of frequency-dependent ultrasonic phase velocity and attenuation co...
An ultrasonic technique (1 MHz) was employed to investigate the capability of ultrasound to evaluate barley β-glucan (BBG) supplementation (0, 2.5 and 5%) on the mechanical properties of raw noodles. The noodles were subjected to a 20% strain using a texture analyser in which a custom holder for ultrasonic transducers enabled stress relaxation and...
Nine wheat varieties, five Canada Western Red Spring (CWRS) and four Canada Prairie Spring Red (CPSR), grown at the same locations and composited by variety, were milled to yield 65% extraction flours, which were used to form yellow alkaline raw and cooked noodles. The CWRS flours were ~2% higher in protein content than the CPSR varieties, with var...
Commercial noodle manufacturers traditionally employ sensory evaluation techniques to discern differences in noodle quality to address their customers’ needs. While this is a useful means of discriminating preferences, it does not address the key question of what is required for optimum noodle texture. Previous empirical tests such as MCS, RTC and...
Enrichment of food staples, such as bread and noodles, with dietary fiber is viewed as a relatively easy means of increasing consumer fiber intake. This research investigated how such a process affected the textural properties of Asian noodles. A high frequency (1.6 MHz) longitudinal ultrasonic technique was employed to investigate the capability o...
The physical properties and the stability of alcohol containing emulsions made with sodium caseinate using two types of oil (canola and coconut) were investigated. The region of emulsion stability was presented on ternary phase diagrams. This region was limited to emulsion compositions in the range of sodium caseinate solutions between 32–68 wt.%,...
Understanding interactions between interfaces and biopolymers in complex industrially processed materials of plant origin will allow for their better utilization. Wheat flour doughs are one such material whose industrial use strongly depends on such interactions due to their effect on the mechanical properties of the dough. To date, mechanical char...
Many soft food materials, including vegetable shortening, exhibit complex rheological behavior. For shortening, a precise determination of rheological behavior is necessary to understand its functionality as a food ingredient. Commercial vegetable shortening was subjected to monotonic and cyclic uniaxial compression tests at a wide range of loading...
Purpose:
To probe the thermal and structural properties of gluten proteins using ultrasound.
Methods:
A new ultrasonic approach for characterizing the quality of wheat gluten proteins is described. Low frequency (50 kHz) longitudinal ultrasonic velocity, v L, measurements were performed on gluten samples extracted from three wheat flours differi...
In this study, a high frequency (1.6 MHz) longitudinal ultrasound wave has been employed to investigate the capability of ultrasound technique to evaluate the effect of barley β-glucan (BBG), a very good source of fiber, on mechanical properties of Asian noodles. For this purpose, noodle dough samples with three different BBG levels (0, 2.5 and 5%)...
Technological performance of wheat flour varies among different wheat
varieties. Gluten plays a key role within the solid phase of dough in
the formation and the retention of gas bubbles during breadmaking.
Rheological tests are usually performed to predict breadmaking
potential. The aim here was to investigate the ability of ultrasound to
discrimi...
Bread quality largely depends on the manner in which bubbles are created
and manipulated in the dough during processing. We have developed an
ultrasonic reflectance technique to monitor bubbles in dough, even at
high volume fractions, where near the bubble resonances it is difficult
to make measurements using transmission techniques. A broadband
tr...
Gluten and starch are the two main ingredients of a wheat flour dough and it is expected that the extent of air occlusion into the dough would be affected by differences in their relative ratios. The objectives of this paper were to investigate the hydration and development of gluten and how these key events in dough mixing affected air occlusion i...