Food material properties as determining factors in nutrient release during human gastric digestion: a review

2020 ◽  
Vol 60 (22) ◽  
pp. 3753-3769 ◽  
Author(s):  
Geeshani Somaratne ◽  
Maria J. Ferrua ◽  
Aiqian Ye ◽  
Francoise Nau ◽  
Juliane Floury ◽  
...  
Keyword(s):  
Material Properties ◽  
Nutrient Release ◽  
Gastric Digestion ◽  
Food Material ◽  
Determining Factors ◽  
Food Material Properties

Effects of Emerging Processing Technologies on Food Material Properties

2012 ◽  
pp. 222-262 ◽  
Author(s):  
Henry Jaeger ◽  
Kai Reineke ◽  
Katharina Schoessler ◽  
Dietrich Knorr
Keyword(s):  
Material Properties ◽  
Food Material ◽  
Processing Technologies ◽  
Food Material Properties

Food material properties and early hominin processing techniques

2014 ◽  
Vol 77 ◽  
pp. 155-166 ◽  
Author(s):  
Katherine D. Zink ◽  
Daniel E. Lieberman ◽  
Peter W. Lucas
Keyword(s):  
Material Properties ◽  
Food Material ◽  
Food Material Properties ◽  
Early Hominin ◽  
Processing Techniques

scholarly journals WPI Gel Microstructure and Mechanical Behaviour and Their Influence on the Rate of In Vitro Digestion

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1066
Author(s):  
Stephen Homer ◽  
Roderick Williams ◽  
Allison Williams ◽  
Amy Logan
Keyword(s):  
Mechanical Properties ◽  
Material Properties ◽  
In Vitro Digestion ◽  
Protein Isolate ◽  
In Vitro Digestibility ◽  
Gastric Digestion ◽  
Intestinal Phase ◽  
Ph Values ◽  
Oral Processing

The influence of microstructure and mechanical properties on the in vitro digestibility of 15% whey protein isolate (WPI) gels was investigated. Gels were prepared via heat set gelation at three pH values (pH 3, 5 and 7), which produced gels with distinct microstructures and mechanical properties. The gels were minced to simulate an oral/chewing phase, which led to the formation particles of various sizes and textures. The minced gels were passed through either an Infogest (pre-set pH of 3) or Glass stomach (dynamic pH) protocol. Gels were digested in the gastric phase for up to 120 min, at which point the extent of digestion was measured by the amount of filterable nitrogen passing through a sieve. The digesta from both gastric methods were passed through an in vitro simulated intestinal phase. A strong link was found between the elasticity of the initial gel and the gel particle size following simulated oral processing, which significantly (p < 0.01) affected the rate of digestion in the gastric phase. A weaker correlation was also found between the pH of the gels and the extent of gastric digestion. This work highlights the differences in the rate of gastric digestion, arising from oral processing, which can be attributed to the material properties of the substrate.

Grain boundary segregation in metals

1992 ◽  
Vol 50 (2) ◽  
pp. 1204-1205
Author(s):  
C.L. Briant
Keyword(s):  
Fracture Surface ◽  
Grain Boundary ◽  
Grain Boundaries ◽  
Material Properties ◽  
Electron Spectroscopy ◽  
High Vacuum ◽  
Boundary Segregation ◽  
Grain Boundary Segregation ◽  
Local Concentration ◽  
The One

Grain boundary segregation is the process by which solute elements in a material diffuse to the grain boundaries, become trapped there, and increase their local concentration at the boundary over that in the bulk. As a result of this process this local concentration of the segregant at the grain boundary can be many orders of magnitude greater than the bulk concentration of the segregant. The importance of this problem lies in the fact that grain boundary segregation can affect many material properties such as fracture, corrosion, and grain growth.One of the best ways to study grain boundary segregation is with Auger electron spectroscopy. This spectroscopy is an extremely surface sensitive technique. When it is used to study grain boundary segregation the sample must first be fractured intergranularly in the high vacuum spectrometer. This fracture surface is then the one that is analyzed. The development of scanning Auger spectrometers have allowed researchers to first image the fracture surface that is created and then to perform analyses on individual grain boundaries.

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