rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Dynamics of taste compound release from gel systems
  name:
    name part: Siti Fairuz binti Che Othman
    role:
      role term: creator
    role:
      role term: author
  name:
    name part: University of Leeds
    name part: School of Food Science and Nutrition,
    role:
      role term: degree granting institution
  genre: Theses, IIUM foreign
  origin info:
    place:
      place term: enk
    date issued: 2017
  language:
    language term: eng
  physical description:
    extent: xix, 179 leaves : color illustrations, charts (some color) ; 30 cm.
  abstract: Looking into recent trend on healthy lifestyle, consumers have opted for healthier food product with low sodium and sugar content. However, the reduction of salt and sugar in food products affects the consumer's acceptance. This research aims in gaining a more in depth understanding on the dynamics of taste compounds release mechanism in the oral cavity. There were many studies conducted previously on volatile compounds without any oral processing actions. Furthermore, little study was done on volatile compounds and on samples under submerge condition. The findings of this research may offer small portion of information on the dynamics of food system under submerged condition. An instrumental model measuring flavour release from gel systems was developed. The instrumental setup enabled modelling of unidirectional solute mass transfer from a cylinder of gel into the surrounding buffer (at pH 7). Gels formed from -carrageenan, alginate and gelatin were compared, due to their wide application in the food industry. Sodium chloride and glucose were chosen as the initial taste compound carrier due to the simplicity and accuracy of recording its release via conductivity measurements and glucometer respectively. In the attempt to mimic certain oral processing conditions, release from gels was studied under a number of controlled conditions: room temperature (ca. 25 ºC) and body temperature (37 ºC), compressed and non-compressed gels. Results showed that release of sodium chloride and glucose were significantly influenced by increasing concentrations of polymer and therefore rigidity of the gels, but the effect of biopolymer types was even more significant. Alginate exhibited the slowest release rate as compared to the other gels, irrespective of gel rigidity. Release rates of sodium chloride or glucose were higher at the higher temperature, but particularly for the gelatin gels, which melted at 37 ºC. Interestingly, compression of the gels did not significantly increase or …
  note: Siti Fairuz binti Che Othman
  note: Thesis (Ph.D)--The University of Leeds, 2017.
  note: Includes bibliographic references (leaves 142-160).
  classification: TX546
  record info:
    record content source: UIAM
    record creation date: 180419
    language of cataloging:
      language term: eng