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  1. Article ; Online: John Auty: (1926-2013).

    Auty, K / Auty, M / Faragher, T / Harrison, M / Paxton, D / Young, P / Whittem, J

    Australian veterinary journal

    2014  Volume 92, Issue 8, Page(s) 291

    MeSH term(s) Australia ; History, 20th Century ; History, 21st Century ; Veterinary Medicine/history
    Language English
    Publishing date 2014-08
    Publishing country England
    Document type Biography ; Historical Article ; Journal Article ; Portraits
    ZDB-ID 41542-x
    ISSN 1751-0813 ; 0005-0423
    ISSN (online) 1751-0813
    ISSN 0005-0423
    DOI 10.1111/avj.12215
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  2. Article: A novel approach for dynamic in-situ surface characterisation of milk protein concentrate hydration and reconstitution using an environmental scanning electron microscope

    Cenini, V.L / Gallagher, L / McKerr, G / McCarthy, N.A / McSweeney, D.J / Auty, M.A.E / O'Hagan, B.M.G

    Food hydrocolloids. 2020 Nov., v. 108

    2020  

    Abstract: Composition and relative humidity (RH) can have a profound impact on the physical (flowability, stickiness) and functional (reconstitution) properties of milk powder (MP) and therefore its quality, storage stability and shelf-life. Conventional ... ...

    Abstract Composition and relative humidity (RH) can have a profound impact on the physical (flowability, stickiness) and functional (reconstitution) properties of milk powder (MP) and therefore its quality, storage stability and shelf-life. Conventional microscopic techniques are not capable of dynamically imaging the effect of RH on MP at high magnification. The aim of this study was to develop a novel method to characterise in-situ and in real time the hydration and reconstitution of five spray-dried milk protein concentrates (MPCs) using an Environmental Scanning Electron Microscope (ESEM). ESEM was employed to observe the surface microstructure of MPC powders with varying protein content (38.63%–80.94%, w/w), at various RH values ranging from 35% to over 100%. MPC powders were imaged by an ESEM without any prior preparation, and with minimal physical sample alteration, thus providing fundamental insights into MPC hydration and reconstitution. ESEM surface analysis showed particle swelling in all MPCs, and that with increasing protein content, hydration and reconstitution efficiency decreased. For the first time, dynamic particle surface fusion was observed. Such fusion can result in stickiness and caking over time. ESEM methods developed here may provide mechanistic insights into the effects of RH during storage. Surface re-arrangement was also observed in all MPCs, but was impeded in MPC70 and MPC80 thus indicating that this is the rate limiting step for MPC reconstitution. This work validates the use of an ESEM to dynamically characterise MPC powder hydration and reconstitution in-situ and in real-time, at both high magnification and spatial resolution.
    Keywords dried milk ; hydrocolloids ; microstructure ; milk protein concentrate ; milk proteins ; protein content ; relative humidity ; shelf life ; spray drying ; stickiness
    Language English
    Dates of publication 2020-11
    Publishing place Elsevier Ltd
    Document type Article
    Note NAL-AP-2-clean
    ZDB-ID 742742-6
    ISSN 1873-7137 ; 0268-005X
    ISSN (online) 1873-7137
    ISSN 0268-005X
    DOI 10.1016/j.foodhyd.2020.105881
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  3. Article ; Online: Effects of lipids on the water sorption, glass transition and structural strength of carbohydrate-protein systems.

    Maidannyk, V A / Lim, A S L / Auty, M A E / Roos, Y H

    Food research international (Ottawa, Ont.)

    2018  Volume 116, Page(s) 1212–1222

    Abstract: Encapsulant systems are gaining wide practical interest due to their functional and nutritional properties. This paper was focusing on understanding structural relaxations in that systems near glass transition temperature. Freeze-dried trehalose-whey ... ...

    Abstract Encapsulant systems are gaining wide practical interest due to their functional and nutritional properties. This paper was focusing on understanding structural relaxations in that systems near glass transition temperature. Freeze-dried trehalose-whey protein isolate-sunflower oil systems with various ratios of the last were used as a carbohydrate-protein-lipid food model. The Guggenheim-Anderson-de Boer (GAB) water sorption relationship was used as a tool to model water sorption isotherms. The glass transition temperature was obtained by differential scanning calorimetry (DSC). Structural α-relaxation temperatures were measured by dynamical mechanical analyses (DMA), dielectric analysis (DEA) and combined to cover a broad range for strength assessment. The microstructure was characterized by optical light microscopy, confocal laser scanning microscopy and scanning electron microscopy. The C
    MeSH term(s) Calorimetry, Differential Scanning ; Carbohydrates/chemistry ; Chemical Phenomena ; Drug Delivery Systems ; Emulsions ; Freeze Drying ; Lipids/chemistry ; Proteins/chemistry ; Sunflower Oil/chemistry ; Transition Temperature ; Trehalose/chemistry ; Vitrification ; Water/chemistry
    Chemical Substances Carbohydrates ; Emulsions ; Lipids ; Proteins ; Sunflower Oil ; Water (059QF0KO0R) ; Trehalose (B8WCK70T7I)
    Language English
    Publishing date 2018-10-03
    Publishing country Canada
    Document type Journal Article ; Research Support, Non-U.S. Gov't
    ZDB-ID 1111695-x
    ISSN 1873-7145 ; 0963-9969
    ISSN (online) 1873-7145
    ISSN 0963-9969
    DOI 10.1016/j.foodres.2018.10.008
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  4. Article: Effects of processing and storage variables on penetration and survival of Escherichia coli O157:H7 in fresh-cut packaged carrots

    O'Beirne, D. / Gleeson, E. / Auty, M. / Jordan, K.

    Food control

    2014  Volume 40, Issue -, Page(s) 71

    Document type Article
    ZDB-ID 1027805-9
    ISSN 0956-7135
    Database Current Contents Nutrition, Environment, Agriculture

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  5. Article: Increasing the health benefits of bread: Assessment of the physical and sensory qualities of bread formulated using a renin inhibitory Palmaria palmata protein hydrolysate

    Fitzgerald, C. / Gallagher, E. / Doran, L. / Auty, M. / Prieto, J. / Hayes, M.

    LWT - food science and technology

    2014  Volume 56, Issue 2, Page(s) 398

    Language English
    Document type Article
    ZDB-ID 2169058-3
    ISSN 0023-6438
    Database Current Contents Nutrition, Environment, Agriculture

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  6. Article ; Online: Optimisation of plant protein and transglutaminase content in novel beef restructured steaks for older adults by central composite design.

    Baugreet, Sephora / Kerry, Joseph P / Brodkorb, André / Gomez, Carolina / Auty, Mark / Allen, Paul / Hamill, Ruth M

    Meat science

    2018  Volume 142, Page(s) 65–77

    Abstract: With the goal of optimising a protein-enriched restructured beef steak targeted at the nutritional and chemosensory requirements of older adults, technological performance of thirty formulations, containing plant-based ingredients, pea protein isolate ( ... ...

    Abstract With the goal of optimising a protein-enriched restructured beef steak targeted at the nutritional and chemosensory requirements of older adults, technological performance of thirty formulations, containing plant-based ingredients, pea protein isolate (PPI), rice protein (RP) and lentil flour (LF) with transglutaminase (TG) to enhance binding of meat pieces, were analysed. Maximal protein content of 28% in cooked product was achieved with PPI, RP and LF. Binding strength was primarily affected by TG, while textural parameters were improved with LF inclusion. Optimal formulation (F) to obtain a protein-enriched steak with lowest hardness values was achieved with TG (2%), PPI (8%), RP (9.35%) and LF (4%). F, F1S (optimal formulation 1 with added seasoning) and control restructured products (not containing plant proteins or seasonings) were scored by 120 consumers' aged over-65 years. Controls were most preferred (P < .05), while F1S were least liked by the older consumers. Consumer testing suggests further refinement and optimisation of restructured products with plant proteins should be undertaken.
    MeSH term(s) Aged ; Aged, 80 and over ; Animals ; Cattle ; Consumer Behavior ; Cooking ; Female ; Humans ; Lens Plant ; Male ; Meat Products/analysis ; Meat Products/standards ; Oryza ; Pisum sativum ; Plant Proteins ; Taste
    Chemical Substances Plant Proteins
    Language English
    Publishing date 2018-03-29
    Publishing country England
    Document type Journal Article
    ZDB-ID 753319-6
    ISSN 1873-4138 ; 0309-1740
    ISSN (online) 1873-4138
    ISSN 0309-1740
    DOI 10.1016/j.meatsci.2018.03.024
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  7. Article ; Online: A new cryo-STEM method for imaging food colloids in the scanning electron microscope.

    Gee, V L / Carey, M A / Auty, M A E

    Scanning

    2010  Volume 32, Issue 3, Page(s) 150–154

    Abstract: A new cryo-scanning transmission electron microscopy (cryo-STEM) technique for imaging casein micelles in a field emission scanning electron microscope is presented. Thin films of micellar casein suspensions on lacey carbon grids were prepared using a ... ...

    Abstract A new cryo-scanning transmission electron microscopy (cryo-STEM) technique for imaging casein micelles in a field emission scanning electron microscope is presented. Thin films of micellar casein suspensions on lacey carbon grids were prepared using a modified sample holder developed by Gatan UK. Bright and dark field images were obtained at -135°C showing casein micelles in their frozen hydrated state and in the size range 30-500 nm. Results were compared favorably with published images of casein micelles obtained with conventional cryo-transmission electron microscopy, suggesting that cryo-STEM is a useful alternative technique for visualizing food colloids close to their native state.
    MeSH term(s) Caseins/ultrastructure ; Colloids ; Cryoelectron Microscopy/methods ; Food ; Macromolecular Substances/ultrastructure ; Microscopy, Electron, Scanning/methods
    Chemical Substances Caseins ; Colloids ; Macromolecular Substances
    Language English
    Publishing date 2010-05
    Publishing country England
    Document type Journal Article ; Research Support, Non-U.S. Gov't
    ZDB-ID 391900-6
    ISSN 1932-8745 ; 0161-0457
    ISSN (online) 1932-8745
    ISSN 0161-0457
    DOI 10.1002/sca.20190
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    Zs.A 3871: Show issues Location:
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  8. Article: Influence of emulsifier type on the spray-drying properties of model infant formula emulsions

    Drapala, K. P. / Auty, M. A. E. / Mulvihill, D. M. / O'Mahony, J. A.

    Food hydrocolloids

    2017  Volume 69, Issue -, Page(s) 56

    Language English
    Document type Article
    ZDB-ID 742742-6
    ISSN 0268-005X
    Database Current Contents Nutrition, Environment, Agriculture

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  9. Article: In situ localization of Escherichia coli O157:H7 in food by confocal scanning laser microscopy

    Auty, M / Duffy, G / O'Beirne, D / McGovern, A / Gleeson, E / Jordan, K

    Journal of food protection. 2005 Mar., v. 68, no. 3

    2005  

    Abstract: The aim of this study was to use confocal scanning laser microscopy to examine the in situ localization of Escherichia coli O157:H7 on beef (knuckle or brisket) and carrots and in semisoft cheese made from pasteurized milk. Using a combination of ... ...

    Abstract The aim of this study was to use confocal scanning laser microscopy to examine the in situ localization of Escherichia coli O157:H7 on beef (knuckle or brisket) and carrots and in semisoft cheese made from pasteurized milk. Using a combination of specific immunolabeling and dual-excitation confocal scanning laser microscopy, it was possible to clearly demonstrate the localization of E. coli O157:H7 within various food types. In carrots, bacteria were found mainly at cell junctions and in intracellular spaces up to 50 micrometer deep. In beef, bacteria were located primarily between muscle fibers and within connective tissue (at a depth of 25 micrometer), whereas in cheese the bacteria occurred singly or in small clumps of up to 10 cells and were observed within the protein matrix of the cheese. These results revealed how E. coli O157:H7 can penetrate beef and carrot surfaces where it is protected from decontamination processes.
    Keywords beef ; carrots ; semisoft cheeses ; Escherichia coli O157:H7 ; food contamination ; bacterial contamination ; food pathogens ; bacterial adhesion ; microbial detection ; confocal scanning laser microscopy
    Language English
    Dates of publication 2005-03
    Size p. 482-486.
    Document type Article
    ZDB-ID 243284-5
    ISSN 1944-9097 ; 0362-028X
    ISSN (online) 1944-9097
    ISSN 0362-028X
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  10. Article: Improving thermal stability of hydrolysed whey protein-based infant formula emulsions by protein-carbohydrate conjugation

    Drapala, K. P. / Auty, M. A. E. / Mulvihill, D. M. / O'Mahony, J. A.

    Food research international

    2016  Volume 88, Issue Part A, Page(s) 42

    Language English
    Document type Article
    ZDB-ID 1111695-x
    ISSN 0963-9969
    Database Current Contents Nutrition, Environment, Agriculture

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