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  1. Book ; Online ; E-Book: Milk proteins

    Boland, Mike / Singh, Harjinder

    from expression to food

    2020  

    Author's details edited by Mike Boland, Harjinder Singh
    Keywords Milk proteins ; Electronic books
    Language English
    Size 1 Online-Ressource (xiii, 748 Seiten)
    Edition Third edition
    Publisher Academic Press
    Publishing place London
    Publishing country Great Britain
    Document type Book ; Online ; E-Book
    Note Description based on publisher supplied metadata and other sources
    Remark Zugriff für angemeldete ZB MED-Nutzerinnen und -Nutzer
    HBZ-ID HT020345560
    ISBN 978-0-12-815252-2 ; 9780128152515 ; 0-12-815252-4 ; 0128152516
    Database ZB MED Catalogue: Medicine, Health, Nutrition, Environment, Agriculture

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  2. Book: Food structures, digestion and health

    Boland, Mike

    2014  

    Author's details ed. by Mike Boland
    Keywords Food/Composition ; Food/Health aspects
    Subject code 664
    Language English
    Size XVII, 520 S. : Ill., graph. Darst., 24 cm
    Publisher Elsevier Acad. Press
    Publishing place Amsterdam u.a.
    Publishing country Netherlands
    Document type Book
    HBZ-ID HT018249507
    ISBN 978-0-12-404610-8 ; 0-12-404610-X
    Database Catalogue ZB MED Nutrition, Environment, Agriculture

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    In stock of ZB MED Bonn / Germany

    Shelf markLoan statusLocation
    148/326 available for loan (reading room) Freihandmagazin (U1)

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  3. Article ; Online: Goat Meat: Production and Quality Attributes

    Gawat, Mariero / Boland, Mike / Jaspreet Singh / Kaur, Lovedeep

    Foods. 2023 Aug. 21, v. 12, no. 16

    2023  

    Abstract: Goat meat could be a sustainable source of red meat. Its farming requires minimal input, is suitable for free-range farming, and produces a healthier red meat option as it is lean. Although goat meat has advantages for meat production, it still needs to ... ...

    Abstract Goat meat could be a sustainable source of red meat. Its farming requires minimal input, is suitable for free-range farming, and produces a healthier red meat option as it is lean. Although goat meat has advantages for meat production, it still needs to be established as a valuable part of the meat trade market. But, currently, goat meat production is less specialized; there is less intense breed selection for premium meat production, and often the animals are farmed with a multifunctional purpose, such as for their meat, fiber, and milk. The less structured goat meat industry contributes to the inconsistent quality of goat meat. This paper attempts to describe the characteristics of popular goat breeds and indigenous goats as a source of meat and the potential of various goat breeds for meat production. Additionally, this paper presents goat meat’s quality and physicochemical and sensory attributes that are relevant to understanding the unique attributes of goat meat. Much work is needed for the goat meat processing industry to develop its potential.
    Keywords goat meat ; goats ; livestock and meat industry ; markets ; meat production ; milk ; red meat ; trade
    Language English
    Dates of publication 2023-0821
    Publishing place Multidisciplinary Digital Publishing Institute
    Document type Article ; Online
    ZDB-ID 2704223-6
    ISSN 2304-8158
    ISSN 2304-8158
    DOI 10.3390/foods12163130
    Database NAL-Catalogue (AGRICOLA)

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  4. Article: Goat Meat: Production and Quality Attributes.

    Gawat, Mariero / Boland, Mike / Singh, Jaspreet / Kaur, Lovedeep

    Foods (Basel, Switzerland)

    2023  Volume 12, Issue 16

    Abstract: Goat meat could be a sustainable source of red meat. Its farming requires minimal input, is suitable for free-range farming, and produces a healthier red meat option as it is lean. Although goat meat has advantages for meat production, it still needs to ... ...

    Abstract Goat meat could be a sustainable source of red meat. Its farming requires minimal input, is suitable for free-range farming, and produces a healthier red meat option as it is lean. Although goat meat has advantages for meat production, it still needs to be established as a valuable part of the meat trade market. But, currently, goat meat production is less specialized; there is less intense breed selection for premium meat production, and often the animals are farmed with a multifunctional purpose, such as for their meat, fiber, and milk. The less structured goat meat industry contributes to the inconsistent quality of goat meat. This paper attempts to describe the characteristics of popular goat breeds and indigenous goats as a source of meat and the potential of various goat breeds for meat production. Additionally, this paper presents goat meat's quality and physicochemical and sensory attributes that are relevant to understanding the unique attributes of goat meat. Much work is needed for the goat meat processing industry to develop its potential.
    Language English
    Publishing date 2023-08-21
    Publishing country Switzerland
    Document type Journal Article ; Review
    ZDB-ID 2704223-6
    ISSN 2304-8158
    ISSN 2304-8158
    DOI 10.3390/foods12163130
    Database MEDical Literature Analysis and Retrieval System OnLINE

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  5. Article ; Online: Human digestion--a processing perspective.

    Boland, Mike

    Journal of the science of food and agriculture

    2016  Volume 96, Issue 7, Page(s) 2275–2283

    Abstract: The human digestive system is reviewed in the context of a process with four major unit operations: oral processing to reduce particle size and produce a bolus; gastric processing to initiate chemical and enzymatic breakdown; small intestinal processing ... ...

    Abstract The human digestive system is reviewed in the context of a process with four major unit operations: oral processing to reduce particle size and produce a bolus; gastric processing to initiate chemical and enzymatic breakdown; small intestinal processing to break down macromolecules and absorb nutrients; and fermentation and water removal in the colon. Topics are highlighted about which we need to know more, including effects of aging and dentition on particle size in the bolus, effects of different patterns of food and beverage intake on nutrition, changes in saliva production and composition, mechanical effects of gastric processing, distribution of pH in the stomach, physicochemical and enzymatic effects on nutrient availability and uptake in the small intestine, and the composition, effects of and changes in the microbiota of the colon. Current topics of interest including food synergy, gut-brain interactions, nutritional phenotype and digestion in the elderly are considered. Finally, opportunities for food design based on an understanding of digestive processing are discussed.
    MeSH term(s) Aging ; Digestion/physiology ; Food Analysis ; Gastrointestinal Tract/physiology ; Humans ; Nutritional Physiological Phenomena
    Language English
    Publishing date 2016-05
    Publishing country England
    Document type Journal Article ; Review
    ZDB-ID 184116-6
    ISSN 1097-0010 ; 0022-5142
    ISSN (online) 1097-0010
    ISSN 0022-5142
    DOI 10.1002/jsfa.7601
    Database MEDical Literature Analysis and Retrieval System OnLINE

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    In stock of ZB MED Cologne/Königswinter

    Zs.B 808: Show issues Location:
    Je nach Verfügbarkeit (siehe Angabe bei Bestand)
    bis Jg. 2021: Bestellungen von Artikeln über das Online-Bestellformular
    ab Jg. 2022: Lesesaal (EG)

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  6. Article ; Online: Physicochemical and quality characteristics of New Zealand goat meat and its ultrastructural features

    Gawat, Mariero / Kaur, Lovedeep / Jaspreet Singh / Boland, Mike

    Food Research International. 2022 Nov., v. 161 p.111736-

    2022  

    Abstract: This study investigated the quality characteristics, physicochemical indexes and ultrastructure of New Zealand goat meat. The goat meat samples were sourced from New Zealand feral goats and Boer crossbreeds. Rawlongissimus thoracis(LT) andsemimembranosus( ...

    Abstract This study investigated the quality characteristics, physicochemical indexes and ultrastructure of New Zealand goat meat. The goat meat samples were sourced from New Zealand feral goats and Boer crossbreeds. Rawlongissimus thoracis(LT) andsemimembranosus(SM) muscles were evaluated after 48 hr of post-mortem storage at 4 °C. The cooked meat characteristics were studied after sous vide cooking at 60 °C for 6 h. Meat samples from both goat breeds exhibited intermediate pH values in the range of 5.76 and 5.98. Feral goat meat had higher collagen with lower solubility compared to Boer crosses. All the samples had high peak shear force from 62.1 to 87.3 N, and the variations were highly influenced by pH (p < 0.01) and collagen content (p < 0.05) and are dependent on muscle type (p < 0.01). For color, meat from feral and Boer varies significantly for redness (p < 0.01). Transmission electron micrographs from all samples revealed short sarcomeres ranging from 1.4 to 1.8 µm. Some super contracted muscle fibers were also observed, suggesting that muscles have undergone severe cold-shortening. Our findings indicate that regardless of genotype, the challenge for goat meat quality is its inherently high pH and its susceptibility to cold-shortening that impacts its technological properties.
    Keywords collagen ; color ; cooked foods ; food research ; genotype ; goat meat ; goats ; meat quality ; muscles ; pH ; sarcomeres ; solubility ; ultrastructure ; New Zealand ; Chevon ; Feral ; Boer ; Muscle cold-shortening ; Tenderness ; Histology ; Sous vide processing
    Language English
    Dates of publication 2022-11
    Publishing place Elsevier Ltd
    Document type Article ; Online
    ZDB-ID 1111695-x
    ISSN 1873-7145 ; 0963-9969
    ISSN (online) 1873-7145
    ISSN 0963-9969
    DOI 10.1016/j.foodres.2022.111736
    Database NAL-Catalogue (AGRICOLA)

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    In stock of ZB MED Bonn / Germany

    Z 2972: Show issues

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  7. Article ; Online: Effects of microwave processing in comparison to sous vide cooking on meat quality, protein structural changes, and in vitro digestibility.

    Gawat, Mariero / Boland, Mike / Chen, Jim / Singh, Jaspreet / Kaur, Lovedeep

    Food chemistry

    2023  Volume 434, Page(s) 137442

    Abstract: This study investigated the effect of industrial microwave (MW) processing, and sous vide (SV) on goat and lamb biceps femoris, where samples were cooked to the same tenderness. The cooked meat quality and ultrastructure were analyzed along with ... ...

    Abstract This study investigated the effect of industrial microwave (MW) processing, and sous vide (SV) on goat and lamb biceps femoris, where samples were cooked to the same tenderness. The cooked meat quality and ultrastructure were analyzed along with determining the protein surface hydrophobicity, particle size distribution, secondary structure, and protein digestibility. MW-processing resulted in higher cooking loss and more ultrastructural damage than SV and also induced higher myofibrillar protein surface hydrophobicity. Both processes caused a significant increase (p < 0.05) in the β-sheet and an increase in the random coils with a reduction (p < 0.05) in α-helix and β-turns. Both processes led to different protein hydrolysis patterns (observed through SDS-PAGE), but overall free amino N release after digestion was not significantly different among them. The results suggest that MW and SV modify meat protein structure differently, but with the same meat tenderness level, these processes can lead to similar overall protein digestibility.
    Language English
    Publishing date 2023-09-09
    Publishing country England
    Document type Journal Article
    ZDB-ID 243123-3
    ISSN 1873-7072 ; 0308-8146
    ISSN (online) 1873-7072
    ISSN 0308-8146
    DOI 10.1016/j.foodchem.2023.137442
    Database MEDical Literature Analysis and Retrieval System OnLINE

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    In stock of ZB MED Bonn / Germany

    Z 3634: Show issues

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  8. Article ; Online: Physicochemical and quality characteristics of New Zealand goat meat and its ultrastructural features.

    Gawat, Mariero / Kaur, Lovedeep / Singh, Jaspreet / Boland, Mike

    Food research international (Ottawa, Ont.)

    2022  Volume 161, Page(s) 111736

    Abstract: This study investigated the quality characteristics, physicochemical indexes and ultrastructure of New Zealand goat meat. The goat meat samples were sourced from New Zealand feral goats and Boer crossbreeds. Rawlongissimus thoracis(LT) andsemimembranosus( ...

    Abstract This study investigated the quality characteristics, physicochemical indexes and ultrastructure of New Zealand goat meat. The goat meat samples were sourced from New Zealand feral goats and Boer crossbreeds. Rawlongissimus thoracis(LT) andsemimembranosus(SM) muscles were evaluated after 48 hr of post-mortem storage at 4 °C. The cooked meat characteristics were studied after sous vide cooking at 60 °C for 6 h. Meat samples from both goat breeds exhibited intermediate pH values in the range of 5.76 and 5.98. Feral goat meat had higher collagen with lower solubility compared to Boer crosses. All the samples had high peak shear force from 62.1 to 87.3 N, and the variations were highly influenced by pH (p < 0.01) and collagen content (p < 0.05) and are dependent on muscle type (p < 0.01). For color, meat from feral and Boer varies significantly for redness (p < 0.01). Transmission electron micrographs from all samples revealed short sarcomeres ranging from 1.4 to 1.8 µm. Some super contracted muscle fibers were also observed, suggesting that muscles have undergone severe cold-shortening. Our findings indicate that regardless of genotype, the challenge for goat meat quality is its inherently high pH and its susceptibility to cold-shortening that impacts its technological properties.
    MeSH term(s) Animals ; Collagen ; Cooking ; Goats ; Meat/analysis ; New Zealand
    Chemical Substances Collagen (9007-34-5)
    Language English
    Publishing date 2022-07-25
    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.2022.111736
    Database MEDical Literature Analysis and Retrieval System OnLINE

    Full text online

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    In stock of ZB MED Bonn / Germany

    Z 2972: Show issues

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  9. Article ; Online: Protein and Lipid Digestibility of Pasture-Raised and Grain-Finished Beef: An In Vitro Comparison

    Kaur, Lovedeep / Elamurugan, Amrutha / Chian, Feng Ming / Zhu, Xianqian / Boland, Mike

    Foods. 2023 Mar. 14, v. 12, no. 6

    2023  

    Abstract: This study compared the digestibility of protein and fat components of pasture-raised and grain-finished beef using an in vitro oral-gastro-small intestinal digestion model. Two commonly consumed beef cuts, tenderloin (Psoas major) and striploin ( ... ...

    Abstract This study compared the digestibility of protein and fat components of pasture-raised and grain-finished beef using an in vitro oral-gastro-small intestinal digestion model. Two commonly consumed beef cuts, tenderloin (Psoas major) and striploin (Longissimus dorsi) were selected for this study. There were no substantial differences between the pasture-raised and grain-finished cuts of meat in terms of protein digestibility, as shown by the protein and peptide breakdown (observed through SDS-PAGE) and the degree of hydrolysis as measured by free amino nitrogen. Tenderloin, however, showed significantly (p < 0.05) higher overall protein digestibility than striploin. Both striploin and tenderloin digests from pasture-raised beef released significantly (p < 0.05) higher total amounts of free long-chain n−3 PUFAs and lower amounts of many free saturated fatty acids, notably palmitic and myristic acids, than those from grain-finished animals. The results suggest greater health benefits from consuming pasture-raised beef, particularly tenderloin.
    Keywords amino nitrogen ; beef ; digestibility ; digestible protein ; digestion ; hydrolysis ; intestines ; longissimus muscle ; models ; omega-3 fatty acids ; peptides ; polyacrylamide gel electrophoresis ; psoas muscles
    Language English
    Dates of publication 2023-0314
    Publishing place Multidisciplinary Digital Publishing Institute
    Document type Article ; Online
    ZDB-ID 2704223-6
    ISSN 2304-8158
    ISSN 2304-8158
    DOI 10.3390/foods12061239
    Database NAL-Catalogue (AGRICOLA)

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  10. Book ; Conference proceedings: Papers from the Australia New Zealand Milk Proteins Workshop, 2001

    Boland, Mike

    [in Palmerston North in May 2001]

    (International dairy journal ; 12,4)

    2002  

    Title variant Special issue papers from the Australia New Zealand Milk Proteins Workshop, 2001 ; Papers from the Australia-New Zealand Milk Proteins Workshop, 2001
    Event/congress Australia New Zealand Milk Proteins Workshop (2001, PalmerstonNorth)
    Author's details guest ed.: M. Boland
    Series title International dairy journal ; 12,4
    Collection
    Language English
    Size S. [297] - 405 : Ill., graph. Darst.
    Publisher Elsevier
    Publishing place New York u.a
    Publishing country United States
    Document type Book ; Conference proceedings
    Remark Z 5292 (12,4)
    HBZ-ID HT013338277
    Database Catalogue ZB MED Nutrition, Environment, Agriculture

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    In stock of ZB MED Bonn / Germany

    Shelf markLoan statusLocation
    Z 5292 (12,4) available for loan (reading room) Freihandmagazin (U1)

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