THE DESIGN AND ANALYSIS OF EXPERIMENTS. By Oscar Kempthorne. New York, John Wiley and Sons, Inc., 1952. 631 pp. $8.50. This book by a teacher of statistics (as well as a consultant for \"experimenters\") is a comprehensive study of the philosophical background for the statistical design of experiment. It is necessary to have some facility with algebraic notation and manipulation to be able to use the volume intelligently. The problems are presented from the theoretical point of view, without such practical examples as would be helpful for those not acquainted with mathematics. The mathematical justification for the techniques is given. As a somewhat advanced treatment of the design and analysis of experiments, this volume will be interesting and helpful for many who approach statistics theoretically as well as practically. With emphasis on the \"why,\" and with description given broadly, the author relates the subject matter to the general theory of statistics and to the general problem of experimental inference. MARGARET J. ROBERTSON

The Design and Analysis of Experiments

More polyunsaturated fats in processed foods and fewer additives are a huge demand of public health agencies and consumers. Consequently, although foods have an enhanced tendency to oxidize, the usage of antioxidants, especially synthetic antioxidants, is restrained. An alternate solution is to better control the localization of reactants inside the food matrix to limit oxidation. This review establishes the state-of-the-art on lipid oxidation in oil-in-water (O/W) emulsions, with an emphasis on the role of the interfacial region, a critical area in the system in that respect. We first provide a summary on the essential basic knowledge regarding (i) the structure of O/W emulsions and interfaces and (ii) the general mechanisms of lipid oxidation. Then, we discuss the factors involved in the development of lipid oxidation in O/W emulsions with a special focus on the role played by the interfacial region. The multiple effects that can be attributed to emulsifiers according to their chemical structure and their location, and the interrelationships between the parameters that define the physicochemistry and structure of emulsions are highlighted. This work sheds new light on the interpretation of reported results that are sometimes ambiguous or contradictory.

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12097

Lipid Oxidation in Oil‐in‐Water Emulsions: Involvement of the Interfacial Layer

Low-field permanent magnets for industrial process and quality control.

Casein molecules are used in food industry as ingredients. They can be used as isolated forms and under micellar form consisting in an association of different casein molecules and calcium phosphate. In this review, after a brief reminder of the main characteristics of casein molecules and casein micelles, the modifications of caseins induced by physical, chemical, and enzymatic actions are reported. The resulting new physicochemical properties (mineral and casein compositions, charge, hydrophobicity, aggregation state, and morphology) and techno-functionalities (heat stability, viscosity, gelation, emulsifying, and foaming properties) are described and discussed with a special attention paid to the results obtained in our laboratory since several decades.

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Modifications of structures and functions of caseins: a scientific and technological challenge

Seaweeds have been used since ancient times as food, mainly by Asian countries, while in Western countries, their main application has been as gelling agents and colloids for the food, pharmaceuticals, and the cosmetic industry. Seaweeds are a good source of nutrients such as proteins, vitamins, minerals, and dietary fiber. Polyphenols, polysaccharides, and sterols, as well as other bioactive molecules, are mainly responsible for the healthy properties associated with seaweed. Antioxidant, anti-inflammatory, anti-cancer, and anti-diabetic properties are attributed to these compounds. If seaweeds are compared to terrestrial plants, they have a higher proportion of essential fatty acids as eicosapentaenoic (EPA) and docosahexaenoic (DHA) fatty acids. In addition, there are several secondary metabolites that are synthesized by algae such as terpenoids, oxylipins, phlorotannins, volatile hydrocarbons, and products of mixed biogenetic origin. Therefore, algae can be considered as a natural source of great interest, since they contain compounds with numerous biological activities and can be used as a functional ingredient in many technological applications to obtain functional foods.

Seaweeds as a Functional Ingredient for a Healthy Diet.

Protein denaturation of whey protein isolates (WPIs) induced by high intensity ultrasound during heat gelation.

The objective of this study was to evaluate the protective effects of five different emulsifiers on lipid oxidation in 70% fish oilâinâwater emulsions to be used as delivery systems for long chain polyunsaturated omegaâ3 fatty acids to foods. The emulsifiers were either phospholipid (PL) based or protein based. The PLâbased emulsifiers were soy lecithin and two milk PL concentrates (with either 20 or 75% PL). The proteinâbased emulsifiers were whey protein isolate and sodium caseinate. Lipid oxidation was studied at two pH values (pH 4.5 and 7.0) and results were compared to lipid oxidation in neat fish oil. Lipid oxidation was followed by determination of peroxide values and volatile oxidation products. Emulsions were furthermore imaged by confocal and cryoâscanning electron microscopy. Results showed that emulsions prepared at high pH with proteins oxidized less than or equally to neat oil, whereas, all other emulsions oxidized more. In addition, there was a tendency toward a faster progression in lipid oxidation at low pH compared to high pH for emulsions prepared with proteinâbased emulsifiers. The opposite was observed for emulsions prepared with PLâbased emulsifiers. Hence, at low pH PLâbased emulsions may be more suitable as delivery systems than proteinâbased emulsions. Moreover, the quality of the PLâbased emulsifiers seemed to affect lipid oxidation. Practical applications: Results from the present study give an insight into the physical and oxidative stability of 70% fish oilâinâwater emulsions prepared with whey protein isolate, sodium caseinate, milk phospholipids, or soy lecithin. The emulsions can be used as delivery systems for fish oil to foods. However, only emulsions prepared with proteins at high pH offered advantages with respect to better oxidative stability during storage compared to neat fish oil. Thus, when fish oil is added to a food product in a delivery emulsion, the type of emulsion used should be carefully considered.

Oxidative stability of 70% fish oil‐in‐water emulsions: Impact of emulsifiers and pH

Temperature effect on calcium and phosphorus equilibria in relation to gel formation during acidification of skim milk

In this study, immediate and long-term effects of high intensity ultrasound on crystallization mechanisms of anhydrous milk fat were examined. Short time (5 s) ultrasound treatment (24 kHz, 300 W/cm2, 17.5 J/mL) of milk fat induced crystallization onset at higher temperatures and a longer temperature interval between the crystallization of the high and low melting fractions. The solid fat content in ultrasonicated milk fat was higher during cooling to 5 °C and for the first 20 min of incubation at this temperature. After 20 min, the increase diminished, and during further storage, the solid fat content in the ultrasonicated fat remained lower than in the nontreated fat. Ultrasound treatment promoted the formation of spherulite structures and a high degree of size uniformity. Nano- and microscopic changes lead to altered macroscopic properties, where a softer and less brittle milk fat material was obtained, and the effects were sustained during storage. These results contribute to clarify the mechanisms un...

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Ulf Andersen

Papers

Protein denaturation of whey protein isolates (WPIs) induced by high intensity ultrasound during heat gelation.

Oxidative stability of 70% fish oil‐in‐water emulsions: Impact of emulsifiers and pH

Temperature effect on calcium and phosphorus equilibria in relation to gel formation during acidification of skim milk

Ultrasonication Affects Crystallization Mechanisms and Kinetics of Anhydrous Milk Fat

The effect of cooling rate and rapeseed oil addition on the melting behaviour, texture and microstructure of anhydrous milk fat