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African oil bean (Pentaclethra macrophylla Benth) is an underutilised edible oil seed that could represent a sustainable protein source. In this study, the impact of ultrasonication on the extraction efficiency and properties of protein from African oil bean (AOB) seeds was evaluated. The increase in the duration of extraction favoured the extraction of AOB proteins. This was observed by an increase in extraction yield from 24% to 42% (w/w) when the extraction time was increased from 15 min to 60 min. Desirable properties were observed in extracted AOB proteins; the amino acid profile of protein isolates revealed higher ratios of hydrophobic to hydrophilic amino acids compared to those of the defatted seeds, suggesting alterations in their functional properties. This was also supported by the higher proportion of hydrophobic amino acids and high surface hydrophobicity index value (3813) in AOB protein isolates. The foaming capacity of AOB proteins was above 200%, with an average foaming stability of 92%. The results indicate that AOB protein isolates can be considered promising food ingredients and could help stimulate the growth of the food industry in tropical Sub-Saharan regions where AOB seeds thrive.

Women remain poorly represented in the highest positions in academia, despite their increasing participation. This article seeks to understand how women who have reached senior occupational positions in Higher Education Institutions have navigated their organisational and disciplinary settings. In the process we explore how experiences compare across male and female-dominated spaces, integrating field theory with Acker’s work on ‘gendered organisations’ to develop the idea of academic disciplines as ‘gendered spaces’. Empirically we draw upon a qualitative study of women professors working across science, technology, engineering, maths and medicine (STEMM) and non-STEMM disciplines in a large research-intensive university in the UK. Utilising Bourdieu’s concept of ‘the game’, we show how they navigate the academic game within the context of differing ‘gendered spaces’; complicit in the game yet recognising it as unfair, and thus (inadvertently) reproducing gendered structures and practices.

Purpose Longer-term intake of fatty acid (FA)-modified dairy products (SFA-reduced, MUFA-enriched) was reported to attenuate postprandial endothelial function in humans, relative to conventional (control) dairy. Thus, we performed an in vitro study in human aortic endothelial cells (HAEC) to investigate mechanisms underlying the effects observed in vivo. Methods This sub-study was conducted within the framework of the RESET study, a 12-week randomised controlled crossover trial with FA-modified and control dairy diets. HAEC were incubated for 24 h with post-intervention plasma samples from eleven adults (age: 57.5 ± 6.0 years; BMI: 25.7 ± 2.7 kg/m 2 ) at moderate cardiovascular disease risk following representative sequential mixed meals. Markers of endothelial function and lipid regulation were assessed. Results Relative to control, HAEC incubation with plasma following the FA-modified treatment increased postprandial NOx production ( P -interaction = 0.019), yet up-regulated relative E-selectin mRNA gene expression ( P -interaction = 0.011). There was no impact on other genes measured. Conclusion Incubation of HAEC with human plasma collected after longer-term dairy fat manipulation had a beneficial impact on postprandial NOx production. Further ex vivo research is needed to understand the impact of partial replacement of SFA with unsaturated fatty acids in dairy foods on pathways involved in endothelial function.

This work examined the role of selected non-volatile compounds in cooked cheese flavour, both as tastants and as precursors of aroma generation in the Maillard reaction. The effect of cooking on the concentration of selected non-volatile compounds (organic acids, sugars, amino acids, γ-glutamyl dipeptides, and diketopiperazines) in six cheeses (mature Cheddar, mozzarella, Parmesan, and mild Cheddar (low, medium, and high fat)) was determined. Sugars, amino acids, and γ-glutamyl dipeptides were extracted and analysed by LC, whereas diketopiperazines were extracted by solid-phase extraction and analysed by GC-MS. Sugars, amino acids, and γ-glutamyl dipeptides decreased in concentration during cooking, whereas diketopiperazines and some organic acids increased in concentration. Diketopiperazines were above the taste threshold in some cooked cheeses and below the threshold in uncooked cheeses. The role of fat content in cooked cheese flavour is discussed. Furthermore, γ-glutamyl dipeptide concentration increased during 24 months of ageing in low, medium, and high-fat Cheddars, with similar levels of γ-glutamyl dipeptide detected in aged low and high-fat Cheddars. This work will give valuable insight for the dairy industry to inform the development of cheeses, especially low-fat variants, for use in cooked foods.

Spontaneous fermentation is currently used to produce lafun from cassava, leading to inconsistent product quality and decreased safety. Using starter cultures and optimising the selection of the raw materials can overcome this. This study evaluated the impact of various lactic acid bacteria (LAB) starters and varieties of cassava (bitter: IBA30527; vitamin A fortified bitter: IBA011371; and sweet: TMEB117) on the proximate, rheological, and volatile profiles of lafun. The varieties were fermented with four selected LAB (two strains of Weissella koreensis, Lactococcus lactis, and Leuconostoc mesenteroides). The use of fortified cassava showed higher potential to improve the quality of lafun. The combination of fortified cassava and Leuconostoc mesenteroides gave the highest nutritional value (ash: 4.37% cf. 1.33%; protein: 3.08% cf. 0.87%; and fibre: 7.43% cf. 1.43%). Fermenting the fortified cassava with Weissella koreensis-2 produced lafun gruel with the best viscoelastic properties, indicating an overall better product quality. The fortified cassava fermented with combined cultures of W. koreensis-1 and L. lactis resulted in a product with lower levels of carboxylic acids (cheesy) and lipid oxidation products (fried, rancid) but higher concentrations of carotenoid-derived compounds (fruity). The use of LAB in the controlled fermentation of fortified cassava could be a sustainable alternative to improve the physical, nutritional, and flavour properties of lafun.

Background Dairy products are a major contributor to dietary SFA. Partial replacement of milk SFA with unsaturated fatty acids (FAs) is possible through oleic-acid rich supplementation of the dairy cow diet. To assess adherence to the intervention of SFA-reduced, MUFA-enriched dairy product consumption in the RESET ( RE placement of S aturat E d fat in dairy on T otal cholesterol) study using 4-d weighed dietary records, in addition to plasma phospholipid FA (PL-FA) status. Methods In a randomised, controlled, crossover design, free-living UK participants identified as moderate risk for CVD ( n  = 54) were required to replace habitually consumed dairy foods (milk, cheese and butter), with study products with a FA profile typical of retail products (control) or SFA-reduced, MUFA-enriched profile (modified), for two 12-week periods, separated by an 8-week washout period. A flexible food-exchange model was used to implement each isoenergetic high-fat, high-dairy diet (38% of total energy intake (%TE) total fat): control (dietary target: 19%TE SFA; 11%TE MUFA) and modified (16%TE SFA; 14%TE MUFA). Results Following the modified diet, there was a smaller increase in SFA (17.2%TE vs. 19.1%TE; p  < 0.001) and greater increase in MUFA intake (15.4%TE vs. 11.8%TE; p  < 0.0001) when compared with the control. PL-FA analysis revealed lower total SFAs ( p  = 0.006), higher total cis -MUFAs and trans -MUFAs (both p  < 0.0001) following the modified diet. Conclusion The food-exchange model was successfully used to achieve RESET dietary targets by partial replacement of SFAs with MUFAs in dairy products, a finding reflected in the PL-FA profile and indicative of objective dietary compliance. Trial registration ClinicalTrials.gov Identifier: NCT02089035 , date 05-01-2014.

The aim of this study was to investigate the effects of numerous milk compositional factors on milk coagulation properties using Partial Least Squares (PLS). Milk from herds of Jersey and Holstein-Friesian cattle was collected across the year and blended (n=55), to maximise variation in composition and coagulation. The milk was analysed for casein, protein, fat, titratable acidity, lactose, Ca2+, urea content, micelles size, fat globule size, somatic cell count and pH. Milk coagulation properties were defined as coagulation time, curd firmness and curd firmness rate measured by a controlled strain rheometer. The models derived from PLS had higher predictive power than previous models demonstrating the value of measuring more milk components. In addition to the well-established relationships with casein and protein levels, CMS and fat globule size were found to have as strong impact on all of the three models. The study also found a positive impact of fat on milk coagulation properties and a strong relationship between lactose and curd firmness, and urea and curd firmness rate, all of which warrant further investigation due to current lack of knowledge of the underlying mechanism. These findings demonstrate the importance of using a wider range of milk compositional variables for the prediction of the milk coagulation properties, and hence as indicators of milk suitability for cheese making.

This paper reviews the current state of development of both near-infrared (NIR) and mid-infrared (MIR) spectroscopic techniques for process monitoring, quality control, and authenticity determination in cheese processing. Infrared spectroscopy has been identified as an ideal process analytical technology tool, and recent publications have demonstrated the potential of both NIR and MIR spectroscopy, coupled with chemometric techniques, for monitoring coagulation, syneresis, and ripening as well as determination of authenticity, composition, sensory, and rheological parameters. Recent research is reviewed and compared on the basis of experimental design, spectroscopic and chemometric methods employed to assess the potential of infrared spectroscopy as a technology for improving process control and quality in cheese manufacture. Emerging research areas for these technologies, such as cheese authenticity and food chain traceability, are also discussed.

This article examines the development of the EU's gender equality framework of ‘hard’ and ‘soft’ law, including the incomplete gender mainstreaming of the European Employment Strategy. It highlights contradictions, rooted in political tensions between the social democratic principles which underpin the European Social Model, and the promotion of neo-liberal economic policies. It assesses the UK's role in shaping this European framework, and the framework's impact on the UK's employment policy. It concludes that Brexit will harm the pursuit of gender equality in the UK due to decoupling from the EU's equality framework and policy pathway. An additional risk is greater insularity in UK policy making through reduced exposure to the Open Method of Coordination. Brexit may, however, help progress gender equality in the rest of the EU if the outcome is greater unity focussed on an inclusive employment policy without the UK dragging its heels in favour of deregulated flexibility.

Objective Building on previous analysis conducted by Schober (2012), we explore how paternal involvement in different childcare and housework tasks affects the probability of relationship breakdown between parents. Methods We use logistic regression on the U.K. Millennium Cohort Study to predict parental relationship breakdown from nine months to seven years post‐childbirth. Paternal involvement in four childcare and three housework tasks during the first year of parenthood, are used as explanatory variables. Results The amount of time the father spends alone, caring for the baby during the first year of parenthood, is associated with the stability of the parental relationship but the effect of involvement in other tasks is moderated by ethnicity and the mother's employment status. Conclusion These nonlinear relationships suggest further research is needed to explore the different associations between paternal involvement in childcare and housework and relationship breakdown, which are complex and variable according to different characteristics.