The Influence of Fat Substitutes Based on Protein and Titanium Dioxide on the Sensory Properties of Lowfat Milks

Phillips, Lance G.; Barbano, D.M.

doi:10.3168/jds.s0022-0302(97)76234-9

Cited by 83 publications

(55 citation statements)

References 6 publications

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“…In our daily life, titanium dioxide pigment is almost used in every kind of paint because of its high refractive index. Moreover, pure TiO2 is non-toxic and easydispersive, and it can be used in food additive [17], in cosmetic products, as well as in pharmaceuticals [18].…”

Section: Introductionmentioning

confidence: 99%

Structure and photoluminescence of the TiO2 films grown by atomic layer deposition using tetrakis-dimethylamino titanium and ozone

Jin¹,

Liu²,

Lei³

et al. 2016

Nano Online

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TiO2 films were grown on silicon substrates by atomic layer deposition (ALD) using tetrakis-dimethylamino titanium and ozone. Amorphous TiO2 film was deposited at a low substrate temperature of 165°C, and anatase TiO2 film was grown at 250°C. The amorphous TiO2 film crystallizes to anatase TiO2 phase with annealing temperature ranged from 300°C to 1,100°C in N2 atmosphere, while the anatase TiO2 film transforms into rutile phase at a temperature of 1,000°C. Photoluminescence from anatase TiO2 films contains a red band at 600 nm and a green band at around 515 nm. The red band exhibits a strong correlation with defects of the under-coordinated Ti3+ ions, and the green band shows a close relationship with the oxygen vacancies on (101) oriented anatase crystal surface. A blue shift of the photoluminescence spectra reveals that the defects of under-coordinated Ti3+ ions transform to surface oxygen vacancies in the anatase TiO2 film annealing at temperature from 800°C to 900°C in N2 atmosphere.

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Section: Introductionmentioning

confidence: 99%

Structure and photoluminescence of the TiO2 films grown by atomic layer deposition using tetrakis-dimethylamino titanium and ozone

Jin¹,

Liu²,

Lei³

et al. 2016

Nano Online

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“…One highly produced nanomaterial is nanoscale titanium dioxide (TiO 2 ), which is found in a wide range of impermanent consumer products such as household paints (3,4), cosmetics (5), medicinal ointments (6), and food products (7). On the basis of the projected increase in its production (8), manufactured TiO 2 will increasingly enter the environment, where it could impact ecosystem health (9), including food web interactions between protozoan predators and bacterial prey that are important in nutrient cycling (1).…”

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confidence: 99%

Differential Growth of and Nanoscale TiO ₂ Accumulation in Tetrahymena thermophila by Direct Feeding versus Trophic Transfer from Pseudomonas aeruginosa

Mielke

Priester

Werlin

et al. 2013

Appl Environ Microbiol

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dNanoscale titanium dioxide (TiO 2 ) is increasingly used in consumer goods and is entering waste streams, thereby exposing and potentially affecting environmental microbes. Protozoans could either take up TiO 2 directly from water and sediments or acquire TiO 2 during bactivory (ingestion of bacteria) of TiO 2 -encrusted bacteria. Here, the route of exposure of the ciliated protozoan Tetrahymena thermophila to TiO 2 was varied and the growth of, and uptake and accumulation of TiO 2 by, T. thermophila were measured. While TiO 2 did not affect T. thermophila swimming or cellular morphology, direct TiO 2 exposure in rich growth medium resulted in a lower population yield. When TiO 2 exposure was by bactivory of Pseudomonas aeruginosa, the T. thermophila population yield and growth rate were lower than those that occurred during the bactivory of non-TiO 2 -encrusted bacteria. Regardless of the feeding mode, T. thermophila cells internalized TiO 2 into their food vacuoles. Biomagnification of TiO 2 was not observed; this was attributed to the observation that TiO 2 appeared to be unable to cross the food vacuole membrane and enter the cytoplasm. Nevertheless, our findings imply that TiO 2 could be transferred into higher trophic levels within food webs and that the food web could be affected by the decreased growth rate and yield of organisms near the base of the web.

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“…This is consistent with the removal of fat content because the surface is not uniform and light is not as reflective from the milk's surface resulting in a colored appearance (Quiñ ones, , 1998. Phillips and Barbano (1997) showed that titanium dioxide could be used to enhance the sensory properties of lowfat milks. They emphasized that those whiteners that are not titanium dioxide based need to be developed to improve the sensory properties of skim and lowfat milks.…”

Section: Resultsmentioning

confidence: 50%

Sensory characteristics of commercial lactose-free milks manufactured in the United States

Adhikari

Dooley

Chambers

et al. 2010

LWT - Food Science and Technology

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This study was designed to determine the sensory characteristics of ultrapasteurized 2 (UP) lactose-free milk of different fat contents, and to compare them with regular milk. 3Nine milk samples (six UP lactose-free and three regular) containing 0, 2 or 3 g 4 milkfat/100 mL were tested by a descriptive panel. A consumer test with three UP 5 lactose-free milk and three regular samples also was conducted. The skim milks (UP 6 lactose-free and regular) were found to be lacking in freshness and the dairy notes were 7 lower compared to the higher fat content milks. The UP lactose-free milks also were 8 different from the regular milk because of higher intensities of cooked, processed, and 9 sweet attributes. UP Lactose-free milks tended to score higher than the regular milks at 10 the same fat content for dairy-related attributes, but this difference was not significant for 11 the reduced-fat milks. Although majority of the consumers in the present study were 12 aware that UP lactose-free milks existed in the market, only few had tasted them before. 13The higher intensities of cooked and sweet flavor attributes in the UP lactose-free milks 14 might be a hindrance to their consumption by the lactose-intolerant population. More 15 efforts are needed on the part of the dairy industry to develop better lactose-free products 16 and to educate consumers about lactose-free dairy products. 17 18

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The Influence of Fat Substitutes Based on Protein and Titanium Dioxide on the Sensory Properties of Lowfat Milks

Cited by 83 publications

References 6 publications

Structure and photoluminescence of the TiO2 films grown by atomic layer deposition using tetrakis-dimethylamino titanium and ozone

Structure and photoluminescence of the TiO2 films grown by atomic layer deposition using tetrakis-dimethylamino titanium and ozone

Differential Growth of and Nanoscale TiO ₂ Accumulation in Tetrahymena thermophila by Direct Feeding versus Trophic Transfer from Pseudomonas aeruginosa

Sensory characteristics of commercial lactose-free milks manufactured in the United States

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The Influence of Fat Substitutes Based on Protein and Titanium Dioxide on the Sensory Properties of Lowfat Milks

Cited by 83 publications

References 6 publications

Structure and photoluminescence of the TiO2 films grown by atomic layer deposition using tetrakis-dimethylamino titanium and ozone

Structure and photoluminescence of the TiO2 films grown by atomic layer deposition using tetrakis-dimethylamino titanium and ozone

Differential Growth of and Nanoscale TiO 2 Accumulation in Tetrahymena thermophila by Direct Feeding versus Trophic Transfer from Pseudomonas aeruginosa

Sensory characteristics of commercial lactose-free milks manufactured in the United States

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Product

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About

Differential Growth of and Nanoscale TiO ₂ Accumulation in Tetrahymena thermophila by Direct Feeding versus Trophic Transfer from Pseudomonas aeruginosa