David Julian McClements

Check out this recent article (https://lnkd.in/gv5r-h8e) from our journal, Functional Foods in Health and Disease! The study analyzes the safety and potential of a newly-developed curcumin powder, titled TS-P1, that has been formulated to improve its bioavailability. The researchers found no adverse effects from the long-term ingestion of highly bioavailable curcumin powder. “Significant decreases in weight, BMI, and blood pressure” were observed while participants did not change their food or exercise habits for 12 weeks. “Long-term safety study of the highly absorbable curcumin formulation TS-P1 in healthy Japanese adults: a randomized, placebo-controlled, double-blind, parallel-group comparative study” is authored by Hyunjin Lee, Yoshitaka Kuwabara, Akiko Hirose, Yuji Makino, Kyohei Hashimoto, Misaki Sakata, and Tadashi Watanabe. Stay updated with our latest publications by following our LinkedIn page: https://lnkd.in/g-8YYvHB. For inquiries, email [email protected]. Sincerely, Functional Food Center #FunctionalFoods #HealthcareReform #Japan #Curcumin

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Please check out my latest article on the decaffeination of coffee in the Conversation: https://lnkd.in/eCUybSSe

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I proudly present my newest open-access publication demonstrating the application of an in-silico Mechanistic Digestion Model by simulating a number of aspects of protein digestion for liquid and solid meals. Three cases are demonstrated: 1. The post-prandial peak in the rate of appearance of exogenous Leucine in blood plasma, relevant in relation to muscle protein accretion. The simulated results show a delayed and more sustained appearance of casein compared to whey protein, caused by coagulation of casein at low gastric pH, slowing down gastric emptying. 2. The effect of solidity and sedimentation of protein-rich semi-solid food particles in the stomach, delaying gastric emtying compared to liquid gastric behavior of protein formulations, on the progression of sensorially perceived Hunger and Fullness. The reduced emtying rate of the semi-solid formulation lead to more sustained Fullness and a delay in the return of Hunger. 3. The effect of food texture and the presence of protein digestion inhibitors on the digestion, bioavailability and loss to colon of highly digestible protein. The simulation results suggest that the faster gastric emptying of liquid compared to solid formulations lead to a reduced bioavailability and an increased loss to colon for the liquid formulations compared to the solid formulations, and that both increase for increasing protein intake. Estimates are made for the critical amount of consumed protein that may lead to seriously negative health effects caused by protein putrication by and disbiosis of the gut microbiota, suggesting upper boundaries for the safe oral administration of protein in a meal and through protein supplements, which should however be confirmed by human intervention studies. https://lnkd.in/eYpevrqd

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Short review article with my colleagues in Turkey and UMASS on recent advances and challenges with creating lipid-rich plant-based foods, such as the loss of texture and oxidation: "Replacing animal fats with plant-based lipids: challenges and opportunities" Link: https://lnkd.in/ekppENz7

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Get notes on BHM 1st Sem "TU" "Controlling in Changes" https://lnkd.in/ddeM_NQa Cooking affects vegetables in four ways. it changes the following: 1. Texture 2. Flavor 3. Color 4. Nutrients Controlling Texture Changes Changing texture is one of the main purposes of cooking vegetables. Fiber The fiber structures of vegetables (including cellulose and pectins) give them shape and firmness. Cooking softens some of these components. #hotelmanagement #notesagar #notes #culinary #control #changes #tastetester #texture @followers

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🌸 Unlock the Secrets of Plant Biology for NEET & Class 11/12 🌸 In NEET and board exams, topics like flower formation can be tricky, but mastering them is essential! This diagram represents the key processes involved in flower development—from shoot meristem transformation to hormonal control—all concepts that are crucial for NEET and Class 11/12 exams. In my comprehensive biology classes, we simplify complex topics with visual aids and detailed explanations, ensuring you gain a solid understanding. 🧬 Here’s what you’ll gain: In-depth knowledge of key topics for NEET and Class 11/12. Expert strategies for tackling tricky concepts. Exam-focused study plans designed to boost your performance. 🚀 Ready to score high in NEET and ace your board exams? Enroll now in my biology online classes and get ahead of the competition! 🔗 Join Today and build your foundation in biology with confidence! #NEETPreparation #Class11Biology #Class12Biology #OnlineClasses #FlowerFormation #BiologyForNEET #Botany #StudySmart #ExamSuccess #BiologyMadeEasy

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Recent Collaborative Publication in Food Packaging and Shelf Life (Elsevier, IF= 8, Cite score= 14) Entitled, "Comparative influence of active PLA and PP films on the quality of minimally processed cherry tomatoes". Congratulations to Dr. Muhammad Rehan Khan for excellent work. The published article can be accessed using following link https://lnkd.in/dhXAgBu4

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Pleased to share the lab's latest work now published in American Chemical Society's Journal of Physical Chemistry B. All of my co-authors are/were University of New England undergraduate researchers. https://lnkd.in/gnJwgi4G ✨  Using dynamic light scattering and zeta potential measurements, we investigated how complex solution environments and specific buffer molecules like HEPES can modulate the stimuli-response behavior of elastin-like polymers, even appearing to toggle their pH- and salt-responsiveness on/off. ✨ a previous version of this paper was deposited in the ChemRxiv at the time of initial submission. This final version of record contains no new results but significantly deeper analysis and comparison to the literature, thanks to the help of some excellent critical peer review.

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Connecting Chemistry Education Research with Green Chemistry Education! Check out this paper by Krystal Grieger and Alexey Leontyev

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ETO may not be such a big issue. Exciting findings from 2001 study published in Food and Chemical Toxicology reveal that the cancer risk associated with ethylene oxide residues in spices is incredibly low, even at high consumption levels. Check out the full research article for all the details! #HealthySpices #LowRisk #makeinindia #qualityIndia #indianspices #spices #spicesofindia Short quick read from the paper: Quantitative estimates of cancer risks from ethylene oxide (ETO) residues were constructed based on 200 retail samples of various spices in New Zealand. Two samples of cinnamon contained detectable ETO. The highest value encountered was 15 ppm. ETO was not detected in the remaining 198 samples. However, 31 samples had detectable levels of ethylene chlorohydrin (ECH) and/or ethylene bromohydrin (EBH). A conservative estimate of ETO intake, based on average spice consumption, was 3.4×10−6 mg/kg/day. Cancer potency factors for ETO ranging from 0.29 to 0.55 (mg/kg/day)−1 were used to form cancer risk estimates. The resulting estimates of average lifetime excess cancer risk was 0.8×10−6 to 1.7×10−6. The US 97.5 percentile value for spice consumption (2.8 kg spices per year), gave an extreme upper-end estimate of lifetime cancer risk of approximately 1.4×10−5. These risks are practically negligible considering the conservative assumptions used in estimating exposure to ETO. The exposures to ECH and EBH are 200–300-fold higher than to ETO. These compounds are of lesser potency to ETO in terms of mutagenicity or carcinogenicity in studies to date. So relax : Indian Spices : Taste Quality mein hai best Envirocare Labs : Test Quality mein hai best

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The Dodani lab’s review on fluorescent protein-based indicators for anions is now out in Current Opinion in Chemical Biology! Great effort led by Mariah Cook, Shelby Phelps, Jasmine Tutol, and Derik Adams. https://lnkd.in/gEFbD8y8

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Check out this story about our work on visualizing extruded foods with Micro-CT tomography: https://lnkd.in/e9tJ3_gE Thanks to the Center for Electron Microscopy and Analysis (CEMAS) at OSU, and to my advisors, Osvaldo Campanella and Dennis Heldman for helping me get access to these state-of-the-art tools!

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Our Introductory Course on Seed Biology is perfect for anyone looking to grasp essential concepts used in seed labs and technical workplaces. Learn about seed lab functions, ISTA, prokaryotic vs. eukaryotic cells, plant physiology, morphology, genetics, and key plant structures like pollination and germination. This course is designed to help you build the foundational knowledge seed companies need https://zurl.co/Xzjd #SeedBiology #PlantScience #CareerReady #SeedLabs #WorkplaceSkills

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Halogenation Of Alkenes: easy exam points for intro organic chemistry https://lnkd.in/eyfmwchy

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This post is to instill interst in my book Organic Chemistry. An Acid-Base Approach, 3rd edition published by Taylor & Francis (CRC Press) •The Acid-Base approach to teaching organic chemistry is highlighted. • Most reactions taught in organic chemistry can be explained by an acid-base approach             See Thoughts of Teaching Organic Chemistry, Michael B Smith, QUIMIOFILIA Divulgación de la Ciencia Química, October 2021, No. 23, p. 19 • The book highlights diversity of the scientists in organic chemistry. • The work of about35 organic chemists who contribute to the development of the science but whose work has not heretofore been highlighted are presented. • These 35 scientists include diversity of gender, ethnicity, and more that has not been a part of previous textbooks.  • The work of about 35 organic chemists who are currently active are included, but whose work has not heretofore been highlighted are presented. • These 35 scientists include diversity of gender, ethnicity, and more that has not been a part of previous textbooks.  • A short citation of the work of each person, along with their photo is available by a URL – clickable in the e-book and available to enter for those using the print version.  A photo of each scientist in available as part of the text in both versions • Previous textbooks, including my own 1st and 2nd edition of this work do not include most of the work done after about 1960.  This 3rd edition includes reactions that all of us use in our current research, thus brining organic chemistry for undergraduates in t the 21st century. • The book includes a ‘built-in’ ancillary.  332 short videos are included to help students answer questions related to the book when they are out of class and do not have the option of consulting their instructor.  This ancillary is also useful for those studying organic chemistry on their own, such as those studying for M-Cats. •. The videos range from 3-17 minute in length and provide commentary for .ppt slides – I am not on camera.  They are available by embedded URL in the e-book and are just a click away.  A URL is provided that a print only user can enter to access the videos             I encourage you to take a look at this book.  The method is classroom tested and I believe is an excellent method for teaching organic chemistry to undergrads.  If there are questions, please contact me directly at [email protected]. Thank you.

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