Barry V. McCleary
YOU?
Author Swipe
View article: Addressing Dietary Fiber Terminology Consistency
Addressing Dietary Fiber Terminology Consistency Open
The Dietary Fiber (fiber) Terminology Roundtable was organized to address crucial issues concerning current definitions of dietary fiber and the pressing need to resolve inconsistencies and ambiguities in fiber terminology. This publicatio…
View article: Measurement of Dietary Fiber: Which AOAC <i>Official Method of Analysis</i>SM to Use
Measurement of Dietary Fiber: Which AOAC <i>Official Method of Analysis</i>SM to Use Open
A broad range of AOAC Official Methods of AnalysisSM (OMA) have been developed and approved for the measurement of dietary fiber (DF) and DF components since the adoption of the Prosky method (OMA 985.29). OMA 985.29 and other OMA were dev…
View article: Validation of the Test Method—Determination of Available Carbohydrates in Cereal and Cereal Products, Dairy Products, Vegetables, Fruit, and Related Food Products and Animal Feeds: Collaborative Study, Final Action 2020.07
Validation of the Test Method—Determination of Available Carbohydrates in Cereal and Cereal Products, Dairy Products, Vegetables, Fruit, and Related Food Products and Animal Feeds: Collaborative Study, Final Action 2020.07 Open
Background A simple, accurate, and reliable method to measure available carbohydrate components of food products, including cereal and dairy products, fruits, vegetables, processed food, food ingredients, and animal foods, was developed by…
View article: Determination of Insoluble, Soluble, and Total Dietary Fiber in Foods Using a Rapid Integrated Procedure of Enzymatic-Gravimetric-Liquid Chromatography: First Action 2022.01
Determination of Insoluble, Soluble, and Total Dietary Fiber in Foods Using a Rapid Integrated Procedure of Enzymatic-Gravimetric-Liquid Chromatography: First Action 2022.01 Open
Background A simple, accurate, and reliable method for the measurement of total dietary fiber (TDF) according to the Codex definition (2009) was developed and successfully validated as AOAC Official Method of Analysis (OMA) 2017.16. Subseq…
View article: Lactose Concentration in Low-Lactose and Lactose-Free Milk, Milk Products, and Products Containing Dairy Ingredients by High Sensitivity Enzymatic Method (K-LOLAC), Collaborative Study: Final Action 2020.08
Lactose Concentration in Low-Lactose and Lactose-Free Milk, Milk Products, and Products Containing Dairy Ingredients by High Sensitivity Enzymatic Method (K-LOLAC), Collaborative Study: Final Action 2020.08 Open
Background The AOAC Stakeholder Panel on Strategic Food Analytical Methods issued a call for methods in 2018 for the measurement of lactose in low-lactose and lactose-free products under Standard Method Performance Requirement (SMPR®) 2018…
View article: A novel enzymatic method discriminating wheat pre-harvest sprouting from Late Maturity alpha-amylase
A novel enzymatic method discriminating wheat pre-harvest sprouting from Late Maturity alpha-amylase Open
The primary quality assessor of wheat grain is the Hagberg Falling Number (FN) method. This is a viscometric test surrogate for α-amylase activity. Despite being used for over sixty years, FN has been increasingly scrutinised due to its lo…
View article: The Challenge of Measuring Sweet Taste in Food Ingredients and Products for Regulatory Compliance: A Scientific Opinion
The Challenge of Measuring Sweet Taste in Food Ingredients and Products for Regulatory Compliance: A Scientific Opinion Open
The Codex Alimentarius Commission, a central part of the joint Food and Agricultural Organization/World Health Organizations Food Standards Program, adopts internationally recognized standards, guidelines, and code of practices that help e…
View article: Determination of Lactose Concentration in Low-Lactose and Lactose-Free Milk, Milk Products, and Products Containing Dairy Ingredients, Enzymatic Method: Single-Laboratory Validation First Action Method 2020.08
Determination of Lactose Concentration in Low-Lactose and Lactose-Free Milk, Milk Products, and Products Containing Dairy Ingredients, Enzymatic Method: Single-Laboratory Validation First Action Method 2020.08 Open
Background The AOAC Stakeholder Panel on Strategic Food Analytical Methods issued a call for methods for the measurement of lactose in low-lactose and lactose-free products under Standard Method Performance Requirement (SMPR®) 2018.009. Me…
View article: Measurement of Available Carbohydrates in Cereal and Cereal Products, Dairy Products, Vegetables, Fruit, and Related Food Products and Animal Feeds: First Action 2020.07
Measurement of Available Carbohydrates in Cereal and Cereal Products, Dairy Products, Vegetables, Fruit, and Related Food Products and Animal Feeds: First Action 2020.07 Open
Background The level of available carbohydrates in our diet is directly linked to two major diseases: obesity and Type II diabetes. Despite this, to date there is no method available to allow direct and accurate measurement of available ca…
View article: Diastatic power and maltose value: a method for the measurement of amylolytic enzymes in malt
Diastatic power and maltose value: a method for the measurement of amylolytic enzymes in malt Open
A simple method for measurement of the amylolytic activity of malt has been developed and fully evaluated. The method, termed the Maltose Value (MV) is an extension of previously reported work. Here, the MV method has been studied in detai…
View article: Determination of Ethanol Concentration in Kombucha Beverages: Single-Laboratory Validation of an Enzymatic Method, First Action Method 2019.08
Determination of Ethanol Concentration in Kombucha Beverages: Single-Laboratory Validation of an Enzymatic Method, First Action Method 2019.08 Open
Kombucha is a fermented, lightly effervescent sweetened black or green tea drink. It is marketed as a functional beverage based on its proposed health benefits. Kombucha is produced by fermenting tea using a “symbiotic colony of bacteria a…
View article: Measurement of available carbohydrates, digestible, and resistant starch in food ingredients and products
Measurement of available carbohydrates, digestible, and resistant starch in food ingredients and products Open
Background and objectives The importance of selectively measuring available and unavailable carbohydrates in the human diet has been recognized for over 100 years. The levels of available carbohydrates in diets can be directly linked to ma…
View article: Prediction of potential malt extract and beer filterability using conventional and novel malt assays
Prediction of potential malt extract and beer filterability using conventional and novel malt assays Open
Colourimetric assays were used to measure the activities of six key hydrolases endogenous to barley: β-glucanase, xylanase, cellulase, α-amylase, beta-amylase and limit dextrinase. The analysed barley malt samples were previously character…
View article: Cover Image, Volume 99, Issue 2
Cover Image, Volume 99, Issue 2 Open
The cover image is based on the Research Article A novel enzymatic method for the measurement of lactose in lactose‐free products by David Mangan et al., DOI: 10.1002/jsfa.9317 . This cover was supported by Megazyme. image
View article: A novel enzymatic method for the measurement of lactose in lactose‐free products
A novel enzymatic method for the measurement of lactose in lactose‐free products Open
BACKGROUND In recent years there has been a surge in the number of commercially available lactose‐free variants of a wide variety of products. This presents an analytical challenge for the measurement of the residual lactose content in the…
View article: Total Dietary Fiber (CODEX Definition) in Foods and Food Ingredients by a Rapid Enzymatic-Gravimetric Method and Liquid Chromatography: Collaborative Study, First Action 2017.16
Total Dietary Fiber (CODEX Definition) in Foods and Food Ingredients by a Rapid Enzymatic-Gravimetric Method and Liquid Chromatography: Collaborative Study, First Action 2017.16 Open
A method for measurement of total dietary fiber (TDF) has been validated. This method is applicable to plant materials, foods, and food ingredients as consumed, consistent with the 2009 CODEX definition (ALINORM 09/32/REP), and measures in…
View article: Measurement of Starch: Critical Evaluation of Current Methodology
Measurement of Starch: Critical Evaluation of Current Methodology Open
Most commonly used methods for the measurement of starch in food, feeds, and ingredients employ the combined action of α‐amylase and amyloglucosidase to hydrolyze the starch to glucose, followed by glucose determination with a glucose oxid…
View article: A novel automatable enzyme-coupled colorimetric assay for endo-1,4-β-glucanase (cellulase)
A novel automatable enzyme-coupled colorimetric assay for endo-1,4-β-glucanase (cellulase) Open
endo -1,4-β-Glucanase ( endo -cellulase, EC 3.2.1.4) is one of the most widely used enzymes in industry. Despite its importance, improved methods for the rapid, selective, quantitative assay of this enzyme have been slow to emerge. In 2014…