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Articles 1 - 5 of 5
Full-Text Articles in Food Chemistry
Postharvest Fruit Quality Of Apple Influenced By Ethylene Antagonist Fumigation And Ozonized Cold Storage, Vijay Y. Tokala, Zora Singh, Poe N. Kyaw
Postharvest Fruit Quality Of Apple Influenced By Ethylene Antagonist Fumigation And Ozonized Cold Storage, Vijay Y. Tokala, Zora Singh, Poe N. Kyaw
Research outputs 2014 to 2021
The effects of two new ethylene antagonists namely 1H-cyclopropabenzene (BC) and 1H-cyclopropa[b]naphthalene (NC), as well as 1-methylcyclopropene (1-MCP) on ethylene production and fruit quality of Cripps Pink and Granny Smith apple in ozonized cold storage, were investigated. When compared to control, Cripps Pink fruit fumigated with BC and NC exhibited significantly lowest ethylene production and respiration, whilst the Granny Smith fruit treated with 1-MCP exhibited lowest ethylene production followed by NC and BC treatments. Application of ozone in cold storage maintained higher levels of sugars but elevated ethylene production in both the apple cultivars. No significant interaction was recorded between …
Protein Extraction Protocols For Optimal Proteome Measurement And Arginine Kinase Quantitation From Cricket Acheta Domesticus For Food Safety Assessment, Utpal Bose, James A. Broadbent, Angéla Juhász, Shaymaviswanathan Karnaneedi, Elecia B. Johnston, Sally Stockwell, Keren Byrne, Vachiranee Limviphuvadh, Sebastian Maurer-Stroh, Andreas L. Lopata, Michelle L. Colgrave
Protein Extraction Protocols For Optimal Proteome Measurement And Arginine Kinase Quantitation From Cricket Acheta Domesticus For Food Safety Assessment, Utpal Bose, James A. Broadbent, Angéla Juhász, Shaymaviswanathan Karnaneedi, Elecia B. Johnston, Sally Stockwell, Keren Byrne, Vachiranee Limviphuvadh, Sebastian Maurer-Stroh, Andreas L. Lopata, Michelle L. Colgrave
Research outputs 2014 to 2021
© 2021 Elsevier Ltd Insects have been consumed by people for millennia and have recently been proposed as a complementary, sustainable source of protein to feed the world's growing population. Insects and crustaceans both belong to the arthropod family. Crustacean (shellfish) allergies are common and potentially severe; hence, the cross-reactivity of the immune system with insect proteins is a potential health concern. Herein, LC-MS/MS was used to explore the proteome of whole, roasted whole and roasted powdered cricket products. Eight protein extraction protocols were compared using the total number of protein and distinct peptide identifications. Within these data, 20 putative …
Preparation And Characterization Of Avenin-Enriched Oat Protein By Chill Precipitation For Feeding Trials In Celiac Disease, Greg Tanner, Angéla Juhász, Christakis George Florides, Mitchell Nye-Wood, Frank Békés, Michelle L. Colgrave, Amy K. Russell, Melinda Y. Hardy, Jason A. Tye-Din
Preparation And Characterization Of Avenin-Enriched Oat Protein By Chill Precipitation For Feeding Trials In Celiac Disease, Greg Tanner, Angéla Juhász, Christakis George Florides, Mitchell Nye-Wood, Frank Békés, Michelle L. Colgrave, Amy K. Russell, Melinda Y. Hardy, Jason A. Tye-Din
Research outputs 2014 to 2021
The safety of oats for people with celiac disease remains unresolved. While oats have attractive nutritional properties that can improve the quality and palatability of the restrictive, low fiber gluten-free diet, rigorous feeding studies to address their safety in celiac disease are needed. Assessing the oat prolamin proteins (avenins) in isolation and controlling for gluten contamination and other oat components such as fiber that can cause non-specific effects and symptoms is crucial. Further, the avenin should contain all reported immunogenic T cell epitopes, and be deliverable at a dose that enables biological responses to be correlated with clinical effects. To …
Development Of A Solid Phase Micro-Extraction-Gas Chromatographic Method For The Analysis Of Volatile Components In Vanilla Extracts And Flavourings, Tomislav Sostaric
Development Of A Solid Phase Micro-Extraction-Gas Chromatographic Method For The Analysis Of Volatile Components In Vanilla Extracts And Flavourings, Tomislav Sostaric
Theses: Doctorates and Masters
Vanilla is a very important flavouring agent, it is used as a major ingredient in a number of food products. The taste and aroma results from a specific blend of components present in the extract. There are over 170 volatile components, which all contribute to the flavour of the extract. These volatile components can be present in trace amounts or in relatively high concentrations. The range and concentration of volatile components is somewhat characteristic of the vanilla extract and its origin. Due to the high cost and low availability of natural extract, nature-identical and synthetic flavourings are often used to …
The Use And Acceptability Of Lupin Seed And Sprout As A Food Ingredient, Suzanne Dagnia
The Use And Acceptability Of Lupin Seed And Sprout As A Food Ingredient, Suzanne Dagnia
Theses : Honours
The purpose of the research was to assess the use and acceptability of the lupin seed and sprout as a human food. Two studies were designed. 1. The first study involved the biochemical analysis and nutritional evaluation of the lupin sprout. Protein Efficiency Ratio, and Apparent Biological Value, Net Protein Utilization, and Digestibility tests measure protein quality. Biochemical assays included nitrogen and hexane extracts, amino acid profile, and selected minerals and anti-nutritive factors. 2. The second quality study investigated the changes that occur as a result of in the eating partial substitution of lupin flour into a wheat flour-based, standard …