Ultrasonic Processing of Dairy Ingredients to Control Protein Aggregation and Promote Heat Stability. This project is an emerging collaboration between the University of Melbourne, Food Science Australia and the Dairy Ingredients Group of Australia. We aim to use acoustically generated chemical and physical effects to modify dairy proteins. Transformation of the sulphur-containing proteins by this means should overcome many of the difficulties currently encountered in thermal processing of whole ....Ultrasonic Processing of Dairy Ingredients to Control Protein Aggregation and Promote Heat Stability. This project is an emerging collaboration between the University of Melbourne, Food Science Australia and the Dairy Ingredients Group of Australia. We aim to use acoustically generated chemical and physical effects to modify dairy proteins. Transformation of the sulphur-containing proteins by this means should overcome many of the difficulties currently encountered in thermal processing of whole milk and whey proteins. This work will place the Australian dairy industry in a pre-eminent position for the development of valuable, heat-stable and uniquely functional ingredients based on novel micro/nano structures. Existing world class expertise will be further developed in ultrasonic processing and sonochemistry as frontier technologies.Read moreRead less
Applications of probiotics in yoghurt, soy yoghurt and Cheddar cheese. The main goal of this study is to develop probiotic yoghurt and Cheddar cheese using selected strains of probiotic bacteria and examine their survival and effects on proteolysis and sensory attributes of these products. Research aimed at enrichment of suitable probiotic adjunct starter in these products provides the potential to markedly improve both the health status and quality of products. Optimum conditions for survival o ....Applications of probiotics in yoghurt, soy yoghurt and Cheddar cheese. The main goal of this study is to develop probiotic yoghurt and Cheddar cheese using selected strains of probiotic bacteria and examine their survival and effects on proteolysis and sensory attributes of these products. Research aimed at enrichment of suitable probiotic adjunct starter in these products provides the potential to markedly improve both the health status and quality of products. Optimum conditions for survival of probiotic bacteria and processing conditions that guarantee high levels of probiotic bacteria for health benefits will be known. The results will provide critical information for improving survival of probiotic bacteria and quality of probiotic yoghurt, and Cheddar cheese.Read moreRead less
Stability of bioactive isoflavone aglycones and probiotic bacteria in soy based food during processing and storage. The aims of this study are to ascertain the optimum conditions for bioconversion of inactive isoflavone glucosides to bioactive isoflavone aglycones by bifidobacteria and assess the stability of bioactive aglycones during processing and storage. Studies have shown that dietary phytoestrogen an important role in prevention of cardiovascular disease, osteoporosis and breast and prost ....Stability of bioactive isoflavone aglycones and probiotic bacteria in soy based food during processing and storage. The aims of this study are to ascertain the optimum conditions for bioconversion of inactive isoflavone glucosides to bioactive isoflavone aglycones by bifidobacteria and assess the stability of bioactive aglycones during processing and storage. Studies have shown that dietary phytoestrogen an important role in prevention of cardiovascular disease, osteoporosis and breast and prostate cancer (Nagata et al., 1998). Optimum conditions for production of bioactive isoflavones and processing conditions that guarantee high levels of bioactive isoflavones for health benefits will be known. The results will provide critical information for creating market potential for a range of health based functional foods.Read moreRead less