High-value functional ingredients from bean processing waste. Legumes are considered highly nutritious and sustainable food. Accordingly, there is a steady growth in the consumption of legumes worldwide, including in Australia. Due to lengthy soaking and cooking times, consumers prefer ready-to-eat canned legumes. The current processing technologies are energy and water-intensive and generate considerable waste. This project investigates the application of non-thermal technologies to reduce pro ....High-value functional ingredients from bean processing waste. Legumes are considered highly nutritious and sustainable food. Accordingly, there is a steady growth in the consumption of legumes worldwide, including in Australia. Due to lengthy soaking and cooking times, consumers prefer ready-to-eat canned legumes. The current processing technologies are energy and water-intensive and generate considerable waste. This project investigates the application of non-thermal technologies to reduce processing time, water and energy use and enable the recovery of valuable polyphenols and soluble dietary fibres normally lost in the wastewater. This knowledge will lead to sustainable beans processing, delivering improved productivity to Australian manufacturers and quality food to Australian consumers.Read moreRead less
Discovery Early Career Researcher Award - Grant ID: DE220100055
Funder
Australian Research Council
Funding Amount
$451,415.00
Summary
Impact of seaweed polyphenols on gut health: Gut microbiome modulation. This project aims to understand the true impact of seaweed polyphenols on the gut microbiome and develop methods to improve their bioavailability, bioaccessibility and bioactivities in the gut. The project's use of cutting-edge analytical tools helps to investigate the movement and absorption of phenolic compounds across the gut. This project expects to explore new knowledge in the area of marine-based functional foods and t ....Impact of seaweed polyphenols on gut health: Gut microbiome modulation. This project aims to understand the true impact of seaweed polyphenols on the gut microbiome and develop methods to improve their bioavailability, bioaccessibility and bioactivities in the gut. The project's use of cutting-edge analytical tools helps to investigate the movement and absorption of phenolic compounds across the gut. This project expects to explore new knowledge in the area of marine-based functional foods and their health benefits using an innovative interdisciplinary approach. The success of this project will ultimately provide a new pathway for the development of functional foods that will help to improve the health status of Australians by consuming healthy food ingredients.Read moreRead less
Industrial Transformation Training Centres - Grant ID: IC140100027
Funder
Australian Research Council
Funding Amount
$2,150,000.00
Summary
ARC Training Centre for Functional Grains. ARC Training Centre for Functional Grains. The Training Centre aims to improve the profitability of the Australian grains industry. It plans to achieve this by adding value to rice, canola and pulses through: the development of a better understanding of market opportunities; improving storage technologies; the development of products which improve returns to the industry and result in better health outcomes for consumers; and improving processing method ....ARC Training Centre for Functional Grains. ARC Training Centre for Functional Grains. The Training Centre aims to improve the profitability of the Australian grains industry. It plans to achieve this by adding value to rice, canola and pulses through: the development of a better understanding of market opportunities; improving storage technologies; the development of products which improve returns to the industry and result in better health outcomes for consumers; and improving processing methods to generate these products.Read moreRead less
Creation of a new branch of food research by utilising whey protein in the development of novel products of low calorie content and glycemic response. Australian consumers are demanding healthy foods, yet our society is suffering from 'diseases of choice' such as obesity that largely result from our lifestyle. One particular problem is the low intake of nutrients in contemporary diet. Growing consumer interest in readily available and affordable foods with good nutrition has focused the industry ....Creation of a new branch of food research by utilising whey protein in the development of novel products of low calorie content and glycemic response. Australian consumers are demanding healthy foods, yet our society is suffering from 'diseases of choice' such as obesity that largely result from our lifestyle. One particular problem is the low intake of nutrients in contemporary diet. Growing consumer interest in readily available and affordable foods with good nutrition has focused the industry on the merits of whey protein in processed products. This project will address the issue of consumer acceptability of whey-protein based products by rationalising at the molecular level the interactions of the protein with soluble dietary fibre and starch leading to added value formulations of appealing texture, low-calorie content and low glycemic load.Read moreRead less