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    Neutrons & Food 5

    16–19 Oct 2018
    Novotel Darling Harbour
    Australia/Sydney timezone

    Kelly Cubbin

    Session

    Mid Afternoon Session

    17 Oct 2018, 14:00
    Novotel Darling Harbour

    Novotel Darling Harbour

    100 Murray Street, Pyrmont NSW 2009

    Presentation materials

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    1. 27. Determining seafood provenance and safety through nuclear techniques
      Dr Debashish Mazumder (Australian Nuclear Science and Technology Organisation)
      17/10/2018, 14:00
      Food Safety
      Oral

      Demand for farmed or wild-caught seafood is growing globally. Regulatory bodies, market chain actors and consumers have an interest in seafood provenance and food safety assessment tools to protect human health, guarantee sustainability, to meet certification requirements, reduce or prevent food fraud, and to minimise biosecurity risks associated with global movement of raw seafood products....

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    2. 10. The interaction of fluorinated compounds with a phospholipid bilayer
      Shirin Nouhi (Uppsala University)
      17/10/2018, 14:20
      Food packaging, including Food Quality and Preservation
      Oral

      Some industrial surfactants that are commonly used in preparation of non-stick coatings for kitchen dishes and in food packaging products are fluorinated compounds as they have good water and stain repellent properties. These materials however now attract increasing global concern due to their persistence, bioaccumulation and possible adverse effects on the environment and living organisms. ...

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    3. 18. Interaction of native and modified clupeine with Gram-negative model membranes.
      Dr Marcia English (Department of Human Nutrition, Saint Francis Xavier University, Antigonish, Nova Scotia), Dr Allan Paulson (Dalhousie University)
      17/10/2018, 14:40
      Proteins and complexes
      Oral

      Clupeine, a cationic antimicrobial peptide found in the sperm cells of fish, is of interest as a food additive because of its antimicrobial activity against several foodborne pathogens. However, it has previously been shown that non-specific binding of clupeine to anionic molecules reduces its antimicrobial activity. It has also been shown that the overall positive charge of the native peptide...

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    4. 36. Quality and Stability Evaluation of Chicken Meat Treated with Gamma Irradiation and Turmeric Powder
      Dr Muhammad Arshad (Government College University Faisalabad, Pakistan)
      17/10/2018, 15:00
      Food Safety
      Oral

      The safety of chicken meat increased by treatment of gamma radiation. The free radicals produced due to radiation in food products. To overcome this issue, some source of antioxidants used along with radiation. Turmeric powder has the ability to work as antioxidant as well as antimicrobial. The study was carried out to evaluate the impact of gamma irradiation and turmeric powder (TP) on...

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    5. 9. Structural characterization of milk coagulation from 0.1 to 20μm using Ultra-Small Angle Neutron Scattering
      Prof. Alejandro Marangoni (University of Guelph)
      18/10/2018, 14:00
      Dairy
      Invited Oral

      Milk is a main component in many food products in a variety of cultures around the world. Research and development in milk over the past five decades has enabled increased shelf-life, better flavor and accurate control over fat size and concentration. Milk is a water-based colloidal system, comprised of soluble proteins, casein micelles (CMs), ions and fat globules (FGs). The addition of a...

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    6. 26. Ultra-Small Angle Neutron Scattering investigation of milk coagulation: Data Analysis and Contrast Matching methods
      Mr Nukhalu Callaghan-Patrachar (University of Guelph)
      18/10/2018, 14:40
      Dairy
      Oral

      Milk, a water-based colloidal system, is comprised of fat globules (FGs), casein micelles (CMs), soluble proteins and ions. The mechanism of cheese formation from milk, through the induced aggregation of CMs by the addition of chymosin, is a complex soft matter process. This process has been widely characterized using invasive experimental methods (confocal microscopy, electron microscopy,...

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    7. 29. Dynamics of Calcium caseinate in H2O or D2O studied by Quasi-Elastic Neutron Scattering (QENS)
      Bei Tian
      18/10/2018, 15:00
      Dairy
      Oral

      Producing meat analogues using calcium caseinate is an intermediate step to reduce carbon emission and improve animal welfare. Depending on the drying methods of the powder, 30% w/w spray-dried calcium caseinate (SCaCas) forms pronounced fibrous structure under shear and heat of 50ºC, while roller-dried calcium caseinate (RCaCas) does not$^1$. Solvent plays a role in the fibrous structure as...

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    8. 33. Neutrons for industry - ACNS ILO, ANSTO - Access, Services & Case Studies
      Dr Paradowska Anna (ACNS, ANSTO)
      19/10/2018, 14:00
      Innovative characterisation methods
      Oral

      The Australian Centre for Neutron Scattering at ANSTO is a multidisciplinary international centre of excellence, specialising in applying X-ray and neutron scattering techniques to the study of matter in various physical states: solid, liquid and gas. Over time, we’ve built an exceptional body of skills, experience and technical expertise, which we now offer to support industrial research and...

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    9. 47. Industry Q&A
      19/10/2018, 14:20
    10. 49. Neutrons and Food 6 Presentation
      19/10/2018, 15:00
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