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....
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. ...
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...
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...
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...
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,...
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...
