Lara Wakeling

Miso is a well‐known traditional Japanese fermented food, with a characteristic savory flavor and aroma, known predominately as the seasoning in miso soup. Miso production involves a two‐stage fermentation, where first a mold, such as Aspergillus oryzae, is inoculated onto a substrate to make koji. A subsequent fermentation, this time by bacteria and yeast, occurs when the koji is added to a salt and soybean mash, with the miso left to ferment for up to 2 years. The microbial community of miso is considered essential to the development of the unique taste, texture, and nutritional profile of miso. Despite the importance of microorganisms in the production of miso, very little research has been undertaken to characterize and describe the microbial process. In this review, we provide an overview of the two‐stage fermentation process, describe what is currently known about the microbial communities involved and consider any potential health benefits associated with the consumption of m...

Background and Aims The concentration of free trans-resveratrol in wine is expected to increase with storage because of hydrolysis of piceid (a bound form of resveratrol). This study measured resveratrol concentration in 16 Australasian red wines ranging from 1 to 6 years old, both initially and after a storage period of 16 months under ambient conditions. Methods and Results During the study period, trans-resveratrol concentration decreased by an average of 76%. The decay in trans-resveratrol was first order over the tested range of wine source and vintage, with a mean trans-resveratrol bottle-storage half-life of 8 (±1 SD) months. Decay rate was remarkably independent of growing condition and year. Conclusion The data suggest isomerisation of trans- to cis-resveratrol via residual enzymatic activity (rather than being catalysed by light or acid). Significance of the Study In general, this may reduce the anticipated health benefits of the wine given that cis-resveratrol displays fewer health benefits than the trans isomer

BackgroundRice koji and miso are growing in popularity globally. This is because of both the unique sensory properties of the foods, and the belief that fermented foods may be beneficial for our health. This study aimed to increase the collective understanding of the physiochemical properties and microorganisms found in rice koji and miso.ResultsThe microbial communities within rice koji and soybean miso were analyzed using physiochemical, microbiological and metagenomic methods. Metagenomic analysis found Bacillus and Weizmannia were the dominant bacterial genera in rice koji samples, and Tetragenococcus, Staphylococcus and Bacillus predominant in the miso samples. Aspergillus was the predominant fungal genera in all three rice koji samples, and in five of the seven miso samples. Debaryomyces was the dominant genera in one miso sample, while no fungal microorganisms were identified in the other miso sample. The physiochemical analysis found rice koji water activity (Aw) between 0.90 and 0.91 and pH from 5.3 to 5.6. The miso samples showed Aw ranging from 0.73 to 0.88, pH between 4.2 and 5.3, and salt concentration from 6.4% to 15.5%.ConclusionThe predominant genera detected and physiochemical properties in each sample varied according to supplier, length of fermentation and ratio of ingredients used. Details of the microorganisms identified in varieties of unpasteurised rice koji and miso can be used to assist producers with food safety processes, manipulate the flavor of the product and enable accurate labeling of the foods.

While established in Asia, rice koji and miso are fermented foods that are becoming more popular in western countries. They have been shown to contain a variety of microorganisms, consisting of bacteria, yeasts, and fungal species. Many contemporary miso varieties are not pasteurized as consumers are looking for more natural products, and/or have the desire to consume fermented foods containing live microorganisms. While correctly prepared fermented foods are rarely associated with food safety outbreaks, incidences have been recorded. On these occasions, pathogenic, or spoilage microorganisms were introduced into the products from external sources such as the raw material or the processing environment. Consequently, hygiene and fermentation conditions need to be carefully monitored to ensure food safety. Furthermore, many of the production steps during koji and miso manufacture do not fit into contemporary food safety guidelines for foods. Although pH is a required food safety hurdle for fermented foods, this does not apply to nonacidic foods such as koji or miso. This review focuses on control of microbial pathogens and discusses the processes of miso fermentation, and how fermentation of rice koji and miso fits with current food safety hurdles in western countries.

This work examines and evaluates the implementation of inquiry oriented learning (IOL), as an alternative to the traditional ‘recipe-style’ expository laboratory teaching method, with the aim of enhancing students’ experience and engagement in chemistry laboratory practicals. Small groups of students in the first year of their undergraduate degree were assigned a practical problem and were required to devise an appropriate experimental protocol that would allow them to successfully execute the assigned task. With a response rate of 64% (47/73), over 80% of respondents agreed that IOL based practicals were interesting/enjoyable and created awareness about the challenges that researchers in chemistry experience. Only 50% of the respondents agreed that they felt confident initially with the open-ended nature of IOL activities; 45% felt that more appropriate background information on the practical should have been provided. However, the level of guidance provided by the demonstrators was considered appropriate (70% agreement). While 70% agreed that IOL activities enhanced their skills in investigative/critical thinking, use of laboratory equipment and team work, only 55% agreed that their observation/recording and data analysis skills were developed and that increased understanding of the course content was achieved. Whilst the implementation and evaluation of IOL in chemistry practicals is ongoing, there is no doubt that students perceive that they learned or practised a range of graduate attributes (such as teamwork, research, problem solving etc.) while engaging in a group based IOL activity.

Student attitude toward chemistry may influence engagement and achievement in chemistry-related courses, however, equivocal results in studies conducted in Western countries to date indicate this relationship requires further investigation. In this study, we investigated the correlation between attitude toward chemistry and achievement amongst a cohort of first-year undergraduate students from The University of the South Pacific (USP). A cluster analysis was used to identify low- and high-achieving groups of students to further explore potential correlations. There was a positive correlation between the cognitive and affective components of attitude among low-achieving students, but not among high-achieving students. The cognitive component of attitude did not appear to be strongly correlated with achievement in students from either group, although the affective component was positively correlated with achievement. The single item most strongly correlated with student achievement wa...

This study reports on a sequence of iterative redesigns of a graduate-level foreign language teacher education course. The study describes the interplay between technology and pedagogy that resulted in important curricular changes, from a focus on individual to social and then holistic reflection. Using a team-based design model, instructional experts worked collaboratively over multiple redesigns, sparked by the unique affordances of emerging technologies such as video, video editing, and electronic portfolios, as well as shifts in pedagogical approaches and changes in course goals.

The Australian blueberry industry is worth over $300 million, but there is limited information on factors influencing their chemical composition, particularly their ripeness and harvest stage. This pilot study investigated changes in total monomeric anthocyanin content (TMAC; measured using the pH-differential method) and total antioxidant capacity (TAC; measured with the cupric reducing antioxidant capacity assay) of four Australian highbush blueberry cultivars (Denise, Blue Rose, Brigitta and Bluecrop) at four time points and three maturity stages (unripe, moderately ripe and fully ripe). The TAC of most cultivars decreased by 8–18% during ripening, although that of the Blue Rose cultivar increased markedly. However, the TAC of ripe fruit from this cultivar also fluctuated markedly throughout the harvest season (between 1168–2171 mg Trolox equivalents 100 g−1). The TMAC increased sharply between the medium-ripe and fully ripe maturity stages, with the Blue Rose cultivar showing th...

The interdisciplinary nature of science is often difficult to impart upon students in teaching laboratories where chemistry students, learn chemistry and biology students, learn biology. To address this, a series of connected laboratories built around a single interdisciplinary research question were developed. The project hoped to engage students in interdisciplinary collaboration, generate meaningful chemical research data, and expose science students to indigenous Australian culture. The pilot year of the Bush Medicine Project was run not as a standalone unit but as a cross-unit, cross-program, cross-campus and cross-discipline research project aimed at discovering medicinal compounds in native Australian plants, guided by indigenous Australian traditional medicine. Flora students collect, identify and preserve plants of interest; chemistry students prepare plant extracts and create a chemical fingerprint; microbiology and pharmacology students then screen the plant extracts for ...

Summary Extrusion cooking, as a multi-step, multi-functional and thermal/mechanical process, has permitted a large number of food applications. Effects of extrusion cooking on nutritional quality are ambiguous. Beneficial effects include destruction of antinutritional factors, gelatinisation of starch, increased soluble dietary fibre and reduction of lipid oxidation. On the other hand, Maillard reactions between protein and sugars reduce the nutritional value of the protein, depending on the raw material types, their composition and process conditions. Heat-labile vitamins may be lost to varying extents. Changes in proteins and amino acid profile, carbohydrates, dietary fibre, vitamins, mineral content and some non-nutrient healthful components of food may be either beneficial or deleterious. The present paper reviews the mechanisms underlying these changes, as well as the influence of process variables and feed characteristics. Mild extrusion conditions (high moisture content, low ...

Changes in chemical composition, physical and sensory characteristics were followed in two pecan cultivars Wichita and Western Schley harvested from a commercial orchard at Gatton in Queensland seven times during 1996. Testa colour of both pecan cultivars darkened and opalescence decreased as the nuts matured. Bitterness of Western Schley pecans decreased with maturity. Colour of shuck, shell and kernel of both cultivars developed as the nuts matured. Wichita pecans were larger than Western Schley at all harvest times. Both nut-in-shell and kernel moisture decreased with maturity, whereas oil and sucrose contents increased. Both pecan cultivars had reached advanced maturation by the first harvest on March 18.

An Active Learning, Student-Centred Approach in Chemistry Laboratories: The Laboratory as a Primary Learning Environment Lara Wakeling, Alison Green, Mani Naiker, and Barbara C Panther School of Applied and Biomedical Science, Federation University Australia Laboratory based teaching is a fundamental component of the chemistry curriculum. Traditionally, the laboratory has been used as a tool for reinforcing theory learnt within the lecture and to enhance the student’s conceptual understanding of the theory-practice relationship. For many students, particularly those who do not undertake undergraduate research experiences, laboratory classes are critical for the development of the inquiry and research skills required to meet the Science Threshold Learning Outcomes (Jones et al, 2011). As part of the curriculum renewal at Federation University Australia, a new cross-discipline laboratory-focussed course has been introduced into second year of the Bachelor of Science and associated pro...

Although relatively small, the Australian cider industry has experienced significant growth in recent years. One of the current challenges in the industry is the lack of research specific to Australian ciders. Establishing baseline volatile organic compound (VOC) profiles of Australian cider is paramount to developing a better understanding of the industry. This understanding may ultimately be utilized for both the categorization and authentication of existing ciders, and the targeted modification of cider volatiles for the development and improvement of cider quality. This study utilized gas chromatography, coupled with mass spectrometry, to identify key VOCs present in 14 ciders sourced from four different manufacturers in Queensland, Australia. A total of 40 VOCs were identified across the ciders, with significant variation depending on the flavor and manufacturer. Principal component analysis indicated that the ciders were well-separated based on the manufacturer, supporting the...

Approaches to study and learning may enhance or undermine educational outcomes, and thus it is important for educators to be knowledgeable about their students’ approaches to study and learning. TheApproaches and Study Skills Inventory for Students(ASSIST) – a 52 item inventory which identifies three learning styles (Deep, Strategic, and Surface), was given to first year undergraduate students undertaking an introductory chemistry course. Completed inventories (n=103, 85% response), included 30 BSc Biomedicine, 15 BSc Food and Nutrition, 22 BSc Geology, 18 BSc Science students, and a further 18 students on unnamed BSc pathways. The dominant learning style adopted was the Surface approach, with a mean score (SD) of 2.94 (0.54). The preference of the surface approach was consistent for all BSc pathways.There was a higher mean score for the strategic learning style in males (n= 59) compared to females (n=44) with no gender-based differences in either the deep or the surface learning st...

In order to investigate gender and ethnicity-based differences in scientific attitudes among Fijian students, the widely studied Test of Scientific Related Attitudes (TOSRA) was administered to 1401 senior secondary Fijian students (Years 11–13; approximately 15–18 years of age). Students generally had a positive attitude towards science overall in Years 11–13, with females showing a more positive attitude than males. By Year 13, the attitudes of females towards science had become more negative. The attitude of iTaukei students towards science started out lower than other ethnicities in Year 11 and increased during Year 12, before falling to below the starting attitude levels in Year 13. Fijian students of Indian descent generally had a positive attitude towards science that remained consistent throughout Years 11–13, with an increase in leisure and career interest in science in Year 13. A strong correlation was found between the ethnicity of a student and their first language. Cont...

High pressure processing (HPP) is a non-thermal food processing technology that offers great potential for the processing of a wide range of food products. Application of HPP can inactivate micro-organisms, affect food-related enzymes and modify structures with minimal changes to nutritional and sensory quality aspects of foods. The effects of high pressure on the inactivation of micro-organisms in food have been thoroughly reviewed. Recent research on HPP has mainly focused on fruits and vegetables with an emphasis on food quality and bioactive components. This chapter highlights the current trends in HPP research and provides a summary of the available findings on the effect of HPP on chemical, nutritional and bioactive components and health related properties of a wider range of commodities. Strategies to maintain the quality attributes and health related components in HPP foods and identification of the gaps for future research in HPP are also discussed. INTRODUCTION High pressure processing (HPP) has gained much attention in recent years due to a number of advantages: the retention of fresh taste and texture in products such as fruit and vegetable juices, shell fish, sauces and guacamole; an increase in microbiological safety and shelf-life by inactivation of pathogens, spoilage organisms and some quality related enzymes; production of novel products by modifying the existing food structures; low energy The exclusive license for this PDF is limited to personal website use only. No part of this digital document may be reproduced, stored in a retrieval system or transmitted commercially in any form or by any means. The publisher has taken reasonable care in the preparation of this digital document, but makes no expressed or implied warranty of any kind and assumes no responsibility for any errors or omissions. No liability is assumed for incidental or consequential damages in connection with or arising out of information contained herein. This digital document is sold with the clear understanding that the publisher is not engaged in rendering legal, medical or any other professional services. Shirani Gamlath and Lara Wakeling 122 consumption and labour requirements, and uniform isostatic pressure distribution throughout the product, irrespective of size and geometry (Patterson, 2006; Rastogi et al., 2007). A number of publications have demonstrated the application of HPP in relation to microbiological safety and keeping quality of foods, with optimal pressure and exposure times to validate the process conditions for fruits, vegetable, dairy and meat products. Some quality attributes, particularly the effect on quality related enzymes in food matrices and buffer systems, have also been extensively studied. There is a significant commercial interest in both the local and global markets for new food products particularly fresh-like food products with extended shelf life and high quality. The interest of consumers in the consumption of fresh fruit and vegetables with high antioxidant levels has also become a current trend. High pressure processing has attracted local and global interest due to its mild effect on food products, while maintaining high nutritional value and fresh like properties compared to thermal processing. However, the existing knowledge on pressure stability of nutritional and bioactive components in HPP foods and the optimum conditions to retain the beneficial properties of foods are limited. This chapter aims to explore the current literature around the effect of HPP on nutritional, chemical and bioactive components and health related properties of a wider range of commodities with an emphasis on identifying suitable HPP regimes to retain the nutritional and healthful properties of foods. EFFECT OF HPP ON FOOD QUALITY It is now well known that HPP can be used to inactivate micro-organisms, while maintaining organoleptic and nutritional qualities of the food. Much of this quality work has focussed on colour and texture in food, as these are the properties that consumers base their food choices on. The effect of HPP on colour and texture has been extensively covered in fruit and vegetables over many years, with comprehensive reviews available by GuerreroBeltran et al., (2005), Rostagi et al., (2007) and Norton and Sun (2008). Most texture related investigations have focussed on the effect of high pressure on enzymes such as pectin methylesterase and polygaluctonase, although interest in assessing texture by instrumental means is now increasing (Norton and Sun, 2008, Perera et al., 2010). In muscle foods increased pressures are thought to result in changes to the muscle proteins, resulting in changes to functional properties and therefore to texture. This was found to be the case in fish where pressures ≥450 MPa resulted in higher hardness, gumminess and chewiness (Yagiz et al., 2007). Colour has been assessed via either instrumental techniques or individual pigments, such as the…

... Gamlath, Shirani and Wakeling, Lara 2011, Non-thermal food processing : impact on chemical, nutritional and bioactive components Nova Science Publishers, Inc, New York, NY. ... Created: Mon, 15 Aug 2011, 12:36:59 EST by Penny Andrews - Detailed History. ...

Pecans have been grown in Australia for over 30 years with Wichita and Western Schley being the two main cultivars grown in Australia. Climatic conditions appear to be ideal for pecans in Australia, with a long growing season, fertile soil and good water supplies. There is only one pecan processing plant in Australia where pecans are sized, conditioned, cracked, shelled, sorted, dried, graded and pack aged. The majority of Australian grown pecans are consumed locally, with the greatest export market being North America. It is possible that the different production and processing practices employed by the Australian pecan industry may affect the composition, quality and stability of the kernels.

ABSTRACT Wort production contains a number of processing steps that are aimed at the optimal extraction of nutrients from malt, including vitamins. This research revealed that the different wort production processing steps imposed different influences on the thiamine and riboflavin vitamer content of the final sweet wort. These vitamins play vital roles within yeast metabolism, where they act as enzyme cofactors. As such thiamine vitamers play a crucial role in many decarboxylating enzymes, while riboflavin vitamers play an integral role in energy production and redox maintenance. While mashing releases valuable starch into the liquor, both thiamine and riboflavin are also extracted. The extraction of these vitamins is the greatest at 65°C and is indirectly linked to the amylase activity. When the starches are broken down during mashing, the thiamine and riboflavin vitamers are gradually released into the mash liquor. The boiling and trub removal (whirlpool) processes impose losses in both vitamins owing to the high temperatures exhibited during these stages. While hop pellets were shown to contribute a small proportion of the vitamers studied, the use of kettle finings caused a significant reduction in both thiamine and riboflavin vitamers. Copyright © 2014 The Institute of Brewing & Distilling

ABSTRACT The ultrastructure of pecans was investigated using light microscopy, environmental scanning electron microscopy, scanning electron microscopy, and transmission electron microscopy. Specific methodology for the sample preparation of pecans for electron microscopy investigations was developed. Electron microscopy of the ultrastructure of opalescent (discoloration of the interior) and nonopalescent kernels revealed that cellular damage was occurring in opalescent kernels. The damage was due to cell wall and membrane rupture, which accounted for the release of oil throughout the kernel. This rupture is due to the lower level of calcium in the cell membranes of opalescent pecans, as shown by energy dispersive X-ray spectrometry, making them more susceptible to damage.

ABSTRACT Opalescence is an unattractive browning of the interior of the pecan kernel compared to the white interior of normal kernels. The discoloration is due to the presence of free oil, resulting from decompartmentalization in the endosperm of opalescent,pecans. Using a subjective scoring system, approximately 70% of Australian-grown pecan kernels tested were found to exhibit opalescence to some degree. Evaluation of kernels for opalescence during the harvesting-processing chain showed that opalescence first becomes evident in kernels after mechanical cracking. Opalescent kernels were found to have lower levels of calcium and higher amounts of oil compared to nonoptalescent kernels. Differential scanning calorimetry showed that kernels do not freeze at -18 degreesC.

Pecans from the cultivars Wichita and Western Schley [Carya illinoinensis (Wangenh.) K. Koch] collected over three years were analyzed for the following constituents: total lipid content; fatty acid profiles; sucrose content; protein; total dietary fiber; the minerals magnesium, calcium, potassium, sulfur, phosphorus, boron, copper, iron, manganese, sodium, zinc, and aluminum; vitamin C; and lipase and lipoxygenase activities. Year of harvest and cultivar had little effect on the composition of the pecans. Overall, protein content was the only constituent that differed between pecans grown in Australia and those grown in the United States. This difference is probably related to differences in growing location and horticultural practices between the two countries.

This research investigates the retention of essential amino acid profiles of products during the extrusion of proteins and reducing sugars. Animal proteins (egg and milk protein at 10 and 30% levels) and reducing sugars (fructose and galactose at 0, 2, and 8% levels), with pregelatinized wheat flour, were extruded at 110 and 125 degrees C product temperatures and feed moistures of 19 and 23.5% for egg protein and 13.75 and 16% for milk protein. The nutritional property analyzed was essential amino acid retention, and sugar retention was also considered to understand the relationship of sugars with retention of amino acids. Lysine showed the lowest retention (up to 40%) of all the essential amino acids. Retention of other essential amino acids varied from 80 to 100% in most situations. Apart from lysine, tryptophan, threonine, and methionine were found to be significantly changed ( P < 0.05) with processing conditions. Increased protein and sugar levels resulted in a significant degradation of lysine. Greater lysine retention was found at a lower temperature and higher feed moisture. Results of sugar retention also showed similar patterns. The products made from fructose had greater lysine retention than products made from galactose with any type of protein. The outcomes of this research suggested that the combination of milk protein and fructose at a lower temperature and higher feed moisture is most favorable for developing high-protein extruded products.

This research aimed to develop a simple and effective method for analyzing thiamin (B(1)), riboflavin (B(2)) and their respective vitamers by high performance liquid chromatography (HPLC) in fermented alcoholic beverages. The method developed here employs a phosphate buffer/methanol gradient elution on a single reverse phase column, coupled with independent fluorescent detection regimes. It also employs a precolumn derivatization to convert thiamin to thiochrome via an alkaline potassium ferricyanide solution. The method described here allowed a spike recovery of better than 97%, with a typical linear detection range (R(2) ≥ 0.9997) between ≤ 5 and ≥ 500 μg/L for all vitamers studied. Lager style beers were found to contain significantly (p < 0.001) less thiamin than other tested styles of beers (lager, 35.7 μg/L; ale, 88.3 μg/L; stout/porters, 104.4 μg/L; wheat beers, 130.7 μg/L), which may be due to the raw material and extensive processing that occurs for this style. There was no statistical difference (p = 0.608) between the riboflavin content of each beer style. Furthermore, wines and ciders contain less thiamin and riboflavin than beer, which is also likely to be due to the base materials used and the differences in processing steps to produce these beverages.

Cubes of Granny Smith and Pink Lady apples were vacuum packed in barrier bags with 0% to 50% (v/v) pineapple juice (PJ) at 20°Bx and subjected to high pressure processing (HPP) at 600MPa for 1–5min (22°C). The in-pack total colour change (ΔE) was observed over 4weeks at 4°C. Within <1week of storage at 4°C, texture, polyphenoloxidase, pectinmethylesterase activities, changes in