A5052108877- Food composition and properties
- Polysaccharides Composition and Applications
- Wheat and Barley Genetics and Pathology
- Phytase and its Applications
- Microbial Metabolites in Food Biotechnology
- Genetics and Plant Breeding
- Biofuel production and bioconversion
- Proteins in Food Systems
- Genetic Mapping and Diversity in Plants and Animals
- Postharvest Quality and Shelf Life Management
- Polysaccharides and Plant Cell Walls
- Celiac Disease Research and Management
- Blood properties and coagulation
- Rheology and Fluid Dynamics Studies
- Lipid metabolism and biosynthesis
- Neutropenia and Cancer Infections
- Berry genetics and cultivation research
- Collagen: Extraction and Characterization
- Sugarcane Cultivation and Processing
- Optimal Experimental Design Methods
- Material Properties and Processing
- Antifungal resistance and susceptibility
- Bioenergy crop production and management
- Bacillus and Francisella bacterial research
- Plant Micronutrient Interactions and Effects
Agriculture and Food
2017-2025
Commonwealth Scientific and Industrial Research Organisation
2010-2025
Plant Industry
2007-2012
Plant & Food Research
1998-2007
The University of Sydney
2000
Marymount University
1969
Barnes-Jewish Hospital
1969
ABSTRACT Microbial transglutaminase forms nondisulfide covalent crosslinks in proteins and is being used foods. This enzyme may produce beneficial effects during breadmaking that are comparable to traditional oxidizing improvers, hypothesized act via formation of disulfide crosslinks. Transglutaminase greatly improved the crumb strength baked loaves provides a potential solution common consumer complaint. also reduced required work input substantially water absorption dough. Each these would...
ABSTRACT The uniaxial elongational and shear rheology of doughs varying in either the protein content or glutenin‐to‐gliadin ratio were investigated. Increasing at constant increased strain‐hardening properties dough, as shown by increasing rupture viscosity stress. Glutenin gliadin had a more complex effect on dough. Increased levels glutenin but lowered strain, while elevated strain. These observations provide rheological support for widely inferred role shaping bread dough rheology,...
Late maturity α-amylase (LMA) and pre-harvest sprouting (PHS) are both recognized as environmentally induced grain quality defects resulting from abnormally high levels of α-amylase. LMA is a more recently identified issue that now receiving increasing attention worldwide whose prevalence seen impeding the development superior wheat varieties. genetic defect present in specific genotypes characterized by elevated pI TaAMY1 α-amylase, triggered environmental stress during development. remains...
To compare the recovery of yeast from hospital surfaces two different collection methods: Eswab moistened with molecular water, and premoistened stick-mounted sponge. Comparison methods for in environment. This study took place at intensive care units a large academic medical center.
Abstract Identifying the genetic architecture of complex traits requires access to populations with sufficient diversity and recombination. Multiparent Advanced Generation InterCross (MAGIC) are a powerful resource due their balanced population structure, allelic diversity, enhanced However, implementing MAGIC in polyploids such as wheat is challenging, harbors many introgressions, inversions, other factors that interfere linkage mapping. By utilizing comprehensive crossing strategy,...
ABSTRACT: Microbial transglutaminase forms nondisulfide covalent crosslinks in proteins and is increasingly being used foods. We have previously demonstrated beneficial effects of microbial during breadmaking, which are comparable to traditional oxidizing improvers, hypothesized act via formation disulfide crosslinks. Transglutaminase substantially improved the lift puff pastry. It also had a dramatic effect on volume yeasted croissants made with both white flour blend wholemeal flour....
Summary Late maturity α‐amylase ( LMA ) and preharvest sprouting PHS are genetic defects in wheat. They both characterized by the expression of specific isoforms particular genotypes grain prior to harvest. The enhanced results a reduction Falling Number (FN), test gel viscosity, subsequent downgrading grain, along with reduced price for growers. FN is unable distinguish between ; thus, treated similarly when traded. However, ‐affected grains, proteases other degradative process activated,...
Previous research has not considered the effect of high amylose wheat noodles on postprandial glycaemia. The aim study is to investigate consumption glycaemia over 2-h periods by monitoring changes in blood glucose concentration and calculating total area under curve. Twelve healthy young adults were recruited a repeated measure randomised, single-blinded crossover trial compare consuming (180 g) containing 15%, 20% 45% Fasting concentrations taken via finger-prick samples. Postprandial at...
Hypotheses on the role of gluten in bread staling range from having an anti-firming effect, or no effect firming, to gluten-starch interactions being essential for firming. To test these hypotheses, firming rate starch made protein-free synthetic flour was compared with that starch-gluten breads flours containing 1–15% (Fig. 1). Only loaves similar specific loaf volume and crumb moisture content were eliminate parameters as variables might influence rate. The clearly increased firmness up...
ABSTRACT The rheology of yeasted bread doughs is a little‐studied field despite yeast's importance in developing structure. A method thermally inactivating the yeast within mixed was developed to overcome difficulty fermenting during rheological measurements. Sample stabilization by preshearing dough samples at stress amplitude 1 Pa Hz for 10 sec improved reliability small oscillatory shear measurements, and resting 20 min rheometer sufficient produce reliable consistent observations. Small...
Summary Starch phosphate ester content is known to alter the physicochemical properties of starch, including its susceptibility degradation. Previous work producing wheat ( Triticum aestivum ) with down‐regulated glucan, water dikinase, primary gene responsible for addition groups in a grain‐specific manner found unexpected phenotypic alteration grain and growth. Here, we report on further characterization these lines focussing mature early We find that coleoptile length has been increased...
A bstract : The aims of this paper are (1) to probe the relationship between molecular structure and protein cross‐linking ability for a range small molecules; (2) establish whether holds within food matrix; (3) test impact Maillard on functionality, particularly texture, in wheat‐ soy‐based systems. variety molecules were obtained, either commercially or via organic synthesis. Cross‐linking was tested using our standard model system, employing ribonuclease analyzing results by SDS‐PAGE....
Flours from engineered wheat grain overexpressing a single α‐amylase type 3 (TaAMY3) were compared to flour germinated grains study the impact of elevated levels on small‐scale noodle quality. The results showed that alone significantly reduced cooking time and increased loss but had no detrimental effect color, or firmness. Noodles produced sprouted detrimentally affected for all above quality characteristics, in particularly after 24 48 h imbibition. A strong correlation was observed...
Summary There is an emerging need to advance linear mixed model technology include variable selection methods that can simultaneously choose and estimate important effects from a potentially large number of covariates. However, the complex nature has made it difficult for be incorporated into models. In this paper we extend well known class penalties show they integrated succinctly setting. Under mild conditions, estimator obtained penalised likelihood shown consistent asymptotically...
Consistency of dough properties is an important requirement millers and bakers. Attempts to achieve this aim by prior testing (prediction) grain samples might become unnecessary if varieties could be identified that are largely tolerant the effects growth conditions on quality. Three commercial Australian wheat (Janz, EGA Gregory LongReach Guardian) were grown in four different locations New South Wales, Australia. Their quality was evaluated several small-scale methods determine extent...