A5052637408- Obesity, Physical Activity, Diet
- Biochemical Analysis and Sensing Techniques
- Meat and Animal Product Quality
- Sensory Analysis and Statistical Methods
- Consumer Attitudes and Food Labeling
- Child Nutrition and Feeding Issues
- Eating Disorders and Behaviors
- Proteins in Food Systems
- Child Nutrition and Water Access
- Nutritional Studies and Diet
- Marine Bivalve and Aquaculture Studies
- Advanced Chemical Sensor Technologies
- Behavioral Health and Interventions
- Aquaculture Nutrition and Growth
- Diet and metabolism studies
- Olfactory and Sensory Function Studies
- Collagen: Extraction and Characterization
- Food Waste Reduction and Sustainability
- Sodium Intake and Health
- Physical Education and Pedagogy
- Polysaccharides Composition and Applications
- Food composition and properties
- Probiotics and Fermented Foods
- Early Childhood Education and Development
- Free Radicals and Antioxidants
Commonwealth Scientific and Industrial Research Organisation
2015-2024
Agriculture and Food
2017-2024
Animal, Food and Health Sciences
2013-2014
Food & Nutrition
2013
The density and composition of a food matrix affect the rates oral breakdown in-mouth flavor release as well overall sensory experience. Agar gels increasing concentration (1.0, 1.7, 2.9, 5% agarose) with without added fat (0, 2, 5, 10%) were spiked seven aroma volatiles. Differences in processing perception systematically measured by trained panel using discrete interval time intensity method. Volatile was vivo vitro proton transfer reaction mass spectrometry. Greater required agar gel...
Crassostrea gigas, the most common oyster species grown around world, adapts to different climates, water qualities and growing technique. Its composition is known vary according these factors but what about its sensory properties? The objective of this study was develop a method that would measure objectively oysters' properties demonstrate descriptive analysis can be applied establish relationships between biochemical measurements, with view understanding impact changes in conditions...
Chemical and sensory characterisation of whole fractionated myrosinase-free extracts from selected Australian-grown, raw Brassica vegetables (broccoli, cauliflower, Brussels sprouts red cabbage) was carried out to determine the contribution key phytochemicals (i.e. glucosinolates, free sugars, phenolics) taste profiles these vegetables. Glucosinolate (GS) phenolic were determined by liquid chromatography coupled with photodiode array detection mass spectrometry. Ten glucosinolates quantified...
Schools provide a relevant and equitable environment to influence students towards increased vegetable consumption. This study aimed evaluate the effectiveness of Vegetable Education Resource To Increase Children’s Acceptance Liking (VERTICAL) for Australian primary schools (curriculum aligned based on framework food preference development sensory experiential learning) positively influencing factors predisposing children The secondary aim was two levels teacher training intensity...
To measure the effectiveness of a new sensory education program for Australian primary (elementary) schoolchildren (Vegetable Education Resource to Increase Children's Acceptance and Liking [VERTICAL]) designed increase vegetable enjoyment positively predispose consumption.Pretest posttest (collected 2 weeks after intervention) survey data (n = 299) on cognitive, attitudinal, behavioral factors associated with consumption were compared between intervention (which followed VERTICAL,...
Abalone is a highly regarded food in many cultures. It consumed as luxury food, valued for its unique sensory properties, which include both flavor and texture. The aim of this research was to understand the texture abalone link textural attributes microstructure muscle tissue. Two different sources, species, abalone—wild (Haliotis rubra) farmed laevigata)—were characterized structurally using light microscopy confocal laser scanning microscopy. structure at length scales foot tissues...
To determine the reach, adoption, implementation and effectiveness of an intervention to increase children's vegetable intake in long day care (LDC).
Abstract Descriptive sensory analysis discriminated between the appearance, aroma, flavor, taste and texture of Cheddar cheese samples prepared from milk varying in fat globule size; small (SMM, d 4,3 = 2.76 ± 0.07 μm), large (LMM, 5.07 0.06 μm) Control ( 3.91 0.09 over a six‐month maturation period. Significant differences were measured SMM, LMM as each matured, where SMM was most different across all parameters examined. lowest color intensity (34.6 < 38.8–47.0), firmness (29.4...
Globally, children do not eat enough core foods, with vegetable intakes persistently low. Early life is critical for establishing acceptance and intake. Increased usage of formal childcare has led to the importance settings shaping children's food This study will use multiphase optimisation strategy develop, optimise evaluate effectiveness a multicomponent initiative package increase 2-to-5-year-old intake in long day care centres.
Abalone is a highly valued food product in many countries, large part result of its unique sensory properties. Wild and cultured abalone both attract premium prices, but generally this not based on characteristics. Yet, aquaculture developing to provide an alternative dwindling supply wild abalone, provides opportunity optimize the properties if they are better understood. In most natural products, farming practices growing environment responsible for final product; therefore, comparison...
Children’s vegetable intake remains inadequate and school canteens may provide opportunities to address this public health concern. This study aimed determine the effectiveness of an 8-week multi-strategy behavioral intervention that included provisioning online menu architecture on sales in primary canteens. A randomized controlled trial was undertaken 16 Australian schools (n = 4302 students). The control arm kept their regular canteen menu. outcome measured by assessing content (in grams)...
The teacher-led implementation of healthy eating programs in schools is cost-effective and potentially impactful. Teacher acceptability important for uptake; however, process evaluations are scarce. This study evaluated the effect two intensities teacher training on evaluation a vegetable education program Australian primary by teachers. teachers (n = 65) who implemented as part cluster RCT (25 states, New South Wales Australia) received either low- (provision with materials online training)...
Abstract Objective: To inform a package of initiatives to increase children’s vegetable intake while in long day care (LDC) by evaluating the independent and combined effects three targeting food provision, mealtime environment curriculum. Design: Using Multiphase Optimisation Strategy (MOST) framework, 12-week, eight-condition ( n 7 intervention, 1 control) randomised factorial experiment was conducted. Children’s dietary data were measured pre- post-initiative implementation using weighed...
Children’s vegetable intake is too low, and a key barrier to the inadequate low acceptance. To facilitate successful development of new vegetable-based products for children, sensory science approach product has been taken. A theoretical model proposed, CAMPOV model: Acceptance Model Product Vegetables. The informed by scientific literature considers biological, psychological, situational, intrinsic extrinsic factors relevant children’s acceptance vegetables, with focus on modifiable at...
Children's vegetable intakes are too low, and school canteens could provide an equitable environment to improve their intake. This study aimed develop apply a systematic method quantify the proportion variety of vegetable-containing items on primary canteen menus examine differences between schools different socio-economic statuses, sizes types. Online from 112 in Sydney, Australia, were collected, data extracted total number across menu categories. Further, preparation type extracted....