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23. Meat Co-products

Author

Jayawardena, Reshan, primary, Morton, James David, additional, Brennan, Charles S., additional, Bhat, Zuhaib Fayaz, additional, and Bekhit, Alaa El-Din A., additional

Published
2021
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29. Triumphs, trials and tomorrow in food security: an ASEAN outlook.

Author

Sundram, Pushpanathan and Brennan, Charles S.

Subjects
*FOOD security, *CLIMATE change adaptation, *AGRICULTURAL innovations, *RURAL population, *INFRASTRUCTURE (Economics)
Abstract

Summary: The article explores the Association of Southeast Asian Nations (ASEAN) food security landscape amid challenges intensified by the COVID‐19 pandemic. It underscores the imperative of providing sufficient, affordable, and nutritious sustenance for the growing ASEAN population, advocating for an integrated and comprehensive approach. This approach addresses climate change impacts, prioritises investments in rural infrastructure and agricultural innovation, and champions sustainable, inclusive farming practices. The research emphasises the significance of collaborative efforts with international partners and other regional stakeholders to fortify ASEAN's food security initiatives. This collaborative model serves as an exemplar for other developing regions with significant agricultural sectors and rural populations. The pandemic has prompted governments and the private sector to collaborate and address multifaceted food security issues, revealing the need for collective regional action. ASEAN can leverage partnerships, knowledge exchange, and resource‐sharing to navigate and overcome food security challenges, catalysing regional and global solutions. [ABSTRACT FROM AUTHOR]

Published
2024
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32. Gluten-free bread production based on cassava-banana composite flour with egg white protein addition.

Author

Rachman, Adetiya, Kikie, Brennan, Margaret A., and Brennan, Charles S.

Subjects
BREAD, BANANAS, EGG whites, FLOUR, BREAD quality, OXIDANT status, CASSAVA
Abstract

Gluten-free bread was made of cassava and banana flour with egg white protein addition. The purpose of the study was to evaluate the effects of cassava flour and banana flour combination and the addition of egg white protein (EWP) on the gluten-free bread quality and antioxidant properties. The composite flour used in the study was mixed of 25:75, 50:50, and 75:25 of cassava & banana flour. EWP addition levels were 0, 2.5, 5.0, and 7.5%. The addition of EWP showed a significant effect on the quality of gluten-free bread (volume, specific volume, and textural properties). The highest specific volume of gluten-free bread was achieved by 7.5% EWP addition (1.77–2.04 gr/cm3), lower than wheat bread as a control (3.49 gr/cm3). Banana flour contributed significantly higher specific volume and better textural properties (hardness, springiness, cohesiveness, and resilience) compared to cassava flour. Type of flour composition and EWP addition affected TPC antioxidant activities (DPPH (2,2-diphenyl-1-picrylhydrazyl and ABTS (2,2-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)). A higher banana flour portion gave higher TPC & antioxidant capacities. The EWP addition decreased TPC and antioxidant activities. The highest antioxidant activities (DPPH and ABTS) were on 25:75 cassava: banana flour (3.25 and 3.17 mmol Trolox equivalent/100 g (mmol TE/100 g), respectively), higher than the wheat bread (2.04, and 2.92 mmol TE/100 g, respectively). It can be concluded that the addition of EWP improved the gluten free bread quality, and the banana flour contributed to better antioxidant properties of gluten-free bread compared to wheat bread. [ABSTRACT FROM AUTHOR]

Published
2024
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35. Image Analysis of the Sugar-reduced Muffin Formulated with Stevianna® or Inulin as a Sugar Replacer

Author

GAO Jingrong, HAN Fezhong, GUO Xinbo, ZENG Xi’an, MASON Susan L, BRENNAN Margaret A, and BRENNAN Charles S

Subjects
Agriculture, Food processing and manufacture, TP368-456
Abstract

Sugar replacement, and/or reduction, in cereal products is important in relation to consumer appeal for nutritionally balanced, calorie reduced, products. However, when using sugar replacers, product structure can be negatively altered. The effect on air cell development and microstructure with the use of Stevianna®, or inulin, as sugar replacer was evaluated using muffins as a model food. The total replacement of sugar using Stevianna® or inulin resulted in the development of non-uniform air cells leading to poor muffin microstructure. However, formulations involving partial sugar replacers gave similar air cell characteristics and hence microstructural characteristics, to that of the control sample. The results indicated that sugar is an important factor for the development of muffin microstructure and is difficult to replace completely. Keywords:: Stevianna®, Inulin, Muffin microstructure, Air cell, Scanning electron microscopy

Published
2018
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44. Micro-nano-bubble technology and its applications in food industry: A critical review.

Author

Zhang, Zhi-Hong, Wang, Shaomeng, Cheng, Lina, Ma, Haile, Gao, Xianli, Brennan, Charles S., and Yan, Jing-Kun

Subjects
FOOD industry, MASS transfer coefficients, FOOD quality, ZETA potential, REACTIVE oxygen species, FOOD safety, MASS transfer, ENVIRONMENTAL management
Abstract

Micro-nano-bubbles (MNBs) are gaseous structures, either single gas or mixed gases, with diameter from micron to nanometer, which have extensive uses in environmental management, cleaning, and biomedicines. MNBs have received much attention in recent years for their unique physicochemical characteristics, including large specific surface area, long residence time, high gas-liquid mass transfer efficiency, high zeta potential, and reactive oxygen species production. Although MNBs have exhibited outstanding performance, particularly in food safety and quality, their uniform size distribution and real-world applications in food still require further improvements. This review discusses the synthesis methods and major physicochemical properties of MNBs. Current research trends in the practical application of MNBs in food industry and their prospects in food processing to enhance functionality, nutrition, and sensory quality are also discussed. Future studies on technological developments of MNB and their exploration in food processing might help to improve food quality and safety. [ABSTRACT FROM AUTHOR]

Published
2023
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