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Department of Food Science |
[ Australian Science at Work Entry ]
The stability of docosahexaenoic acid in functional foods with added tuna oil
Chief Researchers: Yep Y and Sinclair Prof A Sponsor: Clover Research Corporation Current Status: Ongoing
Field of Research: 100804 Nutrition
The effect of palmitic and stearic acid rich diets on thrombotic factors in healthy male subjects
Chief Researchers: Kelly F and Sinclair Prof A Sponsor: Meat Research Corporation
Current Status: Ongoing
Field of Research: 100804 Nutrition
The effects of fat content and fat globule size distribution on rheological characteristics of commercial links and creams
Chief Researcher: Halmos Prof A
Current Status: Ongoing
Field of Research: 060305 Food Processing
Processing and packaging of Australian freshwater crayfish (Cherax destructor)
Chief Researcher: Curulli F
Sponsor: Food Science Australia
Current Status: Ongoing until June 1998
Fields of Research: 060303 Safety and Quality
060302 Packaging Storage and Transportation
060305 Food Processing
Drying of foodstuffs using combined microwave and hot air
Chief Researcher: May B
Current Status: Ongoing
Field of Research: 060305 Food Processing
Effects of omega 3 fatty acids on bowel cancer
Chief Researchers: Young Prof G and Sinclair Prof A (with University of Melbourne)
Sponsor: NHMRC
Current Status: Ongoing
Descriptor: PUBLIC HEALTH
Field of Research: 100804 Nutrition
The effects of diets rich in meat on cardiovascular risk factors
Chief Researchers: Li D and Sinclair Prof A
Sponsor: Meat Research Corporation
Current Status: Ongoing
Descriptor: PUBLIC HEALTH
Field of Research: 100804 Nutrition
Omega 3 fatty acids and visual function
Chief Researchers: Abedin L and Sinclair Prof A
Sponsors: Meadow Lea Foods; Grains Research and Development Corporation
Current Status: Ongoing
Descriptor: PUBLIC HEALTH
Field of Research: 100804 Nutrition
Stability of vitamin E in frying oils
Chief Researcher: Sinclair Prof A
Current Status: Ongoing
Descriptor: PUBLIC HEALTH
Fields of Research: 060303 Safety and Quality
100804 Public Health
The texture of cheddar cheese
Chief Researchers: Pollard A and Halmos Prof A
Current Status: Ongoing
Field of Research: 060305 Food Processing
Gelation of acidic B-Iactoglobulin-rich whey protein products
Chief Researchers: Halmos Prof A and Pearce Dr J
Sponsor: Food Science Australia
Current Status: Ongoing
Field of Research: 060305 Food Processing
Yield increase effects on texture and acceptability of feta cheese
Chief Researcher: Sherkat Dr F
Current Status: Ongoing
Field of Research: 060305 Food Processing
Feasibility of tofu production for enzyme active soy flour
Chief Researcher: Sherkat Dr F
Sponsor: Soy Products of Australia Pty Ltd
Current Status: Ongoing
Field of Research: 060305 Food Processing
The viability of probiotic cultures in spray dried yoghurt powder
Chief Researchers: Sherkat Dr F and Henry K
Current Status: Ongoing
Field of Research: 060399 Industrial Biotechnology and Food Sciences n.e.c.
Investigation of beneficial effects of probiotic culture on a mixture of soy-bovine milk
Chief Researchers: Sherkat Dr F and Karatzas B (MAppSc)
Current Status: For submission 1998
Field of Research: 060399 Industrial Biotechnology and Food Sciences n.e.c.
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Key Centre for Applied and Nutritional Toxicology
[ Australian Science at Work Entry ]
Aflatoxins in breast milk
Chief Researcher: Ahokas Prof J
Current Status: Current phase completed 1997
Fields of Research: 060303 Safety and Quality
100403 Toxicology
Exposure of food borne ochratoxin in Victoria
Chief Researcher: Donohue D
Current Status: Ongoing
Fields of Research: 060303 Safety and Quality
100403 Toxicology
Health effects of probioties
Chief Researcher: Ahokas Prof J and Salminen Prof S
Current Status: Ongoing
Fields of Research: 060303 Safety and Quality
100403 Toxicology
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