Fatty acid composition and volatile compounds of caviar from farmed white sturgeon (Acipenser transmontanus)

The present study was conducted to characterize caviar obtained from farmed white sturgeons (Acipenser transmontanus) subjected to different dietary treatments. Twenty caviar samples from fish fed two experimental diets containing different dietary lipid sources have been analysed for chemical composition, fatty acids and flavour volatile compounds. Fatty acid make up of caviar was only minimally influenced by dietary fatty acid composition. Irrespective of dietary treatments, palmitic acid (16:0) and oleic acid (OA, 18:1 n-9) were the most abundant fatty acid followed by docosahexaenoic acid (DHA, 22:6 n-3) and eicopentaenoic (EPA, 20:5 n-3).

Thirty-three volatile compounds were isolated using simultaneous distillation–extraction (SDE) and identified by GC–MS. The largest group of volatiles were represented by aldehydes with 20 compounds, representing the 60% of the total volatiles. n-Alkanals, 2-alkenals and 2,4-alkadienals are largely the main responsible for a wide range of flavours in caviar from farmed white surgeon

Modification of the bitterness of caffeine

Caffeine is the worlds most consumed psychoactive chemical and as such is a valuable commodity to the food and beverage industry. Caffeine also activates the bitter taste system causing a potential problem for manufacturers wanting to develop products containing caffeine. In the present study both oral peripheral and central cognitive strategies were used in an attempt to suppress the bitterness of caffeine. Subjects (n = 33) assessed the influence of sodium gluconate (100 mM), zinc lactate (5 mM), sucrose (125 mM and 250 mM), milk (0%, 2% and 4% milk fat), and aromas (coffee, chocolate, mocha) on the bitterness of caffeine (1.5, 3 and 4.5 mM). The oral peripheral strategies proved most effective at suppressing the bitterness of caffeine: zinc lactate (−71%, p < 0.05), non-fat milk (−49%, p < 0.05), and sodium gluconate (−31%). Central cognitive strategies were partially effective: 250 mM sucrose (−47%, p < 0.05) and mocha aroma (−10%) decreased bitterness, while chocolate (+32%) and coffee (+17%) aromas increased perceived bitterness. Overall, zinc lactate was the most effective bitterness inhibitor, however the utility of zinc in foods is negated by its ability to inhibit sweetness.

Dietary portfolio approach to reducing the risk of cardiovascular disease : the polymeal revisited

Aims: The Polymeal was first proposed as a 'tastier and safer' alternative to a polypharmacy approach to cardiovascular disease risk reduction. The present study aimed to examine the affordability of the Polymeal, and to propose modifications based on economic considerations, and the latest scientific evidence, to achieve consistency with current public health recommendations.

Methods: Prices for each food component specified in the Polymeal were obtained from a major and independent supermarket chain in a representative middle socioeconomic demographic region of metropolitan Melbourne, Australia. Items included fish (114 g, four times/week), fruits and vegetables (400 g/day), dark chocolate (100 g/day), garlic (2.7 g/day), almonds (68 g/day) and red wine (150 mL/day). Prices were calculated using an average of the major brands, or the most commonly eaten fruits, vegetables or fish. Modifications of the Polymeal were proposed based on published research and public health recommendations since the Polymeal was first proposed.

Results: Average price of the Polymeal was AU$11.89 per day falling to AU$8.46 if the cheapest food items were chosen. Modifications to the Polymeal included: consuming fish oil capsules instead of fish, reduction in the quantity of dark chocolate and removal of red wine. These modifications halved the cost of the Polymeal, while choosing the cheapest food items further lowered the cost to AU$3.49 per day. Modification of the Polymeal gave substantial reductions in both energy and saturated fat (51% and 84%, respectively).

Conclusion: The modified Polymeal is a more affordable variation of the Polymeal, which takes into account current scientific evidence and public health recommendations.

Chemiluminescence as a screening tool for bioactive phytochemicals

The health benefits of antioxidant-rich ‘Mediterranean’ type diets high in grain, olives and red wine are well recognised. Since these foodstuffs consist of a complex matrix of chemical components, to date, the primary challenge lies in prioritising and isolating molecules for a physiologically relevant cell culture assay to assess their human health benefits. Currently, the most common approach requires arduous sample fractionation into smaller ‘crude’ extracts, followed by costly cell culture assays, with the bioactive identified only after a positive response in the cell. The work presented within this poster demonstrates the potential for an acidified potassium permanganate chemiluminescence detector as a much simpler screening tool to identify the best bioactive candidates from a complex sample matrix.

Where do entrepreneurs have the best chances of success? The Asia-Pacific regulatory environment for entrepreneurial Micro And Medium Sized Enterprises (MMES)

Why do some entrepreneurs succeed while others fail in international competition? Perhaps it is better to turn the question around and ask, why is it that a particular country or economy becomes the home base for competitive globally-oriented entrepreneurs? What makes Australia a global leader in wine exports? How did New Zealand make it to global ranks in the creative industries? Why does Singapore have the most businessfriendly environment for entrepreneurs? Why is it “location, location, location”? One of the most powerful factors is the regulatory environment.

Asia-Pacific country-specific and region-specific regulations are diverse, and they seriously affect the climate for start-up entrepreneurs. They range from best-in-the world (e.g. Australia, New Zealand and Singapore) to the dreadful (Indonesia), according to the World Bank. Costs and profits can be affected as much by a government regulation as by a management decision. Fundamental entrepreneurial decisions--such as which lines of business to go into, which products and services to produce and introduce, which investments to finance, how and where to make goods and how to market them, and what prices to charge--are increasingly subject to governmental control.

In this short paper, we examine World Bank and Transparency International data on Asia-Pacific regulatory environments and make statements about how the economies compare to best practice. While I use data collected by other sources, I believe the added value comes through comparing and contrast the regulatory environments of our region in a justifiable and easily understood manner.

Plant bioactive determinations using flow analysis, chromatography with chemiluminescence detection

The development of rapid analytical methodologies for the determination of plant bioactives including antioxidants, amino acids and opium alkaloids was investigated using novel flow analysis and liquid chromatographic techniques. These methodologies were applied to the wine, food and pharmaceutical industries.

The determination of bioactive compounds using HPLC with chemiluminescence detection

This dissertation investigated the selectivity and sensitivity of high performance liquid chromatography with various chemiluminescence detection protocols for the determination of biologically important compounds in beverages, wines and biomedical matrices. The work showed conclusively that this technology could successfully identify wines from different geographic locations and also monitor their maturation.

Agitate (edgy electronic guitar, piano, drums, synth sadness)

Agitate is an instrumental piece featuring some experimental sounds (a crystal wine glass being tapped and a plastic wrapper being ripped and processed) and more traditional sounds piano/guitar and synths (several pads and a drum beat) put together to create an atmosphere of tension. Good for cinema type projects.

Agitate loop 01

Agitate Loop 1 is an instrumental piece featuring some experimental sounds (a crystal wine glass being tapped and a plastic wrapper being ripped and processed) and more traditional sounds piano/guitar and synths (several pads and a drum beat) put together to create an atmosphere of tension.

Agitate loop 02

Agitate Loop 02 is an instrumental piece featuring some experimental sounds (a crystal wine glass being tapped and a plastic wrapper being ripped and processed) and more traditional sounds piano/guitar and synths (several pads and a drum beat) put together to create an atmosphere of tension.

Agitate piano short

Agitate Piano Short is an instrumental piece featuring some experimental sounds (a crystal wine glass being tapped and a plastic wrapper being ripped and processed) and more traditional sounds piano/guitar and synths (several pads and a drum beat) put together to create an atmosphere of tension. Good for cinema type projects.

Agitate short 01

Agitate Short 01 is an instrumental piece featuring some experimental sounds (a crystal wine glass being tapped and a plastic wrapper being ripped and processed) and more traditional sounds piano/guitar and synths (several pads and a drum beat) put together to create an atmosphere of tension.

Agitate short 02

Agitate Short 02 is an instrumental piece featuring some experimental sounds (a crystal wine glass being tapped and a plastic wrapper being ripped and processed) and more traditional sounds piano/guitar and synths (several pads and a drum beat) put together to create an atmosphere of tension.

Developing a presence in a mainstream market with a product perceived as offbeat

Generally when one thinks of Australian wine regions images of the Barossa Valley, the Hunter Valley or Margaret River may be conjured up as they have developed a presence in the mainstream market. Queensland, by contrast, may be perceived as offbeat, despite its similar quality and growing conditions. This study explores the plausibility of Queensland developing a presence in a mainstream market with findings from a survey completed by 347 people. The results indicate that when consumers choose their wine on the basis of terroir that personality, reputation and label design are the most important elements. Positioning wine from Queensland on its personality may hold the key to having an offbeat product compete in a mainstream market.