Inulin and maltodextrin can replace fat in baked savoury legume snacks

A baked yellow split pea cracker was developed with fat replacement (0%, 25%, 50%, 75% and 100%) using inulin, hydroxypropyl methylcellulose and maltodextrin. Effects of fat replacement on physical (water activity, moisture content, colour and hardness), nutritional properties and consumer acceptance (nine-point hedonic rating) of snacks were investigated. Water activity (0.15-0.32) and moisture (1.28-3.16%) readings were consistent, and products were considered shelf stable. High levels of fat replacement (100%) were detrimental to snack colour and hardness. Snacks with 75% fat replacement using inulin and maltodextrin received similar mean overall acceptability scores (6.40 ± 1.36 and 6.26 ± 1.37, respectively) to the control and a similar commercial product. These snacks were eligible to claim that they were a 'good source' of protein (requirement; ≥10 g per serve) and an 'excellent source' of dietary fibre (requirement; ≥7 g per serve) while providing 'reduced' fat content (≤25% than reference food) based on the Australian Food Standards Code.

Business strateBusiness strategies under conditions of uncertainty: The rise of mutual life insurers in colonial Australiagies under conditions of uncertainty

The early development of Australian life insurance was marked by the failure of stock companies to successfully establish a market presence. Mutual insurers emerged in the mid-nineteenth century in response to this gap in supply. The underlying rationale behind their establishment differed but the business model adopted proved remarkably successful. Mutual life insurers dominated the market for life insurance for nearly a century. This chapter investigates mutualism as a business strategy that addressed particular problems associated with doing business in a small and underdeveloped economy. Business and social networks were important facilitators of new business. In addition, most mutual life insurers had a social/philanthropic charter and they were able to utilize this to build business. An outcome of this mix was the emergence of a particular type of entrepreneurship that fostered innovative product development and cemented the role of mutual insurers as market leaders.. The Variety, Choice, Governance, and Regulation of Organizational Forms 2.

Identifying emerging hotel preferences using emerging pattern mining technique

Hotel managers continue to find ways to understand traveler preferences, with the aim of improving their strategic planning, marketing, and product development. Traveler preference is unpredictable for example, hotel guests used to prefer having a telephone in the room, but now favor fast Internet connection. Changes in preference influence the performance of hotel businesses, thus creating the need to identify and address the demands of their guests. Most existing studies focus on current demand attributes and not on emerging ones. Thus, hotel managers may find it difficult to make appropriate decisions in response to changes in travelers' concerns. To address these challenges, this paper adopts Emerging Pattern Mining technique to identify emergent hotel features of interest to international travelers. Data are derived from 118,000 records of online reviews. The methods and findings can help hotel managers gain insights into travelers' interests, enabling the former to gain a better understanding of the rapid changes in tourist preferences.

Lab-on-a-chip or chip-in-a-lab: challenges of commercialization lost in translation

Lab-on-a-chip technology has been long envisaged to have tremendous commercial potential, owing to the ability of such devices to encapsulate a full range of laboratory processes in a single instrument and operate in a portable manner, rapidly and at low cost. Devices are believed to have potential in fields ranging across medical diagnostics, environmental sampling and a range of consumer products, however, to date very few devices have attained commercial success. This review examines the challenges relating to the commercialization of lab-on-a-chip technology from fundamental research to mass manufacturing and aims to provide insight to both academics and product development specialists the perceived hindrances to commercialization and a strategy by which future work could be translated into commercial success.

Bioprocess challenges to the isolation and purification of bioactive peptides

Food protein-derived bioactive peptides (BPs) have been reported to trigger certain physiological responses in the body, thereby influencing health positively. These peptides have attracted high research and consumer interests due to their huge potential of use in functional foods and other dietary interventions of disease control and health promotion. However, successful product development is limited by the fact that current manufacturing processes are either difficult to scale up, high in cost, or have the potential to affect the structure-activity properties of these peptides. To overcome these challenges, we have proposed in this review, the use of an integrated ‘-omics’ approach comprising in silico analysis and ‘-omics’ techniques (such as peptidomics) to respectively forecast and validate the biological and physico-chemical properties of the peptides. This information is then used for the rational design of suitable purification steps for peptides of interest. Downstream purification could also be undertaken by liquid chromatography using monolithic adsorbents physico-chemically engineered (using results of in silico analysis) for rapid isolation of peptides. By coupling the high throughput and predictive capability of ‘-omics’ to the enhanced convective hydrodynamics of monolithic columns, it becomes feasible, even at preparative scale, to produce BPs that meet the requirements of high purity, potency, and cost-effectiveness.

Design of learning spaces for engineering education

BACKGROUND OR CONTEXT: With the re-imagining of engineering education at Deakin University an opportunity was presented with the ability to design purpose built spaces. With this development a review of leading practice educational spaces was undertaken specifically in a product development unit as well as a materials unit. Whilst both areas have different needs there were some common elements with the location of teaching aids, apparatus and experimental set-up and collaborative teaching spaces.
PURPOSE OR GOAL: This study examined what would a best practice learning environment look like in two different disciplines and what is the connection and similarities in a problem based learning environment. A benchmarking study and literature review on best practice was undertaken; this learning space was intrinsically linked to the educational model. Aspects of the educational model have started to be implemented in this long term project
APPROACH: Student perceptions were measured primarily through standard unit feedback for both units as well as student comments on the units. Engagement of students was the primary focus of the redesign of purpose built spaces as well as curriculum review. By placing students into specifically designed spaces to enhance learning outcomes it is anticipated that the knowledge and skills attainment will be higher for all students.
DISCUSSION: The redevelopment of learning spaces has forced staff to think hard about their units and how space impacts on student educations. With both the materials and product development units, student had the ability to move through spaces depending on what they were doing. This ability to move is a combination of the educational model, the facilities and staff/student interaction.
RECOMMENDATIONS/IMPLICATIONS/CONCLUSION: While part of a long term redevelopment of facilities and curriculum, it has been found that when the facilities match the educational model student engagement is higher. This has been support in both the literature and observation through student and staff evaluations of the unit. It is expected that as students adapt to the new educational model further they will make greater use of the purpose built facilities.

Authorised EU health claim for foods with a low or reduced content of saturated fatty acids

This chapter will evaluate the European Union (EU) approved health claim related to foods with low or reduced amounts of saturated fatty acids (SFAs) and maintenance of normal blood LDL-cholesterol concentrations, that was reviewed by the European Food Safety Authority (EFSA) in 2011 (EFSA, 2011). The characterisation of the food constituent, the scientific substantiation for the health claim and the conditions of use will be defined and evaluated. The wider impact of this claim will be discussed in relation to consumer issues, product development and future trends.

Sensory and Marketing - Partners for life

Sensory and marketing groups co-exist in many medium to large food companies. The roles of sensory departments vary from an integrated group fully embedded in new product development to those who are mainly involved in quality assurance. The idea that sensory groups should just support, rather than lead new product development by providing their services to marketing and product developers is becoming a highly challenged view. During the meeting delegates including academics, market research agencies as well as company sensory scientists discussed ways to facilitate the marriage between marketing and sensory - a relationship in which both partners are equal will result in great offspring, or products in this case

Quality evaluation and safety assessment of different cooking oils available in Pakistan

The present study was conducted to evaluate the quality of cooking oils available in Pakistani market. The physicochemical qualities of 35 commercially available cooking oil brands were investigated for free fatty acid, peroxide value, smell, weight, color, rancidity, foreign matter, appearance and cold point. Analysis showed that free fatty acid, peroxide, smell, weight and rancidity value significantly deviate from standards set by Pakistan standard quality control authority (PSQCA). However, color, foreign matter, appearance and cloud point values were in limits set by PSQCA. In terms of vitamin only 71.43±2.32% brands contain vitamins. These results confirm the presence of adulteration and deviation of product development from quality limits sets by Pakistan standard quality control authority.

Industry case study: rapid prototype of mountain bike frame section

The purpose of this study is to detail a virtual and physical prototyping process to overcome a design constraint in the mountain bike industry. Through a series of techniques, 3D scanning, developing detailed CAD models, then through additive manufacturing processes, a solution wasdeveloped. The challenge in the industry is the constant geometrical changes of components; the trend has been that bike cranks are becoming narrower due to biomechanical factors and tyres are becoming wider due to rider preferences and increased grip. This change in geometry results in metal tubes that can no longer be deformed without exceeding the minimum bend radius for the material. As such exceeding the minimum bend radius will induce early performance failure and geometrical (aesthetic) defects. The solution is an additivemanufactured part that can be substituted into the process without disrupting the entire conventional build process of a customised bike build.

The emergence of the private entrepreneur in reform era China: re-birth of an earlier tradition, or a more recent product of development and change?

A private sector that now dominates economic activity has emerged in China since 1978, even though many of the essential institutions for market competition have been lacking or are under-developed. We find that there is no evidence that this upsurge of entrepreneurship is a re-birth of an earlier tradition. Instead, the dynamics of entrepreneurial emergence can be attributed to reforms and institutional changes that have occurred since 1949, both before and after the introduction of economic reforms in late 1978. We find that these institutional changes have been evolutionary, adapting to, as well as shaping, emerging forms of economic activity, including entrepreneurship. Our conclusion is that these dynamics of adaptation and evolution produce ‘rule ambiguities’ within the institutional framework that create opportunities for entrepreneurs as well as making these opportunities vulnerable to further institutional change.

Sustainable development and environmental accounting: the challenge to the economics and accounting profession

Purpose – The purpose of this paper is to examine the role of natural resources accounting in sustainable development. Natural resource accounting is important because the welfare of a nation measured in terms of gross domestic product (GDP) has several weaknesses. Design/methodology/approach – This paper achieves this objective by identifying the present status, the constraints and the challenges for the economics and accounting professions. Findings – The main weakness of GDP as a measure of development is that it does not take into account damages to environmental resources. However, the improvement of the concept to include environmental resource use is made difficult because of the difficulties of measuring environmental damage. The challenge to the economics and accounting profession is to ensure interdisciplinary collaboration, development of a framework to explicitly include the environment, development of credible valuation procedures for the environment, and inclusion of the various ethical positions advanced by various groups on the value of the environment. Practical implications – Some headway has been made on these issues during the last decade but a major challenge still lies ahead in further improving these approaches so that sustainable development becomes an achievable goal. Originality/value – This paper brings together diverse views and fusing them together providing a future path for research in environmental accounting to achieve sustainable development.

Development of high quality university web sites: benefits to users and the learning organisation

In recent years, the online delivery of educational material has received much attention by researchers. University web sites are being used to supplement the delivery of knowledge in traditional bricks and mortar environments or as stand-alone external courses. The function of a university web site also has broader applications that can provide strategic benefits to the organisation as a whole. An Internet presence based on a high quality, easy to use web site can provide universities with a credible, professional image. This is particularly important as students and other users of university web sites expect the same high level of quality in these sites as they do from the sites of commercial organisations. This paper explores the various roles that a web site can provide to benefit higher education organisations and their customers. In addition, the paper outlines the results of a study of university web site users that identifies specific web site design features that are considered essential for a high quality university site that will meet the needs of students and other stakeholders in a university environment. By adopting these design principles, universities will be able to improve the quality of their web sites and ultimately, increase user satisfaction. Moreover, an understanding of the various roles that a web site can perform will allow universities to fully utilise the benefits of developing and maintaining an online presence while retaining their traditional role as knowledge managers.

Functional group conflict in information systems development

This paper discusses how interpersonal conflict between IS developers and clients can disrupt IS projects.  It is suggested how potential problems can be avoided by getting the 'soft' factors right which can lead to improvements in information systems development (ISD) processes.  However little is being done in most organisations to review success from this perspective.  Measurement of ISD quality tends to favour the product rather than the human drivers that influence the development of the product.  Several ideas are put forward that can be used to resolve conflict and tp better involve stakeholders in the ISD process.