Australian Crocodile Industry RD&E Plan 2024-2029
The Australian saltwater crocodile (Crocodylus porosus) industry, with its 21 operators in the Northern Territory, Queensland and Western Australia, plays a significant role in the...
Published: 9 Feb 2015
Author(s): Sultanbawa, Yasmina
Download report PDFDownload
Purchase a hard copy - AUD $55.00
Australian native foods have long been consumed by the Indigenous people of Australia. There is growing interest in the application of these foods in the functional food and complementary health care industries. Recent studies have provided information on the health properties of native foods but systematic study of changes in flavour and health components during processing and storage has not been done.
It is well known that processing technologies such as packaging, drying and freezing can significantly alter the levels of health and flavour compounds. However, losses in compounds responsible for quality and bioactivity can be minimised by improving production practices.
This report outlines research developed to provide the native food industry with reliable information on the retention of bioactive compounds during processing and storage to enable the development of product standards which in turn will provide the industry with scientific evidence to expand and explore new market opportunities globally.