Industry placemat: Truffles
This placemat serves as a resource for those interested in the emerging Australian-truffle industry. Within this placemat, you’ll find essential fast facts alongside the fundamental...
Functional Properties of Australian Bushfoods
45 pages
Published: 1 Feb 2007
Author(s): Zhao, Jian, Agboola, Samson
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This report examines the functional properties of Australian bushfoods and provides detailed information on the antimicrobial, antioxidant and emulsifying properties of 19 Australian bushfoods and their products. Several bushfoods were found to possess strong antimicrobial activity against a number of common foodborne human pathogens and food spoilage microorganisms. A number of native plants have relatively strong antioxidant properties. Extracts from wattle seeds (Acacia victoriae) were found to have strong emulsifying capacities. These findings should provide a foundation for better marketing of bushfood products and expanding their areas of application.
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