研究领域

Chemical Engineering

Food composition and development of analytical techniques (biological and chemical) for nutrients in foods Fortification of foods with micronutrients: technologies, bioavailability in humans Development of isotope dilution methods for the analysis of vitamins and other bioactives in foods using LC-MS techniques Bioactive compounds in foods and their activities in vitro and exvivo Micronutrient bioavailability in humans using stable isotopic studies; ex vivo cell culture techniques

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Faradilla RHF; Lee G; Rawal A; Hutomo T; Stenzel MH; Arcot J, 2016, 'Nanocellulose characteristics from the inner and outer layer of banana pseudo-stem prepared by TEMPO-mediated oxidation', Cellulose, pp. 1 - 15, http://dx.doi.org/10.1007/s10570-016-1025-8 Huynh TD; Shrestha AK; Arcot J, 2016, 'Physicochemical properties and digestibility of eleven Vietnamese rice starches with varying amylose contents', Food and Function, vol. 7, no. 8, pp. 3599 - 3608, http://dx.doi.org/10.1039/c6fo00661b de Ambrosis A; Vishnumohan S; Paterson J; Haber P; Arcot J, 2016, 'Relative bioavailability of 13C5-folic acid in pectin-coated folate fortified rice in humans using stable isotope techniques', European Journal of Clinical Nutrition, http://dx.doi.org/10.1038/ejcn.2016.122 Chandra-Hioe MV; Wong CHM; Arcot J, 2016, 'The Potential Use of Fermented Chickpea and Faba Bean Flour as Food Ingredients', Plant Foods for Human Nutrition, vol. 71, no. 1, pp. 90 - 95, http://dx.doi.org/10.1007/s11130-016-0532-y Ma J; Srzednicki G; Arcot J, 2016, 'EFFECTS OF DRYING ON STABILITY OF NUTRIENTS IN BANANA PSEUDOSTEM IN SPECIES MUSA BALBISIANA AND MUSA ACUMINATA EFFECTS OF DRYING ON STABILITY OF NUTRIENTS IN BANANA PSEUDOSTEM IN SPECIES MUSA BALBISIA', Journal of Food Processing and Preservation, http://dx.doi.org/10.1111/jfpp.1286500 Japar D; Chandra-Hioe MV; Shrestha A; Arcot J, 2016, 'Voluntary fortification of breakfast cereals with folic acid: Contribution to dietary intake in Australia', International Journal of Food Sciences and Nutrition, vol. 67, no. 3, pp. 225 - 231, http://dx.doi.org/10.3109/09637486.2016.1146234 Chandra-Hioe MV; Wong CHM; Arcot J, 2016, 'The Potential Use of Fermented Chickpea and Faba Bean Flour as Food Ingredients', Plant Foods for Human Nutrition, pp. 1 - 6, http://dx.doi.org/10.1007/s11130-016-0532-y Liu J; Arcot J; Cunningham J; Greenfield H; Hsu J; Padula D; Strobel N; Fraser DR, 2015, 'New data for vitamin D in Australian foods of animal origin: Impact on estimates of national adult vitamin D intakes in 1995 and 2011-13', Asia Pacific Journal of Clinical Nutrition, vol. 24, no. 3, pp. 464 - 471, http://dx.doi.org/10.6133/apjcn.2015.24.4.04 Zainal Badari SA; Arcot J; Sulaiman N, 2015, 'An exploratory study of visual aids using life-sized photographs of serve/portion sizes of foods and their effectiveness in recording dietary intakes', Malaysian Journal of Consumer and Family Economics, vol. 18, pp. 50 - 71 Tiong SA; Chandra-Hioe MV; Arcot J, 2015, 'Thiamin fortification of bread-making flour: Retention in bread and levels in Australian commercial fortified bread varieties', Journal of Food Composition and Analysis, vol. 38, pp. 27 - 31, http://dx.doi.org/10.1016/j.jfca.2014.11.003 Arcot J; Kim J; Trollor J; Brodaty H; Crawford J; Sachdev P, 2015, 'Anthropometric indices in a community-dwelling Australian population aged 70-90 years: The sydney memory and ageing study', Nutrition and Dietetics, vol. 72, no. 1, pp. 8 - 15, http://dx.doi.org/10.1111/1747-0080.12140 Rubiang-Yalambing L; Arcot J; Greenfield H; Holford P, 2014, 'Aibika (Abelmoschusmanihot L.): Genetic variation, morphology and relationships to micronutrient composition', Food Chemistry, http://dx.doi.org/10.1016/j.foodchem.2014.08.058 Chandra-Hioe MV; Arcot J; Bucknall MP, 2013, 'Folic Acid-fortified Flour: Optimised and Fast Sample Preparation Coupled with a Validated High-Speed Mass Spectrometry Analysis Suitable for a Fortification Monitoring Program', Food Analytical Methods, pp. 1 - 8, http://dx.doi.org/10.1007/s12161-012-9559-3 Chandra-Hioe MV; Addepalli R; Osborne SA; Slapetova I; Whan R; Bucknall MP; Arcot J, 2013, 'Transport of folic acid across Caco-2 cells is more effective than 5-methyltetrahydrofolate following the in vitro digestion of fortified bread', Food Research International, vol. 53, no. 1, pp. 104 - 109, http://dx.doi.org/10.1016/j.foodres.2013.03.044 Kam K; Arcot J; Adesina AA, 2012, 'Folic acid fortification of parboiled rice: Multifactorial analysis and kinetic investigation', Journal of Food Engineering, vol. 108, no. 1, pp. 238 - 243, http://dx.doi.org/10.1016/j.jfoodeng.2011.07.032 Shrestha AK; Arcot J; Yuliani S, 2012, 'Susceptibility of 5-methyltetrahydrofolic acid to heat and microencapsulation to enhance its stability during extrusion processing', Food Chemistry, vol. 130, no. 2, pp. 291 - 298, http://dx.doi.org/10.1016/j.foodchem.2011.07.040 Zainal Badari SA; Arcot J; Haron SA; Paim L; Sulaiman N; Masud J, 2012, 'Food Variety and Dietary Diversity Scores to Understand the Food-Intake Pattern among Selected Malaysian Households', Ecology of Food and Nutrition, vol. 51, no. 4, pp. 265 - 299, http://dx.doi.org/10.1080/03670244.2012.674445 Kam K; Arcot J; Ward R, 2012, 'Fortification of rice with folic acid using parboiling technique: Effect of parboiling conditions on nutrient uptake and physical characteristics of milled rice', Journal of Cereal Science, vol. 56, no. 3, pp. 587 - 594, http://dx.doi.org/10.1016/j.jcs.2012.08.010 Kam K; Murray JM; Arcot J; Ward R, 2012, 'Fortification of parboiled rice with folic acid: Consumer acceptance and sensory evaluation', Food Research International, vol. 49, no. 1, pp. 354 - 363, http://dx.doi.org/10.1016/j.foodres.2012.07.064 Shrestha AK; Arcot J; Dhital S; Crennan S, 2012, 'Effect of Biscuit Baking Conditions on the Stability of Microencapsulated 5-Methyltetrahydrofolic Acid and Their Physical Properties', Food and Nutrition Sciences, vol. 3, pp. 1445 - 1452, http://dx.doi.org/10.4236/fns.2012.310188