On transport mode choice in natural disasters : A case study of the 2011 Brisbane floods

This project was a step forward in developing the scientific basis for a method to investigate mode choice/change in natural disasters using the 2011 Brisbane floods as a case study. Statistical models were developed on characteristics affecting traveller’s behavioural changes in times of natural disasters. Understating travellers' modal change is key when identifying methods to efficiently and effectively manage transport networks in times of disaster, specially during a flood event. The proposed framework adopted within this research represents a significant innovation and contribution to knowledge to subject of transport mode choice during disasters and lay ground work for future policy focused studies

Effect of Lecithin and Mono- and Di-Glyceride on Quality and Shelf Life of Hazelnut Butter: Chemometric Approach

Nut butter can be recognized as a functional food substitute for the animal butter. This study aimed to investigate the effects of mono- and diglycerides and lecithin on the physicochemical properties and sensory characteristics of hazelnut butter. For this purpose, mono- and di-glycerides, and lecithin were employed in the hazelnut butter formulation at 0, 1, and 2 g/100 g addition levels. The proximate composition, acidity, peroxide value, and texture parameters were evaluated. Although adding mono- and di-glycerides and lecithin to the hazelnut butter formulation did not significantly change the adhesiveness, it increased their hardness. The sensory analysis revealed that lecithin and mono- and di-glycerides did not significantly affect the color, taste, and flavor of the butters. The highest texture, spreadability, and overall acceptance scores were observed when lecithin was used at the level of 2 g/100 g. The lowest acidity had butter containing mono- and di-glycerides at the level of 1 g/100 g. The peroxide values showed no significant changes during the 90-day storage. The principal component analysis (PCA) allowed discriminating among the features. The partial least squares regression (PLSR) models were applied to find the relationship between sensory and instrumental data. Thus, chemometric approach appears to be a promising technique for the analysis of hazelnut butter

Interactions between polyols and wheat biopolymers in a bread model system fortified with inulin: A Fourier transform infrared study

One of the ways to improve food safety and reduce community health risks is fortification of these products with inulin. Inulin, in spite of the effects and nutritional benefits, will also have undesirable effects on the quality and shelf life of bread. In this study, the interactions between polyols as improvers (i.e. glycerol, sorbitol and propylene glycol) and major biopolymers of wheat flour (i.e. starch and gluten) were examined in model systems fortified with Serish inulin by Fourier transform infrared (FTIR) spectroscopy. The changes in starch structure were estimated focusing on the ratios of the heights of the bands at 1047 and 1022 cm−1 which expresses the quantity of ordered starch to amorphous starch. At first and 5th days of storage, this ratio of control sample was higher than polyol treated samples. It was proved from Gaussian–Lorenzian curve fitting that the relative contribution of characteristic peaks of β-turns and intramolecular β-sheets was consecutively increased when polyol proportion of models increased. Whereas, content of intermolecular β-sheets and α-helix was slightly decreased with increasing of polyols in the models. Briefly, polyols especially 5% propylene glycol, could be used to reduce the undesirable effects of inulin on the quality parameters of dough and bread