Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
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Showing 1 to 20 of 68 for “"0908 Food Sciences"”.
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The bacteria involved in meat spoilage and the effect of environmental factors on their growth
The contamination of meat surfaces with microorganisms begins at slaughter then continues throughout the butchering and beyond. The development of the microflora on the meat surface depends on the storage conditions, in particular, on gaseous atmosphere during storage. Beef chicken, lamb and pork …
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The use of isothermal membrane distillation in tomato processing
… pharmaceutical products. Its use in the food commenced with the concentration of grape juice for winemaking. Although IMD can concentrate grape juice up to 70% total solids level, its use is limited to clarified juices due to membrane materials currently available. Tomato juice contains a …
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Quality optimisation of carrot juice
The carrot is one of the most widely consumed root vegetables, both in raw and processed forms and offers various nutritional benefits with the firesh product being low in energy and a good source of fibre, potassium and other minerals. Of all the vegetables, it is one of the richest sources of …
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Survival of encapsulated probiotic bacteria during storage at low water activity at ambient temperature
Probiotics are defined by FAO/WHO (2001) as microorganisms that improve the healthiness of the host when available in sufficient number in the human intestinal tract. Health benefits of probiotic bacteria are correlated with the number of viable bacteria reaching the host and the recommended …
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An investigation of genetic factors impacting sterol profiles in Australian olive oils
Analyses of phytosterol levels in Australian olive oils derived from the cultivar Barnea (Olea europaea L. cv. Barnea)reveal up to 4.8% campesterol, exceeding the IOOC standards that stipulate a level of <4%. It has been observed that sterol profiles appear to remain relatively consistent within …
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Enhanced β-galctosidase activity in probiotics for improved bioconversion of soy isoflavones in dairy and soy-based yoghurt
The main aims of this project were to evaluate the suitability of whey as a medium for the production of β- galactosidase (β-gal) from Lactobacillus delbrueckii ssp. bulgaricus ATCC 11842 (LB) and Bifidobacterium animalis Bb12 (BB12). The study was undertaken to examine and compare the influence of …
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The effect of sodium chloride substitution with potassium chloride on chemical, physical and microbiological characteristics of Mediterranian cheeses
The overall objective of this study was to investigate the influence of salt substitution with KCl on chemical, physical, microbiological and sensory properties of selected Mediterranean cheeses. Salt was substituted with KCl at four different levels (only NaCl, 3NaCl:1KCl, 1NaCl:1KCl, and …
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Impact of pre-acidification, fat replacers and exopolysaccharide producing starter cultures on functionality of low fat mozzarella cheese
This study broadly aimed at developing low fat Mozzarella cheeses containing 6%> fat with improved textural and functional characteristics. The specific aims of this study were to: 1. identify, screen and select strains of EPS producing Streptococcus thermophilus and Lactobacillus delbrueckii …
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Sources, distribution and speciation of aluminium in wine production
The bioavailability and toxicity of aluminium in humans resulting from dietary intake, including beverages such as wine, has been of political concern over the last 20 years. In order to ascertain its potential bioavailability and toxicity from a dietary source such aa wine a full knowledge of the …
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Development and evaluation of low density polyethylene-based antimicrobial food packaging films containing natural agents
… the usefulness of AM films in the enhancement of food preservation. The AM films had a positive effect on the microbial and physio-chemical attributes of Cheddar cheese under actual storage conditions. The addition of higher concentrations of AM agents clearly imparted a noticeable odour to …
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Effect of accelerated boning of pork carcasses on fresh meat quality and tenderisation
Variations in pork tenderness, ageing and overall meat quality were investigated to determine optimal boning methods to overcome tenderness problems associated with pork. Accelerated boning, stunning method (carbon dioxide verses electrical), chilling conditions and low voltage electrical …
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The influence of formulation and processing on the retention of B vitamins in Asian noodles
Foods prepared from wheat flour represent a potential source of B group vitamins in thendiet. Although Asian noodles account for the end-use of at least twelve percent of all wheats produced globally, the contribution of these foods to dietary intakes of B vitamins is unknown. Other issues are the …
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Carbohydrate hydrolases and their role in bread production
From the completion of the baking process, loaf breads undergo changes which result in their appeal diminishing. Pentosans in wheat flour consist primarily of arabinoxylans with smaller levels of arabinogalactan often present. Commercial pentosanase preparations contain a range of xylanase and …
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Improvement in viability of Lactobacillus Acidophilus in yogurt by stress adaptation
The main factor claimed to be responsible for the loss of viability of probiotic organisms during storage is the decrease in intracellular pH caused by accumulation of organic acids in the yogurt. This leads to inactivation of essential metabolic pathways, deprivation of ATP to the cell, and …
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Molecular investigations of gene families encoding foldase enzymes in wheat
The storage proteins of wheat (Triticum aestivum L.) form large polymers commonly referred to as gluten. These polymers are critical in determining important traits, especially in the processing qualities of dough. Vast amounts of research on the storage proteins and the genes encoding them have …
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An alternative quantitative method and molecular genetics of amylose in Australian wheats
In this study, a simple and rapid electrophoretic procedure was developed to determine the amylose content in wheat starch. The experimental approach was based on agarose gels using a borate buffer and entailed optimisation of gel concentration, staining method, elecfrophoretic conditions and …
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A study of bruise damage in horticultural products
This thesis presents the results of a study of the properties of horticultural materials, in particular, it aims to identify the different physical processes associated with the dynamic loading conditions responsible for causing bruise damage to certain horticultural produce. The primary mechanisms …
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Wheat and flour properties affecting tandoori bread quality
Wheat and flour properties affecting Tandoori bread quality were studied. Tandoori bread, baked in a Tandoor (oven), is a single layered flat bread which is consumed in many countries of non-oriental Asia as the dominant wheat based product. Among the 23 Australian wheat samples studied for the …
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The effects of production techniques on the yield and quality of some leafy vegetables
An opportunity exists for Australia to satisfy the expanding Asian fresh produce markets, because of our climate, space and technology to expand and enhance production of fruit and vegetables. Growers always strive to obtain maximum yields of high quality produce from their fields. Many factors …
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The molecular basis of the ethanol-stress response in the yeast Saccharomyces cerevisiae
For thousands of years, brewers and winemakers have used the yeast Saccharomyces cerevisiae to produce alcoholic beverages by fermentation of carbohydrates in grains, but recent large-scale industrial processes create an environment in which the microorganisms are stressed and unable to perform …
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