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Showing 1 to 6 of 6 for “"ANZSRC::0908 Food Sciences"”.
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Studies on the quality of ice cream
The quality of ice cream was investigated by taking samples from retail outlets on two occasions; summer 1979 and summer 1980. Bacteriological, chemical, physical and organoleptic tests were carried out on 50 samples of thirteen brands from the first sampling. A limited number of bacteriological …
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Interaction of milk proteins with kiwifruit and mixed fruit polyphenols : A dissertation submitted in partial fulfilment of the requirements for the Degree of Master of Science in Food Innovation at Lincoln University
The biofunctional properties of polyphenol along with the nutritional property of milk makes this system an excellent source of various health benefits. The structural and physiochemical properties of milk proteins facilitate their use as vehichles for bioactives. There is a growing demand for the …
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The role of protein and starch of legumes and cereals on the formation of healthy snack products
… in New Zealand could be used as a value added food ingredient for products. On the other hand there has been increased attention in the utilization of non-meat protein rich food materials for food products. This may be due to their potential to control postprandial protein digestibility and …
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Oxalate content of green juices and strategies for reduction of soluble oxalate content : A thesis submitted in partial fulfilment of the requirements for the Degree of Doctor of Philosophy at Lincoln University
Green juices are an example of a modern food innovation that has developed partly by itself in response to general nutritional advice in the media imploring people to consume more fruits and vegetables. Unfortunately, the risks of developing acute oxalate nephropathy is high following the …
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Incorporation of mushroom powder into cereal food products
Convenient cereal derived foods are becoming more popular in terms of consumer interest, however they can be considered as nutritionally imbalanced. For instance, cereal products which are mainly derived from refined flour, are often low in lysine, vitamins, minerals and fibre. In addition these …
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Determining the mechanism of pulsed electric field for improving meat quality : A thesis submitted in partial fulfilment of the requirements for the Degree of Doctor of Philosophy at Lincoln University
Pulsed electric field (PEF) is a novel non-thermal technology that has recently attracted the attention of meat scientists and technologists due to its ability to modify membrane structure and enhance mass transfer. Several studies have confirmed the potential of PEF for improving meat tenderness …