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Showing 1 to 3 of 3 for “"ANZSRC::090801 Food Chemistry and Molecular Gastronomy (excl. Wine)"”.
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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
… 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 delivery of antioxidants and its protection to ensure its bioavailability. Milk proteins are known to bind to …
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The role of protein and starch of legumes and cereals on the formation of healthy snack products
Proteins, vitamins, minerals and carbohydrates are important nutrients that play vital role in human metabolism. Cereals and Legumes are significant source of protein, dietary fiber, carbohydrates and dietary minerals. They are also an excellent source of essential amino acid lysine. Unfortunately, …
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Interactions between skimmed bovine milk and tea infusions under an acidulous environment: a thesis submitted in partial fulfilment of the requirements for the Degree of Doctor of Philosophy at Lincoln University
Physicochemical and microstructural properties of acidified dairy gels produced with tea infusions (ADG), as well as the secondary structure of protein components, were investigated to explore the practicality of using green tea, oolong tea and black tea extracts as an additive in milk products. …