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Showing 1 to 3 of 3 for “"ANZSRC::090802 Food Engineering"”.
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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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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. …
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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 …