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Showing 1 to 2 of 2 for “"Marsden::270800 Biotechnology"”.
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Developing an optimal method for producing a tearless onion
People experience the irritating tearing and burning sensation of lachrymatory factor (LF, propanthial S-oxide) when cutting or chopping onion bulbs. LF is produced by lachrymatory factor synthase (LFS) specifically from 1-propenyl sulfenic acid, a breakdown product of trans-1-propenyl-L-cysteine …
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Vision based methodology for evaluation of meat quality characteristics : A thesis submitted in partial fulfilment of the requirements for the Degree of Doctor of Philosophy at Lincoln University
Meat quality is a subject of growing interest. Important meat quality parameters include colour, tenderness, texture, flavour and odour, water holding capacity and juiciness. The quantification of meat quality is a challenge of major importance in the meat industry. The ability to meet consumer …