Food Sciences
Recent Deposits
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Potential of using high pressure homogenisation to improve the functionality of microalgal suspensions
Microalgae are a promising source of high-value bioactive compounds, which are enclosed by rigid cell walls. Algal cell disruption is critical to allow release of the biofunctional compounds. High pressure homogenisation ... -
Investigation of marine omega-3 phospholipids from New Zealand commercial fish co-products
The objective of the present study was to investigate the marine n-3 phospholipids present in commercial New Zealand fish co-products (king salmon head, roe and skin; blue mackerel head, roe, skin and male gonad; hoki roe; ... -
A Quantitative and Qualitative Study of Food Loss in Glasshouse-Grown Tomatoes
Reducing food loss and waste (FLW) is one strategy to limit the environmental impact of the food supply chain. Australian data suggest that primary production accounts for 31% of national FLW, but there are no comparable ... -
Multi-sensory fingerprints and their links to hedonic eating
The modern food environment, providing easy access to an abundant supply, is thought to be one of the key contributors to the current obesity epidemic (e.g., Chaput, Klingenberg, Astrup, & Sjödin, 2011; Ferretti, Mariani, ... -
Characterising volatile compounds in New Zealand hop cultivars to facilitate targeted breeding.
The popularity of craft beer in New Zealand and around the world continues to grow rapidly. In recent years, there has been a trend for increasing the diversity of beers flavour, much of which has been facilitated by the ... -
Influence of sourdough fermentation on flavour formation and perception in sourdough bread
Sourdough is simply fermented ground cereal and water, but in actuality it contains a complex ecosystem of microorganisms, mainly yeast and lactic acid bacteria (LAB). The metabolic activity of the microorganisms is used ... -
Evaluation of volatile flavour compounds in blue cheeses by linear and non-linear chemometric approaches
Understanding which volatile compounds discriminate between blue cheeses is important to maximise product quality, facilitate innovation, and determine authenticity. However, identification of discriminant volatiles between ... -
Comparing taste sensitivity and dietary intake across individuals with vegetarian, vegan, and omnivorous diets
Taste perception is an important factor affecting human life. It plays an undisputed role in public health through its effects on food choice, food preference, dietary intake, nutritional status, and subsequently quality ... -
Combined effects of calcium addition, thermal processing, and pulsed electric field (PEF) treatment on the texture and in vitro starch and protein digestibility of black beans (Phaseolus vulgaris)
Legumes are typically processed by soaking and cooking before consumption. However, thermal processing can cause textural degradation. On an industrial scale, calcium is added to legumes during canning to prevent them from ... -
Detection of Adulteration in New Zealand High Value Dairy Products Using NMR-Based Metabolomics: A Chemometrics Approach
New Zealand (NZ) is the world’s largest exporter of dairy products. NZ milk products are known for their ‘clean and green’ reputation with high nutritional properties. In fact, the quality of NZ milk is perceived to be one ... -
Determining the ability of zeolitic imidazolate framework nanoparticles to remove copper from industrial wastewater
Various valuable metal elements (e.g., gold, silver, platinum, copper, and aluminium) are used in electronic devices. Recycling of electronic waste can extract valuable metal elements, which can be sold as raw materials ... -
Super Hydrophilic Wool based Biomaterial for Wound Dressing Application
The development of new, innovative, and sustainable biomaterials to be used for wound dressing application is a current field of research gaining a lot of attention in the biomedical (healthcare) industry. The current ... -
The effects of hydrothermal processing on legumes: Volatile profile and digestibility aspects
Legumes are cultivated and consumed all over the world as a staple food. Legumes are an economical source of protein, slow-release starch, fibre, (un)saturated fatty acids, vitamins and minerals. In the face of a growing ... -
Seeking learning outcomes appropriate for ‘education for sustainable development’ and for higher education
This article shares and extends research-based developments at the University of Otago, New Zealand, that seek to explore how students’ worldviews change as they experience higher education with us. We emphasise that ... -
Understanding stakeholder viewpoints for foodservice localization: the potential of the leadership viewpoint
Localization has been identified as an area to improve foodservice sustainability. We asked the research question “What are the dominant shared stakeholder viewpoints about local food in a college foodservice and how might ... -
University foodservices’ potential for providing environmental education to students
University foodservices are potentially well placed to foster environmental education in a non-classroom setting and so could have the power to benefit communities through producing environmentally literate graduates. ... -
Food and vulnerability in Aotearoa/New Zealand: A review and theoretical reframing of food insecurity, income and neoliberalism
The incidence of food insecurity in rich countries has remained stubbornly consistent in recent decades, even as rates of undernourishment in poorer countries have dived since 1990 (United Nations, 2015). This article ... -
Characteristics and functional properties of green banana flour: An opportunity for functional bread production
The demand for functional food products has led to an increased interest in nutrients such as minerals, vitamins, bioactive compounds, fibre and prebiotics to be present in food formulations. Amongst the prebiotics, Resistant ...