Food Sciences

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Recent Deposits

The effect of media compositions on the microbially induced volatile organic compounds release profile: case studies of a basal medium and two food systems

Zareian, Mohsen (Thesis, Doctor of Philosophy, 2017)

This thesis used proton transfer reaction mass spectrometry (PTR–MS) complemented with GC–MS for identification purposes to investigate temporal changes in the profile of volatile organic compounds (VOCs) associated with ...
Feasibility of using zein to create edible film

Hu, Zhihao (Thesis, Master of Science, 2017)

Plastics have been widely used as food packaging due to their excellent properties and low price. Unfortunately, plastics are not biodegradable which leads to the accumulation of plastic waste in landfills. To prevent this ...
Application of pulsed electric field processing for production of low sulphite wine and the selective inactivation of non-Saccharomyces yeasts

Vidya, Kethireddy (Thesis, Doctor of Philosophy, 2017)

Winemakers add sulphites during winemaking for their antimicrobial (control of indigenous and undesirable microbes) and antioxidant properties. However, the demand for no added sulphite (NAS) or reduced sulphite wines, ...
Development and characterization of calcium phosphate and α/β chitosan biocomposites for bone tissue engineering

Shavandi, Mohammadamin (Thesis, Doctor of Philosophy, 2017)

Since bone is the second most replaced tissue in the human body after blood hence, tissue engineering has been an active research field to investigate possible alternatives for natural bone. Bone is a living tissue that ...
An investigation into site-typicity and clonal differences in Pinot Noir grape juices and wines from Mt. Difficulty Wines Limited using metabolic profiling

Schueuermann, Claudia (Thesis, Doctor of Philosophy, 2016)

Wine is a highly complex alcoholic beverage and its flavour and quality depends on a multitude of factors including soil composition, climate, vintage, grapevine, viticulture, and oenology practices. Mt. Difficulty Wines ...
The feasibility of using pulsed electric field processing to increase the phytochemical contents of plant-based foods

Leong, Sze Ying (Thesis, Doctor of Philosophy, 2016)

This thesis aimed to investigate how pulsed electric field (PEF) at low electric field strengths (E ≤ 2 kV/cm) influenced the phytochemical contents of plant-based foods. Effects of PEF on cell electroporation to enhance ...
The effect of rigor temperature, ageing and display time on the quality of hot boned beef semimembranosus muscle

Mungure, Tanyaradzwa Emmanuel (Thesis, Master of Science, 2015)

Lipid oxidation is a primary mechanism that causes a decrease in meat quality. Abundant research has been done on the eating and keeping quality attributes of beef as affected by rigor temperature, but limited work has ...
Chinese consumers' freshness perceptions: A case study of orange juices

Zhang, Ting (Thesis, Master of Science, 2015)

Ranking sixth in the world for consumption of orange juice, China creates tremendous opportunities for Western beverage manufacturers to develop value-added orange juice products that satisfy Chinese consumers’ needs. ...
Effect Of Processing On The Flavour Character Of Arabica Natural Coffee

Fernandez Alduenda, Mario Roberto (Thesis, Doctor of Philosophy, 2015)

In the context of the current, flourishing specialty coffee industry, the processing of the coffee bean at the origin is increasingly becoming the main differentiation tool for specialty coffee producers around the world. ...
The Impact Of Pulsed Electric Field (PEF) Processing On Solid Food Materials

Faridnia, Farnaz (Thesis, Doctor of Philosophy, 2015)

Pulsed electric field (PEF) processing involves subjecting food, placed between two electrodes, to pulsed high voltage electric fields for a very short time (μs to ms), inducing pore formation and hence permeabilization ...
An investigation of young and educated Chinese consumers' perceptions of beverages treated by pulsed-electric field and high hydrostatic pressure processing

Lee, Pui Yee (Thesis, Doctor of Philosophy, 2015)

High hydrostatic pressure processing (HPP) and pulsed-electric field (PEF) are processing technologies that add value to foods by improving safety through lowering microbial loads in addition to minimizing the changes in ...
Generation of bioactive compounds from slaughterhouse animal blood using enzymatic hydrolysis

Bah, Clara Shui Fern (Thesis, Doctor of Philosophy, 2015)

Slaughterhouse blood is a by-product of the meat production industry and represents a rich source of protein with potential beneficial properties. The results reported in this thesis describe the generation of hydrolysates ...
The Impact of Food Allergies on Quality of Life

Peniamina, Rana Lori (Thesis, Doctor of Philosophy, 2015)

Food allergies are a growing health concern, yet scientific understanding of how individuals’ lives are affected by food allergies is limited. The aims of this project were to explore the factors that affect the lives of ...
The influence of volatile organic compound release, texture and microstructure on the perception of apple flavour

Ting, Valentina Jiin Lee (Thesis, Doctor of Philosophy, 2015)

Aroma and texture are known to influence the overall perception of apple flavour and are subconsciously evaluated by consumers during consumption. Aroma is derived from the volatile organic compounds (VOCs) released from ...
Physicochemical and quality characteristics of cold-pressed hemp, flax and canola seed oils and functional properties of their seed cakes

Teh, Sue-Siang (Thesis, Doctor of Philosophy, 2015)

New Zealand cold-pressed hemp, flax and canola seed oils were analyzed for their fatty acid compositions, tocopherols, β-carotene, chlorophyll, total phenolics, flavonoids, color, quality, melting and crystallization ...
Investigation of the Factors that Limit the Shelf Life of Fresh Chilled Pasteurized Milk

Alothman, Mohammad (Thesis, Doctor of Philosophy, 2015)

The stated shelf life of fresh chilled pasteurized milk (FCPM) in New Zealand is 14 days, which although considered long enough to meet the needs of the domestic market, limits its export potential. The shelf life of FCPM ...
Properties of carrot seed oil extracted by supercritical fluid CO2 compared with cold pressed flax, hemp and canola seed oils

Gao, Feng (Thesis, Master of Science, 2015)

Seed oils have been used for centuries as a source of food, energy, medicine and for cosmetic applications. In recent years, demand for seed oils has greatly increased. Carrot, flax, hemp and canola seed oils are composed ...
Product development and thermal processing of squid and beef patties

Nyhof, Fiona Jessie (Thesis, Master of Consumer and Applied Sciences, 2015)

The objectives of this thesis were to develop formulations and processing specifications for two types of cooked meat patties made with novel mixtures of squid and beef, and to design and verify a safe thermal processing ...
Extraction of β-carotene from carrot pomace using microemulsions and pulsed electric fields

Roohinejad, Shahin (Thesis, Doctor of Philosophy, 2014)

Classical extraction methods, such as low pressure solvent extraction (LPSE) are widely used to obtain hydrophobic bioactive compounds from plant sources. Although LPSE is a simple method, it has limited application in ...
The Effect of Pulsed Electric Field on the Quality of Beef

Suwandy, Via Arini (Thesis, Master of Science, 2014)

Meat has been consumed widely around the world as a staple food and its consumption is essential for an optimal human growth and development. Tenderness is considered to be the most important attribute in meat and it is ...