Food Sciences
Recent Deposits
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Impact of pulsed electric fields treatment on oat flour properties
This thesis aimed to investigate the impact of Pulsed Electric Fields (PEF) treatment on oat flour properties. Two types of oat flour, namely raw (ROF) and thermally processed (TPOF), were characterised and subjected to ... -
Characterisation and manipulation of aroma compounds and polycyclic aromatic hydrocarbons (PAHs) in kānuka smoke
As a food processing method, smoking has been used for the purpose of preserving, browning and flavouring food since ancient times. Derived from the thermal decomposition of biomass, normally wood, smoke contains hundreds ... -
Extraction and characterization of polyhydroxylated-1,4- naphthoquinones (PHNQs) of the spinochrome class from Evechinus chloroticus and investigation of their bioactivities
Evechinus chloroticus is a New Zealand sea urchin species that is harvested for its edible roe and is considered by many people to be a delicacy. The shell and spines of E. chloroticus are considered as waste and are ... -
Investigating the safety of meat co-products: Microbiology aspect
Meat co-products (offal) are rich in protein and essential nutrients and have been consumed as delicacies worldwide. China, New Zealand’s largest red meat export market is a country where offal dishes are frequently consumed. ... -
Integrated profiling, fingerprinting, and chemometrics as a tool for distinguishing the impact of Pulsed Electric Fields (PEF) pre-treatment, winemaking, and storage on Merlot grape juice and wines
The thesis mainly aims to evaluate the impact of Pulsed Electric Fields treatment of high electric field strengths (33.1 and 41.5 kV/cm) with specific total energy levels of 16.47 and 49.40 kJ/L on Merlot grapes, PEF-processed ... -
Impact of pre-treatment and heat treatment (sublethal injury) on the survival of Streptococcus salivarius K12 cells in a model food product
The objective of this study was to investigate the impact of a processing step involving heat (61ºC for 24 minutes or 66ºC for 2.4 minutes) on the survival of S. salivarius K12 dried cells in model cereal bars held at 25oC ... -
Application of PEF technology and new smart ageing techniques to dry ageing venison and lean bull beef
Dry ageing of red meat is a re-emerging technique and product demand has increased considerably in recent years. Dry ageing of meat generates unique flavours and adds value. Most dry ageing is done on premium, highly marbled ... -
Novel Biodegradable Milk-protein Based Biomaterial for Tissue Engineering Applications
Recent advances in tissue engineering (TE) focus on finding more biocompatible, biodegradable and non-toxic biomaterials with an ability to mimic the natural physiological environment. Appropriate physical and chemical ... -
Development of Drug-Eluting Surgical Sutures for the Wound-Healing Process Using Melt Extrusion Technology
Incorporation of an anti-inflammatory drug with polymer materials to produce suture products is important especially when the suture is used for internal organs and/or tissues. In this work, poly(ε-caprolactone) (PCL), ... -
Intervertebral Disc Tissue Engineering: An Investigation of Chitosan/PCL Scaffolds using 3D-printing and Melt-electrowriting Technology
Intervertebral disc (IVD) degeneration is one of the major causes of lower back pain a highly common health condition that greatly effects a person’s quality of life. Due to an increasing aging population and change in ... -
Characterisation of Chitosan/PVA/PVP Crossed- linked Nanofibrous Scaffolds for the Potential Application in Dermal Tissue Engineering
Severe burn injuries lead to significant morbidity and mortality as they are traumatic and affect nearly every organ system. Commonly used clinical practices are early burn lesion removal and skin grafting which have ... -
Chemical fingerprinting of goat whole milk powder during shelf-life testing: NMR- and GCMS-based metabolomics approach
This study is the first to provide a comprehensive characterization of the liquid and volatile fractions of goat whole milk powder. For this, robust nuclear magnetic resonance (NMR)- and gas chromatography-mass spectrometry ... -
Monoglyceride-based emulsifier technology to enhance emulsion stability in milk coffee beverages
Milk coffee beverages are a protein-stabilised emulsion and consist of dispersed oil droplets in the aqueous phase. Casein, whey proteins and mono- and diglycerides (MDGs) are surface-active agents that adsorb at the ... -
Impact of Yeast Strain and Fermentation on Perceived Hop Flavour in Beer
The main objective of this thesis was to determine the effect of yeast strain and fermentation on the sensory perception of hop flavour in beer. This project evaluated the differences between 12 different yeast strains on ... -
Chinese Consumers’ Perceptions of Functional Foods Designed to Help the Immune System Recover from the Impact of Air Pollution
The deterioration of air quality in China has resulted in many people looking for technological approaches or medical remedies to counteract the impact that air pollution is perceived to be having on their health and ... -
Fabrication of an electrospun biomaterial with potential use in cardiac heart valve leaflet replacements: a proof of concept study
Valvular heart disease (VHD) is a serious health burden affecting morbidity and mortality worldwide. The prevalence of VHD is expected to grow along with the global rise in population. VHD is characterized by the stiffening ... -
The influence of diet on the larva of two edible insects (Tenebrio molitor and Hermetia illucens)
Entomophagy, that is the act of eating insects, is being touted as a promising source of alternative foods, especially with the impending challenge of feeding the growing worldwide population. Insects are highly nutritious, ... -
Factors affecting the diffusion of traceability practices in the Zespri kiwifruit supply chain in China
As consumer expectations in a digitally connected world evolve and food safety accidents regularly make news headlines around the world, maintaining consumer trust is an ongoing challenge for all food companies. Despite ... -
The feasibility of using pulsed electric fields processing to modify biomacromolecules
The use of biomacromolecules as the principal ingredients for the development of biodegradable films and as environmentally friendly materials has increased since these biomacromolecules offer various benefits such as ... -
The effects of New Zealand sheep milk on mineral absorption and bone health
In recent times, there has been increasing interest in, and development of dairying involving other lactating species in New Zealand, as well as elsewhere in the World, as alternatives to cow milk (CM). In particular, the ...