Food Sciences
Recent Deposits
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The surface characteristics of spores from thermophilic bacilli isolated from a milk powder production line and their influence on adhesion to surfaces
Spores of thermophilic bacilli are a common concern during the manufacture of milk powder. Spores are believed to occur in high numbers in milk powder due to their ability to survive pasteurisation, attach to stainless ... -
Encapsulation of flaxseed oil with plant-based protein concentrates: a potential functional food application
The overall aim of this research was to develop a protein plant-based encapsulated oil with desirable functional properties to protect and deliver the core material within gastrointestinal environments. In the first part ... -
The impact of heat, pulsed electric fields and pH on the properties of ovomucin-depleted egg white
The thesis aimed to understand the effect of pH combined with either heat or pulsed electric fields (PEF) processing on protein aggregation and subsequent pepsin-pancreatin hydrolysis of ovomucin-depleted egg white (OdEW) ... -
Finding the Achilles Heel in B. cereus spores
Bacillus cereus spores are a concern to the food industry, especially to the producers of heat sensitive food products like egg white that cannot be retorted. The research presented in this thesis investigated the impact ... -
Information Package for Users of the New Zealand Estimated Food Costs 2018
Since the 1970s, the Department of Human Nutrition (previously Home Science Extension with the School of Home Science) at the University of Otago has conducted an annual Food Cost Survey. The Food Cost Survey is based on ... -
Understanding the Impact of Pulsed Electric Field (PEF) Processing on Onions
This thesis aimed to obtain an extensive understanding of the mechanism by which pulsed electric fields (PEF) at low electric field strengths (E ≤ 2 kV/cm) affect the structure and functionality of intact onions. A few ... -
The fatty acid composition of lamb is influenced by the fatty acid composition of the pasture plants consumed: a potential opportunity to produce human health-promoting meat
Concerning health statistics, coupled with increasing consumer interest in product origin and quality, has led researchers to investigate natural methods to improve lipid composition in red meat. Countries such as New ... -
Milk Fat Globule Membranes: extraction, characterisation, and impact on model emulsions and volatile profile of cheese
Milk fat plays a vital role in determining the flavour of cheese. The milk fat globule (MFG) consists of a triglyceride (TG) core and a three-layer membrane termed the milk fat globule membrane (MFGM). The TGs within the ... -
Characterization and classification of New Zealand unifloral honeys
In the honey industry it is very important to define the distinctive characteristics of unifloral honeys and to find efficient methods for their verification which allow them to be competitive in the market. The present ... -
Characterisation of Volatile Organic Compounds in New Zealand Honey
Honey is a naturally sweet, carbohydrate-rich, viscous fluid consisting of mainly fructose and glucose produced by honeybees (Apis mellifera) mainly from the floral nectars of plants. New Zealand honey is some of the most ... -
Rheological Behaviour and Final Properties of Pea Protein-Fortified Extruded Rice Snacks
This PhD research investigated the use of pea protein isolate (PPI), an alternative to gluten or animal protein, to improve the nutritional value of extruded rice snacks. PPI and rice starch or rice flour were used as model ... -
The effect of media compositions on the microbially induced volatile organic compounds release profile: case studies of a basal medium and two food systems
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
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
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
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
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
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
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
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
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. ...