Research@Lincoln is an open access institutional repository collecting the research produced by Lincoln University staff and students. You may also be interested in Lincoln University Living Heritage.
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The use of augmented reality on sensory evaluation of liked or disliked products : A Dissertation submitted in partial fulfilment of the requirements for the Degree of Master of Science in Food Innovation at Lincoln University
(Lincoln University, 2021)Augmented reality (AR) applications in the food industry, are considered innovative to enrich the interactions between consumers and food products, especially for benefitting online retailers. Otherwise, the boosting market ... -
Milk protein interactions with fruit polyphenols – bioavailability on in-vitro digestion : A Dissertation submitted in partial fulfilment of the requirements for the Degree of Master of Science in Food Innovation at Lincoln University
(Lincoln University, 2021)Abstract withheld for embargo reason -
Eye-Tracking of wine labels and their associations with hedonic, emotional, provenance, and sensory responses : A Dissertation submitted in partial fulfilment of the requirements for the Degree of Master of Science in Food Innovation at Lincoln University
(Lincoln University, 2021)The aim of this paper is to use the eye-tracking method to monitor and analyse the influence of origin information on the wine label and its association with purchase intention, hedonic, emotional, and sensory response. ... -
Role of DNA methylation in wine yeast : A Dissertation submitted in partial fulfilment of the requirements for the Degree of Master of Science in Food Innovation at Lincoln University
(Lincoln University, 2021)We have shown for the first time that dietary epigenetic compound could alter the characteristics of the fermented food products using wine as an example. Chemical X, a dietary epigenetic compound has shown to impact ... -
Extraction and role of mushroom polyphenols in starch digestion inhibition : A Dissertation submitted in partial fulfilment of the requirements for the Degree of Master of Science in Food Innovation at Lincoln University
(Lincoln University, 2021)Mushrooms are becoming attractive as a functional food and good sources of vitamins, minerals, especially bioactive compounds. Mushroom are used as medicines due to their antioxidant, antitumor, and antimicrobial properties. ...
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