Now showing items 4281-4290 of 4353
Lamb carcass classification system based on computer vision. Part 1, Texture features and discriminant analysis
(Lincoln University. Applied Computing, Mathematics and Statistics Group., 2003-08)
This paper presents a lamb carcass classification system based on image and texture analyses together with multivariate statistical techniques (principal component analysis, cluster analysis and discriminant function ...
Lamb carcass classification system based on computer vision. Part 2, Texture features and neural networks
(Lincoln University. Applied Computing, Mathematics and Statistics Group, 2003-08)
In this study, the ability of neural network models for lamb carcass classification was compared with a multivariate statistical technique with respect to the classification accuracy. The lamb carcass classification system ...
Effects of UV-B radiation on oxalate content of silver beet leaves
(Canadian Center of Science and Education, 2012)
Silver beet (Beta vulgaricus var. cicla) a common vegetable in New Zealand is known to contain high levels of oxalates in the leaves. Silver beet plants were grown in a field trial under glass and perspex sheets which ...
Oxalate content of stir fried silver beet leaves (Beta vulgaris var. cicla) with and without additions of yoghurt
(Canadian Center of Science and Education, 2012-02)
Total and soluble oxalic acids were extracted and analysed by HPLC chromatography following Asian cooking methods, which involved soaking, boiling and stir frying of silver beet (Beta vulgaris var. cicla) leaves. Autumn-grown ...
Sensory evaluation of different levels of roasting of New Zealand grown hazelnuts
(Nutrition Society of New Zealand (Inc.), 2005)
Hazelnuts (Corylus aveIIana L.) are a very recent addition to commercial horticulture in New Zealand and Whiteheart has been selected as the primary commercial cultivar. No published information is available on the optimum ...
A potential new seed oil: New Zealand flax seed oil (harakeke seed oil)
Harakeke oil has potential use as an edible oil. The objective of the study was to determine year to year variation and chemical constituents of the oil.
ICT innovations in teaching in food biochemistry laboratories
(Lincoln University., 2009-11-10)
Effect of kimchi fermentation on oxalate levels in silver beet (Beta vulgaris var. cicla)
Total, soluble and insoluble oxalates were extracted and analyzed by high performance liquid chromatography (HPLC) following the preparation of kimchi using silver beet (Beta vulgaris var. cicla) stems and leaves. As silver ...
Investigation of oxalate levels in sorrel plant parts and sorrel-based products
(Scientific Research Publishing (SCIRP), 2013-08)
The oxalate content of the leaves and stems of green and variegated cultivars of sorrel (Rumex acetosa) were extracted and measured using HPLC chromatography. The larger, more mature leaves of both cultivars contained ...
Effect of cooking on the oxalate content of selected Thai vegetables
(Scientific Research Publishing, 2012)
Total and soluble oxalate content levels were measured in thirteen selected vegetables purchased from a local market in Surin Province in the northeast of Thailand. Total oxalate contents of the leaves, shoots and roots ...