Now showing items 1-10 of 21
Comparison of New Zealand (South Island) and Australian (Tasmanian) walnut cultivars : an organoleptic and biochemical study
(Lincoln University, 2010)
Seven different cultivars of walnuts (Juglans regia L.) grown in Australia (Tasmania) were compared with 6 cultivars grown in New Zealand (Canterbury). A preliminary assessment of the physical attributes and taste of all ...
Effects of calcium chloride, zinc chloride and water infusion on metmyoglobbin reducing activity and fresh lamb colour
(American Society of Animal Science, 2005)
Calcium chloride (CaCl 2), zinc chloride (ZnCl 2), or water infusions were used to investigate the biochemical factors that affect fresh lamb color, and to examine the role of metmyoglobin-reducing activity in regulating ...
Effect of temperature on the drying characteristics, colour and ascorbic acid content of green and gold kiwifruits
(Universiti Putra Malaysia, 2010-08-25)
The drying characteristics of green and gold kiwifruit were determined using an air velocity of 0.20 m/s at ambient humidity and different temperatures (60, 80 and 100°C). The colour values (L*, a* and b*) and ascorbic ...
Vacuum fried gold Kiwifruit: Effects of frying process and pre-treatment on the physico-chemical and nutritional qualities
(Universiti Putra Malaysia, 2011)
A study was conducted to determine the effects of frying process and pre-treatment on the physico-chemical and nutritional qualities of vacuum fried gold kiwifruit. The kiwifruit samples were peeled and cut into slices 5 ...
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 ...
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 ...
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 ...
Mineral analysis of pine nuts (Pinus spp.) grown in New Zealand
Mineral analysis of seven Pinus species grown in different regions of New Zealand; Armand pine (Pinus armandii Franch), Swiss stone pine (Pinus cembra L.), Mexican pinyon (Pinus cembroides Zucc. var. bicolor Little), Coulter ...
Comparison of oxalate contents and recovery from two green juices prepared using a masticating juicer or a high speed blender
(Elsevier B.V. on behalf of the Society of Nutrition and Food Science, 2015-06)
© 2015 The Authors. Background: Juicing is a popular health trend where green juice is prepared from a range of common vegetables. If spinach is included in the mix then the juice may contain significant quantities of ...