Now showing items 21-30 of 35
Antioxidant capacities, total phenolic and ascorbic acid content of fruit available in New Zealand
(Lincoln University, 2014)
Methods: Antioxidant capacities, total phenolic and ascorbic acid contents of 40 fruit available in New Zealand were quantified using ABTS and ORAC, Folin-Ciocalteu and titration assays respectively. The fruits contained ...
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 ...
Quality properties of sesame and olive oils incorporated with flaxseed oil
(Tabriz University of Medical Studies, 2017-04-13)
Purpose: Suitable ratio of essential fatty acids has an important role in maintaining good health. There is no pure oil with an ideal fatty acid composition and oxidative stability. The main goal of the present study was ...
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 ...
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.
Consumer appreciation of New Zealand-grown and imported tomatoes
(Lincoln University, 2004)
Tomato quality is a complex issue and involves breeders in balancing trade-offs between characteristics such as size, colour, flavour and texture. This study involved a consumer-type panel carrying out sensory evaluation ...
Total soluble and insoluble oxalate contents of ripe green and golden kiwifruit
Three bulk samples of two different cultivars of kiwifruit, green (Actinidia deliciosa L.) and golden (Actinidia chinensis L.) were bought ripe, ready to eat from a local market. The aim of the study was to determine the ...
Fatty acid profiles of New Zealand-grown and imported pine nuts
Pine nuts (Pinus spp.) are becoming more popular in New Zealand cuisine and so their availability has increased. They have a unique taste because they contain high levels of unsaturated fatty acids . They are an excellent ...
Oxalate content of green juices produced by two different methods
Green juicing is being promoted as a healthy way of obtaining refreshment, quenching thirst and it provides a rich source of nutrients and vitamins. Unfortunately, green juices are commonly made from seasonally available ...
Physicochemical, antioxidant properties and in vitro digestibility of wheat-purple rice flour mixtures
(John Wiley & Sons Ltd, on behalf of the Institute of Food, Science and Technology (IFST), 2018)
The physicochemical characteristics, antioxidant properties and in vitro digestibility of high-antioxidant content flours made from different combinations of Thai purple rice flour and refined wheat flour from 25%, 50% to ...