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Study of self-reported emotions and facial expressions on consumer acceptability of the energy drinks
(Lincoln University, 2020)
Emotional responses elicited by food products are of great interest for marketing professionals and new product developers, as consumer acceptance of the product has been proved to be linked to the emotional response ...
Vegetation change and native forest restoration in urban environments: Management options for post-earthquake Christchurch : A thesis submitted in partial fulfilment of the requirements for the degree of Doctor of Philosophy at Lincoln University
(Lincoln University, 2020)
Global biodiversity is threatened by human actions, including in urban areas. Urbanisation has removed and fragmented indigenous habitats. As one of the 25 biodiversity ’hot spots’, New Zealand is facing the problems of ...
Chemical characterization of chitin from New Zealand plants and their use as digestive aids : A dissertation submitted in partial fulfilment of the requirements for the Degree of Master of Science at Lincoln University
(Lincoln University, 2020)
Natural polysaccharide, Chitin is a biopolymer isolated from shells and exoskeletons of fungal, algal, insect, molluscs and crustacean sources, and the extraction method varies among different sources. Among all these ...
Interaction of milk proteins with kiwifruit and mixed fruit polyphenols : A dissertation submitted in partial fulfilment of the requirements for the Degree of Master of Science in Food Innovation at Lincoln University
(Lincoln University, 2020)
The biofunctional properties of polyphenol along with the nutritional property of milk makes this system an excellent source of various health benefits. The structural and physiochemical properties of milk proteins facilitate ...
The influence of diurnal temperature range on rate of leaf appearance, time of flowering and degree of fruit set – Inter and intra cultivar differences for Vitis vinifera L. : A dissertation submitted in partial fulfilment of the requirements for the Degree of Master of Wine and Viticulture at Lincoln University
(Lincoln University, 2020)
Abstract withheld due to embargo restrictions
Nitrogen-Nanobubble technology to improve the shelf-life of fish : A dissertation submitted in partial fulfilment of the requirements for the Degree of Master of Science in Food Innovation at Lincoln University
(Lincoln University, 2020)
Freshness and quality of fish is a critical issue of concern in international fishery industry. Although various techniques in preservation has introduced over years, a safe, economic and sustainable approach is significant ...
Production of low-alcohol beverages using dietary epigenetic modifiers : A dissertation submitted in partial fulfilment of the requirements for the Degree of Master of Science in Food Innovation at Lincoln University
(Lincoln University, 2020)
Abstract withheld due to embargo restrictions
The effect of virtual reality and immersive environments on sensory perception of chocolate 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, 2020)
Sensory evaluation is usually carried out in traditional sensory booths which are highly controlled in order to minimise the influence from potential distractions. However, the controlled environment could affect consumers’ ...
Cowpea flour, whey protein fortification of rice starches: Effects on antioxidant and starch digestibility and starch pasting properties : A dissertation submitted in partial fulfilment of the requirements for the Degree of Master of Science in Food Innovation at Lincoln University
(Lincoln University, 2020)
Rice contains more starch, less protein and dietary fibre compared with other cereal. Cowpea is one of the important legumes with high nutrition content. It is rich in proteins, complex carbohydrates, dietary fibres, ...
Chemical characterization of chitin from New Zealand plants and their use as antimicrobial : A dissertation submitted in partial fulfilment of the requirements for the Degree of Master of Science in Food Innovation at Lincoln University
(Lincoln University, 2020)
This project validates the application of mushroom-based chitin quantification/determination protocols on plant-derived samples, for the quantification of the nitrogenous compound- chitin from New Zealand Flax seeds using ...