Now showing items 1-10 of 208
‘It’s a happy drink’: Australasian Generation Y’s experiences and perception of sparkling wine
(Academy of Wine Business Research, 2010)
This exploratory research examines the experiences and perceptions of sparkling wine amongst 50 members of Generation Y in Australia and New Zealand. Amongst this sample many young Australian females drink sparkling wine ...
Comparison of biochemical characteristics of Lactobacilli isolates from food and bovine rumen sources under low pH and bile salt stress conditions
(The Italian Association of Chemical Engineering, 2017-04)
In this study, two lactobacilli isolates, from dairy food and bovine rumen, were used to investigate the differences in their biochemical characteristics when exposed to low pH and bile salt stress conditions. Production ...
Farm resilience for sustainable food production: a conceptual framework
(Lincoln University, 2008-09)
So far resilience work has mostly focused on regional‐scale, extensively managed ecosystems. Weargue that, as over 40% of the earth’s surface is used for agriculture, it would be fruitful to apply resiliencethinking to ...
Antioxidative effects of mango wastes on shelf life of pork products
(Lincoln University, 2012)
Peel and kernel often discarded during mango processing, are potential sources of antioxidants and could be utilised as additives to preserve meat products. The cultivar, physicochemical characteristics and stage of maturity ...
The role of the NZFSA in investigating health issues concerning A1 and A2 milk
(Lincoln University. Department of Agricultural Management and Property Studies, 2007-10)
The NZFSA claims (24 Sept 07) that they do not believe ‘A1 milk is any more or less of a riskthan A2 milk’. Presumably they are basing this claim on the report undertaken for them byProfessor Boyd Swinburn in 2004, which ...
Protein profile and physicochemical properties of Liluva (soaking, boiling and sprouting water) from three food legumes : A dissertation submitted in partial fulfilment of the requirements for the Degree of Master of Science at Lincoln University
(Lincoln University, 2021)
Legume waster water has been revealed to contain sufficent nutritional value as an industry by-product. In this study, physicochemical properties and protein profile of pea, chickpea and soybean soaking and cooking water ...
Effect of temperature on texture and sensory properties of butter : 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
Inspection of quince slice dehydration stages based on extractable image features
(Czech Academy of Agricultural Sciences, 2014)
The relation between the moisture content of the fruit and image-based characteristics was investigated. Quince samples were dried in an oven dryer at three different temperatures (40, 50, and 60°C). Several shape, texture, ...
Effect of roasting and microwave pre-treatments of Nigella sativa L. seeds on lipase activity and the quality of the oil
The present research studied the thermal pre-treatment of non-soaked and soaked black seed (BS) by microwave radiation (1–3.5 min) in comparison with conventional roasting (2–8 min, 180 °C). As BS was treated for a longer ...
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 ...