Now showing items 1-10 of 230
Effects of selected resveratrol analogues on activation and polarization of lipopolysaccharide-stimulated BV-2 microglial cells
(ACS Publications, 2020-03-25)
Increasing health-promoting effects of resveratrol and its molecular structural analogues have been discovered, and the acting mechanism has been explored. However, the activity comparison of such compounds in targeting ...
Cellular mechanism for the improvement of multiple stress tolerance in brewer's yeast by potassium ion supplementation
The ethanol fermentation efficiency was affected by multiple stress tolerance of yeast during brewing and bioethanol industry. The effect of KCl on the multiple stress tolerance of yeast cells was examined.Results showed ...
Preparation and characterisation of novelty food preservatives by Maillard reaction between ε-polylysine and reducing sugars
(Wiley on behalf of the Institute of Food Science and Technology, 2019-05)
In order to enhance the application scope and usage effect of ε-polylysine, it was modified by Maillard reaction through endowing antioxidant activity. Characterisations of different type of reaction systems were investigated. ...
Demystifying wine tasting: Cognitive psychology's contribution
(Elsevier for Canadian Institute of Food Science and Technology, 2019-10)
Over recent decades, cognitive psychology has made a significant contribution to our understanding of wine-tasting phenomena. At the most fundamental level the discipline's contribution has made us aware that even an ...
Cottesbrook's New Zealand Sauvignon Blanc wine to Tesco
(Emerald Group Publishing Limited, 2008)
Purpose – The purpose of this case study is to explore how a relatively economically insignificant business can gain and maintain access to a major supermarket chain on the other side of the globe in a world oversupplied ...
Non‐thermal technologies and its current and future application in the food industry: A review
(Wiley on behalf of the Institute of Food Science and Technology, 2019-01)
In recent years, consumers have been demanding convenient and healthy foods which have ‘fresh‐like’ characteristics while still being safe and a long shelf‐life. These requirements are hard to achieve using existing ...
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 ...
In-mouth attributes driving perceived quality of Pinot noir wines: Sensory and chemical characterisation
We investigated perception of mouthfeel in Pinot noir wines and its physicochemical determinants. Seventeen wine professionals judged 18 Pinot noir wines via two tasting tasks, Descriptive Rating and Directed Sorting, the ...
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, ...