Now showing items 1-10 of 26
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 ...
Oxalate content of green juices and strategies for reduction of soluble oxalate content : A thesis submitted in partial fulfilment of the requirements for the Degree of Doctor of Philosophy at Lincoln University
(Lincoln University, 2018)
Green juices are an example of a modern food innovation that has developed partly by itself in response to general nutritional advice in the media imploring people to consume more fruits and vegetables. Unfortunately, the ...
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.
ICT innovations in teaching in food biochemistry laboratories
(Lincoln University., 2009-11-10)
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 ...
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 ...
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 ...
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 ...
Fatty acid profile of New Zealand grown edible pine nuts (Pinus spp.)
(Scientific Research Publishing, 2017-03-10)
Pine nuts are becoming a popular snack because of their interesting taste and positive nutritional profile. Their fatty acid profile has been reported but there is some confusion identifying named cultivars. This study ...
Addition of calcium compounds to reduce soluble oxalate in a high oxalate food system
(Elsevier Ltd, 2017-04-15)
Spinach (Spinacia oleracea L.) is often used as a base vegetable to make green juices that are promoted as healthy dietary alternatives. Spinach is known to contain significant amounts of oxalates, which are toxic and, if ...