Now showing items 1-10 of 24
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 ...
Investigation of oxalate levels in sorrel plant parts and sorrel-based products
(Scientific Research Publishing (SCIRP), 2013-08)
The oxalate content of the leaves and stems of green and variegated cultivars of sorrel (Rumex acetosa) were extracted and measured using HPLC chromatography. The larger, more mature leaves of both cultivars 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 ...
Oxalate content of stir fried silver beet leaves (Beta vulgaris var. cicla) with and without additions of yoghurt
(Canadian Center of Science and Education, 2012-02)
Total and soluble oxalic acids were extracted and analysed by HPLC chromatography following Asian cooking methods, which involved soaking, boiling and stir frying of silver beet (Beta vulgaris var. cicla) leaves. Autumn-grown ...
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 ...
Physicochemical properties and sensory evaluation of wheat-purple rice biscuits enriched with green-lipped mussel powder (Perna canaliculus) and spices
Biscuits are one of the most consumed bakery products eaten by everyone. Purple rice contains much higher levels of antioxidants, vitamins, and minerals such as iron and zinc compared to wheat. The aim of this work was to ...
Addition of defatted green-lipped mussel powder and mixed spices to wheat–purple rice flour biscuits: Physicochemical, in vitro digestibility and sensory evaluation
Biscuits were formulated using a 50/50 wheat and purple rice flour mix containing mixed spices, galangal, and defatted green-lipped mussel powder (Perna canaliculus) added in the range of 5–15% of the total biscuit weight. ...
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 ...