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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 ...
Effect of vegetable juice, puree, and pomace on chemical and technological quality of fresh pasta
Vegetable pasta is a premium product, and its consumption may deliver health benefits by increasing vegetable intake. This study investigated the replacement of semolina with juice, puree, and pomace of spinach and red ...
Quality differences between fresh and dried buckwheat noodles associated with water status and inner structure
Buckwheat noodles are mainly sold in the form of fresh and dried noodles in China. Among the noodles with varied proportions of extruded buckwheat flour (20% to 80%), the cooking or textural qualities of fresh and dried ...