The Department of Wine, Food and Molecular Biosciences covers course areas including animal and plant science, biochemistry, food science, horticulture, microbiology, sensory science, viticulture and wine science.
Consumption of fresh fruits and vegetables is important for a balanced diet and healthy life-style. However, contamination of fresh produce is emerging as a major food safety challenge. In recent years, contaminated produce ...
Tian, Bin; Harrison, Roland; Morton, James D.; Jaspers, Marlene V.; Hodge, Simon; Grose, C.; Trought, Michael C.(MDPI, 2017-07-12)
Thaumatin-like proteins (TLPs) and chitinases are the two main groups of pathogenesisrelated (PR) proteins found in wine that cause protein haze formation. Previous studies have found that phenolics are also involved in ...
Bekhit, A. E. D.; Lingming, K.; Mason, Susan L.; Zhou, J. H.; Sedcole, John R.(Faculty of Food Science & Technology, Universiti Putra Malaysia, 2013)
The potential to utilize brassica harvest residue and processing waste to add-value and /or to eliminate environmental concerns through fermentation was investigated. Some physicochemical properties (moisture, protein, ...
Yun, O.; Zeng, X.-A.; Brennan, Charles S.; Han, Z.(MDPI, 2016-08-22)
Salmonella typhimurium cells were subjected to pulsed electric field (PEF) treatment at 25 kV/cm for 0–4 ms to investigate the effect of PEF on the cytoplasmic membrane lipids and oxidative injury of cells. Results indicated ...
Certain strains of lactic acid bacteria (LAB) have been shown to be able to detoxify some mycotoxins. Different LAB species such as Lactobacillus casei and L. acidophilus are used as probiotics in several products including ...