- OUR Archive Home
- →
- Division of Sciences Departments
- →
- Food Sciences
- →
- Browsing Food Sciences by Title
JavaScript is disabled for your browser. Some features of this site may not work without it.
Browsing Food Sciences by Title
Now showing items 1-9 of 9
-
(Thesis, Master of Consumer and Applied Sciences, 2010)Obesity and related diseases such as type two diabetes, cardio vascular diseases, cholesterol, cancer etc. affect negatively the health and the socioeconomic welfare of all New Zealanders. Care for obese patients have ... -
(Thesis, Master of Science, 2011)The identification of bioactive compounds in fish processing by-products may add value to what is regarded as waste or products of low value. The present study was performed to screen the roes of five commercial New Zealand ...
-
(Thesis, Doctor of Philosophy, 2011)Sea urchin roe is a highly valued product in the international marketplace. New Zealand’s coastal zones, have significant stocks of sea urchin (Evechinus chloroticus; local name Kina), but quality issues including colour, ...
-
(Thesis, Master of Science, 2012)Meat is a major dietary component consumed by many cultures over thousands of years. Research has indicated that meat consumers are willing to pay a premium price for tender meat cuts, however, producing meat with consistent ...
-
(Thesis, Master of Science, 2012)Background: New Zealander’s take great pride in New Zealand’s well-known, clean, green image. To maintain this image a great deal of time and effort is put into monitoring and maintaining river water quality. The increase ...
-
(Thesis, Master of Science, 2011)Efficient extraction of phenolics from wine by-products has been of great interest to many researchers in order to maximise the activities exerted by the extracted bioactive compounds. In this study, different grape varieties ...
-
(Thesis, Master of Science, 2012)Red meat has been consumed for thousands of years by humans and has played an important part in human evolution. It is a nutrient rich food which is high in protein, minerals, such as iron, zinc, selenium, and many vitamins. ... -
(ThesisThesis, Doctor of Philosophy, 2010)The bovine milk fat globule membrane (MFGM) is an important, biologically relevant membrane due to its functional and health properties. Its composition has been thoroughly studied but its structure, especially the lateral ... -
(Thesis, Doctor of Philosophy, 2012)The release of volatile organic compounds (VOCs) from liquid food strongly contributes to the perception of flavour and aroma during food consumption. The VOCs that are odour active can be referred as aroma compounds. ...
Now showing items 1-9 of 9