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The effect of feed withdrawal on the meat quality of sheep
(Lincoln University, 2000)
Forty female Perendale lambs (live weight 27.24 Kg ±1.68, approx. 8 months old) were transported for 4h to the Lincoln University farm two days prior to the start of feed withdrawal. On arrival they were weighed, tagged ...
Incorporation of mushroom powder into cereal food products
(Lincoln University, 2018-03)
Convenient cereal derived foods are becoming more popular in terms of consumer interest, however they can be considered as nutritionally imbalanced. For instance, cereal products which are mainly derived from refined flour, ...
The effects of cereal brans, pseudocereal and enzymes on the Chinese steamed bread dough and bread quality
(Lincoln University, 2018-04-30)
The effect of incorporation of wheat bran, oat bran and buckwheat into Chinese steamed bread on dough rheology and quality were investigated. The additon of bran and buckwheat flour into wheat flour can influence the dough ...
Boysenberry pomace as a source of antioxidant and dietary fibre in an extruded products
(Lincoln University, 2016-08-15)
Boysenberry, a Rubus hybrid (R.ursinus × R.idaeus), was processed to acquire its pomace. Pomace was used to prepare extruded breakfast cereal products with maize and rice bases. In total 8 types of products were made: maize ...
Performance versus values in sustainability transformation of food systems
(MDPI, 2017-02-23)
Questions have been raised on what role the knowledge provided by sustainability science actually plays in the transition to sustainability and what role it may play in the future. In this paper we investigate different ...
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 ...
Antioxidative effects of mango wastes on shelf life of pork products
(Lincoln University, 2012)
Peel and kernel often discarded during mango processing, are potential sources of antioxidants and could be utilised as additives to preserve meat products. The cultivar, physicochemical characteristics and stage of maturity ...
Farm resilience for sustainable food production: a conceptual framework
(Lincoln University, 2008-09)
So far resilience work has mostly focused on regional‐scale, extensively managed ecosystems. Weargue that, as over 40% of the earth’s surface is used for agriculture, it would be fruitful to apply resiliencethinking to ...
Nait: barriers and opportunities for New Zealand sheep farmers
(Lincoln University. Faculty of Commerce. Kellogg Rural Leaders Programme., 2011)
New Zealand's agricultural sector is critically important to New Zealand's economic future. For
Primary Sector and Economic Growth we must give assurances to our trading partners that
New Zealand protein products are ...
‘Connecting with the conscientious consumer'
(Lincoln University. Faculty of Commerce. Kellogg Rural Leaders Programme., 2013)
The following report has been completed as part of my participation in the 2013
Kellogg Rural Leaders Programme. The scope of this individual research project
was to select a topic of interest to the participant and spend ...