Search
Now showing items 1-10 of 167
Studies on the quality of ice cream
(Lincoln College, University of Canterbury, 1981)
The quality of ice cream was investigated by taking samples from retail outlets on two occasions; summer 1979 and summer 1980. Bacteriological, chemical, physical and organoleptic tests were carried out on 50 samples of ...
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 ...
The effects of model foods rich in bioactive compounds on brain-gut regulation and neurodegeneration
(Lincoln University, 2018)
A compelling interaction between the diet, gut and host physiology has emerged. Biologically active compounds particularly dietary fibre (DF) and polyphenols in a diet have long been appreciated due to their inverse relation ...
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 ...
Yield, nitrate accumulation, cation-anion balance and oxalate production of spinach and beetroot as affected by rates and forms of applied nitrogen fertilizers
(Lincoln College, University of Canterbury, 1979)
Both pot and field experiments were conducted to study the effects of nitrogen (N) fertilizers on the yield and quality of spinach and beetroot – particularly with respect to the accumulation of nitrate and oxalate in these ...
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 ...
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 ...
The effects of bioactive edible film containing Terminalia arjuna on the stability of some quality attributes of chevon sausages
(Elsevier for American Meat Science Association, 2018-06)
The aim of this study was to assess the effectiveness of calcium alginate edible films incorporated with Terminalia arjuna on the lipid oxidative stability and storage quality of chevon sausages. Chevon sausages were ...