Department of Wine, Food and Molecular Biosciences
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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.
Recent Submissions
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Exotic plant species are locally adapted but not to high ultraviolet-B radiation: A reciprocal multispecies experiment
(Ecological Society of America, 2019-04-29)Ultraviolet (UV) radiation intensities differ among global regions, with significantly higher levels in the southern hemisphere. UV-B may act as an environmental filter during plant invasions, which might particularly apply ... -
The effects and interactions of milk proteins on the properties of oat starch
(Lincoln University, 2018)Oats are minor cereal crop and widely used as breakfast cereals. Oat starch is a by-product derived from the β-glucan extraction process and is widely used in food and non-food products such as oat meal, soups, gravies, ... -
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 ... -
Protein, amino acid, fatty acid composition, and in vitro digestibility of bread fortified with Oncorhynchus tschawytscha powder
(MDPI, 2018-12-05)This study investigated protein, amino acid, fatty acid composition, in vitro starch and protein digestibility, and phenolic and antioxidant composition of bread fortified with salmon fish (Oncorhynchus tschawytscha) powder ... -
Role of calpain system in meat tenderness: A review
(Elsevier B.V on behalf of KeAi Communications Co., Ltd, 2018-09-01)Aging is a popular method used by meat industry for improving the sensory attributes of meat. Despite the advent of many novel technologies, aging has not lost its charm and is still widely used commercially as a post-mortem ...
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