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Insect proteins : characterisation and development of meat analogues : a thesis presented in partial fulfilment of the requirements for the degree of Master of Food Technology at Massey University, Palmerston North, New Zealand. EMBARGOED until 1 April 2021.
(Massey University, 2019)
Insect proteins are under constant exploration by researchers as a sustainable protein source
to fulfil the rising needs of dietary proteins. Commercial insect powders are a rich source
of protein having crude protein ...
Development of a new meat analogue from soy protein-meat blends : a thesis presented in partial fulfilment of the requirements for the degree of Master of Food Technology at Massey University, Riddet Institute, Palmerston North, New Zealand. EMBARGOED until 1 April 2021.
(Massey University, 2019)
Meat analogues are plant protein-based products with similar sensory attributes to meat
products. These products are increasingly prevalent, because they not only have high protein
and less fat content, but they also ...
Development of a novel functional yogurt containing anti-inflammatory bioactive compounds : a thesis submitted in partial fulfilment of the requirements for the degree of Master of Food Technology, Massey University, Albany, New Zealand. EMBARGOED until 28 June 2021.
(Massey University, 2019)
The consumption of bioactive compounds is increasingly becoming popular due to their
beneficial effects on health and wellbeing. The anti-inflammatory properties of bioactives
such as curcumin are well established. ...
The development of fermented pea protein-coconut milk beverage : a thesis submitted in partial fulfilment of the requirement for the degree of Master of Food Technology, Massey University, Albany, New Zealand. EMBARGOED until 31 December 2021.
(Massey University, 2019)
Most commercially available probiotic products are dairy-based and are associated with
consumer health challenges such as lactose intolerance and allergenicity due to milk proteins. Therefore,
a strong consumer interest ...
Surface pasteurisation of fresh chicken meat using UV-C technology : a thesis presented in partial fulfilment of the requirements for the degree of Master of Food Technology at Massey University, Albany, New Zealand
(Massey University, 2019)
Fresh chicken meat is highly susceptible to contamination by spoilage and pathogenic
microorganisms due to its high-water activity and rich nutrients. Following processing,
aerobic mesophilic count (AMCs) on the surface ...
Extraction, encapsulation and in-vitro stomach digestion of mamaku extract : a thesis presented in partial fulfilment of the requirements for the degree of Master of Food Technology at Massey University, Palmerston North, New Zealand
(Massey University, 2018)
Process development aimed to scale up the extraction of Mamaku, with a resulting yield
of 56%wt/wt (mass of liquid extract/100kg of fronds) and 2.8%wt/wt (mass of freeze-
dried material/100kg of fronds); this being ...
Bioactivity of food-grade curcuminoids and their incorporation into coconut yogurt : a thesis submitted in partial fulfilment of the requirements for the degree of Masters of Food Technology, Massey University, Albany, New Zealand
(Massey University, 2018)
Curcuminoids are the bioactive components of turmeric, which comprises pf of 77% curcumin,
17% demethoxycurcumin (DMC) and 3% bisdemethoxycurcumin (BDMC). The application of
curcuminoids is limited by its low oral ...
Dominant lactic acid bacteria and yeasts in rice sourdough produced in New Zealand : a thesis presented in partial fulfilment of the requirements for the degree of Master of Food Technology, Massey University, Albany, New Zealand
(Massey University, 2018)
Most gluten free (GF) products on the market are described as bland with poor mouth feel
and are considered low quality in terms of texture due to lack of gluten, which has positive
effects on the texture and appearance ...
Microbiological and chemical risk assessments of the addition of selected cereal grains as non-dairy ingredients to dairy products : a thesis presented in partial fulfilment of the requirements for the degree of Master in Food Technology at Massey University, Manawatū, New Zealand
(Massey University, 2019)
Food poisoning cases involving non-dairy ingredients such as cereal grains have been
reported. The addition of cereal grains to dairy products in the dairy industry has increased
in recent years. This has the potential ...
Studies on formation, oxidative stability and plausible applications of food-grade 'droplet-stabilised' oil-in-water emulsions : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology at Riddet Institute, Massey University, Palmerston North, New Zealand
(Massey University, 2019)
This research was aimed at studying the structural characteristics, chemical stability and plausible functional applications of droplet-stabilised oil-in-water emulsions (DSEs). DSEs consist of oil-in-water droplets (the ...