Browsing Open Theses & Dissertations by Thesis Supervisor "Hamid, Nazimah"
Now showing items 1-20 of 26
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Changes in Flavour, Emotion and Electrophysiological Measurements When Chocolate Ice Cream Is Consumed in Different Eating Environments
(Auckland University of Technology, 2018)The eating context is becoming an increasingly important area of research as it influences eating behaviour and hedonic perception of food. This study investigated temporal flavour changes of chocolate ice cream consumed ... -
Changes in lipid, fatty acid, α-tocopherol and phytosterol content of New Zealand Undaria pinnatifida with the time and location
(Auckland University of Technology, 2012)Seasonal changes in the contents of lipids, fatty acids, phytosterol and α-tocopherol in the brown macroalgae Undaria pinnatifida were investigated in this research. The Undaria samples were collected monthly from June to ... -
Characterisation of Bresaola Products Made from Beef, Veal, Wagyu, Mutton and Lamb
(Auckland University of Technology, 2015)Bresaola is a traditional Italian preserved meat product processed by salting and curing different cuts of lean bovine meat. Bresaola has been favoured by consumers across the globe owing to the characteristic flavour and ... -
Comparison of New Zealand and commercial wakame (Undaria pinnatifida) in terms of physicochemical characteristics, sensory properties and volatile composition
(Auckland University of Technology, 2012)The brown algae, Undaria pinnatifida, known as wakame is native to Japan, Korea, and China, was accidentally introduced to the New Zealand waters in 1987 and the species was categorised as an unwanted organism under the ... -
Development of a probiotic beverage using breadfruit flour as a substrate
(Auckland University of Technology, 2018)The development of non-dairy probiotic beverages has been of great interest in recent years. The main driver for growth of lactose-free food is driven by the increased incidences of lactose intolerant individuals. The aim ... -
Effect of High Hydrostatic Pressure Processing on the Lipid and Protein Characteristics of Different Lamb Cuts
(Auckland University of Technology, 2015)HPP treatment is a popular non-thermal food processing technique, which can improve food quality and extend shelf-life. This study investigates the effects of high hydrostatic pressure processing (HPP) treatments of different ... -
Effect of High Pressure Processing (HPP) and Pulsed Electric Field (PEF) on Digestibility of New Zealand Chilled Lamb
(Auckland University of Technology, 2016)Lamb is one of the widely consumed meats in New Zealand owing to its flavor and high nutritional value such as protein, mineral and vitamins. Recently, High Pressure Processing (HPP) and Pulsed Electric Field (PEF) have ... -
Effect of High Pressure Processing on Fatty Acids and Amino Acids Content of New Zealand Clams
(Auckland University of Technology, 2018)High pressure processing (HPP) treatment is considered to be a popular non-thermal processing technology. It benefits food producers as it may maintain or increase the nutritional value of food and extend shelf life. ... -
Effect of meat addition on microbiological, physicochemical and sensory properties of dairy yoghurt
(Auckland University of Technology, 2014)Addition to dairy yoghurt of minced cooked beef was carried out as a way to provide additional health benefits to probiotic yoghurt. The study aimed to fortify yoghurt with high nutritional quality protein from meat. This ... -
Effect of Pulsed Electric Field Pre-treatment on Chemical Composition and Antioxidant Properties of Apricots Dried Using Conventional Air Drying and Freeze Drying Methods
(Auckland University of Technology, 2019)Apricots are temperate zone fruits and are largely produced in the Mediterranean region. They are favoured by the general population for their sweet taste and health benefits. The compounds present in apricots are said to ... -
Effects of Auditory Cues on Consumers' Affective States, Psychophysiological Responses, and Sensory Perception of Food
(Auckland University of Technology, 2018)The influence of auditory cues such as music or sounds has been largely remained unexplored in the area of food and sensory perception. This thesis investigates the influence of music and environmental sounds on temporal ... -
The Effects of Fermentation and Roasting of Hass Avocado Seeds on Colour and Antioxidant Activities
(Auckland University of Technology, 2019)Nowadays, the food industry has paid more attention to using food by-products for conversion to value-added products. Nearly 1000 tons of avocado wastes including avocado peels, avocado seeds, wastewater, and the pulp are ... -
Effects of Pulsed Electric Field (PEF) processing on physicochemical and flavour characteristics of fresh and frozen-thawed beef muscles
(Auckland University of Technology, 2015)PEF treatment is a new non-thermal food processing technique, which can improve food quality and extend shelf-life. This study investigated the effects of pulsed electric field (PEF) treatment on the sensory attributes, ... -
Effects of Pulsed Electric Field (PEF) Processing on the Physical, Chemical and Microbiological Properties of Red-fleshed Sweet Cherries (Prunus Avium Var. Stella)
(Auckland University of Technology, 2015)The effects of mild or moderate intensity pulsed electric field (PEF) processing on the chemical, flavor and microbiological properties of Stella sweet cherries were studied. The specific aims of this study were to determine ... -
Evaluation of pre-rigor proteases injections on cooked beef volatiles at 1 day and 21 days post-mortem
(Auckland University of Technology, 2011)The fact that tenderness plays a major role in consumer acceptance of meat has been known for many years. After appearance and tenderness, flavour is another important component influencing meat palatability. Although ... -
Extraction, characterization and antioxidant activity of Fucoidan from New Zealand Undaria pinnatifida (Harvey) Suringar
(Auckland University of Technology, 2012)The New Zealand government has recently allowed the harvest of Undaria pinnatifida (U. pinnatifida), an invasive alga, from human-made structures as it has potential commercial value. U. pinnatifida is a rich source of ... -
The Fucoxanthin content and antioxidant properties of Undaria Pinnatifida from Marlborough Sound, New Zealand
(Auckland University of Technology, 2012)Undaria pinnatifida (U.pinnatifida) is a type of brown seaweed native to the temperate shores of Japan, Korea and China. It was introduced to New Zealand accidently through ships travelling from Asia in 1987. Since then, ... -
How is satiety affected when consuming food while working on a computer?
(Auckland University of Technology, 2019)More people working at offices are choosing to eat meals at their desks making “desktop dining” an increasingly common phenomenon. There has been substantial research undertaken on the role distraction and stress on people’s ... -
The Impact of High Pressure Processing and Pulsed Electric Field Processing on Physicochemical and Sensory Characteristics of Lamb Meat
(Auckland University of Technology, 2019)To better understand attitude of Chinese consumers towards lamb meat, perception and purchasing behavior of Chinese consumers for red meat were investigated. Chinese consumers placed importance on nutritional and health ... -
Lipid, fatty acid and sterol content analysis of New Zealand Undaria pinnatifida
(Auckland University of Technology, 2013)Marine algae, usually called seaweed, are common aquatic plants found in the oceans (Vazhiyil Venugopal, 2008). They have been used for centuries as food, pharmaceuticals and fertilizers. In many cultures, especially in ...