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Browsing School of Science by Author "Diep, TT"

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    • Effect of Tamarillo Fortification and Fermentation Process on Physicochemical Properties and Nutrient and Volatiles Content of Yoghurt 

      Diep, TT; Yoo, MJY; Rush, E
      Bright-red Laird’s Large tamarillo is a unique and under-utilised fruit that is a dietary source of carotenoids, vitamins C and E, and dietary fibre. The effects of the addition of freeze-dried tamarillo powder (5–15%) to ...
    • Quantification of Carotenoids, α-tocopherol, and Ascorbic Acid in Amber, Mulligan, and Laird’s Large Cultivars of New Zealand Tamarillos (Solanum betaceum Cav.) 

      Diep, TT; Pook, C; Rush, EC; Yoo, MJY (MDPI AG, 2020)
      Amber (yellow), Laird’s Large (red) and Mulligan (purple–red) cultivars of New Zealand tamarillo fruit were separated into pulp (endo- and mesocarp) and peel (exocarp), and analyzed by liquid chromatography-mass spectrometry/mass ...
    • Simultaneous Quantification of Organic Acids in Tamarillo (Solanum betaceum) and Untargeted Chemotyping Using Methyl Chloroformate Derivatisation and GC-MS 

      Pook, C; Diep, TT; Yoo, MJY
      <jats:p>Sixteen organic acids were quantified in peel and pulp of Amber, Laird’s Large and Mulligan cultivars of tamarillo using GC-MS. Fourteen of these compounds had not previously been quantified in tamarillo. An ...
    • Tamarillo Polyphenols Encapsulated-Cubosome: Formation, Characterization, Stability during Digestion and Application in Yoghurt 

      Diep, TT; Yoo, MJY; Rush, E
      Tamarillo extract is a good source of phenolic and anthocyanin compounds which are well-known for beneficial antioxidant activity, but their bioactivity maybe lost during digestion. In this study, promising prospects of ...
    • Volatile Components and Preliminary Antibacterial Activity of Tamarillo (Solanum betaceum Cav.) 

      Diep, TT; Yoo, MJY; Pook, C; Sadooghy-Saraby, S; Gite, A; Rush, E
      Tamarillo is a nutrient-dense fruit with a unique aroma from its volatile compounds (VCs). In this study, we aimed to compare the volatile profiles: (i) of fresh and freeze-dried tamarillo; (ii) detected using Thermal ...

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