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Browsing School of Science by Author "Kam, R"

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    • Bioactive Components and Anticancer Activities of Spray-Dried New Zealand Tamarillo Powder 

      Liu, Q; Hamid, N; Liu, Y; Kam, R; Kantono, K; Wang, K; Lu, J (MDPI AG, 2022)
      Tamarillo fruit contains many phytochemicals that have beneficial therapeutic and nutritional properties. Spray-drying is widely used to preserve fruit puree in powder form. However, to obtain high-quality fruit powder, ...
    • Characterisation of Korean Rice Wine (Makgeolli) Prepared by Different Processing Methods 

      Wong, B; Muchangi, K; Quach, E; Chen, T; Owens, A; Otter, D; Phillips, M; Kam, R (Elsevier BV, 2023)
      Four methods of preparing makgeolli, a traditional Korean turbid rice wine, were reported in this study. The four processing routes include single-stage simultaneous saccharification and fermentation of glutinous rice with ...
    • A Comprehensive Chemical and Nutritional Analysis of New Zealand Yacon Concentrate 

      Chessum, K; Chen, T; Kam, R; Yan, M
      Global interest in yacon (Smallanthus sonchifolius) is growing due to its potential as a functional food, attributable to its unique profile of bioactives and high fructooligosaccharide (FOS) content, which vary between ...
    • The Effects of Spray Drying Conditions on the Physical and Bioactive Properties of New Zealand Tamarillo (Solanum betaceum) Powder 

      Al Mubarak, A; Hamid, N; Kam, R; Chan, H
      This research investigates the effect of spray drying conditions on the chemical and physical characteristics of tamarillo powders encapsulated with either maltodextrin (MD), gum arabic (GA), or a combination of both ...
    • Optimising the Spray Drying of Avocado Wastewater and Use of the Powder As a Food Preservative for Preventing Lipid Peroxidation 

      Permal, R; Chang, WL; Chen, T; Seale, B; Hamid, N; Kam, R (MDPI AG, 2020)
      Avocado wastewater (AWW) is the largest by-product of cold pressed avocado oil. The aim of this study was to valorise AWW by converting it into spray dried powder for use as a lipid peroxidation inhibiting food preservative. ...

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