Browsing School of Science by Author "Kantono, K"
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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, ... -
Development of a Probiotic Beverage Using Breadfruit Flour As a Substrate
Gao, Y; Hamid, N; Gutierrez-Maddox, N; Kantono, K; Kitundu, E (MDPI, 2019)A fermented beverage was developed using breadfruit flour as a substrate by optimising sucrose, inoculum concentrations, and fermentation temperature in the formulation by utilising the D-optimal mixture design. The ... -
Effect of High Hydrostatic Pressure Processing on the Chemical Characteristics of Different Lamb Cuts
Kantono, K; Hamid, N; Oey, I; Wu, YC; Ma, Q; Farouk, M; Chadha, D (MDPI AG, 2020)The non-thermal high-pressure processing (HPP) technique has been used to increase the shelf life of food without compromising their nutritional and sensory qualities. This study aims to explore the potential application ... -
Environmental Sounds Influence the Multisensory Perception of Chocolate Gelati
Lin, YHT; Hamid, N; Shepherd, D; Kantono, K; Spence, C (MDPI, 2019)Recently, it has been shown that various auditory stimuli modulate flavour perception. The present study attempts to understand the effects of environmental sounds (park, food court, fast food restaurant, cafe, and bar ... -
How Is Satiety Affected When Consuming Food While Working on a Computer?
Ding, F; Hamid, N; Shepherd, D; Kantono, K (MDPI AG, 2019)More people working at offices are choosing to eat meals at their desks, making "desktop dining" an increasingly common phenomenon. Previous studies have reported that environmental distractors, such as television viewing, ... -
The Impact of High-pressure Processing on Physicochemical Properties and Sensory Characteristics of Three Different Lamb Meat Cuts
Ma, Q; Hamid, N; Oey, I; Kantono, K; Farouk, M (MDPI AG, 2020)This study investigated the effects of high pressure processing (HPP) on the physicochemical properties and sensory characteristics of different lamb meat cuts. Lamb meat discolouration occurred when HPP was applied at 400 ... -
Pulsed Electric Field (PEF) Processing of Chilled and Frozen-thawed Lamb Meat Cuts: Relationships Between Sensory Characteristics and Chemical Composition of Meat
Kantono, K; Hamid, N; Chadha, D; Ma, Q; Oey, I; Farouk, MM (MDPI AG, 2021)The effect of PEF processing and chilled storage on the volatile composition and sensory properties of chilled and frozen lamb cuts was investigated in this study. Results showed that PEF-treated chilled and frozen lamb ... -
Sensory and Physicochemical Characterization of Sourdough Bread Prepared With a Coconut Water Kefir Starter
Limbad, M; Gutierrez-Maddox, N; Hamid, N; Kantono, K (MDPI, 2020)There is a recognized need for formulating functional food products using selected lactic acid bacteria (LAB) starter cultures from various sources such as kefir, yoghurt or kombucha that have health benefits. The principle ...