NOTE: Your deposited thesis will only be processed when the Tuwhera Open Theses team comes back from Christmas and New Year break on January 6th, 2020. Have an awesome holiday.
Browsing Masters Theses by Thesis Supervisor "Yoo, Michelle"
Now showing items 1-10 of 10
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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 ... -
Effect of Green Tea Extract in Reducing the Formation of Acrylamide From Bread Baking Process
(Auckland University of Technology, 2016)Bread is one of the most famous foods worldwide. It is consumed as a staple food for many Western countries and contains high content of carbohydrates. Nowadays, an increasing number of people prefer healthy foods. Tea ... -
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 (HPP) and Pulsed Electric Field (PEF) Processing on Digestibility of Frozen Lamb
(Auckland University of Technology, 2016)Lamb is a popular meat source in New Zealand which contains of protein, fat and other micro-elements. The lamb meat is frozen after slaughter to increase its shelf life and to decrease the cost on transportation. However, ... -
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, ... -
The estimation of the digestibility of fucoidan extracted from New Zealand Undaria pinnatifida
(Auckland University of Technology, 2018)Undaria pinnatifida is an unwanted seaweed species in New Zealand that heavily infests local mussel farms. Fucoidan, a sulfated polysaccharide extracted from U. pinnatifida, is known to have greater number of bioactivities. ... -
Nutritional and sensory properties of protein enriched bread
(Auckland University of Technology, 2015)Bread is one of the most consumed foods worldwide. It is high in carbohydrate and low in protein content. Nowadays, an increasing number of people prefer healthier food with balanced nutrients. Red meat is known to possess ... -
Nutritional characterization of different cuts in goat kid meat
(Auckland University of Technology, 2018)Compared to the other frequently-consumed red meat like beef and lamb, goat meat occupies a narrow market and is cheap in price due to the historical prejudice towards tough and stringy goat meat. However, nutritionally, ... -
Physicochemical and Sensory Characterization of Gnocchi and the Effects of Novel Reformulation on in Vitro Digestibility
(Auckland University of Technology, 2014)Conventional gnocchi are small Italian dumplings made from potatoes, flour, and sometimes eggs. They contain a large amount of carbohydrate but are a poor source of protein. In this study, we sought to develop a gnocchi-type ... -
Study of Fucoidan Digestibility via an in Vitro Digestion System
(Auckland University of Technology, 2015)Fucoidan is a known health product mainly consumed orally. It is important to investigate the digestibility of fucoidan in order to understand how fucoidan exerts its health benefits. Our objective for this project is ...