300602. Food chemistry and food sensory science
| Title | 300602. Food chemistry and food sensory science |
|---|---|
| Parent | 3006. Food sciences |
Latest research outputs
Sort by Date Title
Oat flour as a novel stabiliser for designing plant-based Pickering emulsion
Rawal, Kirti, Annamalai, Pratheep K., Bhandari, Bhesh and Prakash, Sangeeta. 2023. "Oat flour as a novel stabiliser for designing plant-based Pickering emulsion." Journal of Food Engineering. 340, p. 111300. https://doi.org/10.1016/j.jfoodeng.2022.111300Article
Total cholesterol concentrations of the muscles in castrated Boer goats
Pratiwi, N. M. Werdi, Murray, P. J. and Taylor, D. G.. 2006. "Total cholesterol concentrations of the muscles in castrated Boer goats." Small Ruminant Research. 64 (1-2), pp. 77-81. https://doi.org/10.1016/j.smallrumres.2005.04.016Article
The fatty acid composition of muscle and adipose tissues from entire and castrated male Boer goats raised in Australia
Pratiwi, N. M. Werdi, Murray, P. J. and Taylor, D. G.. 2004. "The fatty acid composition of muscle and adipose tissues from entire and castrated male Boer goats raised in Australia." Animal Science. 79 (2), pp. 221-229. https://doi.org/10.1017/S1357729800090081Article
Anthocyanin retention in Queen Garnet plums during processing and bottling
Pahl, Jessica, Burey, Polly, Lynch, Mark, Helwig, Andreas and Gharineiat, Zahra. 2022. Anthocyanin retention in Queen Garnet plums during processing and bottling. Australia. Fight Food Waste Cooperative Research Centre.Project report
Quality of set yogurts made from raw milk and processed milk supplemented with enriched milk fat globule membrane in a two-stage homogenization process
Ibitoye, Joshua Oladapo, Ly-Nguyen, Binh, Le, Duy Nghia, Dewettinck, Koen, Trzcinski, Antoine P. and Phan, Thi Thanh Que. 2021. "Quality of set yogurts made from raw milk and processed milk supplemented with enriched milk fat globule membrane in a two-stage homogenization process." Foods. 10. https://doi.org/10.3390/foods10071534Article
Curious Kids: how do tongues taste food?
Burey, Polly and Kennedy, Ursula. 2019. "Curious Kids: how do tongues taste food?" The Conversation.Blog
Microencapsulated enzymes from Aspergillus oryzae accelerate cheddar cheese ripening and enrich biologically active peptide profile
Seneweera, Saman and Kailasapathy, Kasipathy. 2010. "Microencapsulated enzymes from Aspergillus oryzae accelerate cheddar cheese ripening and enrich biologically active peptide profile ." Australian Journal of Dairy Technology. 65 (3), pp. 174-177.Article