300699. Food sciences not elsewhere classified
| Title | 300699. Food sciences not elsewhere classified |
|---|---|
| Parent | 3006. Food sciences |
Latest research outputs
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Willingness to reduce animal product consumption: Exploring the role of environmental, animal, and health motivations, selfishness, and animal-oriented empathy
Dillon-Murray, Angela, Ward, Aletha and Soar, Jeffrey. 2024. "Willingness to reduce animal product consumption: Exploring the role of environmental, animal, and health motivations, selfishness, and animal-oriented empathy." Food Ethics. 9 (2). https://doi.org/10.1007/s41055-024-00154-wArticle
Mild Hydrothermal Treatment for Improving Outturn of Basmati Rice
Gunathilake, D. M. C. Champathi and Senadeera, Wijitha. 2023. "Mild Hydrothermal Treatment for Improving Outturn of Basmati Rice." AgriEngineering. 5 (2), pp. 992-1004. https://doi.org/10.3390/agriengineering5020062Article
Evaluation of core competencies for food science graduates
Turner, Mark S, Phan-Thien, Kim-Yen and Burey, Polly. 2023. "Evaluation of core competencies for food science graduates." Food Australia. 75 (1), pp. 14-15.Article
Part 1. Growth, carcass and meat quality parameters of male goats: effects of genotype and liveweight at slaughter
Dhanda, J. S., Taylor, D. G. and Murray, P. J.. 2003. "Part 1. Growth, carcass and meat quality parameters of male goats: effects of genotype and liveweight at slaughter." Small Ruminant Research. 50 (1-2), pp. 57-66. https://doi.org/10.1016/S0921-4488(03)00112-3Article
How to SEE sustainability of food into the future
Burey, Polly. 2021. "How to SEE sustainability of food into the future." Sustainable Food Future Conference (2021). Newcastle, Australia 17 - 18 Jun 2021 Australia.Keynote
Educating Future Generations of Food Scientists
Burey, Polly. 2019. "Educating Future Generations of Food Scientists." Australian Institute of Food Science & Technology Annual Convention (AIFST 2019). Sydney, Australia 01 - 02 Jul 2019Presentation
Value-addition to horticultural produce: How far can, or should, you go?
Burey, Polly. 2019. "Value-addition to horticultural produce: How far can, or should, you go?" Hort Connections 2019 (HORT 19). Melbourne, Australia 24 - 26 Jun 2019Presentation
Feasibility study for developing an Indigenous branded range of beef products and services (Producer Innovation Fast-track)
Burey, P., Woodhead, A., Kille, T., Zhang, S., Miller, K., Babagolzadeh, M., Pfingst, Jason, Dunrobin, Kelvin, Gorringe, Max, Malone, Johnathon and Perkins, Ian. 2019. Feasibility study for developing an Indigenous branded range of beef products and services (Producer Innovation Fast-track). North Sydney, Australia. Meat & Livestock Australia.Project report
Commercialisation of conductivity-based acidity measurement systems for dairy applications
Hancock, Nigel, Maxwell, Andrew and Ahfock, Tony. 2008. Commercialisation of conductivity-based acidity measurement systems for dairy applications. Toowoomba. University of Southern Queensland.Project report
Acidity measurement systems for dairy applications – results of preliminary applications assessment survey
Maxwell, Andrew. 2005. Acidity measurement systems for dairy applications – results of preliminary applications assessment survey.Project report
Acidity measurement systems for dairy applications
Hancock, Nigel, Maxwell, Andrew and Ahfock, Tony. 2005. Acidity measurement systems for dairy applications . USQ - Toowoomba. University of Southern Queensland / Dairy Australia.Project report
Bacteria and archaea involved in anaerobic digestion of distillers grains with solubles
Ziganshin, Ayrat M., Schmidt, Thomas, Scholwin, Frank, Il'Inskaya, Olga N., Harms, Hauke and Kleinsteuber, Sabine. 2011. "Bacteria and archaea involved in anaerobic digestion of distillers grains with solubles." Applied Microbiology and Biotechnology. 89 (6), pp. 2039-2052. https://doi.org/10.1007/s00253-010-2981-9Article
Hydrocolloid Gel Particles: Formation, Characterization, and Application
Burey, P., Bhandari, B. R., Howes, T. and Gidley, M. J.. 2008. "Hydrocolloid Gel Particles: Formation, Characterization, and Application ." Critical Reviews in Food Science and Nutrition. 48 (5), pp. 361-377. https://doi.org/10.1080/10408390701347801Article