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Full-Text Articles in Life Sciences

Development Of A Solid Phase Micro-Extraction-Gas Chromatographic Method For The Analysis Of Volatile Components In Vanilla Extracts And Flavourings, Tomislav Sostaric Jan 2001

Development Of A Solid Phase Micro-Extraction-Gas Chromatographic Method For The Analysis Of Volatile Components In Vanilla Extracts And Flavourings, Tomislav Sostaric

Theses: Doctorates and Masters

Vanilla is a very important flavouring agent, it is used as a major ingredient in a number of food products. The taste and aroma results from a specific blend of components present in the extract. There are over 170 volatile components, which all contribute to the flavour of the extract. These volatile components can be present in trace amounts or in relatively high concentrations. The range and concentration of volatile components is somewhat characteristic of the vanilla extract and its origin. Due to the high cost and low availability of natural extract, nature-identical and synthetic flavourings are often used to ...


Attitudes To Biotechnology And Genetically Modified Food : A Review, Juliana Rose Cannon Jan 1999

Attitudes To Biotechnology And Genetically Modified Food : A Review, Juliana Rose Cannon

Theses : Honours

Debate surrounds the introduction of new biotechnological applications such as genetically modified food (GMF). With this in mind a critical review of the debate, it's emerging themes, and approaches to measurement was undertaken. The intention of this review was to argue that while existing empirical measures have advanced our understanding of attitudes to GMF, they are limited both conceptually and methodologically. Overall, the validity and reliability of research support was compromised. Conceptually, attitudes to GMF were composed of a number of potential dimensions that have yet to be measured. Adherence to sound scale construction techniques may facilitate more reliable ...


Detection Of Rancidity In Peanuts, Sophe Williamson Jan 1998

Detection Of Rancidity In Peanuts, Sophe Williamson

Theses : Honours

As peanuts age, the lipid component deteriorates, and the peanuts become rancid. The Health Department of Western Australia has received numerous complaints from consumers who are unsatisfied with the quality of peanuts they have purchased from certain grocers. Presently there is no standard methodology for detecting rancidity m peanuts, thus enabling grocers to continue selling peanuts of poor quality. In an attempt to overcome this problem, a standardised methodology needs to be developed, which will enable offending grocers to be prosecuted The three methodologies trialed were the Peroxide Value (PV), Acid Value (AV), and Fatty Acid Profile (FAP) methods. In ...


The Use And Acceptability Of Lupin Seed And Sprout As A Food Ingredient, Pam Yates Jan 1991

The Use And Acceptability Of Lupin Seed And Sprout As A Food Ingredient, Pam Yates

Theses : Honours

This study set out to determine whether germination improved the biochemical and sensory properties of lupins and whether an accept able food could be made from the sprout . The lupin seed, (L. anqustifolius cv . Gungurru), was sprouted using a commercial sprouter for up to 6 days. The seeds were soaked for 24h, then germinated in the dark at 20°C. The sprouts were used in each part of the study: Biochemical Analysis and Sensory Evaluation, Food Product Development and Consumer Market Survey. Many biochemical changes occurred especially in the soaking and early germination stages; including increases in protein (6%) and ...


The Use And Acceptability Of Lupin Seed And Sprout As A Food Ingredient, Suzanne Dagnia Jan 1990

The Use And Acceptability Of Lupin Seed And Sprout As A Food Ingredient, Suzanne Dagnia

Theses : Honours

The purpose of the research was to assess the use and acceptability of the lupin seed and sprout as a human food. Two studies were designed. 1. The first study involved the biochemical analysis and nutritional evaluation of the lupin sprout. Protein Efficiency Ratio, and Apparent Biological Value, Net Protein Utilization, and Digestibility tests measure protein quality. Biochemical assays included nitrogen and hexane extracts, amino acid profile, and selected minerals and anti-nutritive factors. 2. The second quality study investigated the changes that occur as a result of in the eating partial substitution of lupin flour into a wheat flour-based, standard ...