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Dissertations / Theses on the topic 'Master of Science (Hons) (Food Science and Nutrition)'
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1
Chitundu, Elizabeth Malama. "Studies on the shelf life of macadamia nuts." Thesis, Richmond, N.S.W. : School of Food Science, Faculty of Science and Technology, University of Western Sydney, Hawkesbury, 1994. http://handle.uws.edu.au:8081/1959.7/37.
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Shelf life studies of raw Macadamia integrifolia nuts were carried out at different storage temperatures, relative humidities and time. An accelerated shelf life test was conducted, and the influence of water activity on kernel texture was studied. The antioxidants naturally present were identified by the use of thin layer chromatography. Accelerated shelf life tests showed that hydrolytic rancidity followed apparent zero order kinetics within the water activity range of 0.3 to 0.5. Oxidative rancidity measured by peroxide value appeared to follow different orders of reaction at different temperatures. At two months of storage rancidity was detected at which the headspace concentration of hexanal was 0.39 ppm and a peroxide value of 0.37 meq/kg. Headspace gas chromatography was done to find a quick and effective method for measuring oxidative rancidity. The presence of natural antioxidants was verified to explain the shelf life of macadamia nuts. In textural study, correlations were found between subjective and objective measurements. The product became unacceptable organoleptically above water activity 0.415 when stored at 20 degrees C. This level was established as the critical water activity. There is a need to establish a water activity at which the consumer is likely to reject the product.
2
Kateu, Kepher Kuchana. "A study of traditional production of Ugandan fermented cereal beverage, Obushera." Thesis, View thesis, 1998. http://handle.uws.edu.au:8081/1959.7/634.
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The study presented here was to investigate the traditional production of the Ugandan fermented cereal beverage, Obushera. The effects of germination and malting of sorghum grains under different steeping treatment were first investigated. The traditional preparation of Obushera beverage was carried out and course of fermentation monitored. The viscosity of Obushera was very low throughout the fermentation process. The microflora responsible for the fermentation of Obushera were identified. After considerable research and conduction of tests were carried out, it was found that there was no detectable quantity of alcohol in Obushera. It was also confirmed that that there were no strains of alcohol producing yeasts, such as Saccharomyces sp. found in the Obushera.
3
Chitundu, Elizabeth Malama. "Studies on the shelf life of macadamia nuts : thesis submitted in partial fulfilment of the requirements for the Degree of Master of Science (Honours) in Food Science and Nutrition /." Richmond, N.S.W. : School of Food Science, Faculty of Science and Technology, University of Western Sydney, Hawkesbury, 1994. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20030530.112709/index.html.
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Zerdin, Katherine. "The photodynamic effect on micro-organisms found on packaging materials." Thesis, View thesis, 2008. http://handle.uws.edu.au:8081/1959.7/38634.
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Many types of foods are sterilised and packaged aseptically to maximise their shelf life and ensure that they are safe for consumption. However, if even a few micro-organisms survive these treatments, the quality and/or safety of the food can be seriously compromised. Therefore, packaging materials that can actively participate in the process of inactivating micro-organisms have a potentially important role in protecting the quality and safety of packaged foods. The aim of this project is to explore the effectiveness of the photodynamic effect as a method of inactivating micro-organisms on the surface of packaging materials.
Photodynamic action occurs when a photosensitiser molecule absorbs light in the presence of oxygen, leading to the formation of reactive oxygen species such as singlet oxygen, superoxide radicals, or other free radicals; these species are known to inactivate cells. Medical uses of photodynamic action have been studied extensively, usually in applications where the reactive oxygen species are produced intracellularly. However, very little research has been conducted to investigate the efficacy of extra-cellularly generated reactive oxygen species on the viability of micro-organisms, and accordingly this research project investigated the possibility that this approach might be used for inactivating micro-organisms on packaging materials. The results of this study indicate that singlet oxygen may be produced at the surface of polymer films that contain selected photosensitisers, resulting in the oxidation of known singlet-oxygen acceptors to form endoperoxides. This provides evidence that singlet-oxygen mediated reactions can occur at the surface of a sensitising film. It is likely that cell destruction is caused by singlet-oxygen, rather than involving other activated species.
It was further shown that the photodynamically generated singlet-oxygen can inactivate micro-organisms (extra-cellularly) on the surface of a polymeric material. The study included examples from each genus of micro-organisms that are of concern to the food and packaging industry, including: Gram-negative bacteria (Escherichia coli); Gram-positive bacteria (Bacillus cereus), both vegetative cells and endospores; yeast (Saccharomyces cerevisiae), and mould (Fusarium oxysporium.) Results indicate that the photodynamic effect causes a substantial reduction in viable cell numbers for vegetative cells and spores (both bacterial and fungal) that have been inoculated onto a plastic surface containing the photosensitiser, anthraquinone,. The results show that an increase in the amount of reactive oxygen species produced by photodynamic action increases the inactivation rate of the micro-organisms. The
micro-organisms investigated were susceptible to photodynamic action to varying extents.
In conclusion, the results demonstrate that control of microbial populations on the surface of polymeric films (used in food packaging) is achievable using photodynamic action produced from polymers, based on the reported amounts of micro-organisms found on food packaging materials.
5
Paotrakool, Jiraporn. "Studies of de-acidification of pineapple juice and colour development of the recovered solution." Thesis, View thesis View thesis, 1994. http://handle.uws.edu.au:8081/1959.7/627.
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Pineapple juice of low acid content was prepared by removal of acids by using weakly basic anion exchange resin, IRA-93. The changes in the contents of titratable acid, pH and total soluble solids of model solutions that contained the principal constituents of pineapple juice (citric acid, citrate salt and sucrose) were investigated. The adsorption of individual acids and changes in composition of juice after a de-acidification process were explored. The adsorbed acids were recovered as solutions by some eluants, and studies on colour development in the recovered solutions carried out. The solutions of adsorbed acids recovered by NaOH from the resin, which had been treated by model solutions, were brown in colour. The brown colour was also found immediately when NaOH was added to the resin treated with pineapple juice but it was not found in the treated juice during acid removal treatment when its pH rose to 10. A greater amount of the dark colour was observed in the desorbed solution from the resin that had been treated with pineapple juice. The use of sulphuric acid, sodium chloride, sodium sulphate, sodium bicarbonate and phosphate buffer solution to desorb the acids from pineapple juice-treated resins reduced the intensity of the colour, measured at pH 3.5, of desorbed acid solutions. The colours of the desorbed solutions were pH dependent. Either solution of sulphuric acid or sodium chloride has a comparable desorbing power to a solution of sodium hydroxide whereas the rest has a lower desorbing power
6
Chaudhary, Manoja Nand. "An evaluation of nanofiltration and lactose hydrolysis of milk UF permeate for use in ice cream : thesis submitted in fulfilment of the requrement for the degree of Master of Science (Hons.) in Food Technology /." Richmond, N.S.W. : Faculty of Science, Technology and Agriculture, University of Western Sydney, 1997. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20030528.125302/index.html.
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Priestly, Jacqueline Rita. "Growing stronger together : cross-cultural nutrition partnerships in the Northern Territory 1974-2000." Thesis, View thesis, 2003. http://handle.uws.edu.au:8081/1959.7/266.
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This thesis incorporates social history and consultative action research to analyse the development of cross-cultural nutrition services for Indigenous communities in the Northern Territory from 1974-2000 and promote the development of stronger partnerships in 1999-2001.The historical development of nutrition services is analysed against current theory and a model of capacity building for health promotion. Nutrition infrastructure and services have developed systematically, incrementally and substantially. Strengths include the development of enduring and successful inter-cultural partnerships and leadership.Two facilitative narratives which aim to improve inter-cultural knowledge sharing, strengthen capacity and promote participatory action in community based projects were developed, implemented and partially evaluated. Services can be further strengthened by long-term commitments to examining power issues, promoting improved Indigenous control and problem solving and comprehensive bi cultural evaluation that identifies significant indicators to improving outcomes. Participatory action research, facilitative story telling, capacity building, Indigenous education theory and critical social science can inform and guide these efforts in complementary ways.
8
Segovia, Carolina. "An anatomical study of the development of the sense of taste." Thesis, View thesis View thesis, 2001. http://handle.uws.edu.au:8081/1959.7/111.
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The aim of this study was to quantify the density of taste pores on the anterior region of the tongue, in adult males and 8 to 9 year old boys. Earlier studies had shown that, although 8 to 9 year olds were poorer than adults at sensing the tastant sucrose using a whole mouth procedure, localised regions of the tongue in male children were more sensitive than equivalent regions in adults. This study aims to detemine whether the age differences in sensitivity is related to a difference in taste pore density. Two areas of the tongue, for which children had previously been shown to have higher sensitivity than adults, were examined using a videomicrosocpy technique and the number and diameter of taste pores were measured. Children were found to have a greater density of taste pores, however the number of taste pores per papilla were similar in children and adults. It was found to be likely that the greater sensitivity of localised areas on the children's tongue is due to a greater taste pore density. The reduced sensitivity reported using whole mouth stimulation may be due to a reduced capacity to assimilate taste input from the whole mouth or due to different relative contributions to whole-mouth taste from the various receptive fields in the mouth.
9
Hannon, Robert Logan. "An evaluation of bentonite feed additives in horses and dogs and a reflection on the research process." Thesis, View thesis View thesis, 1996. http://handle.uws.edu.au:8081/1959.7/738.
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This thesis reports on investigations into the influence of diet and a bentonite feed additive on blood parameters in the horse, and the effect of a bentonite feed additive on the process of digestion in the dog. In addition, the methodology of scientific research is examined, and reflections of learning experiences arising from contact with the Hawkesbury approach described. A high-concentrate low-roughage diet, consisting by weight of 70% oats and 30% lucerne chaff, when fed to horses was shown to influence blood red cell levels and blood L-lactate levels compared to three diets of equivalent energy content but reduced proportion of concentrate. Other blood parameters measured included pack cell volume, total plasma protein, total and differential white blood cell count. These demonstrated no significant alteration with diet. The inclusion of bentonite feed additive in a kibble and mince diet fed to dogs was demonstrated to improve the digestion of dry matter and organic matter components of the diet compared to the unmedicated control diet. Inclusion of bentonite food additive in the diet was also associated with an improvement in degree of stool formation and reduction in faecal odour. Part B of the thesis documents the learning experience developed from involvement in the Masters program and reflection on the research studies undertaken. A model for improved reductionist research is described.
10
Boupha, Prasongsidh C. "The effect of cadmium on food allergy." Thesis, 1992. http://handle.uws.edu.au:8081/1959.7/124.
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Assessement of effects of cadium chloride exposure on the anaphylaxis reaction to food was done on six week old Swiss and BALB/c female mice. The animals were exposed to cadium as cadium chloride for either three days or six weeks. Intra-peritonal dose of cadium chloride was injected once a day, five days per week for three successive weeks. The animals were then sensitised to cow's milk by force-feeding with cow's milk for three consecutive days. Oral exposure of mice to a high dose of cadium resulted in cytotoxicity of liver and kidney cells. Retardation in growth rate and haematology change were detected. Proliferative response to the T-cell epitope from the circumsporozoite protein of plasmodium falsiparum was decreased in cultures of lymph node cells from cadium chronically treated mice and sensitised with the same peptide. In contrast, an increase of cell proliferation was observed when cow's milk was used instead. Significant increase in Immunoglobulin E level and Anaphylactic reaction dependent on the quantity of cadium exposed were recorded. No protective effect of ascorbic acid or zinc acetate on cadium alteration of immune response was observed
11
Temple, Elizabeth C. "Aspects of the development of the sense of taste in humans." Thesis, 1999. http://handle.uws.edu.au:8081/1959.7/61.
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Very little research has been conducted on the development of taste perception in humans. Therefore there is a lack of knowledge, first, about how children perceive taste, especially when compared to what is known about how adults experience taste, and second, about the functioning and development of the gustatory system, including when the system is fully mature and functioning in an adult-like manner. The aims of this thesis were (i) to investigate the growth pattern of the tongue throughout childhood / adolescence, and (ii) to determine the state of maturity of some of the aspects of the sense of taste in mid-childhood. Overall, the data in this thesis indicate that children respond similarly to adults with regard to single-point measures of sensitivity and perceived intensity, but there are some differences in the overall temporal experience of taste, from onset of perception through to extinction, and the way in which it is perceived by adults and 8-9 year old children. The latter
12
Lam, Henry. "An evaluation of food gums for encapsulating enzymes to accelerate cheese ripening." Thesis, 1997. http://handle.uws.edu.au:8081/1959.7/77.
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Selected food gums (hydrocolloids) were tested for their abilities to encapsulate enzymes for acclerating cheese ripening. The effect of pH and acidity on gel strength of the gums was determined. Enzyme was entrapped in k-carrageenan, gellan gum and milk fat and incorporated into cheese milk prior to cheese making. The cheese produced was tested for protein breakdown and amino acid production during ripening and textural and sensory properties of the ripened cheese were also evaluated. The findings and significance of this study and the literature review are presented. Gels were produced from alginate. Most gels showed reduced strength after treatment in solutions of either modified acidities or pH. There was, however, no significant change in gel strength between the different treatments for most of the gums. The activity of encapsulated enzyme were also investigated. Enzymes encapsulated in k-carrageenan, gellan and alginate gums retained higher activities than the other gums studied. Enzymes entrapped in agar gels had the least retention of activity. The retention of enzyme capsules produced from gellan, k-carrageenan and milk fat in cheese curd was investigated. Loss of encapsulated enzymes in cheese whey was also determined. Enzyme loss in the whey ranged from 5.6 to 17.9% with the highest losses observed with milk fat and the least with gellan gum capsules. Most of the cheeses treated with enzyme capsules showed higher levels of amino acid within two weeks than control cheese. After two weeks, all experimental cheeses showed higher production of amino acids than the control cheese. The addition of enzyme capsule to cheese did lead to a higher growth level of microorganisms. The experimental cheese exhibited lower score than the control cheese for most textural properties. The experimental cheeses were not significantly different in flavour and aroma from the control cheese. K-carrageenan treated cheeses were recorded as having the highest score for bitter after taste. Except for those cheeses treated with k-carrageenan capsules, the overall acceptability for the trial cheeses were not significantly different from that of 6 month old untreated cheese.
13
O, Jung Mi. "Food habits and eating patterns of Korean adult immigrants in Australia." Thesis, 2003. http://handle.uws.edu.au:8081/1959.7/462.
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Migration is one of life events that may change lifestyle, including new cultural norms, language and community systems as well as dietary patterns. Changing dietary patterns from traditional eating patterns to those typical of a western lifestyle has been associated with increased risk of disease. Furthermore, new food use patterns develop through the rejection of traditional and the acceptance of culturally new food habits. The purpose of this study is to identify the food habits and meal patterns of Koreans living in Australia, and any relationship between length of residence and change in eating habits. The method used for this research was a self reported questionnaire, administered in an interview and 3 day food records. One hundred adults living in the Korean community in Sydney were surveyed. The collected data were coded and analysed by using Statistical Package for Social Science (SPSS) version 10. Descriptive analyses, for example mean and standard deviation, were carried out to determine the respondents’ attitudes toward food habits. The personal information data were also analysed by SPSS using frequency tables to describe the study sample. The results indicated that food habits had no significant differences dependent upon length of residence. Food habits were slightly affected by availability of income, occupation and religious beliefs. Food consumption frequency showed increased meat and dairy products. However, the consumption of rice and fish products decreased.
14
Chaudhary, Manoja N. "An evaluation of nanofiltration and lactose hydrolysis of milk UF permeate for use in ice cream." Thesis, 1997. http://handle.uws.edu.au:8081/1959.7/741.
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This study aimed to obtain 15% total solids and reduced mineral content in milk UF permeate by nanofiltration, hydrolysing the lactose content of nano-concentrate enzymically, partially substituting sucrose in ice cream formulations with hydrolysed lactose nano-concentrate (HLNC), and investigating the effects of HLNC on the physio-chemical and sensory characteristics of ice cream. The desired 15% total solids in the nano-concentrate was achieved after three fold concentration of milk UF permeate. The colour of milk permeate changed, pH and mineral content decreased, and crude protein content, lactose content and titratable acidity increased. The lactose content was hydrolysed by enzyme lactase. HLNC was used to replace 25% and 50% of sucrose in ice cream formulations. Springiness, cohesiveness, chewiness, adhesiveness, hardness, iciness, Ph and colour were not significantly affected. Viscosity, freezing point, glass transition temperature, melting temperature, gumminess and sweetness were significantly decreased, whereas freezing time, saltiness and cooked flavour were significantly increased. The overall acceptability of ice cream significantly decreased at 50% but was insignificantly affected at the 25% level. These results indicate that about one quarter of sucrose could be replaced by HLNC.
15
Bui, The Truong. "A study of Vietnamese soy sauce fermentation." Thesis, 2003. http://handle.uws.edu.au:8081/1959.7/635.
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Vietnamese soy sauce has been made for centuries using traditional methods, in villages in Northern Vietnam. This sauce differs from other Asian products not only in its raw materials but also in its flavour characteristics. Presently small scale Vietnamese soy sauce is produced mostly with a standardised inoculum of Aspergillus oryzae under natural conditions. This usually gives rise to a product of variable and inconsistent quality. The aim of this study was to standardise the fermentation condition for the production of Vietnamese soy sauce, so as to obtain a product of more consistently good quality. Aspergillus flavus var columnaris was used as the inoculum. The inoculum was prepared by growing the organism on sticky rice at 20 and 37 degrees centigrade under aerobic conditions. At 20C, a high protease activity was recorded in the inoculum while at 37C, a high amylase activity was observed. The two different inocula prepared at 20C and 37C were then used in the preparation of soy sauce in the normal manner. The inocula were mixed with cooked roasted soy beans and salt water, left to age for 1 month at 30C, followed by ageing at 20C for 2 months. The products obtained were subjected to sensory evaluation and analysed for glucose, fructose, amino acids, nitrogen, ethanol and NaCI. Both inocula produced products of acceptable quality. The inoculum produced at 20C had a higher sensory evaluation score. It also contained a higher level of protein (14.5% compared to 11%), and a higher sensory evaluation score (6.9 compared to 3.2) when compared to a commercial Vietnamese sauce, Hanoi soy sauce. This valuable information will now enable small scale producers to produce this product throughout the year by controlling the temperature, and not be limited to the summer season, as has been the case with the traditional method of production.
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"The effect of price and availability of healthy food alternatives on student choices during school lunch a thesis presented to the Department of Health, Physical Education, Recreation, and Dance in candidacy for the degree of Master of Science /." Diss., Maryville, Mo. : Northwest Missouri State University, 2009. http://www.nwmissouri.edu/library/theses/TuggleMolly/index.htm.
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Thesis (M.S.)--Northwest Missouri State University, 2009.The full text of the thesis is included in the pdf file. Title from title screen of full text.pdf file (viewed on July 17, 2009) Includes bibliographical references.
17
MacKenzie, Delwyn Lynley. "Variation in populations of enteral microflora in people with coeliac disease following the implementation of a gluten free diet : a thesis in partial fulfillment of the requirements for the degree of Master of Science in Human Nutrition through the Institute of Food, Nutrition and Human Health at Massey University, Palmerston North, New Zealand." 2008. http://hdl.handle.net/10179/1703.
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Coeliac disease (CD) is a disorder resulting from interactions between diet, genome and immunity. This research seeks to further our understanding of the pathology of CD in regard to its secondary effects on the diversity of enteral microflora via changes in immune tolerance. It proposes that enteral mucosal pro-inflammatory change in CD is associated with a decrease in microbial diversity whilst remission from inflammation may result in an increase in enteral microbial diversity that could contribute to the restoration of tolerance. The first study analyses whether remission from active CD is associated with change in generic enteral microbial diversity by assessing people at diagnosis and following their response to gluten exclusion. A comparison is made to people without CD consuming a ’normal diet’. DGGE profiling of faecal microflora in subjects with CD at diagnosis (confirmed by serology and by duodenal biopsy) and over three consecutive months on a gluten-free diet (GFD) was performed and profiles were compared with those of age and gender matched control subjects taken at monthly intervals. Diversity of faecal microflora (measured as Simpsons Index ) was significantly lower in people with CD than in control subjects. It was possible to distinguish the profiles of coeliac subjects at diagnosis from those obtained after three months on a GFD but it was not possible to distinguish between the samples from control subjects taken at monthly intervals. The profiles of CD subjects after three months on a GFD were more dissimilar to those of the control subjects than those obtained prior to dietary treatment, chiefly on the basis of three bands that were not found in the faeces of any control subjects. The second study analyses dietary intake to determine if a lack of nutrients at diagnosis (before institution of a GFD) and at monthly intervals for three consecutive months post diagnosis (on a GFD) exists, as it is known that CD is associated with nutrient deficiencies resulting from malabsorption due to intestinal inflammation and damage. Subjects completed a customised food questionnaire at each sampling period. Dietary intake was analysed using Foodworks Professional 2007. Significant differences were identified in gluten, starch and carbohydrate intake but not in other macronutrients. Contrary to established literature, these analyses identified few significant differences in micronutrient intake within coeliac subjects over time, however, significant differences were found in iron and sodium.