A5041059483- Celiac Disease Research and Management
- Food Allergy and Anaphylaxis Research
- Agriculture Sustainability and Environmental Impact
- Microscopic Colitis
- Animal Genetics and Reproduction
- Microbial Metabolites in Food Biotechnology
- Microbial Inactivation Methods
- Peptidase Inhibition and Analysis
- Bioeconomy and Sustainability Development
- CRISPR and Genetic Engineering
- Monoclonal and Polyclonal Antibodies Research
- Sensory Analysis and Statistical Methods
- 3D Printing in Biomedical Research
- Digestive system and related health
- Meat and Animal Product Quality
- Animal Disease Management and Epidemiology
- Food Waste Reduction and Sustainability
- Proteins in Food Systems
- Food composition and properties
- Culinary Culture and Tourism
- Viral Infectious Diseases and Gene Expression in Insects
Massey University
2020-2025
University of Canterbury
2021-2025
Riddet Institute
2020-2025
Plant & Food Research
2020-2021
University of Auckland
2020-2021
Evidence suggests that consumer perceptions and acceptance of cultivated meat (CM) differ between countries, cultures, groups. Limited research specific to Aotearoa New Zealand (A-NZ) is available. Survey responses from 592 A-NZ residents were analysed determine CM awareness, willingness engage with CM, perceived product attributes relative conventional plant-based alternatives (PBMAs). The effects gender, age, meat/PBMA consumption frequency, food neophobia on determined. statements rated a...
Mass spectrometry (MS) is an emerging method to determine the accurate concentration of immunogenic gluten peptides. It interest quantify specific peptides within peptidome due role they play in activation celiac immune cascade. Celiac disease autoimmune disorder triggered genetically susceptible individuals by presence that resist digestion gastrointestinal tract. The protocol detailed this paper can accurately (label-free) six (including 33mer) released from a food matrix using INFOGEST...
Celiac disease is activated by digestion-resistant gluten peptides that contain immunogenic epitopes. Sourdough fermentation a potential strategy to reduce the concentration of these within food. However, we currently know little about effect partial sourdough on gluten. This study examined single culture (representative those public may consume) digestion peptides. bread was digested via INFOGEST protocol. Throughout digestion, quantitative and discovery mass spectrometry were used model...
Concerns surrounding the environmental, economic, and ethical consequences of meat production industrial agriculture have prompted substantial research capital investment into alternatives. Alternative encompasses a variety technological approaches including plant-based meats, cell-based or cultivated alternatives relying on fungal protein sources, hybrids thereof; each which offers unique advantages disadvantages has been associated with myriad claims supporting it as preferred alternative...
Abstract Novel foods are an increasing reality (and necessity) for our global food system and need to be protein‐rich good nutrition. Cell‐based meats use the edible biomass of in vitro cultured animal cells harvested from muscle tissue live animals, removing raise slaughter animals. It is a viable alternative that environmentally friendly, lowers resource consumption, reduces health risks associated with traditional livestock farming. The cell‐based meat industry has boomed over last 5...