90 pages
Published: 1 Sep 2002
Author(s): Forbes-Smith, M., Paton, J.E.
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The aim of the study was to (1) improve shelf-life, quality and safety of existing native foods and to identify and develop novel products from native foods and (2) to develop applications across the food industry leading to significant increase in demand for the raw material with subsequent growth of the native food industry.
This report covers the following research findings:
• Expanded range of traditional foods containing native food ingredients
• Novel flavours, fragrances and extracts from native foods for use as conventional flavours, flavour enhancers and food ingredients
• Improved raw material quality and microbiological assessment of native foods
• Potential application of natural antioxidants and preservatives to improve food products
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