Research reflects that true food allergy affects 6-8% of infants, 3-5% of young children and 2-4% of adults. This incidence has rapidly increased over the last 25 years. Nut allergies which were first documented in the early 1980s are now very common, while the incidence of cow’s milk allergy seems to have reached a plateau. As our eating habits change and we become exposed to more exotic foods...

A study was conducted to evaluate the quality of the leather from five different cultivars (Red Fleshed, Allahabad Safeda, Lucknow-49, Chittidar, Apple Colour of guava. Leather quality was also observed using three different recipes for its preparation. The study revealed that organoleptic quality (i.e. colour, flavour, taste, texture and overall acceptability) of leather decreased gradually wi...

Brown kiwi (Apteryx mantelli) in central Northland have been monitored for up to 32 months of sustained exposure to brodifacoum poison. The cereal baits were placed in bait stations to target brushtail possums (Trichosurus vulpecula). Annual survival of 55 radio-tagged adult kiwi in two poisoned forest patches has been high (95.9%), and similar to that in two nearby unpoisoned forest patches an...

Kiwi are rare and strictly protected birds of iconic status in New Zealand. Yet, perhaps due to their unusual, nocturnal lifestyle, surprisingly little is known about their behaviour or physiology. In the present study, we exploited known correlations between morphology and physiology in the avian inner ear and brainstem to predict the frequency range of best hearing in the North Island brown k...

Enzymes are biocatalysts produced by living cells to bring about specific biochemical reactions generally forming parts of the metabolic processes of the cells. Enzymes are highly specific in their action on substrates and often many different enzymes are required to bring about, by concerted action, the sequence of metabolic reactions performed by the living cell. All enzymes which have been p...

In this study, the drying characteristics and quality properties of electrical (ET) ultrasound (US) pre-treated kiwi fruit slices were investigated. Electrical pretreatments carried out on parameters 100 V- 40 sec. 35 kHz-30 min respectively. After pretreatments, dehydrated using a convective dryer at 50°C 1.5 m/s air flow rate. The effects these rate (the total phenolic content, vitamin C, pec...