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Nazimah Hamid | |
|---|---|
| Alma mater | University of Strathclyde |
| Scientific career | |
| Fields | Food science |
| Institutions | Auckland University of Technology |
| Thesis | |
Nazimah Hamid is a New Zealand food science academic, and as of 2017 is a full professor at the Auckland University of Technology. [1]
After a 1996 PhD titled 'Relationships between aroma quality in juices from two frozen Scottish raspberries and thermal and enzymic treatments in processing' at the University of Strathclyde, Hamid moved to the Auckland University of Technology, rising to full professor. [1]
In 2017 Hamid was elected a Fellow of the New Zealand Institute of Food Science and Technology. [2]
Lithography is a planographic method of printing originally based on the immiscibility of oil and water. The printing is from a stone or a metal plate with a smooth surface. It was invented in 1796 by the German author and actor Alois Senefelder and was initially used mostly for musical scores and maps. Lithography can be used to print text or images onto paper or other suitable material. A lithograph is something printed by lithography, but this term is only used for fine art prints and some other, mostly older, types of printed matter, not for those made by modern commercial lithography.
Guar gum, also called guaran, is a galactomannan polysaccharide extracted from guar beans that has thickening and stabilizing properties useful in food, feed, and industrial applications. The guar seeds are mechanically dehusked, hydrated, milled and screened according to application. It is typically produced as a free-flowing, off-white powder.
Orange juice is a liquid extract of the orange tree fruit, produced by squeezing or reaming oranges. It comes in several different varieties, including blood orange, navel oranges, valencia orange, clementine, and tangerine. As well as variations in oranges used, some varieties include differing amounts of juice vesicles, known as "pulp" in American English, and "(juicy) bits" in British English. These vesicles contain the juice of the orange and can be left in or removed during the manufacturing process. How juicy these vesicles are depend upon many factors, such as species, variety, and season. In American English, the beverage name is often abbreviated as "OJ".
Auckland University of Technology is a university in New Zealand, formed on 1 January 2000 when a former technical college was granted university status. AUT is New Zealand's third largest university in terms of total student enrolment, with approximately 29,100 students enrolled across three campuses in Auckland. It has five faculties, and an additional three specialist locations: AUT Millennium, Warkworth Radio Astronomical Observatory and AUT Centre for Refugee Education.
The Northland Region is the northernmost of New Zealand's 16 local government regions. New Zealanders sometimes refer to it as the Winterless North because of its mild climate all throughout the year. The main population centre is the city of Whangārei, and the largest town is Kerikeri. At the 2018 New Zealand census, Northland recorded a population growth spurt of 18.1% since the previous 2013 census, placing it as the fastest growing region in New Zealand, ahead of other strong growth regions such as the Bay of Plenty Region and Waikato.
Xanthan gum is a polysaccharide with many industrial uses, including as a common food additive. It is an effective thickening agent, emulsifier, and stabilizer that prevents ingredients from separating. It can be produced from simple sugars by fermentation and derives its name from the species of bacteria used, Xanthomonas campestris.
Monoglycerides are a class of glycerides which are composed of a molecule of glycerol linked to a fatty acid via an ester bond. As glycerol contains both primary and secondary alcohol groups two different types of monoglycerides may be formed; 1-monoacylglycerols where the fatty acid is attached to a primary alcohol, or a 2-monoacylglycerols where the fatty acid is attached to the secondary alcohol.
A diglyceride, or diacylglycerol (DAG), is a glyceride consisting of two fatty acid chains covalently bonded to a glycerol molecule through ester linkages. Two possible forms exist, 1,2-diacylglycerols and 1,3-diacylglycerols. Diglycerides are natural components of food fats, though minor in comparison to triglycerides. DAGs can act as surfactants and are commonly used as emulsifiers in processed foods. DAG-enriched oil has been investigated extensively as a fat substitute due to its ability to suppress the accumulation of body fat; with total annual sales of approximately USD 200 million in Japan since its introduction in the late 1990s till 2009.
The New Zealand Organisation for Quality (NZOQ), originally the New Zealand Organisation for Quality Assurance (NZOQA), is a non-partisan incorporated society dedicated to improving the quality of goods and services in New Zealand and providing leadership in the adoption of the principles of quality management and best practice.
Indrawati Oey is a New Zealand food scientist, full professor at the University of Otago.
Kathryn Margaret McPherson is a New Zealand medical researcher and administrator. As of 2018 she is a full professor at the Auckland University of Technology and chief executive of the Health Research Council of New Zealand.
Andrea Casandra Alfaro is an American-New Zealand aquaculture and marine ecology academic. She is currently a full professor at the Auckland University of Technology.
Denise Lucy Wilson is a New Zealand health academic. She is currently a full professor of Māori health at the Auckland University of Technology. She is a fellow of the Royal Society Te Apārangi.
Hendrika Martine Crezee, known as Ineke Crezee, is a New Zealand linguist. She is a full professor at the Auckland University of Technology, specialising in healthcare interpreting and in the education of interpreters and translators.
Anwesha Sarkar is an Indian food scientist who is a professor of colloids and surfaces at the University of Leeds. Her research considers the mechanisms that underpin biolubrication in soft biological interfaces. She was awarded the 2019 Royal Society of Chemistry Food Group Early Career Medal.
Marie Wong is a New Zealand academic food technologist, and as of 2020 is a full professor at Massey University.
Siew-Young Quek is a New Zealand academic and is a full professor at the University of Auckland, specialising in bioactive and functional food ingredients, lipid science and food processing.
The New Zealand Institute of Food Science and Technology (NZIFST) is a professional society for food scientists and technologists in industry and academia in New Zealand.
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