WebbOey, Indrawati Scopus author information University of Otago, Dunedin, New Zealand Scopus ID: 56848220000 Scopus metrics 220 Documents 46 h-index 6,653 Citations … Webb27 juni 2024 · This results in a more controlled release of sugar, a reduction in oil uptake, and softening of the potato texture, which made potatoes are easier to cut, leading to reduced waste production, food science Professor Indrawati Oey said. "Everyone eats potatoes," Prof Oey said. "If you can reduce the waste, we can increase the efficiency.
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WebbOey is Head of Food Science Department at the University of Otago. She joined the University of Otago as Professor of Food Science in 2009 from Belgium, where she … Webb11 feb. 2024 · Article provided by Indrawati Oey, PhD Professor of Food Science Pulsed Electric Fields (PEF) processing technology applies very short (microseconds) pulses of … bangs haircut
New Zealand runs three months of trials with Pulsed Electric Field ...
Webb30 okt. 2024 · After completing a PhD at KU Leuven, Professor Indrawati Oey moved to the University of Otago and rose to full professor and head of the Department of Food … Webb19 feb. 2024 · We’ve been trying to make our food more digestible, safe, and long-lasting for a very long time, says Professor Indrawati Oey. The 1960s was the era of E numbers … WebbMartin Sack (KIT), Prof. Indrawati Oey (UO), Martin Hochberg, Prof. Georg Muller (KIT), Lily Liu (UO), Pat Silcock (UO), Megan Treadwell (UO), Ian Ross. S 2024 23 Food Industry … asakura mma