Allan K Hardacre

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A time course study was made of the development of Fusarium infection and the appearance of the three Fusarium toxins, nivalenol (NV), deoxynivalenol (DON) and zearalenone (ZEN), in various fractions of maize plants from two sites in New Zealand, one in the Manawatu region and one in the Waikato. Fusarium infection was seen in leaf axil fractions in(More)
Polymerase chain reaction (PCR) is being used increasingly to detect DNA sequences for food quality testing for GM content, microbial contamination, and ingredient content. However, food processing often results in DNA degradation and therefore may affect the suitability of PCR or even DNA sequence detection for food quality assurance. This paper describes(More)
Vitamin A deficiency (VAD) prevalence in Sub-Saharan Africa is high in spite of vitamin A supplementation programmes among children in most countries. Plant-based complementary foods remain the key source of nutrients in addition to breast milk for infants in lower income countries. Cereal-legume blends are superior in protein and energy densities compared(More)
The availability of micronutrients from sweetpotato-based complementary foods (CFs): oven-toasted and roller-dried ComFa, and from a maize-based infant food, enriched Weanimix, was compared using phytate/mineral molar ratios, polyphenols and β-carotene levels. The phytate/calcium, iron and zinc molar ratios of approximately 0.17, 1 and 15 predict better(More)
BACKGROUND In low-income countries, most infants are given cereal-based complementary foods prepared at the household level. Such foods are high in phytate, which limits the bioavailability of nutrients, including iron, calcium, zinc, and in some cases proteins, which are crucial to the development of infants. OBJECTIVE To compare the levels of(More)
BACKGROUND Cereal-based complementary foods from non-malted ingredients form a relatively high viscous porridge. Therefore, excessive dilution, usually with water, is required to reduce the viscosity to be appropriate for infant feeding. The dilution invariably leads to energy and nutrient thinning, that is, the reduction of energy and nutrient densities.(More)
To improve the nutritional value of energy-dense extruded snacks, corn grits were replaced with tomato paste and/or tomato skin powder at ratios of 5, 10, and 20% and extruded to make expanded snack foodlike products. Using a model digestion system, lycopene bioaccessibility and uptake from the snacks into Caco-2 cells were determined. The digestibility of(More)
Material was produced from Crown pumpkin (Cucurbita maxima) processed from fractions of the fruit which are regarded as waste stream products (peel, flesh and seed). The flour from the three different fractions (peel, flesh and seed) of Crown pumpkin flour was incorporated into an extruded snack product formulation at levels 10%, 30% and 50% (w/w with corn(More)
The hydration of fibre particles derived from wheat and wood was quantified, before and after in vitro digestion, and compared with fibre particles from the colonic digesta of pigs and from human faeces. Total water and the extra- and intra-particulate water components were determined using a combination of centrifugation, drying, gas pycnometry and image(More)
The rates of in vitro digestion of incompletely or fully gelatinised potato and corn starch were measured at 37 °C over 20 min in a rheometer fitted with cup and vane geometry at shear rates of 0.1, 1 and 10 s(-1). Shear rate did not influence the rate of starch digestion provided it was close to physiological levels. However, rates of digestion were(More)