Nazimah Hamid

• PhD
• Professor at Auckland University of Technology

This study utilized the temporal check‐all‐that‐apply (TCATA) approach to investigate the impact of viewing video clips on the perception of ice cream. The association between subjectively rated emotions and their electrophysiological correlates was further explored using Bayesian network (BN) modelling. Participants consumed chocolate ice cream un...

Honey has been used for centuries for its antibacterial and healing properties. The aim of this study was to investigate the antibacterial properties, arabinogalactan proteins (AGPs), antioxidant activities, and polyphenolic content of eight different types of New Zealand honey (clover, mānuka, beech honeydew, pōhutukawa, kānuka, rewarewa, kāmahi a...

The chilled ready meal market in New Zealand has witnessed substantial growth, fuelled by the increasing demand for convenient food options. This study integrates the theory of consumption value (TCV) with the theory of planned behaviour (TPB) to explore how lifestyle, consumer knowledge, sensory properties, subjective norms, consumer choice behavi...

Apricot kernels are known for being a rich source of oil, protein, and bioactive compounds. This study focused on enhancing the bioactivities of apricot kernels through fermentation. Additionally, this study explored the correlations between polyphenols, amino acids, antioxidant activities, and total phenolic content (TPC). The findings indicated t...

Auditory cues, such as music, can potentially impact our eating behavior. In the present study, the effects of listening to music that varied in liking while consuming a meal on hunger, meal duration, food intake, and hedonic ratings were investigated. Measures of emotion were also obtained to understand the changes in meal duration, and both food...

Recently, scientists explored the potential of certain tropical plant species like Ziziphus sp. and Artocarpus sp. for antidiabetic, anti-inflammatory, and antigout properties due to their high-level bioactive compounds, polyphenols, flavonoids, and alkaloids. Despite the vast medicinal potential of these plants, a common practice in the agri-indus...

The chilled ready-meal market in New Zealand has witnessed substantial growth, fuelled by the increasing demand for convenient food options. This study employs a social psychological approach, integrating Theory of Consumption Value (TCV) to extend the Theory of Planned Behaviour (TPB). It examines the impact of lifestyle, consumer knowledge, senso...

BACKGROUND The existence of multiple phenolic hydroxyl groups in anthocyanins makes their structure unstable and leads to the degradation of anthocyanins. At present, there are few studies on the stability and physiological activity of Aronia melanocarpa L. anthocyanins by different polysaccharides. The present study investigated the effects of car...

The natural sweetness, unique flavour, and potential health benefits of honey make it a desirable ingredient for ice cream that can increase its appeal for consumers. The aim of this study was to investigate the polyphenolic content and sensory properties of ice cream made using a variety of New Zealand honey (clover, bush, pōhutukawa, rewarewa, ka...

BACKGROUND Anthocyanins are susceptible to degradation due to external factors. Despite the potential for improved anthocyanin stability with whey protein isolate (WPI), the specific effects of individual components within WPI on the stability of anthocyanins have yet to be studied extensively. This study investigated the interaction of WPI, β‐lact...

This study investigated the use of microencapsulated Asiatic pennywort (Centella asiatica) (CA) as a functional ingredient to formulate a novel chocolate oat milk beverage. The main objectives of the study were to characterize and encapsulate bioactive components from CA and to determine the polyphenol content and sensory properties of the beverage...

Preferred mouth behavior studies have mostly focused on Western populations using the JBMB tool to determine how food is manipulated in the mouth. The objective of this study was to determine the relationship between preferred mouth behavior and eating behavior among the diverse group of 209 Malaysians participants. A series of Analysis of Variance...

This influence of video clips varying arousal and valence on the affective states and perception of chocolate ice cream have been investigated. Consuming ice cream while watching video with positive valence, high arousal or low arousal resulted in more positive emotions compared to silent conditions. The perception of sweetness, milky and creamy were...

Sensory cues like music can influence our behaviour towards food. In the present study, the effect of music on hunger, fullness, desire to eat and liking of foods, while viewing real lunch food items, was investigated. To this end, emotions and physiological measures were obtained to understand the changes in hunger, fullness, desire to eat and lik...

Recently, there has been a renewed interest in the fermentation of kefir grains using fruit-based substrates, such as coconut water. Kefir grains contain a mixture of lactic acid bacteria (LAB), acetic acid bacteria (AAB), and yeast, which have important probiotic capacity and play a vital role in improving the nutritional and functional properties...

Pulsed electric field (PEF) pretreatment has been shown to improve the quality of dried fruits in terms of antioxidant activity and bioactive compounds. In this study, apricots were pretreated with PEF at different field strengths (0.7 kV/cm; 1.2 kV/cm and 1.8 kv/cm) at a frequency of 50 Hz, and electric pulses coming in every 20 µs for 30 s, prior...

The study explored the sociocultural influences on sugar consumption in three distinct countries: New Zealand, France, and Singapore. It employed the theory of planned behavior (TPB) alongside consumer perception and acceptance factors, such as sugar consciousness, product labeling, sugar substitution with sweeteners, and perceived flavor, to inves...

The principal objective of this study was to isolate and identify the microorganisms present in commercial kefir grains, a novel kefir-fermented coconut water (CWK) and a novel coconut water kefir-fermented sourdough using phenotypic identification and Sanger sequencing and examine the microbial diversity of CWK and CWK-fermented sourdough througho...

This study aimed to investigate the effects of Gac fruit juice and its probiotic fermentation (FGJ) utilizing Lactobacillus paracasei on the modulation of gut microbiota and the production of short-chain...

BACKGROUND It is crucial to reduce the high sugar content of fruit yoghurts in response to the excessive weight gain epidemic. The use of alternative sweeteners in yoghurts is often associated with the negative sensory attributes that can have an impact on yoghurt liking. The main objective of this research was to investigate the effect of alternat...

In this study, three distinct Kappaphycus spp. var. Green Flower (GF), var. White Giant (WG), and var. Purple Giant (PG) were subjected to solid-state fermentation (SSF) for four days at 30°C using Aspergillus oryzae (10% inoculum). The fermented seaweed extracts were incorporated into chilli sauce to increase its nutritional quality and were chara...

The effects of solid-state fermentation (SSF) on microbial growth contribute to the bioenrichment and availability of phenolic compounds in different varieties of Kappaphycus spp. red algae through the action of hydrolytic enzymes produced are investigated. Three different red algae samples were used; K. striatum var. green flower (GF), K. alvarezi...

Smoked duck is a popular meat product in China. The aroma profile and key aroma compounds in smoked ducks were elucidated using solvent-assisted flavor evaporation-gas chromatography–olfactometry-mass spectrometry (SAFE-GC-O-MS), odor activity values (OAVs), aroma recombination and omission experiments, and sensory evaluation. The results indicated...

Generally, one of the most significant bottlenecks of land-based abalone aquaculture is the high cost of the feed, which is associated with the use of wild fish stocks to produce fish meal. Fish meal is a key ingredient used in aquaculture feeds due to its nutritional profile and palatability. Alternative ingredients, such as insect meal and grape...

The role of lipids in aroma formation of circulating non-fried roasted (CNR) chicken with different roasting times was studied using ultra-high performance liquid chromatography high-resolution mass spectrometry (UHPLC-HRMS)-based lipidomics and heat transfer analysis. Thirteen odorants were confirmed as important aroma compounds of CNR chicken, in...

For the first time, the formation and retention effects of key aroma compounds in ready-to-eat pork roasted using circulating non-fried roast (CNR), microwave heat (MWH), superheated steam (SHS) and traditional burning charcoal (BCC) were comprehensively analyzed. The results showed that 20 out of 50 odorants were key aroma compounds. The 2,3-dimet...

Almost 60% of the fish meal produced globally is used in aquaculture feeds. Fish meal production relies on finite wild-marine resources and is considered as an unsustainable ingredient. Insect meal (IM) is considered a sustainable source with high levels of protein suitable for growth promotion. Grape marc (GM) is a waste byproduct of the winery in...

This study investigated changes in the microbial growth and chemical characteristics of coconut water kefir (CWK) during fermentation. The carbohydrate profile, in terms of glucose and sucrose consumption, production of carboxylic acids, and changes in amino acid profile, was determined during CWK fermentation over a period of 96 h. The results sho...

Studies have demonstrated avocado seeds are a good source of bioactive compounds. This study investigated the effects of roasting on the metabolites and anticancer activities of fermented avocado seeds. All three anti-cancer activities of fermented avocado seeds were higher at lower roasting temperature and time. The best inhibition effect was foun...

This study investigated the effect of high pressure processing (HPP) on the fatty acids and amino acids content in New Zealand Diamond Shell (Spisula aequilatera), Storm Shell (Mactra murchisoni), and Tua Tua (Paphies donacina) clams. The clam samples were subjected to HPP with varying levels of pressure (100, 200, 300, 400, 500, and 600 MPa) and h...

Avocado by-products present a waste issue for cold-pressed avocado oil processors in New Zealand. The avocado seed contains many extractable compounds that are beneficial to health. This work aims to evaluate the effects of roasting fermented avocado seed to produce a food ingredient with beneficial antioxidant and anticancer properties. Avocado se...

The use of cold atmospheric plasma (CAP) is fast becoming an emerging curing technology in the meat industry. The aim of this study was to assess CAP-assisted curing of beef meat roasted by charcoal (CR) and superheated steam (SR) in terms of flavor quality and heterocyclic amines (HAs) using electronic nose, GC–MS and UPLC-MS-MS. The CAP-assisted...

Sounds elicit emotional responses that can influence the perception of food. However, the effects of sounds upon the perception of emotional and non-emotional foods have yet to be fully elucidated. The present study was designed to investigate how pleasant and unpleasant sounds influenced both perception and emotion responses during the consumption...

This study investigated the formation of polycyclic aromatic hydrocarbons (PAHs) in a mutton intramuscular fat model system containing epicatechin under various reaction conditions using multivariate statistical analysis, and established the optimal equations for PAHs prediction. Results indicated that at 100−180 °C for 10−60 min, epicatechin inhib...

This study aimed to develop a probiotic beverage from Gac juice (GJ) at 5–10 g/100 g fermented with L. paracasei CASEI 431 at 37° for 24 h. Probiotic viability, physicochemical properties, phytochemicals, antioxidant activity, volatile flavor compounds, and sensory acceptability of fermented GJ were investigated. A decrease in pH value and sugar co...

Avocado seeds account for 13% of the waste from industrial production of cold-pressed avocado oil (CPAO). Therefore, the aim of this study was to valorise avocado seeds by converting it into an extruded snack product using a friction cooker and comparing their textural and physical characteristics to extruded brown rice and malted barley ready to e...

Auditory cues, such as real-world sounds or music, influence how we perceive food. The main aim of the present study was to investigate the influence of negatively and positively valenced mixtures of musical and non-musical sounds on the affective states of participants and their perception of chocolate ice cream. Consuming ice cream while listenin...

Sweetened yogurts can contain between 10 and 13% added sugar. However, studies have shown that sugar reduction or replacement can influence yogurt quality. The main objective of this research was to investigate the effects of yogurt with added natural sweeteners on temporal sensory profile, liking, satiety and postconsumption measures. Yogurt sampl...

Demand for honeydew honey (HDH) is growing, both from consumers and the food industry, due to its potential antimicrobial, anti-inflammatory, and antioxidant properties. However, information on the chemical profile of HDH remains scant, particularly on New Zealand honeydew honey (NZHDH). This paper aims to provide a comprehensive chemical analysis...

Tamarillo fruit contains many phytochemicals that have beneficial therapeutic and nutritional properties. Spray-drying is widely used to preserve fruit puree in powder form. However, to obtain high-quality fruit powder, the optimisation of spray-drying conditions is necessary, as a high drying temperature can damage sensitive bioactive compounds. T...

In vitro meat (IVM) is a recent development in the production of sustainable food. The consumer perception of IVM has a strong impact on the commercial success of IVM. Hence this review examines existing studies related to consumer concerns, acceptance and uncertainty of IVM. This will help create better marketing strategies for IVM-producing compa...

The purpose of this study was to investigate the perception of in-vitro meat (IVM) among New Zealand consumers and to understand their purchase and consumption behaviour using the Theory of Planned Behaviour framework developed in this study. An online survey questionnaire was created using the Qualtrics software to understand the perception of IVM...

Recent research has linked the ability to identify odours to parts of the brain that, when impaired, are associated with mental illness or disease. The link between impaired odour perception and some psychological disorders has led to the suggestion that standardised assessments probing smell be routinely adopted in the clinical environment. Odour...

The effect of PEF processing and chilled storage on the volatile composition and sensory properties of chilled and frozen lamb cuts was investigated in this study. Results showed that PEF-treated chilled and frozen lamb cuts varied in temporal flavour attributes with storage. Storage for 7 days resulted in oxidized flavour, while PEF treatments for...

China has experienced significant economic growth in recent decades, and this has accounted for an increase in meat consumption. Therefore, it is important to understand the underlying factors of Chinese consumers' perception and purchasing behaviour of lamb meat in China. This study adopts a conceptual framework which includes expectations, percep...

There has been recent interest in the use of pulse electric field (PEF) processing of muscle foods to improve food quality. In this study, the effects of PEF processing and storage (0 and 7 days) on the physicochemical properties and sensory characteristics of different frozen thawed and chilled lamb meat cuts were investigated. Seven lamb cuts (kn...

The non-thermal high-pressure processing (HPP) technique has been used to increase the shelf life of food without compromising their nutritional and sensory qualities. This study aims to explore the potential application of HPP on New Zealand lamb meat. In this study, the effect of HPP, at different pressure treatments (200–600 MPa) on eight differ...

Avocado wastewater (AWW) is the largest by-product of cold pressed avocado oil. The aim of this study was to valorise AWW by converting it into spray dried powder for use as a lipid peroxidation inhibiting food preservative. To increase the powder yield of AWW, addition of carriers and spray drying parameters (temperature and feed flow rate) were o...

There is a recognized need for formulating functional food products using selected lactic acid bacteria (LAB) starter cultures from various sources such as kefir, yoghurt or kombucha that have health benefits. The principle objective of this study was to investigate the use of a coconut water kefir-based fermentation starter culture using Lactobaci...

This study investigated the effects of high pressure processing (HPP) on the physicochemical properties and sensory characteristics of different lamb meat cuts. Lamb meat discolouration occurred when HPP was applied at 400 and 600 MPa. Thiobarbituric acid reactive substances (TBARS) values significantly increased with pressure increase from 200 to...

This study aimed to investigate the effect of high‐pressure processing (HPP) at different pressures (300, 400, and 500) MPa and 5 min processing time on the physicochemical properties, the microbiology count, the bioactive compounds, the antioxidant capacity, and the sensory attributes of ready‐to‐drink Sabah Snake Grass juice during 36 days of sto...

The production of commercial cold pressed avocado oil (CPAO) generates large quantity of organic wastes such as pomace, seeds, peels and wastewater. During the early harvest season, for every 1000 kg of avocado fruits processed, roughly 80 kg of oil is produced and wastewater accounted for the highest proportion (500 kg). Therefore, it is important...

More people working at offices are choosing to eat meals at their desks, making “desktop dining” an increasingly common phenomenon. Previous studies have reported that environmental distractors, such as television viewing, can influence meal intake and subsequent snack intake. However, the impact of stressful mental tasks on eating behavior has rec...

Listening to specific soundscapes can influence multisensory flavour perception. In the present study, changes in people's perception of the flavour of ice-cream were tracked over time as they listened to a café soundscape, and when this soundscape was overlaid with either bird, machine, or forest soundscapes. In addition, emotions and electrophysi...

The effects of pulsed electric field (PEF) processing (0.66, 1.38 and 2.00 kV/cm, 50 Hz) with and without heat treatments (70, 80 and 90 °C for 15 min) on color, texture profile, lipid oxidation value, free amino acids (FFAs) and fatty acids (FAs) content of abalone muscle were studied. PEF treatments had less effects on the physical and chemical c...

A fermented beverage was developed using breadfruit flour as a substrate by optimising sucrose, inoculum concentrations, and fermentation temperature in the formulation by utilising the D-optimal mixture design. The optimisation was carried out based on CFU counts, pH, titratable acidity, lactic acid, and sugar concentration of the different fermen...

Objectives To evaluate a test of olfactory perception that uses freeze‐dried stimuli developed to rapidly release aromas capable of migrating to the olfactory mucosa retronasally. Design Validation study. Setting Psychology and Chemistry Departments. Participants Firstly, 15 participants provided data for psychometric functions. Secondly, 70 par...

The eating context influences eating behaviour as well as the hedonic response to food. This study investigated temporal changes in the perceived flavour of chocolate ice cream when consumed in a laboratory, café, university study area, and a city bus stop, and further examined how emotion and electrophysiological measures were influenced by these...

Recently, it has been shown that various auditory stimuli modulate flavour perception. The present study attempts to understand the effects of environmental sounds (park, food court, fast food restaurant, cafe, and bar sounds) on the perception of chocolate gelato (specifically, sweet, bitter, milky, creamy, cocoa, roasted, and vanilla notes) using...

This study investigated the effects of pulsed electric field (PEF) processing on the sensory and physicochemical properties of beef biceps femoris (BF) and semitendinosus (ST) muscles. The fresh and frozen-thawed muscles were treated at an electric field strength of 0.8–1.1 kV/cm, pulse width of 20 μs, frequency of 50 Hz and specific energy of 130...

Research into the influence of auditory cues upon food perception has increased in the past decade. Mechanisms evoked to explain crossmodal interactions between the auditory and gustatory senses include attentional, emotional, and affective mediators. In this study, the Temporal Dominance of Sensations (TDS) method was utilised to document the chan...

High-Pressure Processing (HPP) and Pulsed Electric Fields (PEF) processing technologies are being used increasingly on a commercial basis, with high-quality labelled fruit juices being one of the most important promotion strategies. Quality-related enzymes, which might still be active after HPP and PEF pasteurization, can cause undesirable aroma ch...

Dried chilies (Capsicum annuum Variety Kulai) were reconstituted using two different soaking techniques (cold water and boiled water soakings), crushing and stone-grinding into a fine puree and pasteurized with and without citric and acetic acids. The quality attributes of chili puree were evaluated regarding pH, moisture, Hunter surface color (L,...

Purpose To explore understanding of a graphic equivalent to mandatory nutrition information tables. Design/methodology/approach The horizontal bar graphic’s single number shows the percent content of the dominant nutrient, marked ‘Most’, contrasting with ‘Least’ at the origin. A separate bar for energy is expressed as percentage of 3,700 kJ, the...

Red meat enriched versions of bread, spaghetti, yoghurt, ice cream and chocolate were prototyped and assessed for some of their physical, chemical and microbiological properties, as well as sensory appeal. The protein content of the products were significantly increased and their colour went darker with meat enrichment (p <. 0.05). Bread volume and...

The physicochemical properties of soursop beverage emulsion were investigated using mixture design. Results indicated that the regression models were significantly fitted for all response variables studied, except creaming index at 10°C. Interactions between biopolymers and oil phase had the most significant effect on creaming stability, however mo...

This study examined, for the first time, the effect of mild or moderate intensity pulsed electric field (PEF) processing on cherries, in particular changes in physicochemical properties, release of anthocyanins and polyphenols, and the potential growth of lactic acid bacteria. Cherry samples were treated at a constant pulse frequency of 100 Hz and...

The changes in quality undergone by food of any kind during frozen storage have drawn significant attention in the frozen food industry. The effects on the quality of frozen cherries which were pre-treated with different antifreeze peptides (AFPs) were investigated in this study by measuring their physical characteristics and biochemical compositio...

Conventional gnocchi are small Italian dumplings made from potatoes, flour, and eggs. In this study, a range of gnocchi-type products containing navy bean and beef meat (10–40% w/w) were developed. The nutritional, physicochemical and sensory properties of the formulated gnocchi were determined, and a Modified in vitro Stomach Stir Tank (MISST) sys...

Ice crystal formation is of primary concern to the frozen food industry. In this study, the effects of antifreeze peptides (AFPs) on ice crystal formation were assessed in carrot during freezing and thawing. Three synthetic analogues based on naturally occurring antifreeze peptides were used in this study. The AFPs exhibited modification of ice cry...

Unrelated auditory cues may alter gustatory and hedonic perceptions to food, but it is unclear whether similar effects will be observed with congruent eating-environment sounds. This is the first experimental work to demonstrate how different eating-environment sounds, varying in quality, may influence pleasantness of food samples. In this study, t...

This research aimed to gain better understanding on the effects of chilling and freezing prior to pulsed electric field processing (PEF) on volatile profile and sensory attributes of different cooked lamb muscles (i.e. shoulder, rib and loin). Lamb samples were treated at electric field strength of 1–1.4 kV·cm− 1, specific energy of 88–109 kJ·kg− 1...