John Mawson
Massey University
14 Papers
20 Citations
John Mawson is an academic researcher from Massey University. The author has contributed to research in topics: Pectin & Chemistry. The author has an hindex of 8, co-authored 14 publications. Previous affiliations of John Mawson include Charles Sturt University & London South Bank University.
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Papers
Extraction and characterisation of pomace pectin from gold kiwifruit (Actinidia chinensis).
TL;DR: It was showed that gold kiwifruit pomace pectin has potential application in food products and was considered closest to its native form.
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Characterization of gold kiwifruit pectin from fruit of different maturities and extraction methods.
Oni Yuliarti,Lara Matia-Merino,Kelvin K.T. Goh,John Mawson,John Mawson,Martin A. K. Williams,Charles S. Brennan,Charles S. Brennan +7 more
TL;DR: The water extraction method appeared to retain the native state of pectin molecules compared with acid and enzymatic extraction methods based on the Mw and viscosity data.
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In vitro and in vivo evaluation of the prebiotic activity of water-soluble blueberry extracts
TL;DR: The results demonstrated for the first time that addition of BBE from both cultivars to broth media containing pure cultures of Lactobacilli and Bifidobacteriumbreve resulted in a significant increase in the population size of these strains.
94
Blending studies using wheat and lentil cotyledon flour: Effects on rheology and bread quality
Drew Portman,Christopher Blanchard,Pankaj Maharjan,Linda S. McDonald,John Mawson,Mani Naiker,Joe Panozzo +6 more
TL;DR: In this article, a blending study was conducted to evaluate the effect of wheat-lentil composites on yeast vitality, rheological properties of dough and baking characteristic of resulting bread.
Effect of Celluclast 1.5L on the Physicochemical Characterization of Gold Kiwifruit Pectin
TL;DR: The study clearly reflects the importance of taking into consideration the amount of cellulytic enzyme added in order to determine the final quality of pectin.
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