https://nova.newcastle.edu.au/vital/access/ /manager/Index ${session.getAttribute("locale")} 5 https://nova.newcastle.edu.au/vital/access/ /manager/Repository/uon:24586 Wed 11 Apr 2018 17:14:09 AEST ]]> https://nova.newcastle.edu.au/vital/access/ /manager/Repository/uon:30254 Wed 11 Apr 2018 16:02:25 AEST ]]> https://nova.newcastle.edu.au/vital/access/ /manager/Repository/uon:47664 2.]]> Tue 24 Jan 2023 15:40:55 AEDT ]]> https://nova.newcastle.edu.au/vital/access/ /manager/Repository/uon:50551 Tue 01 Aug 2023 10:53:37 AEST ]]> https://nova.newcastle.edu.au/vital/access/ /manager/Repository/uon:39154 Momordica cochinchinensis) is a tropical fruit. It belongs to the Cucurbitaceae family. Gac pulp (or mesocarp) that accounts for 40-50% of fruit weight is commonly discarded during the processing of Gac fruit. However, this by-product is a rich source of nutrients and bioactive compounds, which are potential to produce edible films. This study aimed to determine the effect of sodium alginate, kappa-carrageenan, Gac pulp and glycerol on film properties and optimise the formula of this composite film for further applications using a response surface methodology (RSM). The results showed that sodium alginate, kappa-carrageenan, Gac pulp, and glycerol affected physical and barrier properties, colour parameters, and mechanical properties of the films. The optimal formulation to generate a composite film from Gac pulp include sodium alginate 1.03%, kappa-carrageenan 0.65%, Gac pulp 0.4%, and glycerol 0.85% (w/v), where this film produces high mechanical properties, low water vapour permeability and acceptable physical properties. This optimised film formulation demonstrates a potential for food application.]]> Thu 19 May 2022 16:15:35 AEST ]]> https://nova.newcastle.edu.au/vital/access/ /manager/Repository/uon:18897 Sat 24 Mar 2018 08:03:06 AEDT ]]> https://nova.newcastle.edu.au/vital/access/ /manager/Repository/uon:17355 Sat 24 Mar 2018 08:01:41 AEDT ]]> https://nova.newcastle.edu.au/vital/access/ /manager/Repository/uon:30601 −1 (fast freeze) or −6.0°C min⁻¹ (slow freeze). Post-thaw survival was highest with a combination of 0.2 M sucrose and 0.68 M glycerol and when these cryoprotectants were washed out with BWWCAP, regardless of whether spermatozoa were frozen using a fast (motility 14.2 ± 4.7%; PI 20.7 ± 2.0%) or slow (motility 12.0 ± 2.7%; PI 22 ± 4%) cryopreservation rate.]]> Sat 24 Mar 2018 07:28:28 AEDT ]]> https://nova.newcastle.edu.au/vital/access/ /manager/Repository/uon:49155 Mon 29 Jan 2024 17:44:58 AEDT ]]> https://nova.newcastle.edu.au/vital/access/ /manager/Repository/uon:33609 Mon 23 Sep 2019 12:40:15 AEST ]]> https://nova.newcastle.edu.au/vital/access/ /manager/Repository/uon:38175 Fri 06 Aug 2021 14:14:50 AEST ]]>