Phil Bremer
Professor
Food Science
Otago University
New Zealand
Biography
Professor Ph.D. (Otago), M.Sc. (Otago), B.Sc. (Otago)
Research Interest
Enhancing the quality, flavour attributes and shelf-life of foods. The application of volatile analysis to study of food quality and/or microbial growth. The development and assessment of microbial control regimes (sources of pathogens, thermal processing, washing, marinades, steam treatments) Development and validation of cleaning and sanitising regimes.
Publications
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Liu, Y.-F., Oey, I., Bremer, P., Carne, A., & Silcock, P. (2017). Effects of pH, temperature and pulsed electric fields on the turbidity and protein aggregation of ovomucin-depleted egg white. Food Research International, 91, 161-170. doi: 10.1016/j.foodres.2016.12.005
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Pickup, W., Bremer, P., & Peng, M. (2017). Comparing conventional Descriptive Analysis and Napping®-UFP against physiochemical measurements: A case study using apples. Journal of the Science of Food & Agriculture. Advance online publication. doi: 10.1002/jsfa.8616
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Rashidinejad, A., Bremer, P., Birch, J., & Oey, I. (2017). Nutrients in cheese and their effect on health and disease. In R. R. Watson, R. J. Collier & V. R. Preedy (Eds.), Nutrients in dairy and their implications for health and disease. (pp. 177-192). London, UK: Academic Press.
