Staff Profile

Professor of Food Science

Charles Brennan

BSc, PhD, FIFST, FLS, FHEA
Charles Brennan

Contact Details

Faculty of Agriculture and Life Sciences

Location RFH 076
Phone +64 3 423 0637
Extension 30637
Email Charles.Brennan@lincoln.ac.nz
 

Currently Teaching

Food and Nutrition, Food Quality and Consumer Acceptance, Food Biochemistry.
 

Current Research and Publications / Selected Publications

Utilization of extrusion technologies for the delivery of bio-active components in functional foods.

Determination of nutritional effects of food ingredients in the manipulation of diet related illnesses.

Optimization of food ingredients and processing to create novel food structures and textures for the consumer.

Knowledge transfer and higher level skills improvement to the food industry.



B.K. Tiwari, B.K., Tiwari, U., Brennan, C.S., Jagabmohan, R., Surabi, A.  & Algusundaram,  K. (2011) Utilisation of pigeon pea (Cajanus cajan L) byproducts in biscuit manufacture. LWT - Food Science and Technology. 44: 1533-1537.

Brennan C.S., Derbyshire, E., Tiwari, B.K., & Brennan, M.A. (2011) Effects Of Extrusion On The Polyphenols, Vitamins and antioxidant activity of foods. Trends in Food Science and Technology DOI information: 10.1016/j.tifs.2011.05.007

Yuliarti, O., Goh, K., Matia-Merino, L., Mawson, J. & Brennan, C.S. (2011) Effect of Celluclast 1.5L on the physicochemical characterization of gold kiwifruit pectin. International Journal of Molecular Sciences. 12(10) 6407-6417

Tawari, B.,  Brennan, C.S., Curran, T., Gallagher, E., Cullen, P.J. & O' Donnell C.P.  (2010) Application of Ozone in grain processing. Journal of Cereal Science. 51: 248-255.

Fernando, W. M. A. D. B., Brennan, C.S., Flint, S.,  Ranaweera, K.K.D.S., Bamunuarachchi, A. & Morton, H.  (2010) Enhancement of short chain fatty acid formation by pure cultures of probiotics on rice fibre. International Journal of Food Science and Technology. 45: 690-696.

Woolnough J.W., Bird A.R., Monro J.A. & Brennan C.S. The Effect of a Brief Salivary α-Amylase Exposure During Chewing on Subsequent in Vitro Starch Digestion Curve Profiles. International Journal of Molecular Sciences. 2010; 11:2780-2790.

Dehghan-Shoar, Z., Hardacre, A., Meerdink, G. & Brennan, C.S.  (2010) The physico-chemical characteristics of extruded snacks enriched with tomato lycopene. Food Chemistry 12:1117-1122.

Derbyshire, E.,Bokhari, F., Li., W. & Brennan, C.S. (2010) Anemia and iron: Does the food industry have a role in maintaining appropriate levels. International Journal of Food Science and Technology  45: 2443-2448

 

Page last updated on: 06/03/2012