Professor Conrad Oswald Perera

BSc (Cey), MSc (Mysore), PhD (Oregon St); FNZIFST

Research | Current

  • Chemistry and Technology of processing of food products, with special emphasis on functional foods
  • Transfer of technology to industry by way of national and international consultancies. Minimal processing of fruit and vegetable products
  • Functional foods such as soy isoflavones and vitamin D and changes during processing. Development of novel methods of processing including energy efficient methods of drying


Current projects

  • Dehydration
    Mathematical modelling of mass transfer during osmotic drying of fruit tissues coated with edible coatings (with Prof Zhao Weibiao of National University of Singapore).
  • Postharvest Technology
    Study of the effect of 1-Methylcyclopropene on the quality of fresh-cut fruits and vegetables.
  • Functional Foods
    Effect of processing on soy isoflavones, and vitamin D2 from mushrooms and its bioavailability, protein functionality.

Selected publications and creative works (Research Outputs)

  • Mahmoodani, F., Perera, C. O., Fedrizzi, B., Abernethy, G., & Chen, H. (2017). Degradation studies of cholecalciferol (vitamin D3) using HPLC-DAD, UHPLC-MS/MS and chemical derivatization. Food Chemistry, 219, 373-381. 10.1016/j.foodchem.2016.09.146
    URL: http://hdl.handle.net/2292/31152
    Other University of Auckland co-authors: Fatemeh Mahmoodani, Bruno Fedrizzi
  • Perera, C. O. (2016). Advances in Heat Pump-Assisted Agro-food Drying Technologies. In V. Minea (Ed.) Advances in Heat Pump-Assisted Drying Technology (pp. 129-148). Boca Raton, FL. USA: CRC Press / Taylor & Francis. Related URL.
    URL: http://hdl.handle.net/2292/31155
  • Duong, T., Balaban, M., & Perera, C. (2015). Effects of Combined High Hydrostatic Pressure and Dense Phase Carbon Dioxide on the Activity, Structure and Size of Polyphenoloxidase. Journal of food science, 80 (11), E2486-E2494. 10.1111/1750-3841.13091
  • Duong, T., Balaban, M., Perera, C., & Bi, X. (2015). Microbial and Sensory Effects of Combined High Hydrostatic Pressure and Dense Phase Carbon Dioxide Process on Feijoa Puree. Journal of food science, 80 (11), E2478-E2485. 10.1111/1750-3841.13083
  • Kong, H. Z. C., Perera, C., Leung, I., Hamid, N., & Sarojini, V. (2015). Studies exploring potential applications of synthetic antifreeze proteins in the frozen food industry. Paper presented at 29th Annual Symposium of the Protein-Society, Barcelona, SPAIN. 22 July - 25 July 2015. PROTEIN SCIENCE. (pp. 2).
    Other University of Auckland co-authors: Viji Sarojini, Charles Kong, Ivanhoe Leung
  • Ren, L., Edwards, P. J. B., Perera, C. O., & Hemar, Y. (2015). Structural features of a novel polysaccharide isolated from a New Zealand Maori mushroom Iliodiction cibarium. Carbohydrate research, 406, 19-26. 10.1016/j.carres.2014.12.011
    Other University of Auckland co-authors: Yacine Hemar
  • Perera, C. (2015). The science of juice processing. Food and Beverage Asia, December 2015/January 2016, 54-58. Related URL.
  • Mohtar, N. F., Perera, C. O., & Hemar, Y. (2014). Chemical modification of New Zealand hoki (Macruronus novaezelandiae) skin gelatin and its properties. Food Chemistry, 155, 64-73. 10.1016/j.foodchem.2014.01.043
    Other University of Auckland co-authors: Yacine Hemar

Identifiers

Contact details

Alternative contact

Correct Location:
SCIENCE CENTRE 302
Level 8, Room 867
23 SYMONDS ST
Auckland 1010
New Zealand

Primary location

SCIENCE CENTRE 302 - Bldg 302
Level 8, Room 867
23 SYMONDS ST
AUCKLAND 1010
New Zealand

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