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A.
W. Hydamaka Ph.D. (Reading). Instructor
Food Processing,
Dairy Processing, Water Use and Treatment in the Food Industry
Office:
234 Ellis Building
Phone: (204)474-9642
Email: hydamaka@ms.umanitoba.ca
1997
Ph.D. Food Science and Technology: Manufacture of Direct Acidified
from UF retentates. University of Reading, U.K.
1973 M.Sc.
Food Science Department, University of Manitoba. Purifying
Food Processing Effluents with Granular Activated Carbon
1969 B.Sc.
University of Manitoba.
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CURRENT
RESEARCH
Processing
of food crops of potential nutraceutical value - horseradish,
mustard, fever few, echinacea, St. John's wort, milk thistle,
blueberry, saskatoon.
Receipe
of manufacture of special food products formulated for potential
nutraceutical value.
Processing
effects on the level of conjugated linoleic acid in dairy
products.
Development
of speciality cheese from sheep and sheep/cow milk blends.
Water
and waste management in the food industry.
RECENT
PUBLICATIONS
Hydamaka,
A.W., Wilbey, R.A. and Lewis, M.J. 2000. Manufacture
of heat and acid coagulated cheese from ultrafiltrated milk
retentates. Food Research International (In Press).
Hydamaka,
A.W., Wilbey, R.A. and Lewis, M.J. 2000. Manufacture
of direct acidified cheese from ultrafiltration and reverse
osmosis retentates. International Journal of Dairy Technology
53 (3):120-124.
Yip,V.
Arntfield, S.D. and Hydamaka, A.W. 1996.
Potential for stainless steel microfiltration processing in
a fluid milk/icecream processing plant. J. Dairy Sci. 79:710-716.
CONFERENCE
PRESENTATIONS Kuo,
A.W., Arntfield, S.D. and Hydamaka, A.W.
2000. Management of Effluents From Field Pea Wet Milling Process
Using Ultrafiltration Technology. Agri-Food 2000 Conference
Winnipeg, Manitoba, July 2000.
Vuksa,
V., S. Cenkowski and Hydamaka, A.W. 1999.
Effect of Drying Dynamics on Functional Chemical Components
of Horseradish. 1999 North-Central Intersectional ASAE &
CSAE Conference. Winnipeg, Manitoba, September 1999.
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