Dr Conrad Oswald Perera

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

Profile Image
Honorary Academic

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)

As of 29 October 2020 there will be no automatic updating of 'selected publications and creative works' from Research Outputs. Please continue to keep your Research Outputs profile up to date.
  • Jayaprakash, R., & Perera, C. (2020). Partial Purification and Characterization of Bioactive Peptides from Cooked New Zealand Green-Lipped Mussel (Perna canaliculus) Protein Hydrolyzates. Foods, 9 (879), 1-19. 10.3390/foods9070879
    Other University of Auckland co-authors: Ramya Jayaprakash
  • Rahman, M. S., & Perera, C. O. (2020). Quality changes during drying of foods. In M. S. Rahman (Ed.) Handbook of Food Preservation (pp. 443-452). Boca Raton, FL: CRC Press. 10.1201/9780429091483
  • Rahman, M. S., & Perera, C. O. (2020). Drying methods used in food preservation. In M. S. Rahman (Ed.) Handbook of Food Preservation (pp. 428-442). Boca Raton, FL. USA: CRC Press. 10.1201/9780429091483
  • Perera, C. O. (2020). Minimal processing of fruit and vegetables. In M. S. Rahman (Ed.) Handbook of Food Preservation (pp. 191-205). Boca Raton, FL: CRC Press. 10.1201/9780429091483
  • Alzahrani, M. A. J., & Perera, C. O. (2020). Ultrasound-Assisted Extraction of Bioactive Compounds from Microalgae. In G. A. Ravishankar, A. R. Rao (Eds.) Handbook of Algal Technologies and Phytochemicals: Food, Health and Nutraceutical Applications (pp. 81-88). Boca Raton, USA: CRC Press - Taylor & Francis Group. 10.1201/9780429054242-8
    URL: http://hdl.handle.net/2292/51865
  • Alzahrani, M. A. J., Perera, C. O., Sabaragamuwa, R., & Hemar, Y. (2019). Assessment of Bioactive Potential of Aqueous Protein Extracts from Diatoms Nitzschia laevis, Spirulina platensis, and Chlorella vulgaris. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY, 28 (2), 177-193. 10.1080/10498850.2019.1571551
    URL: http://hdl.handle.net/2292/50005
  • Perera, C. O., & Perera, A. D. (2019). Technology of processing of horticultural crops. In M. Kutz (Ed.) Handbook of Farm, Dairy and Food Machinery Engineering (pp. 299-351). USA: Elsevier. 10.1016/B978-0-12-814803-7.00013-0
    URL: http://hdl.handle.net/2292/49737
  • Fullerton, C. G., Hallett, I. C., Schaffer, R. J., Perera, C., & Schröder R (2018). Cell-wall and structural changes during softening in two Actinidia chinensis var. Chinensis genotypes with contrasting softening rates. Acta Horticulturae. 10.17660/ActaHortic.2018.1218.24
    URL: http://hdl.handle.net/2292/49858
    Other University of Auckland co-authors: Robert Schaffer

Identifiers

Contact details

Alternative contact

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

Primary office location

SCIENCE CENTRE 302 - Bldg 302
Level 8, Room 837
23 SYMONDS ST
AUCKLAND CENTRAL
AUCKLAND 1010
New Zealand

Web links