The Resource Development of a nutritional ice block : a project report presented in partial fulfilment of the requirements of the Bachelor of Food Technology with Honours at Massey University, Emily Dekker

Development of a nutritional ice block : a project report presented in partial fulfilment of the requirements of the Bachelor of Food Technology with Honours at Massey University, Emily Dekker

Label
Development of a nutritional ice block : a project report presented in partial fulfilment of the requirements of the Bachelor of Food Technology with Honours at Massey University
Title
Development of a nutritional ice block
Title remainder
a project report presented in partial fulfilment of the requirements of the Bachelor of Food Technology with Honours at Massey University
Statement of responsibility
Emily Dekker
Creator
Contributor
Author
Degree granting institution
Subject
Language
eng
Summary
The aim of this project was to create an ice block with added nutrients that would be palatable for someone suffering from nausea that would not only ptovide a nutritional benefit, but also provide some level of hydration--Executive summary
Cataloging source
PU
http://library.link/vocab/creatorName
Dekker, Emily
Degree
BFoodTech(Hons)
Dissertation year
2014
Granting institution
Massey University
Illustrations
  • illustrations
  • forms
Index
no index present
Literary form
non fiction
Nature of contents
  • abstracts summaries
  • bibliography
http://library.link/vocab/relatedWorkOrContributorName
  • Massey University
  • Massey University
http://library.link/vocab/subjectName
  • Ice cream, ices, etc
  • Nausea
Label
Development of a nutritional ice block : a project report presented in partial fulfilment of the requirements of the Bachelor of Food Technology with Honours at Massey University, Emily Dekker
Instantiates
Production
Note
At head of cover title: Institute of Food, Nutrition and Human Health final year report
Bibliography note
Includes bibliographical references
Carrier category
volume
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Contents
Introduction -- Aims, objectives and constraints -- Literature review. Background ; Ice blocks ; Nausea ; Immune function nutrients ; Incorporation of nutrients into ice blocks ; Bioavailability ; Nutitional claims ; Conclusion -- Market assessment -- Concept generation and screening -- Focus group -- Consumer survey -- Experiment 1 : ratio of raspberry to lime juice experiment - flavour development -- Experiment 2 : mint inclusion experiment -- Experiment 3 : addition of frozen raspberries experiment - real fruit pulp texture -- Experiment 4 : determination of preferred amount of mint included in the formulation - flavour development -- Experiment 5 : determination of preferred sweetness - flavour development -- Experiment 6 : invetigation of vitamin addition -- Vitamin C degradation testing -- Micro testing -- Sensory analysis -- Formulation cost analysis -- Conclusions and recommendations
Dimensions
30 cm
Extent
xiii, 126 pages
Media category
unmediated
Media MARC source
rdamedia
Other physical details
illustrations (some colour)
Label
Development of a nutritional ice block : a project report presented in partial fulfilment of the requirements of the Bachelor of Food Technology with Honours at Massey University, Emily Dekker
Production
Note
At head of cover title: Institute of Food, Nutrition and Human Health final year report
Bibliography note
Includes bibliographical references
Carrier category
volume
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Contents
Introduction -- Aims, objectives and constraints -- Literature review. Background ; Ice blocks ; Nausea ; Immune function nutrients ; Incorporation of nutrients into ice blocks ; Bioavailability ; Nutitional claims ; Conclusion -- Market assessment -- Concept generation and screening -- Focus group -- Consumer survey -- Experiment 1 : ratio of raspberry to lime juice experiment - flavour development -- Experiment 2 : mint inclusion experiment -- Experiment 3 : addition of frozen raspberries experiment - real fruit pulp texture -- Experiment 4 : determination of preferred amount of mint included in the formulation - flavour development -- Experiment 5 : determination of preferred sweetness - flavour development -- Experiment 6 : invetigation of vitamin addition -- Vitamin C degradation testing -- Micro testing -- Sensory analysis -- Formulation cost analysis -- Conclusions and recommendations
Dimensions
30 cm
Extent
xiii, 126 pages
Media category
unmediated
Media MARC source
rdamedia
Other physical details
illustrations (some colour)

Library Locations

    • ManawatÅ« LibraryBorrow it
      Tennent Drive, Palmerston North, Palmerston North, 4472, NZ
      -40.385340 175.617349
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