The Resource Development of a protein baked food bar : a project report presented in partial fulfilment of the requirements of the Bachelor of Technology (Food Technology) at Massey University, Brett Taylor

Development of a protein baked food bar : a project report presented in partial fulfilment of the requirements of the Bachelor of Technology (Food Technology) at Massey University, Brett Taylor

Label
Development of a protein baked food bar : a project report presented in partial fulfilment of the requirements of the Bachelor of Technology (Food Technology) at Massey University
Title
Development of a protein baked food bar
Title remainder
a project report presented in partial fulfilment of the requirements of the Bachelor of Technology (Food Technology) at Massey University
Statement of responsibility
Brett Taylor
Creator
Contributor
Subject
Language
eng
Cataloging source
PU
http://library.link/vocab/creatorName
Taylor, Brett
Dissertation note
Food Technology Project (B. Tech.)--Massey University, Palmerston North, 2005
Illustrations
  • illustrations
  • forms
Index
no index present
Literary form
non fiction
Nature of contents
  • abstracts summaries
  • bibliography
http://library.link/vocab/relatedWorkOrContributorName
Massey University
http://library.link/vocab/subjectName
  • Baked products
  • Milk proteins
  • Food
Label
Development of a protein baked food bar : a project report presented in partial fulfilment of the requirements of the Bachelor of Technology (Food Technology) at Massey University, Brett Taylor
Instantiates
Publication
Note
"College of Sciences food technology project"--Cover
Bibliography note
Includes bibliographical references (p. 78-79)
Contents
Introduction -- Aim, objective and constraints -- Technical information -- Water activity -- Staling -- Maillard reaction -- Moisture migration and glass transition -- Arrhenius equation and accelerated storage trials -- Accelerated shelf life testing (ASLT) -- Market research -- Mixing and baking procedure -- Process flow diagram -- Texture measurement -- Colour analysis (L*) -- Emulsifier addition process experiment -- Accelerated storage trial -- Fruitrim® replacement experiment -- Sensory experiment -- Conclusions and recommendations
Control code
13312276
Dimensions
30 cm
Extent
128 p.
Other physical details
ill. (some col.)
Label
Development of a protein baked food bar : a project report presented in partial fulfilment of the requirements of the Bachelor of Technology (Food Technology) at Massey University, Brett Taylor
Publication
Note
"College of Sciences food technology project"--Cover
Bibliography note
Includes bibliographical references (p. 78-79)
Contents
Introduction -- Aim, objective and constraints -- Technical information -- Water activity -- Staling -- Maillard reaction -- Moisture migration and glass transition -- Arrhenius equation and accelerated storage trials -- Accelerated shelf life testing (ASLT) -- Market research -- Mixing and baking procedure -- Process flow diagram -- Texture measurement -- Colour analysis (L*) -- Emulsifier addition process experiment -- Accelerated storage trial -- Fruitrim® replacement experiment -- Sensory experiment -- Conclusions and recommendations
Control code
13312276
Dimensions
30 cm
Extent
128 p.
Other physical details
ill. (some col.)

Library Locations

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