The Resource Shelf life extension of a peanut butter chocolate : a project report presented in partial fulfilment of the requirements of the Bachelor of Food Technology at Massey University, Gabrielle Cooper

Shelf life extension of a peanut butter chocolate : a project report presented in partial fulfilment of the requirements of the Bachelor of Food Technology at Massey University, Gabrielle Cooper

Label
Shelf life extension of a peanut butter chocolate : a project report presented in partial fulfilment of the requirements of the Bachelor of Food Technology at Massey University
Title
Shelf life extension of a peanut butter chocolate
Title remainder
a project report presented in partial fulfilment of the requirements of the Bachelor of Food Technology at Massey University
Statement of responsibility
Gabrielle Cooper
Creator
Contributor
Author
Degree granting institution
Subject
Language
eng
Summary
Fat bloom is a common problem for manufacturers of chocolate confectionary. Fat bloom is the visual appearance of white fat crystals on the outside of chocolate. The chocolate becomes dull and has a powdery feel. Chocolates that havw nut based fillings, such as hazelnut pralines and peanut butter, are more susceptible to fat bloom due to the migration of fat from the fillings of the chocolate and becomes unacceptable to consumers. A peanut butter filled fresh chocolate has been developed, but is has a short shelf life. The aim of this project is to find ways to extend the shelf-life of this chocolate--Summary
Cataloging source
PU
http://library.link/vocab/creatorName
Cooper, Gabrielle
Degree
BFTech
Dissertation year
2014
Granting institution
Massey University
Illustrations
illustrations
Index
no index present
Literary form
non fiction
Nature of contents
bibliography
http://library.link/vocab/relatedWorkOrContributorName
  • Massey University
  • Massey University
http://library.link/vocab/subjectName
  • Chocolate candy
  • Food
Label
Shelf life extension of a peanut butter chocolate : a project report presented in partial fulfilment of the requirements of the Bachelor of Food Technology at Massey University, Gabrielle Cooper
Instantiates
Production
Note
At head of cover title: Institute of Food, Nutrition and Human Health final year project
Bibliography note
Includes bibliographical references
Carrier category
volume
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Dimensions
30 cm
Extent
1 volume (unnumbered)
Media category
unmediated
Media MARC source
rdamedia
Other physical details
colour illustrations
Label
Shelf life extension of a peanut butter chocolate : a project report presented in partial fulfilment of the requirements of the Bachelor of Food Technology at Massey University, Gabrielle Cooper
Production
Note
At head of cover title: Institute of Food, Nutrition and Human Health final year project
Bibliography note
Includes bibliographical references
Carrier category
volume
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Dimensions
30 cm
Extent
1 volume (unnumbered)
Media category
unmediated
Media MARC source
rdamedia
Other physical details
colour illustrations

Library Locations

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