The Resource Shelf life extension of crumpets : a project report written in partial fulfillment of the requirements of the Bachelor of Food Technology (Honours) at Massey University, Min Sheen Tan
Shelf life extension of crumpets : a project report written in partial fulfillment of the requirements of the Bachelor of Food Technology (Honours) at Massey University, Min Sheen Tan
Resource Information
The item Shelf life extension of crumpets : a project report written in partial fulfillment of the requirements of the Bachelor of Food Technology (Honours) at Massey University, Min Sheen Tan represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in Massey University Library, University of New Zealand.This item is available to borrow from 1 library branch.
Resource Information
The item Shelf life extension of crumpets : a project report written in partial fulfillment of the requirements of the Bachelor of Food Technology (Honours) at Massey University, Min Sheen Tan represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in Massey University Library, University of New Zealand.
This item is available to borrow from 1 library branch.
- Summary
- The aim of this project was to investigate methods for achieving a stable shelf life of five days over the summer period for the crumpet range. The composition of crumpets allows them to be prone to mould growth due to their high water activity, neutral pH and low sugar content. Various methods have been employed to minimize mould growth including finding an appropriate water activity, manipulating pH levels and using different preservatives to minimize mould growth. Preservatives and other additives such as calcium propionate, lactic acid, cultured whey, encapsulated sorbic acid, xanthan gum, guar gum and citric acid were employed to improve the shelf life of crumpets--Summary
- Language
- eng
- Extent
- 66 pages
- Note
- At head of cover title: College of Sciences food technology project
- Label
- Shelf life extension of crumpets : a project report written in partial fulfillment of the requirements of the Bachelor of Food Technology (Honours) at Massey University
- Title
- Shelf life extension of crumpets
- Title remainder
- a project report written in partial fulfillment of the requirements of the Bachelor of Food Technology (Honours) at Massey University
- Statement of responsibility
- Min Sheen Tan
- Language
- eng
- Summary
- The aim of this project was to investigate methods for achieving a stable shelf life of five days over the summer period for the crumpet range. The composition of crumpets allows them to be prone to mould growth due to their high water activity, neutral pH and low sugar content. Various methods have been employed to minimize mould growth including finding an appropriate water activity, manipulating pH levels and using different preservatives to minimize mould growth. Preservatives and other additives such as calcium propionate, lactic acid, cultured whey, encapsulated sorbic acid, xanthan gum, guar gum and citric acid were employed to improve the shelf life of crumpets--Summary
- Cataloging source
- PU
- http://library.link/vocab/creatorName
- Tan, Min Sheen
- Degree
- BFoodTech (Hons)
- Dissertation year
- 2011
- Granting institution
- Massey University, Albany
- 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
-
- Food
- Pancakes, waffles, etc
- Label
- Shelf life extension of crumpets : a project report written in partial fulfillment of the requirements of the Bachelor of Food Technology (Honours) at Massey University, Min Sheen Tan
- Note
- At head of cover title: College of Sciences food technology 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
- 66 pages
- Media category
- unmediated
- Media MARC source
- rdamedia
- Other physical details
- colour illustrations
- Label
- Shelf life extension of crumpets : a project report written in partial fulfillment of the requirements of the Bachelor of Food Technology (Honours) at Massey University, Min Sheen Tan
- Note
- At head of cover title: College of Sciences food technology 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
- 66 pages
- Media category
- unmediated
- Media MARC source
- rdamedia
- Other physical details
- colour illustrations
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<div class="citation" vocab="http://schema.org/"><i class="fa fa-external-link-square fa-fw"></i> Data from <span resource="http://link.massey.ac.nz/portal/Shelf-life-extension-of-crumpets--a-project/I0M3kY8Imc4/" typeof="Book http://bibfra.me/vocab/lite/Item"><span property="name http://bibfra.me/vocab/lite/label"><a href="http://link.massey.ac.nz/portal/Shelf-life-extension-of-crumpets--a-project/I0M3kY8Imc4/">Shelf life extension of crumpets : a project report written in partial fulfillment of the requirements of the Bachelor of Food Technology (Honours) at Massey University, Min Sheen Tan</a></span> - <span property="potentialAction" typeOf="OrganizeAction"><span property="agent" typeof="LibrarySystem http://library.link/vocab/LibrarySystem" resource="http://link.massey.ac.nz/"><span property="name http://bibfra.me/vocab/lite/label"><a property="url" href="http://link.massey.ac.nz/">Massey University Library, University of New Zealand</a></span></span></span></span></div>
