The Resource The development of a premium health smoothie : a project report presented in partial fulfillment of the requirements of the Bachelor of Food Technology with Honours at Massey University, Kristi Ngan

The development of a premium health smoothie : a project report presented in partial fulfillment of the requirements of the Bachelor of Food Technology with Honours at Massey University, Kristi Ngan

Label
The development of a premium health smoothie : a project report presented in partial fulfillment of the requirements of the Bachelor of Food Technology with Honours at Massey University
Title
The development of a premium health smoothie
Title remainder
a project report presented in partial fulfillment of the requirements of the Bachelor of Food Technology with Honours at Massey University
Statement of responsibility
Kristi Ngan
Creator
Contributor
Author
Degree granting institution
Subject
Language
eng
Summary
A scarlet red smoothie was developed containing a pear base
Cataloging source
PU
http://library.link/vocab/creatorName
Ngan, Kristi
Degree
BFoodTech(Hons)
Dissertation year
2014
Granting institution
Massey University
Index
no index present
Literary form
non fiction
Nature of contents
  • abstracts summaries
  • bibliography
  • theses
http://library.link/vocab/relatedWorkOrContributorName
  • Massey University
  • Massey University
http://library.link/vocab/subjectName
Smoothies (Beverages)
Label
The development of a premium health smoothie : a project report presented in partial fulfillment of the requirements of the Bachelor of Food Technology with Honours at Massey University, Kristi Ngan
Instantiates
Publication
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
Contents
Introduction -- Project aim, objectives and constraints -- Literature review -- Optimisation of a method that minimises the browning of pears -- Optimisation of a method to obtain pear juice -- Scarlett red smoothie formulation -- Heat treatment of the smoothie -- Consumer sensory analysis of scarlet red smoothie -- Investigation of the shelf life of the smoothie -- Process flow diagram and HACCP analysis -- Conclusion and recommendations
Dimensions
30 cm
Extent
107 pages
Media category
unmediated
Media MARC source
rdamedia
Other physical details
illustrations (mostly colour)
Label
The development of a premium health smoothie : a project report presented in partial fulfillment of the requirements of the Bachelor of Food Technology with Honours at Massey University, Kristi Ngan
Publication
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
Contents
Introduction -- Project aim, objectives and constraints -- Literature review -- Optimisation of a method that minimises the browning of pears -- Optimisation of a method to obtain pear juice -- Scarlett red smoothie formulation -- Heat treatment of the smoothie -- Consumer sensory analysis of scarlet red smoothie -- Investigation of the shelf life of the smoothie -- Process flow diagram and HACCP analysis -- Conclusion and recommendations
Dimensions
30 cm
Extent
107 pages
Media category
unmediated
Media MARC source
rdamedia
Other physical details
illustrations (mostly colour)

Library Locations

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