[PDF] Top 20 Development of a functional food ingredient using extrusion processing technology : a thesis presented in partial fulfillment of the requirements for the degree of Master of Technology in Food Technology at Massey University
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Development of a functional food ingredient using extrusion processing technology : a thesis presented in partial fulfillment of the requirements for the degree of Master of Technology in Food Technology at Massey University
... 756 Table 5.2: Summary of the awareness of foods and food components that provide heart health benefits.. 124 Table 7.3: Effect of Oat Flour, Moisture and Screw Speed on Texture and Sens[r] ... See full document
17
Development of a functional food ingredient using extrusion processing technology : a thesis presented in partial fulfillment of the requirements for the degree of Master of Technology in Food Technology at Massey University
... First a suitable material was identified taking into account heart health benefits, consumer understanding and acceptance, regulatory restrictions and positive product claims that could [r] ... See full document
232
Copigmentation reactions of boysenberry juice : a thesis presented in partial fulfillment of the requirements for the degree of Master of Technology in Food Technology at Massey University, Albany, New Zealand
... content presented by mass balance calculation found that after addition of boysenberry juice, the total anthocyanin content of enhanced blackcurrant juice calculated was slightly lower than by 5% than actually ... See full document
222
Enzymatic interesterification of hard stock fats : a thesis presented in partial fulfillment of the requirements for the degree of Master of Food Technology at Massey University, Auckland
... best processing method for pastry margarine was blend of tallow stearin and fully hardened coconut oil at 70%:30% interesterified with 4% of Lipozyme RM IM at 65°C for 8 hours to achieve a melting point of ... See full document
227
Enzymatic interesterification of hard stock fats : a thesis presented in partial fulfillment of the requirements for the degree of Master of Food Technology at Massey University, Auckland
... Melting points for solid fats analysed in the preliminary trials that includes both raw material (tallow stearin, fully hardened coconut oil and palm stearin) and commercial hard stocks (IE 45, Olinera and IPL). Data ... See full document
17
A development of an electrical analogue for thermal processing : a thesis presented in partial fulfillment of the requirements for the degree Master of Technology in Biochemistry at Massey University
... This reduced deviation of the electrical a nalogue in follow ing the progress of the thermal destruction of the chemical species in comparison to the thermal steriliz3tion ghich is proba[r] ... See full document
115
A development of an electrical analogue for thermal processing : a thesis presented in partial fulfillment of the requirements for the degree Master of Technology in Biochemistry at Massey University
... Plot of the Reaction Rate Genern ted by the Analogue hCcording to the Arrhenius Equ a tion n=4 ••.. Figure VIII o5.[r] ... See full document
13
Concentration of feijoa and boysenberry fruit aroma condensates using pervaporation : a thesis presented in partial fulfillment of the requirements for the degree of Master of Food Technology at Massey University
... Figure 4.6 Enrichment factors for aroma compounds of boysenberry aroma after pervaporation using three different membranes; GFf1060, GFf1070 and PEBA, at a feed temperature of 30°C, feed[r] ... See full document
17
Development of new RSCM processes : a thesis presented in partial fulfillment of the requirements for the degree of Masters of Technology in Food Technology at Massey University
... Figure 4.21 Herschel-Bulkley parameters of high-shear and low-shear RSCM stored at a 30°C and b 40°C where K is the consistency index and n is the flow behaviour index.. SD of these poin[r] ... See full document
16
Development of new RSCM processes : a thesis presented in partial fulfillment of the requirements for the degree of Masters of Technology in Food Technology at Massey University
... Recombined Sweetened Condensed Milk RSCM was produced with the reshearing process at two shear rates of 900s- 1 low level and 31,000s- 1 high level then stored at three storage temperatu[r] ... See full document
141
The design of a new bacon product : a thesis presented in partial fulfilment of the requirements for the degree of Master of Technology in Food Technology at Massey University
... sections of the industry in need of product development, and once this had been done to examine the financial, market and consumer requirements for the new products with the aim of produ[r] ... See full document
26
Frothing as a food processing technique : a thesis presented in partial fulfilment of the requirements for the degree of Master of Food Technology in Food Processing at the Faculty of Food Science and Biotechnology, Massey University
... In the first section, the effort was devoted to study of frothing as a possible process to recover valuable substances from dilute food waste liquor with special reference to protein foo[r] ... See full document
18
A study on the functional properties of taro starches from Tonga : a thesis presented in partial fulfilment of the requirements for the degree of Master of Technology in Food Technology at Massey University
... Both tests showed that the Xanthosoma starch produced a much stronger and higher viscosity gel than all of the cassava, Alocasia and Colocasia starches which produced gels with similar s[r] ... See full document
16
Frothing as a food processing technique : a thesis presented in partial fulfilment of the requirements for the degree of Master of Food Technology in Food Processing at the Faculty of Food Science and Biotechnology, Massey University
... However, from evidence obtained in the present work, it seems that for a highly lipophilic substance such as essential oil, the choice of the surfactant is not as critical as in the case[r] ... See full document
171
The effect of cheese powder in the functional properties of croissant pastry : a thesis presented in partial fulfilment of the requirements of the degree of Master of Technology in Food Technology at Massey University
... The new cheese powder mixing method 3% cheese powder mixed with dry ingredients, and 7% used to produce cheese paste during which the paste was applied over the laminated dough and the c[r] ... See full document
16
A study on the functional properties of taro starches from Tonga : a thesis presented in partial fulfilment of the requirements for the degree of Master of Technology in Food Technology at Massey University
... The results showed that the Xanthosoma starch gel was extremely susceptible to crystallisation during freeze-thaw treatment compared with cassava, Colocasia, and Alocasia starch gels, wh[r] ... See full document
186
The effect of cheese powder in the functional properties of croissant pastry : a thesis presented in partial fulfilment of the requirements of the degree of Master of Technology in Food Technology at Massey University
... The new cheese powder mixing method 3% cheese powder mixed with dry ingredients, and 7% used to produce cheese paste during which the paste was applied over the laminated dough and the c[r] ... See full document
134
Studies on the processing of New Zealand grapefruit juice : a thesis presented in partial fulfilment of the requirements for the degree of Master of Technology in Food Technology at Massey University
... from New Zealand will have to meet the Codex standardso Therefore it is important to the citrus processor to know how New Zealand grapefruit compare with overseas species and varieties..[r] ... See full document
20
Studies on the processing of New Zealand grapefruit juice : a thesis presented in partial fulfilment of the requirements for the degree of Master of Technology in Food Technology at Massey University
... consumed directly as human food than any other kind of fruit and the world crop of citrus fruits is second only to the grape crop , much of which 9 however 9 is utilised in fermented liq[r] ... See full document
221
Seed production in birdsfoot trefoil (Lotus corniculatus L ) : a thesis presented in partial fulfillment of the requirements for the degree of Doctor of Philosophy in Seed Technology at Massey University, Palmerston North, New Zealand
... A thesis presented in partial fulfillment of the requirements for the Degree of Doctor of Philosophy in Seed Technology at Massey University Palmerston North New... showed no obvious.[r] ... See full document
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