Culinology applications to a convenient and economic frozen dinner set

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Culinology applications to a convenient and economic frozen dinner set

Please use this identifier to cite or link to this item: http://hdl.handle.net/10355/11164

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Title: Culinology applications to a convenient and economic frozen dinner set
Author: Cosgrove, Gregory J.
Date: 2011
Publisher: University of Missouri--Columbia
Abstract: With the rising demand for convenient foods, there usually comes a decrease in quality. Combining the work of food science with culinary arts may result in a food product that is both convenient and economic without having to sacrifice any sensory characteristics. In this study, a culinary arts inspired meal was modified using various food science methods, such as gelling properties, use of the lactoperoxidase system, sensory analysis, and food engineering. The result is a frozen three-course meal that can be cooked at home but can rival the quality of an up-scale restaurant.
URI: http://hdl.handle.net/10355/11164
Other Identifiers: CosgroveG-051611-T5039

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