dc.contributor.advisor | Grün, Ingolf, 1962- | eng |
dc.contributor.author | Cosgrove, Gregory J. | eng |
dc.date.issued | 2011 | eng |
dc.date.submitted | 2011 Spring | eng |
dc.description | Title from PDF of title page (University of Missouri--Columbia, viewed on May 27, 2011). | eng |
dc.description | The entire thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file; a non-technical public abstract appears in the public.pdf file. | eng |
dc.description | Thesis advisor: Dr. Ingolf Gruen. | eng |
dc.description | Includes bibliographical references. | eng |
dc.description | M.S. University of Missouri--Columbia 2011. | eng |
dc.description.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. | eng |
dc.format.extent | ix, 113 pages | eng |
dc.identifier.uri | http://hdl.handle.net/10355/11164 | |
dc.language | English | eng |
dc.publisher | University of Missouri--Columbia | eng |
dc.relation.ispartofcommunity | University of Missouri--Columbia. Graduate School. Theses and Dissertations | eng |
dc.rights | OpenAccess. | eng |
dc.rights.license | This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 License. | |
dc.subject.lcsh | Food service -- Cost control | eng |
dc.subject.lcsh | Food -- Sensory evaluation | eng |
dc.subject.lcsh | Convenience foods | eng |
dc.subject.lcsh | Quick and easy cooking | eng |
dc.subject.lcsh | Frozen foods | eng |
dc.subject.lcsh | Gelation | eng |
dc.subject.lcsh | Metalloenzymes | eng |
dc.subject.lcsh | Peroxidase | eng |
dc.title | Culinology applications to a convenient and economic frozen dinner set | eng |
dc.type | Thesis | eng |
thesis.degree.discipline | Food science (MU) | eng |
thesis.degree.grantor | University of Missouri--Columbia | eng |
thesis.degree.level | Masters | eng |
thesis.degree.name | M.S. | eng |