Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
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Showing 1 to 20 of 83 for “"Food Technology"”.
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Rheology of whey protein solutions and gels : thesis submitted for the degree of Doctor of Philosophy in Food Technology at Massey University, New Zealand
The use of whey protein products in foods is governed by their nutritional and functional properties. Whey protein products have increasingly been applied in a variety of food systems as functional ingredients. In order to boost applications of whey protein products and to improve, predict and …
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Development of microemulsion delivery systems for bioactive compounds : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology at Massey University, Auckland, New Zealand
… and protect bioactive compounds for their food applications. Emulsion is one of the delivery systems which has been studied by many researchers. But emulsion tends to destabilize during storage and its opaque optical properties makes it difficult for its use and incorporation into clear …
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The competitive adsorption of surfactants in model dairy emulsions : a thesis presented in partial fulfillment of the requirements for the degree of Master of Food Technology at Massey University, Palmerston North, New Zealand
Emulsion structure is an important factor effecting the properties and stability of dairy products. The formation of new surface area and the adsorption of emulsifiers in the homogenizer influences the final particle size distribution. In addition, this provides insight on what surfactants may be …
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Goat and cow casein derived ingredients and their interactions with iron : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Food Technology, Massey University, Palmerston North, New Zealand
The objective of this study was to gain a fundamental understanding of how goat casein micelles and the products of casein proteins behave when fortified with iron. Iron fortified skim milk was characterised by analysing the mass balance of micellar/non micellar fractions, chemical changes, …
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Improving freeze thaw stability in dog rolls through selected meat binders : a thesis presented in partial fulfilment of the requirements for the degree of Master of Food Technology, Massey University, Manawatu Campus, Palmerston North, New Zealand
… to investigate the potential use of selected food gums, accepted and approved legislatively both within New Zealand and abroad, to improve the Freeze thaw stability of dog roll products. Dog rolls have evolved into popular pet food products marketed for the high-end user due to its high meat …
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