Culinology applications to a convenient and economic frozen dinner set

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.

Name thesis:degree_name

M.S.

Level thesis:degree_level

Masters

Discipline thesis:degree_discipline

Food science (MU)

Grantor dc:publisher

University of Missouri--Columbia

Year dc:date.issued

2011

Author dc:creator

• Cosgrove, Gregory J.

Advisor dc:contributor.advisor

• Grün, Ingolf, 1962-

Statement dc:rights

• OpenAccess.

Language dc:language.iso

eng, English

Handle dc:identifier.uri

http://hdl.handle.net/10355/11164

OAI identifier oai:identifier

oai:mospace.umsystem.edu:10355/11164