Effect of temperature on texture and sensory properties of butter : A Dissertation submitted in partial fulfilment of the requirements for the Degree of Master of Science in Food Innovation at Lincoln University

Publication

Effect of temperature on texture and sensory properties of butter : A Dissertation submitted in partial fulfilment of the requirements for the Degree of Master of Science in Food Innovation at Lincoln University

Authors

Date

2021

Type

Dissertation

Collections

Dissertations
Department of Wine, Food and Molecular Biosciences

Keywords

butter, temperature, texture, instrumental, sensory, melting behaviour, solid fat content, fatty acid, polymorphism, Food Science

Fields of Research

ANZSRC::0908 Food Sciences, ANZSRC::170112 Sensory Processes, Perception and Performance, ANZSRC::090805 Food Processing, ANZSRC::090802 Food Engineering, ANZSRC::090801 Food Chemistry and Molecular Gastronomy (excl. Wine)

Abstract

Abstract withheld for embargo reason

Files

Dissertation – embargoed until 01 March 2023

Adobe PDF, 1.19 MB

Permalink

https://hdl.handle.net/10182/13469

Rights

https://researcharchive.lincoln.ac.nz/pages/rights

Creative Commons Rights

Attribution 4.0 International