Wikipedia talk:Wiki Ed/University of British Columbia/FNH 200 102 Teams 17 to 24 (Term 2)
Latest comment: 8 years ago by Melaniemayede
The traditional food that Team 19 (UBC FNH 200) will be looking at is Mochi. As a group, we will be looking at the following topics:
Contents:
- Food History/Culture/Origin (Where and when it is consumed?)
- Chemistry/ Food Contents
- https://books.google.com.mx/books?id=WKY0h5YrQVwC&pg=PA254&lpg=PA254&dq=glutinous+rice+chemistry&source=bl&ots=c4atAtK_UY&sig=gpHFhR7fnMmEDtAaScE5037ZyKk&hl=en&sa=X&ved=0ahUKEwjSssq0y6jLAhUO6WMKHeNgCJ8Q6AEIQTAG#v=onepage&q=glutinous&f=false
- http://pubs.acs.org/doi/abs/10.1021/ie50044a009
- http://www.aaccnet.org/publications/cc/backissues/1967/documents/chem44_86.pdf
- Major Ingredients
- Preparation
- Traditional vs. Mass production
- Processing/Preservation Methods
- Nutritional Value
- Variations and Physical/Textural Characteristics
- Packaging/Labeling/Shelf Life/Storage