Browse Items (206 total)

  • Collection: Food Science

Investigations were conducted on the effect of sugar concentration, pH balance and high methoxy pectin concentration on quality characteristics of pineapple jam using standard analytical methods. Addition of 50% sugar improved the colour and texture…

Exposure assessment of polycyclic aromatic hydrocarbons from the consumption of processed cowhide (Wele), a West African delicacy.pdf
This study describes the occurrence and profile of eight polycyclic aromatic hydrocarbons (PAHs) in fresh and cooked processed cowhide (wele) singed with different fuels. It also assessed the health risks associated with the consumption of this…

Response-surface-methodology-for-Studying-Effects-of-Pre-processing-Treatments-and-Processing-Time-on-the-Microbial-and-Sensory-Qualities-of-Cocoyam-Xanthosoma-Sagittifolium-Leaves-during-Canning.pdf
Response surface methodology and central composite rotatable design for K= 3 was used to study the combined effects of blanching time, sodium metabisulphite (Na2S2O5) concentration and processing (retorting) time on the total microbial load, and…

Changes in nib acidification, flavour precursors development and free fatty acid concentration during drying of pulp preconditioned and fermented cocoa (Theobroma cacao) beans.pdf
Pod storage and fermentation are critical to the development of nib acidification and flavour precursors that generate into distinctive chocolate flavour notes during industrial manufacture. This work investigated changes in nib acidification,…

Tempering, a technique of shearing chocolate mass at controlled temperatures is used to promote cocoa butter crystallization in a thermodynamically stable polymorphic form. During chocolate manufacture, the process is used to obtain the stable form V…

Investigations were conducted to determine the effect of polymeric coating on the post-harvest quality characteristics of pineapple (Ananas comosus) cv.‘Smooth Cayenne’fruits. A 4× 2× 4 factorial experimental design with polymeric coating…
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