Browse Items (206 total)

Despite the high economic importance of cacao beans, few RNA-based studies have been conducted on this plant material and hence no optimal RNA-extraction has been reported. Moreover, extraction of high-quality RNA from recalcitrant cacao bean tissue…

Colmenero de Ledesma, Antonio.(1631) 1652. Chocolate; or, an Indian Drink. By the wise and moderate use whereof health is preserved, sickness diverted, and cured, especially the plague of the guts, vulgarly called the new Disease; fluxes,…

Changes in acidification and starch behaviour were investigated during co-fermentation of cassava and soybean into gari, an African fermented product. Non-volatile acidity, pH and starch content were evaluated using standard analytical methods.…

Changes in acidification and starch behaviour were investigated during co-fermentation of cassava and soybean into gari, an African fermented product. Non-volatile acidity, pH and starch content were evaluated using standard analytical methods.…

Eva Rabinowics, SLI, admitted that we do share food to some extent today through food aid, but that is no long term solution. Climate change will lead to crop failure and shortages. The present price spike on food is due to low global stocks. We…

Conventional dark chocolate production methods that are applied in the industry consist of several steps, which require equipment with big investment costs. There are however few cost-effective alternatives suggested for small-scale production.…

Hazard analysis was conducted to identify critical control points (CCPs) during cocoa processing and milk chocolate manufacture and applied into a hazard analysis and critical control point (HACCP) plan. During the process, the different biological,…

Investigations were conducted employing a three-component constrained mixture design to formulate milk blends from soy milk, peanut milk and cow milk. Variations in chemical composition and physico-chemical properties of 10-soy-peanut-cow milk (SPCM)…

Response surface methodology and central composite design for K = 3 was used to study the combined effect of blanching time (0-12 min), soaking time (0-24 h) and sodium hexametaphosphate [(NaPO3)(6)] salt concentration (0-1%) on moisture, ash,…

Bambara groundnut (Voandzei subterranea) seeds were canned with the objective of investigating the optimal pre-processing conditions that would yield the best quality canned product from it. Pre-canning procedures such as blanching time, soaking time…