Browse Items (206 total)

  • Collection: Food Science

Effect of roasting on flavonoids, phenolics, and antioxidant activity of industrial-pulped and fermented cocoa beans.pdf
The extent to which roasting of depulped cocoa beans at varied roasting intensities influences the total polyphenolic content, total flavonoid content, and DPPH scavenging capacity of cocoa liquor remains underexplored. This study investigated the…

The trifoliate yam, Dioscorea dumetorum tuber is the most nutritious among the yam species consumed. Its consumption is however constrained by a rapid post-harvest hardening phenomenon that occurs after 24 hours of harvest, rendering them unsuitable…

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,…


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…

Effects of Polymeric Coating and Anti-Fungal Treatment on the Shrinkage Characteristics of Pineapple Fruits During Storage.pdf
The combined effects of polymeric coatings and anti-fungal treatment on the shrinkage characteristics of pineapple fruits during postharvest storage were evaluated. A 2×2×10 factorial experiment was performed with polymeric coatings (0 and 5%),…

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…

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…

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,…

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…
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