Browse Items (3074 total)

Rheological, texture and melting properties of dark chocolates were studied varying particle size distribution (PSD)[D₉₀ (90% finer than this size) of 18, 25, 35 and 50 µm], fat (25, 30 and 35%) and lecithin (0.3 and 0.5%) contents. Fat…

The coronavirus disease (COVID-19) has resulted in a volatile, uncertain, complex and ambiguous (VUCA) work environment for employees. This environment has created a situation that has brought fairness into the fore, especially with respect to how…

Melting properties in dark chocolates processed from varying particle size distribution (PSD), fat and lecithin content were studied using differential scanning calorimetry (DSC). Compositional parameters were PSD (D90 (90% finer than this size) of…

Coronavirus disease (COVID-19) has impacted every aspect of human existence in a variety of ways. However, depending on how we interpret the impact of the pandemic, we may either despair or embrace challenges with hope. Several empirical findings and…

Response surface methodology was used to study the optimal pre-processing conditions that would yield the best quality canned product from bambara groundnuts. Pre-canning parameters such as blanching time, soaking time and sodium hexametaphosphate…

In the new public administration, performance management is expected to provide the necessary information that makes the behaviour of governments more results-oriented and responsive to conditions affecting governments goal attainment. Performance…

Spontaneous lactic acid fermentation is an important process in cereal processing. It is applied to develop and enhance taste and flavour, modify texture and improve the microbial safety of foods. When applied with nixtamalization to maize, it is…