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Food Science and Technology
Showing 1-30 of 478 Thesis
A Framework for Enhancing Shelf Life Prediction of Perishable Foods Using Machine Le...
Perishable foods are highly susceptible to spoilage due to microbial activity, enzymatic reactions, and environmental factors, leading to significant economic l...
Assessing the Impact of Fermentation Techniques on Nutritional Quality of Traditiona...
Traditional sauerkraut remains a vital component of Polish culinary heritage, renowned for its probiotic properties and nutritional benefits. However, variation...
Comparative Analysis of Nutritional and Sensory Properties of Traditional and Commer...
Fermented foods are integral to dietary practices worldwide, serving as crucial sources of probiotics, nutrients, and flavors; however, there is limited compara...
Development of IoT-based Sensor Network for Real-Time Food Freshness Monitoring...
The integrity of food products and consumer safety are increasingly threatened by the challenges associated with monitoring freshness levels during transportati...
Assessing the Impact of Fermentation on Nutritional Quality and Shelf Life of Tradit...
The preservation and enhancement of traditional cereal-based snacks through fermentation present significant opportunities to improve both their nutritional qua...
Development and validation of a probiotic yogurt using novel plant-based fermentatio...
The increasing demand for functional dairy products with enhanced health benefits necessitates the exploration of innovative fermentation substrates that are bo...
A Framework for Enhancing Functional Sustainability in Plant-Based Food Processing...
The rapid global shift towards plant-based diets and the increasing demand for sustainable food products have underscored the need for innovative frameworks tha...
Optimizing Fermentation Processes in Small-Scale Breweries for Quality Enhancement...
Small-scale breweries play a vital role in local economies and cultural heritage, yet they often face challenges in maintaining consistent product quality due t...
Comparative Analysis of Nutritional Profiles in Traditional versus Modern Gluten-Fre...
The rising prevalence of gluten intolerance and celiac disease has led to an increased demand for gluten-free bread options, prompting a notable shift from trad...
Development of a Blockchain-Based Traceability System for Fresh Produce Supply Chain...
The increasing complexity and opacity of fresh produce supply chains have raised significant concerns regarding product authenticity, safety, and transparency, ...
Evaluating the Impact of Fermentation Conditions on Probiotic Content in Yogurt Prod...
The growing demand for functional foods with health-promoting properties has intensified research into optimizing probiotic content in fermented dairy products,...
Impact of fermentation conditions on probiotic viability in plant-based yogurts...
The rising consumer demand for plant-based dairy alternatives necessitates an in-depth understanding of fermentation processes that optimize probiotic viability...
Development of a Novel Food Product using Food By-Products...
Abstract: In recent years, there has been an increasing global concern about food waste and sustainability in the food industry. The utilization of food by-pro...
Application of High Pressure Processing in Extending Shelf Life of Fresh Produce...
Abstract: The rapid deterioration of fresh produce remains a critical challenge in the food industry, leading to significant economic losses and food wastage. ...
Development of a Novel Food Packaging Material with Antimicrobial Properties for Ext...
Abstract: This thesis focuses on the development of a novel food packaging material with antimicrobial properties to enhance the shelf life of perishable food ...
Investigation of the effects of different food processing methods on the nutritional...
Abstract: This thesis investigates the impact of various food processing methods on the nutritional quality of fruits and vegetables. The study aims to assess ...
Development of Nutrient-rich Snack Bars Using Alternative Protein Sources...
Abstract: This thesis presents a comprehensive investigation into the development of nutrient-rich snack bars using alternative protein sources. The growing de...
Development of a novel food preservation technique using natural antimicrobial agent...
Abstract: The increasing demand for safe and healthy food products has spurred the exploration of novel food preservation techniques. This study focuses on the...
Development of a novel packaging technique for extending the shelf life of fresh pro...
Abstract: The preservation of fresh produce is a critical aspect of the food industry to ensure the availability of nutritious and safe food for consumers. In ...
Utilization of food by-products for the development of functional foods...
Abstract: The utilization of food by-products for the development of functional foods has gained significant attention in recent years due to the increasing co...
Application of novel food preservation techniques in extending the shelf life of per...
Abstract: The preservation of perishable foods is a critical aspect of the food industry to ensure food safety, reduce food waste, and meet consumer demands fo...
Development of Functional Foods with Enhanced Nutritional and Health Benefits...
Abstract: This thesis focuses on the development of functional foods aimed at enhancing both nutritional content and health benefits. The global shift towards ...
Utilization of Food By-Products for Value-Added Product Development in the Food Indu...
Abstract: Food processing industries generate a significant amount of by-products, which are often underutilized or discarded. The increasing focus on sustaina...
Utilization of novel food processing techniques for enhancing the nutritional qualit...
Abstract: This thesis explores the application of innovative food processing techniques to improve the nutritional profile of plant-based meat alternatives. Th...
Development of a novel food preservation technique using advanced packaging material...
Abstract: Food preservation is a critical aspect of ensuring food safety, quality, and sustainability in the food industry. In recent years, there has been a g...
Development of a novel food preservation method using natural antimicrobial agents...
The abstract for a thesis on "Development of a novel food preservation method using natural antimicrobial agents" would be as follows: **Abstract** ...
Development of novel food packaging materials with antimicrobial properties for exte...
Abstract: The food industry plays a crucial role in ensuring food safety and quality for consumers. Food packaging materials are essential for protecting food ...
Investigation of the effects of different food processing methods on the nutritional...
The abstract provides a concise summary of the entire research paper, highlighting the key aspects of the study. Here is an elaborate 2000-word abstract for the...
Development of Novel Food Packaging Materials for Extended Shelf Life...
Abstract: The food industry plays a crucial role in ensuring the availability of safe and high-quality food products for consumers. One of the key challenges f...
Development of Nutrient-Rich Snack Bars Using Alternative Protein Sources...
Abstract: In recent years, there has been a growing interest in developing nutrient-rich snack bars using alternative protein sources to cater to the increasin...
