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Food Science and Technology
Showing 1-390 of 479 Thesis
Toxicity of aqueous environment...
Abstract: The toxicity of the aqueous environment is a critical issue with significant implications for both human health and ecosystem sustainability. This re...
Toxicity of aqueous environment ...
Abstract: The toxicity of the aqueous environment is a pressing issue that affects aquatic ecosystems and human health worldwide. Contamination of water source...
The effect of cryogenic grounding on liquid milk produced from tigernut at different...
Abstract: The aim of this study was to investigate the effect of cryogenic grounding on liquid milk produced from tigernut at different temperatures. Tigernut m...
Effect of fermentation time on the quality characteristic of cassava flour...
Abstract: Fermentation is a crucial process in the production of cassava flour, as it affects the quality characteristics of the final product. This study aime...
Physical and chemical analysis of seven sample of palm oil ...
The abstract for the research project on "Physical and chemical analysis of seven samples of palm oil" is as follows: This study aimed to investigate the physi...
Evaluation of the physico chemical an sensory properties of infant food produced fro...
Abstract: Infant nutrition is a critical aspect of child development, and the quality of infant food is essential for ensuring proper growth and health. This r...
The impact of inventory control and planning in stores administration...
Abstract: Inventory control and planning play a crucial role in the effective administration of stores across various industries. This research project aims to...
The impact of inventory control and planning in stores administration...
Abstract: Inventory control and planning play a crucial role in the efficient administration of stores. Effective inventory management is essential for maintain...
Nutritional disorder commonly found in nigeria...
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Irradiation as a means of preservation in the food industry...
Abstract: Irradiation is a food preservation method that involves exposing food products to ionizing radiation to kill bacteria, insects, and other pathogens. ...
Investigation on the occurence of heavy metals in yoghurt sold...
<p> </p><p>24 samples of different brands of yoghurt were collected from 2 popular Lagos market and Atomic Absorption Spectrophotometer was...
Causes and prevention of hazards in the food preparation area...
Abstract: Food preparation areas are essential spaces in homes, restaurants, and food processing facilities where meals are prepared. However, these areas can ...
Producing and sensory examination of biscuit using wheat flour, cassava flour (abach...
<p> Production of biscuit using composite wheat / Abacha / African yam bean flour was investigated. Cassava root from one year old was used for the pro...
Use of composite blends for biscuit making...
Abstract: The use of composite blends in biscuit making has gained significant attention due to their potential to enhance the nutritional profile, texture, and...
The effect of storage time on the functional properties of bambara groundnut and whe...
Abstract: The utilization of alternative protein sources in food products has gained significant attention due to the increasing global demand for sustainable f...
Production and uses of protein hydrolysates an removal of bittering principles...
Abstract: Protein hydrolysates are valuable products generated through the enzymatic or chemical hydrolysis of proteins, resulting in the breakdown of large pr...
Producing mixed fruit drink with locally source citrus fruit...
Abstract: This research project aims to explore the production of a mixed fruit drink using locally sourced citrus fruits. The objective is to create a refreshi...
Extraction of oleoresin and essential oils in herbs and spices that impart flavours ...
Abstract: The extraction of oleoresin and essential oils from herbs and spices plays a crucial role in the food and fragrance industries. These natural products...
Assessment of factors influencing food consumption diversity among farming household...
<p> The study was conducted has the main objective of identifying the major factors influencing food consumption diversity in the farming households of...
Component of yield of the fruit of cheery plant (prumis avium and primus cerasus) a ...
<p> The components of the yield of cherry fruit in terms of fruit diameter, number of seeds and weight in Ugbekun and Oka Market in Ikpoba Okha Local G...
Consumers brand preference and brand loyalty: a case study of peak milk in uyo metro...
<p> in today’s competitive business environment, consumers are exposed to a large number of brand choice alternatives. Managers and marketers are...
Total quality management and its applications in 7-up bottling company… ...
Total quality management (TQM) is a management approach that aims to continuously improve the quality of products and services provided by an organization. It i...
Phytochemical analysis of cleome viscosa....
Abstract: Cleome viscosa, commonly known as tickweed or Asian spider flower, is a plant species with a long history of traditional medicinal use in various par...
Antinutritional composition of securidaca longepedunculata (violet tree)...
<p> </p><p><br></p><p>The antinutritional composition of leafs and<br>stem bark s<i>.</i> <...
Comparative study of the effects of aqueous extracts of moringa oleifera and vernoni...
Abstract: Moringa oleifera and Vernonia amygdalina are two widely used medicinal plants in traditional medicine. This study aimed to compare the effects of aqu...
Compositional evaluation and nutritional potential of winged termite (macrotermes be...
Abstract: Winged termites, specifically Macrotermes bellicosus, are a common delicacy in many parts of Africa and Asia. However, there is limited scientific in...
Effect of processing on the nutrients and antinutrients of some selected legumes...
Abstract: Legumes are an essential source of nutrients for human consumption, providing protein, fiber, vitamins, and minerals. However, they also contain anti...
Extraction and characterization of vegetable oil using bread fruit seed. ...
Abstract: This research project focused on the extraction and characterization of vegetable oil from breadfruit seeds. Breadfruit seeds are a potential source ...
Isolation and identification of bacteria from food vendors and some vegetable availa...
<p> Safety of food is a basic requirement of food quality. A total of 25 street food samples (Jollof rice, egwusi soup, ugu, water leaf and green), wer...
A survey of the antibacterial activity of thymus vulgaris and myristica fragrans on ...
<p> The aqueous and ethanolic extracts of the leaves of Thymus vulgaris (thyme) and the seeds of Myristica fragrans (nutmeg) were screened for their an...
