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Food technology
Showing 1-30 of 466 Thesis
A Framework for Assessing Quality Preservation in Traditional Fermented Foods...
Traditional fermented foods are integral to cultural heritage and local diets across many regions, yet their quality preservation remains a significant challeng...
Optimizing Fermentation Processes in Local Artisan Bread Production Industry...
The artisan bread production industry plays a crucial role in local food economies, characterized by traditional fermentation methods that often lack standardiz...
Comparative Analysis of Preservative Efficacy in Traditional and Modern Food Product...
Food preservation remains a critical aspect of food security and safety, particularly given the increasing demand for minimally processed, naturally preserved t...
Development of a Mobile App for Real-Time Freshness Monitoring of Fresh Produce...
Food spoilage and quality degradation during transportation, storage, and retailing pose significant challenges to ensuring the safety and freshness of fresh pr...
Impact of Fermentation Time on Nutritional Quality of Locally Fermented Cereal Bread...
The nutritional quality of cereal-based foods is significantly influenced by traditional fermentation processes, which vary widely in duration and techniques, c...
Design and evaluation of a probiotic-enriched fermented beverage for gut health....
The escalating prevalence of gastrointestinal disorders and the growing awareness of gut microbiota's role in overall health have underscored the need for funct...
A Framework for Enhancing Enzyme Activity in Plant-Based Food Preservation...
The rapid deterioration of plant-based foods due to enzymatic activities presents a significant challenge to food preservation, impacting nutritional quality, s...
Optimization of Fermentation Processes in Small-Scale Organic Yogurt Production in R...
The increasing demand for organic and locally produced dairy products in rural England underscores the importance of optimizing fermentation processes to enhanc...
Comparative Analysis of Nutritional and Sensory Qualities in Commercially Fermented ...
In the global dairy industry, fermented yogurt remains a highly valued functional food, yet variations in its nutritional composition and sensory attributes acr...
Development of a Blockchain-Based Traceability System for Fresh Produce Supply Chain...
The integrity and transparency of fresh produce supply chains are critically compromised by challenges related to product traceability, leading to safety risks,...
Assessing the Impact of Fermentation Conditions on Flavor Development in Traditional...
The fermentation process employed in traditional sauerkraut production critically influences its flavor profile, yet the impacts of specific fermentation condit...
Development and assessment of a sustainable probiotic yogurt fermentation process...
The increasing global demand for functional foods with probiotic benefits underscores the necessity for sustainable and efficient dairy fermentation processes, ...
A Framework for Assessing Nutritional Quality in Plant-Based Meat Alternatives...
The rapid proliferation of plant-based meat alternatives in global markets reflects a significant shift towards sustainable and health-conscious dietary pattern...
Optimizing Fermentation Processes in Artisanal Breweries for Enhanced Flavor Profile...
In recent years, the artisanal brewing sector has experienced significant growth driven by consumer demand for unique and high-quality flavor profiles, highligh...
Comparative Analysis of Nutritional Quality in Traditional VS. Modern Packaged Snack...
In the context of increasing consumer awareness about nutritional health and the rising prevalence of diet-related chronic diseases, this study addresses the cr...
Smart Sensor-Based Monitoring System for Fresh Produce Shelf Life Prediction...
The rapid deterioration of fresh produce during transportation and storage presents significant challenges to supply chain efficiency, food safety, and consumer...
Assessing the Impact of Fermentation Variables on Probiotic Bacteria Viability in Yo...
Probiotic viability in yogurt is a critical determinant of its health benefits, yet the impact of fermentation variables on the survivability and functional eff...
Impact of fermentation conditions on probiotic viability in yogurt production...
The viability of probiotics in yogurt is critically influenced by fermentation conditions, which in turn affects the health benefits and shelf life of the final...
Assessing the Impact of Fermentation Conditions on Traditional Sauerkraut Quality...
Fermentation processes significantly influence the organoleptic, nutritional, and microbial qualities of traditional sauerkraut, yet the impact of varying ferme...
Development of Novel Food Packaging Materials for Extended Shelf Life...
Abstract: The food industry is constantly evolving to meet consumer demands for safe, convenient, and sustainable food products. One critical aspect of food pa...
Development of a Novel Food Packaging Material with Enhanced Biodegradability and Pr...
Abstract: The increasing global concern for environmental sustainability and the growing demand for innovative food packaging materials have necessitated the d...
Development of a novel food preservation technique using natural antimicrobial agent...
Abstract: Food preservation is crucial in ensuring food safety and extending the shelf life of perishable goods. This thesis focuses on the development of a no...
Investigation of the use of emerging food processing technologies in improving food ...
Abstract: This thesis investigates the utilization of emerging food processing technologies to enhance food safety and prolong shelf life. The modern food indu...
Utilization of Food Waste for the Development of Functional Food Products...
Abstract: The global food industry is faced with the challenge of managing and utilizing food waste effectively to reduce environmental impact and ensure susta...
Development of a novel food preservation method using natural antimicrobial agents...
Abstract: The food industry is constantly seeking innovative methods to enhance food preservation while meeting consumer demands for natural and safe products....
Development of a novel food packaging material with enhanced sustainability and pres...
Abstract: The food industry is constantly seeking innovative solutions to enhance the sustainability and preservation of perishable food products. This thesis ...
Investigation of the effects of various food processing methods on the nutritional c...
Abstract: This thesis investigates the impacts of different food processing techniques on the nutritional composition of vegetables. The study is motivated by ...
Development of a sustainable packaging solution for extending the shelf life of fres...
Abstract: The global demand for fresh produce has been steadily increasing, prompting the need for innovative solutions to extend the shelf life of these peris...
Investigation of the effects of different food processing techniques on the nutritio...
Abstract: This thesis investigates the impacts of various food processing methods on the nutritional composition of fruits and vegetables. The study explores h...
Development of a Biodegradable Packaging Material for Fresh Produce in Food Technolo...
Abstract: The global food industry faces a significant challenge in reducing the environmental impact of packaging materials, particularly for fresh produce. T...
