Download Category: FOOD SCIENCE PROJECT TOPICS
AN INVESTIGATION ON THE EFFECT OF VARIOUS PACKAGING MATERIAL ON THE QUALITY ATTRIBUTES OF SUYA (MEAT)
CHAPTER ONE INTRODUCTION Meat is a flesh of animals consumed for foods. In the topics, the bulk of the meat consumed is derived from cow,…
THE ROLE OF PACKAGING IN FOOD PROCESSING
CHAPTER ONE INTRODUCTION The role of packaging in food processing is just one among many ways of food preservation. As soon as food is packaged,…
MARGARINE PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT & MELON
ABSTRACT Palm kernel, coconut and melon oils were extracted and refined. Their physical and chemical characteristics were examined. The refined oils were blended to produce…
THE PRODUCTION OF MIXED FRUIT BY THE USE OF FUSE LOCALLY SOURCED CITRUS FRUITS ORANGE (CITRUS SILENCES) TANGERINE CITRUS RETICULATE) LEMON C GROUPS (CITRUS PARADOX)
ABSTRACT Fix locally sourced citrus fruit (orange citrus sinners) tangerine (citrus reticulate) lemon citrus lemoni) (Lime (citrus aurantifolis) and Grape (citrus paradist) were mixed…
ADDITIVES & PRESERVATIVES USED IN FOOD PROCESSING AND PRESERVATION, AND THEIR HEALTH IMPLICATION
CHAPTER ONE INTRODUCTION Additives is “any substance the intended use of which result or may reasonably be expected to result directly or indirectly in its…
ISOLATION & PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD
ABSTRACT Saccharomyces cerevisiae was isolated from the fermenting sap of flaeis guinneensis. The yeast isolate was used in dough proofing at different temperatures. The samples…
PROCESS FOR REFINING VEGETABLE OIL AND ITS FOOD VALUE
CHAPTER ONE INTRODUCTION Palm oil is one the commercial product of palm fruit (Elaesis Guineesis). It is derived from the fleshy messieurs of the fruit of…
THE EFFECT OF FOOD PACKAGING MATERIAL ON THE ENVIRONMENT
CHAPTER ONE INTRODUCTION Food packaging is just one among ways of food preservation for when food is been packaged, it is set for shipment and…
THE EFFECTS OF DIFFERENT PROCESS IN TECHNIQUES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE
CHAPTER ONE INTRODUCTION His of Soymilk: Soybeans belongs to the family leguminous, subfamily papiliondase and the genus Glycine Max. (Ricker and Morse, 1984), other normendatures…
PRODUCTION AND USES OF PROTEIN HYDROLYSATES AN REMOVAL OF BITTERING PRINCIPLES IN IT
CHAPTER ONE INTRODUCTION Background of the Study Definition: Protein hydrolysate could be defined as the end product of protein hydrolysis using chemical and enzymic methods….
