ADDITIVES AND PRESERVATIVES USED IN FOOD PROCESSING AND PRESERVATION, AND THEIR HEALTH IMPLICATION
TABLE OF CONTENT CHAPTER ONE
1.0 Introduction
CHAPTER [...]
ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING [...]
THE INFLUENCE OF PROCESSING METHODS ON THE PROTEIN AND CYANIDE CONTENT OF AFRICAN YAM BEAN (Sphenostylis Stenocarpa)
ABSTRACT
Raw African Yam bean [...]
ECONOMIC ASSESSMENT OF SOME METHODS ADOPTED IN YOGHURT'S PRODUCTION
CHAPTER ONE
INTRODUCTION
Yoghourt is a fermented milk product, produced with a [...]
PRODUCTION OF "OGIRI" FROM SOYABEAN USING MICRO ORGANISM RESPONSIBLE FOR FERMENTATION OF CASTOR BEANS SEED "OGIRI" (COMMERCIAL "OGIRI")
ABSTRACT
Micro [...]
MARGARINE” PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT AND MELON
ABSTRACT
Palm kernel, coconut and melon oils were extracted and refined. Their [...]
PRODUCING AND SENSORY EXAMINATION OF BISCUIT USING WHEAT FLOUR, CASSAVA FLOUR (ABACHA FLOOR) AND AFRICAN YAM BEAN FLOUR
Abstract
Production of biscuit [...]
CAUSES AND PREVENTION OF HAZARDS IN THE FOOD PREPARATION AREA
CHAPTER ONE
1.0 INTRODUCTION
Occupation hazards constitute a major threat to an active [...]
EFFECT OF NATIONAL AGENCY FOR FOOD AND DRUG ADMINISTRATION AND CONTROL (NAFDAC) ON FOOD INDUSTRY IN NIGERIA
CHAPTER ONE
1.1 INTRODUCTION
Concern about [...]
INVESTIGATION ON THE OCCURRENCE OF HEAVY METALS IN YOGHURT'S SOLD
ABSTRACT
24 samples of different brands of yoghurt were collected from 2 popular Lagos [...]
IRRADIATION AS A MEANS OF PRESERVATION IN THE FOOD INDUSTRY
CHAPTER ONE
1.1INTRODUCTION
Food Irradiation is the process of exposing food to ionizing [...]
PRODUCTION AND USES OF PROTEIN HYDROLYZES AN REMOVAL OF BITTERING PRINCIPLES
CHAPTER ONE
INTRODUCTION
Definition: Protein hydrolysis could be defined [...]
EFFECT OF AVAILABILITY OF EQUIPMENT ON STUDENTS’ PERFORMANCE IN FOODS AND NUTRITION
ABSTRACT
The main purpose of this study was to identify the effect of [...]
PHYSIO CHEMICAL AND ORGANOLEPTIC PROPERTIES OF FLOUR AND FUFU PROCESS FROM CASSAVA VARIETIES
CHAPTER ONE
Fufu is a dough – like consistency prepared from [...]