EFFECT OF NATIONAL AGENCY FOR FOOD AND DRUG ADMINISTRATION AND CONTROL (NAFDAC) ON FOOD INDUSTRY IN NIGERIA CHAPTER ONE 1.1 INTRODUCTION Concern about the wholesomeness and safety of our foods …
INVESTIGATION ON THE OCCURENCE OF HEAVY METALS IN YOGHURT SOLD
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 market and Atomic Absorption …
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IRRADIATION AS A MEANS OF PRESERVATION IN THE FOOD INDUSTRY
IRRADIATION AS A MEANS OF PRESERVATION IN THE FOOD INDUSTRY CHAPTER ONE 1.1INTRODUCTION Food Irradiation is the process of exposing food to ionizing radiation to disinfect, sanitize, sterilize, …
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PRODUCTION AND USES OF PROTEIN HYDROLYSATES AN REMOVAL OF BITTERING PRINCIPLES
PRODUCTION AND USES OF PROTEIN HYDROLYZES AN REMOVAL OF BITTERING PRINCIPLES CHAPTER ONE INTRODUCTION Definition: Protein hydrolysis could be defined as the end product of protein hydrolysis …
PRODUCING MIXED FRUIT DRINK WITH LOCALLY SOURCE CITRUS FRUIT
PRODUCING MIXED FRUIT DRINK WITH LOCALLY SOURCE CITRUS FRUIT CHAPTER ONE INTRODUCTION Fruits are part of a plant that houses seeds or flesh covering of nuts or succulent they are pulpy in …
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EXTRACTION OF OLEORESIN AND ESSENTIAL OILS IN HERBS AND SPICES THAT IMPART FLAVOURS AND FRAGRANCES
EXTRACTION OF OLEO RESIN AND ESSENTIAL OILS IN HERBS AND SPICES THAT IMPART FLAVORS AND FRAGRANCES CHAPTER ONE 1.0 INTRODUCTION Herbs and spices have long been used by ancient civilsations …
EFFECT OF AVAILABILITY OF EQUIPMENT ON STUDENTS’ PERFORMANCE IN FOODS AND NUTRITION
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 availability of equipment on students’ …
PHYSICO CHEMICAL AND ORGANOLEPTICPROPERTIES OF FLOUR AND FUFU PROCESSE FROM CASSAVE VERIETIES
PHYSIO CHEMICAL AND ORGANOLEPTIC PROPERTIES OF FLOUR AND FUFU PROCESS FROM CASSAVA VARIETIES CHAPTER ONE Fufu is a dough – like consistency prepared from predominantly starchy material by pounding …
ECONOMIC ASSESSMENT OF SOME METHODS ADOPTED IN YOUGHOURT PRODUCTION
ECONOMIC ASSESSMENT OF SOME METHODS ADOPTED IN YOGHURT'S PRODUCTION ABSTRACT Many producers of yoghurt are confused on the methods and process of producing yoghurt, consequently, producing …
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EFFECTS OF THREE SELECTED SPICES: ALLIGATOR PEPPER, CLOVES AND GINGER ON THE QUALITY ATTRIBUTES OF KUNUN-ZAKI.
EFFECTS OF THREE SELECTED SPICES: ALLIGATOR PEPPER, CLOVES AND GINGER ON THE QUALITY ATTRIBUTES OF KUNUN-ZAKI. ABSTRACT Additives used in food processing can be natural or synthetic in …
EXTRACTION OF OIL FROM AFRICAN STAR APPLE (CHRYSOPHYLLUM AFRICANUM) SEED USING SOLVENT EXTRACTION
EXTRACTION OF OIL FROM AFRICAN STAR APPLE (CHRYSOPHYLLUM AFRICANUM) SEED USING SOLVENT EXTRACTION ABSTRACT Oil is extracted from locally purchased African Star apple using Sochlet …
EVALUATION AND PREVENTION OF FOOD POISONING IN A CATERING ESTABLISHMENT
EVALUATION AND PREVENTION OF FOOD POISONING IN A CATERING ESTABLISHMENT CHAPTER ONE INTRODUCTION 1.1 BACKGROUND TO THE STUDY Recently, a number of food-borne illnesses occurred worldwide …
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