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Influence of physicochemical parameters on storage stability: microbiological quality of fresh unpasteurized fruit juices
(Wiley Online Library: Food Science & Nutrition, 2017-08-19)
Fresh juices rich in health and nutritional benefits are valued for their fresh flavor, taste, and aroma. These juices' quality however is affected by factors like temperature, light, and microbiological contamination ...
Mathematical modelling of color, texture kinetics and sensory attributes characterisation of ripening bananas for waste critical point determination
(Elsevier: Journal of Food Engineering., 2016-12)
It is vital to correlate the instrumental and non-instrumental analyses of food products so as to determine the product waste critical point. Texture and color (instrumental) were determined by a universal testing machine ...
Organochlorine pesticide residues in skin, flesh and whole carrots (Daucus carota) from markets around Lake Victoria basin, Uganda
(Taylor & Francis online: International Journal of Environmental Studies., 2013)
Residual concentrations of organochlorine pesticides in vegetables cause concern because of their adverse health effects. Pesticides have been applied in agricultural production and vector control in Uganda. Vegetables may ...
Acid production, growth kinetics and aroma profiles of lactobacillus flora from stilton cheese
(Elsevier: Food Chemistry., 2019-02-23)
The effect of Lactobacillus plantarum isolates from Stilton cheese on aroma profiles of milk fermentation was examined. Representative Lb. plantarum isolates were cultured alone and in combination with acid-producing and ...
Human health risk assessment of heavy metals in Kampala (Uganda) drinking water
(Journal of Food Research, 2017)
Levels of aluminium, arsenic, cadmium, chromium, copper, iron, mercury, manganese, nickel, lead and zinc in tap water, groundwater-fed protected spring and bottled water were determined. The cancer and non-cancer risks ...
Occurrence of listeria monocytogenes in bulked raw milk and traditionally fermented dairy products in Uganda
(African Journal of Food, Agriculture, Nutrition and Development., 2011)
Bulked raw milk, locally processed yoghurt (LPY) and Bongo, a traditionally
fermented dairy product sold at most informal milk cooling points in Uganda, were assessed for occurrence of Listeria spp. and Listeria monocytogenes. ...
Nucleotide degradation products, total volatile basic nitrogen, sensory and microbiological quality of Nile perch(Lates niloticus) fillets under chilled storage
(Journal of Microbiology, Biotechnology and Food sciences, 2012-11)
Degradation products of adenosine nucleotide and total volatile basic nitrogen (TVBN) concentration provide means of ascertaining freshness of commercial fish products. A complementary sensory analysis has also been adopted ...
Bioeconomy and the production of novel food products from agro-industrial wastes and residues under the context of food neophobia
(AgBioForum, 2018)
Advances in bioeconomy lead to exploitation of wastes for the production of high added-value products. Sometimes, these products face consumer resistance due to a phenomenon known as "neophobia." The aim of this study was ...
Determining food insecurity: An application of the Rasch Model with household survey data in Uganda.
(International Journal of Food Science, 2014-11)
The inexplicable nature of food insecurity in parts of Uganda and worldwide necessitated an investigation into the nature, extent,
and differentials of household food security. The main objective of this study was to ...
Fatty acid profile of wild edible and cultivated mushrooms (Pleurotus ostreatus, Amanita spp and Termitomyces microcarpus)
(Emerald Insight- Nutrition & Food Science, 2017)
Purpose
The aim of this paper is to investigate fat content and fatty acid profile of cultivated (Pleurotus ostreatus) and wild edible mushrooms (Amanita spp and Termitomyces microcarpus).
Design/methodology/approach ...