Browsing Department of Food Processing Technology by Issue Date
Now showing items 1-20 of 44
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Risk assessment for the occurrence of escherichia coli 0157:H7 in indigenous fermented milk (lee naga a agbora) produced in Uganda
(AJOL: Animal Production Research Advances., 2009)Different types of indigenous fermented milks are widely consumed in pastoralist communities of Africa, including Uganda. Local processing of milk generally takes place under uncontrolled hygienic conditions. Lee naga a ... -
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 ... -
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 ... -
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 ... -
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 ... -
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 ... -
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 ... -
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 ... -
Chemical and microbiological characteristics of cocoa beans from Pidie district,Aceh province,Indonesia
(Proceeding of AIC: Health and Life Sciences, 2018)This research aimed to examine the chemical and microbiological characteristics of cocoa beans which are used as a raw material in a small-scale chocolate factory in Pidie Jaya District, Aceh Province, Indonesia. The ... -
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 ... -
Levels of antibiotic residues in cow's milk sold in commercial centers of Kampala city
(Kyambogo University (unpublished work), 2018-05)Veterinary drug residues in milk represent a health risk for the consumer especially young children. Prolonged exposure to antimicrobial residues in food and milk may lead to antimicrobial resistance and other health ... -
Textural hardness of selected Ugandan banana cultivars under different processing treatment
(Journal of Food Research, 2018-08)Textural hardness affects cooking time, processing, fuel used and the quality of cooked bananas. In this study, textural hardness of selected Ugandan cooking and juice banana cultivars at green maturity was determined using ... -
Optimisation of the quality of bread from wheat, banana and cassava composite flour
(Kyambogo University(Unpublished work), 2018-10)Bananas and cassava are important staple foods in terms of caloric intake in Uganda. These traditional crops are highly perishable with little value addition. This study examined the prospects of application of banana, ... -
Fatty acid composition of oils from green coffee beans from different agro-ecological zones of Uganda
(Kyambogo University(Unpublished work), 2018-11)Coffee is an important agricultural commodity and beverage widely consumed throughout the world. Two-thirds of Ugandans depend on coffee as an important source of income. The quality of coffee determines the relative ... -
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 ... -
Influence of key chemical components on hardness of indigenous cooking and juice banana cultivars from Uganda
(Kyambogo University, 2019-10)Bananas undergo significant postharvest losses at the farm, during handling, cooking and serving. Loss of palatability and food mass occurs during serving and consumption due to hardening of cooked banana texture. Texture ... -
Nutritional quality of pumpkin (Cucurbita Pepo L.) Seeds based on the mineral and fatty acid composition
(Kyambogo University, 2019-10)Pumpkin seeds contribute to the nutrition of human populations and are also used in medicine in many parts of the world. In Uganda, pumpkin seeds are nowadays promoted and consumed as a snack. The potential of a food to ... -
Changes in aroma, pectin and physical properties of ripening cooking bananas
(Kyambogo University, 2019-11)Post-harvest losses are high in the cooking banana value chain in Uganda due to the short shelf life of the green bananas (6 to 10 days). The losses give rise to large amounts of solid wastes that later decompose into ... -
Non-cancer health risks associated with pesticide residues and heavy metal exposures in locally manufactured cereal-based baby foods in Kampala city
(Kyambogo University, 2019-11)Pesticides residues and heavy metals are major environmental pollutants and their toxicity is a problem of increasing significance for nutritional and environmental reasons. Data on the risk contribution of heavy metal ...