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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 ...
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 ...
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 ...
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. ...
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 ...
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 ...