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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 ...
Determinants of dietary and physical activity behaviours among women of reproductive age in urban Uganda, a qualitative study
(Cambridge University Press: British Journal of Nutrition., 2020-10-01)
To explore determinants of dietary and physical activity behaviours among women of reproductive age.
Design:
Data were collected through focus group discussions (FGD). The FGD guide was based on a modified theoretical ...
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 ...
Health risks associated with heavy metal exposure in geophagic products (Emumbwa) consumed during pregnancy
(Kyambogo University, 2021-06)
Geophagic products (Emumbwa) consumed by some pregnant women in Uganda may be a source of heavy metal poisoning. However, there is paucity of information regarding the composition, safety and consumption patterns of these ...
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 ...
Probiotic, starter culture and antimicrobal properties of lactic acid bacteria isolated from Ugandan traditional ghee
(Kyambogo University(Unpublished work), 2021-08)
Ghee is one of the major fermented foods consumed in Uganda despite the fact that it is largely
produced traditionally raising issues of quality control and assurance. This study investigated the
bacterial diversity of ...
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 ...
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 ...