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