Economic Assessment of Some Methods Adopted in Youghourt Production
Economic Assessment of Some Methods Adopted in Youghourt Production
Economic Assessment of Some Methods Adopted in Youghourt Production
Analysis of the Hygienic Condition of Canteen Food Services Chapter One of Analysis of the Hygienic Condition of Canteen Food Services BACKGROUND OF THE STUDY. Canteen services stated way back in the 18th centaury, food and snacks are served as to the taste of the client. It may be seen as a place in…
The Effect of Storage Time on the Functional Properties of Bambara Groundnut and Wheat Blend for Cake Prior Chapter One of The Effect of Storage Time on the Functional Properties of Bambara Groundnut and Wheat Blend for Cake Prior INTRODUCTION WHEAT (TRITICUM AESTIVUM) ORIGIN AND DISTRIBUTION Despite many years of investigation, it has not…
Additives and Preservatives Used in Food Processing and Preservation, and Their Health Implication Chapter One of Additives and Preservatives Used in Food Processing and Preservation, and Their Health Implication INTRODUCTION Additives is “any substance the intended use of which result or may reasonably be expected to result directly or indirectly in its becoming a…
Irradiation as a Means of Preservation in the Food Industry Chapter One of Irradiation as a Means of Preservation in the Food Industry INTRODUCTION Food Irradiation is the process of exposing food to ionizing radiation to disinfect, sanitize, sterilize, preserve food or to provide insect disinfestation. (wikipedia.org) Food irradiation is sometimes referred to as…
Extraction of Oleoresin and Essential Oils in Herbs and Spices That Impart Flavours and Fragrances Chapter One of Extraction of Oleoresin and Essential Oils in Herbs and Spices That Impart Flavours and Fragrances INTRODUCTION Herbs and spices have long been used by ancient civilsations for culinary, medicinal and cosmetic uses. With modernization and the…
Effect of Availability of Equipment on Students’ Performance in Foods and Nutrition Abstract of Effect of Availability of Equipment on Students’ Performance in Foods and Nutrition The main purpose of this study was to identify the effect of availability of equipment on students’ performance in Foods and Nutrition. The research is imperative in that…