Food science and technology / edited by Lisa Jordan.

Influence of smoking method on quality of traditional smoked Bonga shad (Ethmalosa frimbriata) fish from Lago State, Nigeria -- Physical properties of high quality maize (Swam 1 variety) seeds (Zea mays) as affected by moisture levels -- Analysis of quality attributes of Hibiscus sabdariffa (zobo) drinks blended with aqueous extract of ginger and garlic -- Quality assessment of acha-based biscuit improved with bambara nut and unripe plantain -- Comparative studies of physico-chemical properties of yam (Discorea rotundata), cocoyam (Collocasia taro, breadfruit (Artocapus artilis) and plantain (Musa parasidiaca) instant flours -- Effect of fermentation on physico-chemical, textural properties and yoghurt bacteria in mango soy fortified yoghurt -- Resistance to antimicrobials and acid and bile tolerance of Bacillus spp isolated from Bikalga, fermented seeds of Hibiscus sabdariffa -- The microorganisms and compounds influencing the organoleptic properties of Ugba (fermented Pentaclethra macrophylia Benth. seeds) -- Effects of germination time on the functional properties of maize flour and the degree of gelatinization of its cookies -- Effect of paddy storage and processing parameters on quality of Ofada rice in the production of ready to eat flakes -- Characterization and determination of the factors affecting anti-listerial bacteriocins from Lactobacillus plantarum and Pediococcus pentosaceus isolated from dairy milk products -- Comparisons of physiochemical, total phenol, flavanoid content and functional properties in six cultivars of aromatic rice in Bangladesh -- Effect of pre-drying treatments on utilizability of sweet potato tubers for production of chi, for confectionery flour -- Effect of substituting sugar with date palm pulp meal on the physicochemical, organoleptic and storage properties of bread -- Studies on foodborne bacteria in commercially hawked ready-to-eat fish in Jos and its environments -- Studies on different drying, canning and value addition techniques for mushrooms (Calocybe Indica) --Chemical evaluation of processed maize (Zea mays), indeginous cowpea spp. (Vigna unguiculata) and melon seed (Citrullus vulgaris) and organoleptic attributes of their blends -- Effect of heat-moisture-treated cassava starch and amaranth malt on the quality of sorghum-cassava-amaranth bread -- Assessment of some aspects of phytonutrients of cashew apple juice of domestic origin in Nigeria -- Extending the use of an underutilised tuber I: Physicochemical and pasting properties of cocoyam (Xanthosoma sagittifolium) flour and its suitability for making biscuits -- Effect of of wheat flour substitution, maize variety and fermentation time on the characteristics of Akara, a deep oil fried dough product -- Softening of dried Vangueria infausta (African medlar) using maltodextrin and sucrose -- Thermal oxidative alteration of sunflower oil -- Biological control of apple gray mold by mixtures of Bacillus Subtilis and yeast isolates -- Development and functional properties of low-cost complementary food -- Biogenic amines and microbiological profile of egyptian cheeses -- Cyanide and selected nutrients content of different preparations of leaves from three cassava species -- Comparison between gamma irradiation and plasma technology to improve the safety of cold sliced chicken -- Physiochemical characterization of some multifloral honeys from honeybees Apis mellifera collected in the Algerian northeast -- Preparation and physiochemical analysis of some Ethiopian traditional alcoholic beverages -- The effect of Withania congulans as a coagulant on the quality and sensorial properties of Tofu -- Physiochemical and rheological characteristics of pasta dough influenced by inulin -- Physiochemical properties and consumer acceptability of soft-unripened cheese made from camel milk using crude extract of ginger (Zingiber officinale) as coagulant -- Traditionally ferrmented alcoholic beverages of high altitude Bhotiya tribal community in Kumaun Himalaya, India -- Physicochemical analysis of desi yoghurts produced by the local community in Gilgit District -- Some traditional Algerian products from durum wheat -- Antioxidative and flavouring effects of Aframomum danielli on biscuits.

"An interdisciplinary field that aims to understand the nutritional value of food and involves research and development for technological advancements in mass production of food products. The book emphasizes on various techniques to enhance product quality and improve efficiency of processed food products."--Preface.

Fund 164 New Century Books & Gen. Mdse. Purchased 08/15/2018 76750 nej 6,500.00 2018-08-820 2018-1-0557