Food science : sensory evaluation techniques / edited by Dorothy Green.

Preliminary studies on the effect of shea kernel size on shea butter quality -- A Survey on traditional fish smoking in Lagos State, Nigeria -- Anti-oxidative biochemical properties of extracts from some Chinese and Thai rice varieties -- Antimicrobial activity of lactic acid bacteria isolated from fermented milk products -- Physiochemical and nutritional characteristics assessment of two different traditional foods prepared with senescent plantain -- Quantification of lactic acid bacteria and bifidobacteria in goat milk based yoghurts with added water-soluble soy extract -- Effect of processing on the lectin and trypsin inhibitor content of Plukenetia conophora seeds as it affects growth performance and nutrients metabolism in rat -- A surrvey on existing practices adopted in Dambu production and utilization in some northern states of Nigeria -- Nutrients content and and lipid characterization of seed pastes of four selected peanut (Arachis hypogaea) varieties from Ghana -- The physicochemical and sensory evaluation of commercial sour milk (amasi) products -- Effects of stocking density on haematological functions of juvenile African catfish (Clarias gariepinus) fed varying crude protein levels -- Evaluation of antioxidant potentials of Monodora myristica (Gaertn) dunel seeds -- Effect of ten amino acids on elimination of acrylamide in a model reaction system -- Utilisation of common grain crops in Zimbabwe -- Physicochemical and bioactive properfies of selected white yam (Diascorea rotundata) varieties adapted to riverine areas of Nigeria -- Antioxidant capacity of extracts from hawthorn (Crataegus mexicana) skin -- Lipid composition of medicinal plants: Portulaca oleracea and Ficus thonningi -- Phenolic content and anfioxidant activity of selected Ugandan traditional medicinal foods -- Dietary effects of two commercial feed additives on growth performance and body composition of African catfish Clarias gariepinus fingerlings -- Production and evaluation of specialty bread from sprouted mixed-grains -- Assessment of structure and conduct of yam wholesale market in Efon Alaaye Local Government Area of Ekiti State, Nigeria --

Simultaneous high performance liquid chromatography analysis of water soluble vitamins in some foods prepared by a Nigerian eatery -- Study of electrical properties of vegetable oils for the purpose of an application in electrical engineering -- Screening, identification and antagonistic activity of halo stable Bacillus sp. Mk22 used as probiotic in Penaeus monodon Fabricius, 1798 -- Sensory evaluation and sugars contents of coconut (Cocos nucifern 1) water during nuts ripening -- Effect of concentration of debittering agent on the mineral, vitamin and phytochemical contents of Lasianthcra africana leafy vegetable -- Sensory evaluation of wheat-cassava-soybean composite flour (WCS) bread by the mixture experiment design -- Performance characteristics, biochemical and haematologcal profiles of broiler chickens fed synthetic and herbal methionine supplemented diets --A study on evaluation and characterization of extruded product by using various by-products -- Proteolysis of milk heated at high temperatures by native enzymes analysed by trinitrobenzene sulphonic acid (TNBS) method -- Thiaminase properties in the fillet and liver of Tilapia zillii from Osinmo Reservoir: A comparative study -- Comparative evaluation of the nutritional and sensory quality of different brands of orange-juice in Nigerian market -- Genotoxicity and anti-genetoxicity of fennel plant (Foeniculum vulgare Mill) fruit extracts using the somatic mutation and recombination test (SMART) -- Nutritional qualities and trace metals concentration of six fish species from Oba reservoir, Ogbomoso, Nigeria -- Proximate composition and microbiological study of five marine fish species consumed in Gabon -- Effect of moisture content on selected physical properties of shea kernel of varying slice thickness -- Comparative evaluation of physico-chemical properties of two varieties or pomogranate fruits - Ganesh and Arakta -- Effect of different types of honey on the microbial shelf stability of cassava-wheat composite bread.

"This book presents the essential concepts in the field of sensory analysis and provides some incredible insights into consumer behavior and response. It discusses in detail the effective testing and affective testing methods for sensory evaluation."--Preface.

Fund 164 New Century Books & Gen. Mdse. Purchased 08/15/2018 76751 nej 6,500.00 2018-08-820 2018-1-0557