Project Report from the year 2015 in the subject Chemistry - Food Chemistry, grade: A, University of Ibadan, course: Zoology, language: English, abstract: This study was carried out on the evaluation of cadmium in chicken meat and offal in Bodija, Sango and Ojoo markets in Ibadan between July and October, 2015.
Academic Paper from the year 2021 in the subject Biology - Micro- and Molecular Biology, grade: 6 (IB), , course: IB Diploma Programme, language: English, abstract: This paper aims to explore the changes in the pH of milk and the process of creaming that taken together represent the dependent variable, that is UHT milk spoilage.
Project Report from the year 2015 in the subject Chemistry - Food Chemistry, grade: A, University of Ibadan, course: Zoology, language: English, abstract: A study was carried out on the assessment of lead in the organs and tissues of domestic chicken (Gallus gallus domesticus) in Ibadan from August to September 2015.
Projektarbeit aus dem Jahr 2020 im Fachbereich Chemie - Lebensmittelchemie, Note: 1,7, (IU Internationale Hochschule), Sprache: Deutsch, Abstract: Die Zubereitungsweise von Lebensmitteln spielt eine große Rolle, sowohl privat als auch in der Lebensmittelindustrie.
Academic Paper from the year 2023 in the subject Chemistry - Food Chemistry, , course: Review on Mycotoxin Issues in Ruminants Occurrence in Forages Effects of Mycotoxin Ingestion on Health Status and Animal Performance and Practical Str, language: English, abstract: This paper deals with the assessment of mycotoxin contamination in cereals, particularly focusing on organic cereals' lower mycotoxin levels compared to conventionally grown ones.
Wine in Health and Disease Prevention addresses both the benefits and concerns associated with consumption of wine and wine components, especially related to cardiovascular, metabolic, and neurological health.
Starch-Based Materials: Principles and Applications explores the cutting-edge research and development of starches as biodegradable, renewable biomaterials addressing urgent environmental concerns associated with non-biodegradable polymers.
Biopolymer-Based Intelligent Food Packaging explores the transformative potential of intelligent packaging technologies that not only enhance food preservation but also actively monitor freshness and safety throughout the supply chain.
Smart Engineering Approaches to Food Safety and Shelf Life Extension: Safer and Fresher Foods covers revolutionary ways we preserve and process food, ensuring its quality, safety, and sustainability.
Science and Technology of Fruit Wine Production, Second Edition comprehensively covers non-grape wines while also updating on the most recent scientific developments in their production.
Meat Preservation and Packaging Techniques covers a range of conventional and state-of-the-art techniques for preservation of meat and meat products to reduce spoilage and waste.
A Practical Guide for Interpreting and Constructing Nutritional Labeling delves into the intricate global landscape of nutritional labeling for consumer packaged goods.
Ethnoscience: Insights into Nutrition and Cultural Foundations, the first book in the series Culinary Synergies: Exploring Nutrition and Science in Gastronomy, a five-book exploration into food education, innovation, and preservation, encompasses everything from flavor chemistry and sensory science to the role of micro- and macronutrients in traditional and culturally specific diets.
Spectrophotometry and Spectrofluorimetry: A Practical Approach Second Edition was written with the intention to help the reader understand the background concepts and practical applications of spectrophotometry and spectrofluorimetry.
Scientific Study from the year 2023 in the subject Chemistry - Food Chemistry, grade: A, University of Ibadan, language: English, abstract: A study was carried out on the forensic entomotoxicological evaluation of carrion insects of fishes poisoned with dichlorvos on the main campus of the University of Ibadan.
Principles of Fermentation Technology, Fourth Edition covers key components of the fermentation process, including growth kinetics, strain isolation and improvement, inoculum development, fermentation media, fermenter design, control and operation, sterilization, product recovery, and the environmental impact of processes.
Recent Advances in the Modification of Plant Proteins aims to explore cutting-edge developments in various physical, chemical and enzymatic treatments of plant-based proteins, which are becoming increasingly important in food science, nutrition and industrial applications.
Recent Advances in the Modification of Plant Proteins aims to explore cutting-edge developments in various physical, chemical and enzymatic treatments of plant-based proteins, which are becoming increasingly important in food science, nutrition and industrial applications.
This book explains how Food Policy Councils solve critical food systems problems by creating just and resilient ways of producing, harvesting, manufacturing, distributing, and consuming food and managing food waste, using methods that encourage civic engagement and strengthen democratic processes.
This revised edition of Fundamentals and Operations in Food Process Engineering has been adequately expanded with four new chapters covering distillation, leaching and extraction, high-temperature food processing, and conveying systems in food processing.
This revised edition of Fundamentals and Operations in Food Process Engineering has been adequately expanded with four new chapters covering distillation, leaching and extraction, high-temperature food processing, and conveying systems in food processing.
Fish is currently THE rockstar ingredient - prized for its healthy benefits - but there is still a lot of fear surrounding its preparation and cooking.
Indian Spices for Type 2 Diabetes: Molecular Mechanisms and Pharmacological Insights explores the relationship between traditional Indian spices and their potential role in the management of Type II diabetes.
The understanding of fundamental principles and phenomena that control the tra- fer of trace elements in soil-plant-human chain can contribute to the protection of the environment and human health.
The preservation of food by chemical techniques has remained an important topic in food science and technology and a major branch of food processing in industry.
Die Autoren dieses Standardwerks haben für die dritte Auflage alle Kapitel grundlegend überarbeitet und dem neuesten Erkenntnisstand angepaßt; zahlreiche neue Konservierungsstoffe wurden berücksichtigt.
The former Working Party, and currently Division, of Analytical Chemistry of the Federation of European Chemical Societies made the decision in 1996 to produce this book, which lists a large number of European analytical chemists together with their addresses and fields of interest.
Die Beiträge dieser Sonderausgabe decken den gesamten Bereich der wieder sehr aktuellen IR-spektroskopischen Analytik ab; sie sind bekanntermaßen praxisbezogen abgefaßt und vermitteln dem Neuling einen schnellen Einstieg, dem Erfahrenen erleichtern sie den Überblick über die aktuellen Entwicklungen.
Die Beiträge dieser Sonderausgabe behandeln die wichtigsten Aspekte dieses intensiv bearbeiteten Teilgebietes der instrumentellen Analytik; sie sind bekanntermaßen praxisbezogen abgefaßt und vermitteln dem Neuling einen schnellen Einstieg, dem Erfahrenen erleichtern sie den Überblick über die aktuellen Entwicklungen.
