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Showing 1 to 5 of 5 for “"Department of Food Science"”.
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Shelf-life extension of home-made mahewu by adding Aloe vera powder
Department of Food Science and Technology
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Application of Soluble Whey Protein-Carboxymethylcellulose Complex in Emulsion and Acid-induced Gelation
… (CMC) can be formed at pH above the pI of the protein. In the first study, the influence of CMC concentration and molecular weight (Mw = 270k, 750k, and 2,500kDa) on the stability and properties of WPI/CMC-stabilized oil-in-water emulsions was investigated. Emulsions were prepared using …
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The effect of consuming instant-maize porridge fortified With Termites and Moringa Oleifera Leaf powders on the nutritional status of children aged three to five years old in Thulamela Municipality, South Africa (RCT)
This chapter introduces the topic of the study, giving relevant background and highlighting the problem statement. It ends with the study's hypothesis, aim, specific objectives, significance, and conceptual framework. Malnutrition is the cause of deaths of eight million children under five years …
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Matrix-assisted concentration and microencapsulation of lime juice
… CONCENTRATION AND MICROENCAPSULATION OF LIME JUICE Department of Food Science and Human Nutrition University of Illinois at Urbana-Champaign, 2011 Graciela W. Padua, Adviser Lime juice is widely used in American and international cuisine for its characteristic flavor and high taste …
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Chemical, Physical and Sensory Characteristics of Lactose-reduced Baked Custards Made with a Low-fat, Low-cholesterol Egg Substitute
… were conducted to examine the effects of type of milk (whole; nonfat; nonfat, 70% lactose-reduced) and type of egg (fresh, whole egg; egg substitute) on the quality of baked custards. The egg substitute was a combination of dried egg whit e solids, dried low-fat, low-cholesterol egg …