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- Browsing Department of Food Science and Technology by Title
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Browsing Department of Food Science and Technology by Title
Now showing items 1-20 of 61
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(University of Khartoum, )The aim of study was to evaluate the effect of adding different ratio of sweet whey protein powder to mango juice on the physicochemical properties, the organoleptic test was made for product including taste, color, flavor, ...
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(University of khartoum, 2015-06-16)A case study was conducted in Khartoum state (Khartoum, Khartoum North and Omdurman) to investigate foods causing allergy for 50 patients differed in age, occupation, location and gender. The results obtained showed that ...
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(University of Khartoum, )The aim of this study was to investigate the effect of antimicrobial activity of bacteriocin producing lactic acid bacteria isolated from dairy product samples, against foodborne pathogen, Escherichia coli and Staphylococcus ...
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(UOFK, 2015-03-31)Malnutrition is still a major problem in many developing countries particularly in Sudan and Africa in general. It is estimated by the UNICEF that 47 million of under five years children were stunted which is a form of ...
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(University of Khartoum, )Background: Microorganisms have increased and that may cause some health problems, so it has become necessary to find out new antibacterial agents. To Prevent Pathogenic microorganisms and spoilage of food. This ...
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(University of Khartoum, 2015-06-16)Fifteen samples from 5 types of beef products (Frankfurter, minced meat, Pastrami, mortadella, sausage) were collected from three factories collected randomly from 14 factories in Khartoum, in addition 3 samples of meat ...
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(UOFK, 2015-05-19)This study aimed to assess protein and oil quality of three local cottonseed cultivars namely ( Barac 67 B , Barakat and Shambat ) . The study of chemical composition , the classical protein fractions : albumins, ...
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(University of khartoum, 2015-06-14)This study was done to investigate the drinking water quality of Kosti city distributed via the pipeline of water network network during the period August 2004 to July 2005. Six sites of Kosti city water network were ...
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(University of Khartoum, 2015-11-16)HACCP is an acronym for the Hazard Analysis Critical Control Point. It is a system that was developed for assuring pathogen-free foods for the space program by the Pillsbury Company, the U.S. Army, and the National Aeronautics ...
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(University of Khartoum, 2015-06-16)The objectives of this work were to determine the heavy metals contamination and anti-nutritional factor in some vegetables and canned foods of common consumption in Khartoum state. The heavy metals were lead, cadmium, ...
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(University of Khartoum, )This study was meant to investigate the biological efficiency of Mentha spicata as beef sausage quality, storability and safety improver.M. spicata was screened under laboratory conditions for anti-oxidants and anti-microbial ...
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(University of khartoum, 2015-06-16)This study was conducted at Khartoum Refinery Khartoum-North (Elgaily), and central laboratory at Shambat complex. The aim of this study was to assess the physical and chemical properties of wastewater before and after ...
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(university of khartoum, 2015-09-14)This study aimed to assess four famine foods growing in kordofan States, namely, Ambachi (Dioscorea hispida) tubers, Mukheit (Boscia senegalensis) fruits, Kordala (Maerua pseudopetalosa) seeds and Shengle (Dioscorea ...
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(University of Khartoum, 2015-05-12)Furundu, is a meat substitute derived from traditional fermentation of karkade (Hibiscus sabdariffa L.) seed. It is prepared by cooking the seeds in boiling water and then naturally fermented for 9 days. Karkade seed ...
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(UOFK, 2015-05-19)Pectic substance of two types of orange peels (yellow and green) were investigated. Samples were obtained from the local market. The orange fruits were washed, peeled and then the peels dried and ground. The study involved ...
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(University of khartoum, 2015-06-16)The study was conducted to investigate chemical composition, mineral profile, tannin content, and effect of cooking on in vitro protein digestibility , and separation and identification of free and bound phenolic acids of ...
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(University of khartoum, 2015-06-16)The present study was carried out to assess the chemical composition, microbial and organoleptic properties of yoghurt, and to assess the effect of type of milk and storage period on the quality of yoghurt. The sample of ...
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(University of Khartoum, 2015-06-14)This study dealt with calyces and leaves of karkade (Hibiscus sabdariffa L.) to compare the effect of fermentation on its chemical composition and antinutritional factors. The calyces of karkade were obtained from El-Nasr ...
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(University of Khartoum, 2015-11-12)The objective of this work was to study the chemical composition, minerals profile and antioxidant capacity of two samples of propolis obtained from White Nile and West Darfur States. The samples were analyzed for their ...
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Development and Risk Assessment of Functional Probiotic Yoghurt for Lactose Intolerant Individuals (University of Khartoum, )The objective of this study was to develop a functional probiotic yoghurt that is safe for lactose intolerant individuals (LII). A risk assessment on the developed products was run to ensure its suitability for the LII. ...
Now showing items 1-20 of 61
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