PROJECT TOPICS AND MATERIALS IN FOOD TECHNOLOGY

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archeiv
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April 8th, 2015, 9:39 pm

For your project Topics and Materials in FOOD TECHNOLOGY call 08058580848 or 08140350866. You may also visit our website. we are dedicated to serve you better

PROJECT TOPICS AND MATERIALS IN FOOD TECHNOLOGY

1 THE EFFECTS OF DIFFERENT PROCESSIGN TECHNIQUIES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE

2 EFFECTS OF SOME SALTS (Nacl and Na2 SO4) ON FUNCTIONAL PROPERTIES OF PUMPKIN SEED (TELFARIA OCCIDENTALS) FLOOR

3 PRODUCTION AND USES OF PROTEIN HYDROLYSATES AN REMOVAL OF BITTERING PRINCIPLES IN IT

4 THE EFFECTS OF DIFFERENT PROCESSIGN TECHNIQUIES ON THE ORGANOLEPTIC QUALITY OF SOYMILK PROCESSING AND STORAGE

5 PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS SILENCES) TANGERINE CITRUS RETICULATE) LEMON C GROUPS (CITRUS PARADOX)

6 MARGARINE” PRODUCTION USING OIL BLENDS FROM PALM KERNEL, COCONUT AND MELON

7 THE EFFECT OF PROCESSING ON AFZELIA AFRICANA (AKPALATA) AND BRACHYSTEGIA SPP FLOUR AS SOUP THICKNER

8 THE EFFECT OF DIFFERENT CONCENTRATIONS OF CITRIC ACID ON THE PHYSICOCHEMICAL PROPERTIES OF ORANGE JUICE (CITRUS SINENSIS)

9 PROMOTE COMPOSITION OF PLEUROTUS TUBERRCOGININ

10 EFFECT OF STORAGE TIME ON THE FUNCTIONAL PROPERTIES OF WHEAT/BAMBKA GROUNDNUT BLEND

11 ISOLATION AND CHARACTERIZATION OF MICROORGANISMS FROM STORED PAP (OGI)

12 EFFECT OF STEEPING PERIOD ON YIELD AND ACCEPTABILITY OF STARCH EXTRACTED FROM SORGHUM (SORGHUM BICOLOR, WHITE VARIETY AND RED VARIETY)

13 ISOLATION AND PERFORMANCE EVALUATION OF SACCHAROMYCES CEREVISIAE FROM ON PALM WINE (ELAELS GUINNEENSIS) AT DIFFERENT TEMPERATURE OF PROOFING DURING BREAD MAKING

14 PRODUCTION AND DETERMINATION OF FUNCTIONAL PROPERTIES OF PLANATAIN FLOUR

15 USE OF COMPOSITE FLOUR BLENDS FOR BISCUIT MAKING (PEANUT/CASSAVA FLOUR)
1. Chemical composition of raw and cooked walnut
2. Effects of spices extract, ginger extract, garlic and salt concentration on the microbial load of locust bean seeds (Parkia biglobosa)
3. Nutritional composition and cyanogenic content of garri samples in Osun State.
4. Proximate and physico chemical analysis of fish flour obtained from three fish species.
5. Production and evaluation of bread using blend of wheat flour and fermented plantain flour.
6. Production and sensory evaluation of composite jam produced from four different tropic fruits: Apple, pineapple, Orange and banana.
7. Effect Of Modification On The Physical Properties Of Tiger Nut Starch (Imumu)

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