Browsing UCO - Graduate Works and Theses by Degrees "M.S., Nutrition and Food Management"
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Formulation and application of cinnamon oil-chitosan emulsion coating to increase the internal quality and shelf life of shelled eggs.
(2014)Eggs are one of the most versatile and nutritious foods and a good source of high- quality protein, vitamins, and minerals. However, as time passes, eggs' internal quality deteriorates due to evaporation of carbon dioxide ... -
Raffinose extract from navy beans decreases fermentation time and enhances overall quality of yogurt.
(2016)The consumption of pulses is gaining popularity in recent times due to the awareness of health benefits associated with this food group. Despite this awareness, pulses are still not being used. In order to increase ...