Lab Reports

 Removing Phenolics from Table Olive Processing Wastewater

 Role of Processing Techniques in Extraction of Polyphenols from Olive Leaves

 Lipid Oxidation

 Food Preservation: Drying Methods

 Influence of Thermal Processing on Phenolic Content

 Phenolic Compounds: Basic Principles

 Health Benefits of Cranberry Juice

 Effect of Processing on Antioxidant Properties of Tomatoes

 Safety Assessment of Sugar Substitutes

 Control of Aflatoxin Contamination Before and After Harvest

 Dietary Fibre Intake and Reduced Risk of Coronary Heart Disease

 Factors affecting Flavour and Texture of Meats Before and After Slaughter

 Chemical detection of Aflatoxins in dairy products

 Low fat, meat based main meal products for children

 Antioxidant Activity of Food-derived Peptides

 What is the Atkins Diet?

 Microbiological Analysis of Drinking Water

 HACCP Procedure

 Inhibiting effects of fruits and vegetables on cancer and heart disease

 Chemical Evaluation of Saturated Fats and Unsaturated Oils

 Factors involved in quality and nutritional value of fruits and vegetables during processing

 Probiotics and Prebiotics

 Hazard Analysis of vegetable-based food products

 Concept of Organic Foods

 Microscopic and Macroscopic Identification of Moulds in foods

 Chemical Analysis of Sodium Chloride

 Sugar Substitutes

 Essential Fatty Acids

 Functions of Dietary Fibre

 Moisture Content Evaluation of Food Products

 Potential Spoilage of Packaged and Irradiated Meat

 Spoilage Organisms in Fresh Meat

 Potential Health Benefits of Antimicrobial Peptides from Food Proteins

 Antihypertensive Effect of ACE Inhibitory Peptides

 Bioactive Peptides from Food Proteins

 Safety Aspects of Nitrite and Nitrate in Cured Meats

 Sodium Nitrite and Sodium Nitrate in Cured Meat

 Microbial Safety of Meat: Indicator Organisms and Carcass Sampling