Effect of smoking technologies on nutritional values and concentration levels of polycyclic aromatic hydrocarbons in smoked fish (Mormyrus caschive and Oreochromis niloticus) of Terekeka, South Sudan
Effect of smoking technologies on nutritional quality and concentration levels of polycyclic aromatic hydrocarbons (PAHs) in Mormyrus caschive and Oreochromis niloticus were determined to enable adoption and utilization of suitable facility that maintains good quality for sustainable supply of nutritious fish products in South Sudan. A total of 72 fresh M. caschive and O. niloticus were purchased, of which 24 were iced...
Characterisation and visualisation of foam quality attributes such as foamability, foam stability and foam structure of coffee brews, whole uht milk and coffee-based beverages
Consumers value foam as a key quality feature of coffee and coffee-based beverages. However, perceptions of foam quality vary from country to country and even from consumer to consumer. This study provided measurable parameters which can be used to tailor products to consumers’ foam preferences. The analytical techniques described in this study enable the foam of coffee and coffee-milk beverages to be visualized...