Blazingprojects Mobile App
📚 Over 50,000 Research Thesis
📱 100% Offline: No internet needed
📝 Over 98 Departments
🔍 Thesis-to-Journal Publication
🎓 Undergraduate/Postgraduate Thesis
📥 Instant Whatsapp/Email Delivery
Food Science and Technology
Showing 1-30 of 513 Thesis
A Framework for Predictive Modeling of Probiotic Viability in Food Systems...
Probiotic viability in food systems is highly sensitive to environmental fluctuations during production, storage, and distribution, leading to inconsistent cons...
Optimizing Fermentation-Derived Probiotics in Cambodian Fish Sauce ...
This study addresses the quality, safety, and functional potential of fermentation-derived probiotics integrated into Cambodian fish sauce (nuoc mam) to enhance...
Comparative Analysis of Dietary Fiber in Fermented Plant-Based Yogurts...
Fermented plant-based yogurts have emerged as a resilient alternative to dairy yogurts, yet there is limited comparative understanding of how fermentation proce...
Smartphone-based NFC for real-time food spoilage detection and traceability...
This study investigates how smartphone-based near-field communication (NFC) technologies can enable real-time detection of food spoilage and enhance traceabilit...
Assessment of local fruit paste fortification on nutrient bioavailability and sensor...
The study investigates how fortifying locally sourced fruit pastes affects nutrient bioavailability and sensory acceptability within real household settings, ad...
Development of a plant-based meat analogue using soy protein and mushroom mycelium b...
This study addresses the sustainability, nutritional quality, and sensory acceptability challenges associated with conventional meat products by developing a pl...
Integrated Theory of Food Packaging Microstructure-Quality Dynamics under Thermal Ab...
This study addresses the vulnerability of packaged foods to thermal abuse, exploring how microstructural changes in packaging materials influence shelf-life qua...
Developing Sustainable Fermented Food Systems: A Nigerian Palm Oil Mill Case Study...
Developing Sustainable Fermented Food Systems at a Nigerian Palm Oil Mill addresses escalating waste generation, poor fermentation efficiency, and limited value...
Comparative Analysis of Gluten-Free Flours on Dough Rheology and Texture...
Gluten-free reformulations offer a viable solution to gluten intolerance and celiac disease, yet their impact on dough rheology and sensory texture remains inad...
Smartphone Edge-Analytics for Real-Time Food Quality Assessment Using Spectroscopic ...
This study addresses the growing need for rapid, low-cost, and scalable food quality assessment by leveraging smartphone edge analytics integrated with spectros...
Impact of Traditional Fermentation on Microbiome and Nutritional Profile of Sorghum-...
Traditional fermentation is a widespread food-processing practice that shapes the microbiological and nutritional landscape of staple foods in many communities,...
Development of an enzyme-assisted fermentation for high-protein rice snacks: design,...
The growing demand for healthier, protein-rich snack options with enhanced digestibility and functional properties drives the need for novel processing approach...
A Framework to Model Functional Food Formulation for Nutrient Bioavailability...
The study addresses the persistent gap between conventional functional food formulations and the actual bioavailability of micronutrients in diverse populations...
No response received....
This study addresses the need to enhance the nutritional quality and shelf-life stability of fermented dairy beverages produced by a mid-sized dairy cooperative...
Comparative Analysis of Ultrasonic-Assisted Extraction in Fruit Juices versus Conven...
The study addresses the challenge of maximizing bioactive retention and process efficiency in fruit juice production by comparing ultrasonic-assisted extraction...
Smartphone-based Near-Infrared Food Quality Monitoring System for Fresh Produce...
This study addresses the challenge of rapid, non-destructive assessment of fruit and vegetable quality to reduce post-harvest losses and improve supply chain tr...
Assessment of drying methods on nutritional quality of dried fruits in small-scale p...
Drying is a critical preservation step for fruits in small-scale processing facilities, yet the specific drying methods employed may differentially impact the r...
Development of a shelf-stable plant-based yogurt using novel stabilizers and ferment...
The global demand for shelf-stable plant-based dairy alternatives has intensified the need for yogurt-like products with credible texture, flavor, and nutrition...
A Framework for Predictive Sensory Quality in Processed FoodsUpon Variable Nutrient ...
This study addresses the challenge of predicting consumer-perceived sensory quality in processed foods when nutrient compositions vary across formulation and pr...
Comparative Analysis of Fermentation Profiles in Plant-based vs. Dairy Yogurts...
Fermentation profiles influence texture, aroma, acidity, and microbial safety in yogurts, yet comparative dynamics between plant-based and dairy matrices remain...
Development of a Mobile App for Real-Time Food Freshness Monitoring Using IoT Sensor...
The deterioration of food freshness during storage and transportation poses significant challenges to food safety, quality assurance, and waste reduction in the...
Impact of fermentation time on nutritional quality of probiotic yogurt...
Probiotic yogurt is a widely consumed functional food recognized for its health benefits, yet the influence of fermentation duration on its nutritional composit...
Development of a Sustainable Fermentation Process for Probiotic Beverage Production...
The increasing global demand for functional foods, particularly probiotic beverages, underscores the necessity for sustainable production processes that balance...
Developing a Sustainable Framework for Enhancing Food Preservation Technologies...
Food spoilage and waste due to inadequate preservation methods pose significant economic, environmental, and public health challenges globally, necessitating th...
Optimization of Fermentation Processes in Organic Yogurt Production at Green Valley ...
The quality and consistency of organic yogurt production at Green Valley Dairy are significantly influenced by the fermentation process, which remains a critica...
Comparative Analysis of Nutritional Profiles of Traditional and Modern Gluten-Free B...
The increasing prevalence of gluten intolerance and celiac disease has driven a significant shift in consumer preferences towards gluten-free bakery products, p...
Smartphone-based Sensor System for Real-Time Food Spoilage Detection...
Food spoilage remains a critical challenge in ensuring food safety, reducing wastage, and maintaining nutritional quality, particularly in developing countries ...
Impact of fermentation on nutrient retention in traditional fruit beverages...
Traditional fruit beverages are integral to local diets and cultural practices, yet their nutritional quality, particularly nutrient retention during fermentati...
Development and assessment of a functional probiotic yogurt formulation...
The escalating global demand for functional foods with health-promoting properties underscores the need for innovative dairy products that integrate probiotic b...
A Framework for Enhancing Shelf Life Prediction of Fresh Produce using Machine Learn...
Effective prediction of shelf life for fresh produce remains a critical challenge in food supply chains, impacting quality assurance, waste reduction, and consu...
