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ABSTRACT
Fruit juices are very nutritive, invigorating and non-alcoholic beverage, which is very well liked throughout the world. Juice may be squeezed directly from fruits or may be extracted by water. These juices can be used in their natural concentrations or in processed form. They are very scrumptious and palatable and they have most of the minerals necessary for growth and development, like calcium, magnesium, phosphorus, and sodium and vitamins especially vitamin C (Food and Drug Administration (FDA), 1999). However, these processed juices contain mainly water, sugar, preservatives, color, fruits pulps and other additives as ingredients and must maintain sanitary standard (Doyleet al., 2001). The most commonly used preservatives are benzoic acid, sorbic acid, or sulphur dioxide (Nahar et al., 2006). Natural colors such as anthocynins and betanin are used (Wareing and Dvenport, 2005). Acid is an essential universal constitution of fruit drinks (Renard, 2008). The most commonly used acid is citric acid. Fruit juices contain a micro flora which is normally present on the surface of fruits during harvest and post harvest processing which include transport, storage, and processing (Tournas et al., 2006). Many microorganisms such as acid tolerant bacteria and fungi (moulds, yeasts) use them as a substrate for their growth. Yeasts form the main flora of fruits before processing because of acidic pH. The major genera includeCandida, Dekkera, Hanseniaspora, Pichia, Saccharomyces, andZygosaccharomyces. Penicillium, Byssochlamys, Aspergillus, Paecilomyces,Mucor, Cladosporium, Fusarium, Botrytis, Talaromyces, and Neosartorya are filamentous fungi most frequently isolated from fresh fruits and juices. Among bacteria, lactic acid bacteria and acetic acid bacteria have been isolated from fruit juices (International Commission on Microbiological Specification for Food (ICMSF), 2005).
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SIMILAR MICROBIOLOGY FINAL YEAR PROJECT RESEARCH TOPICS
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1. ANTIMICROBIAL PROPERTIES OF CHLORINE AND ALCOHOL DISINFECTANTS
» CHAPTER ONE INTRODUCTION 1.1 Background of the study Antiseptics and disinfectants are used extensively in hospitals and other health care settings fo...Continue Reading »Item Type & Format: Project Material - Ms Word | 52 pages |
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2. THE MICROBIOLOGICAL QUALITY CONTROL OF SOYMILK BEVERAGE SOLD IN INSITITUE OF MANGEMENT AND TECHNOLOGY CAMPUS 3 ENUGU.
» CHAPTER ONE INTRODUCTION The three basic needs of man are food shelter and clothing but food has been proved to be the most important. Food has been d...Continue Reading »Item Type & Format: Project Material - Ms Word | 41 pages |
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3. A COMPARATIVE INVESTIGATION INTO THE LIPID PROFILE OF MORINGA OLEIFERA SEEDS AND LEAVES
» ABSTRACT Moringa Oleifera seed and leaves and other parts of the plants used in Eastern Nigeria have an impressive range of multipurpose medicinal use...Continue Reading »Item Type & Format: Project Material - Ms Word | 52 pages |
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4. INTESTINAL PARASITES AMONG UNITY PRIMARY SCHOOL PUPILS, IN ORAIFITE, EKWUSIGO L.G.A., ANAMBRA STATE, SOUTHEASTERN NIGERIA.
» ABSTRACT A study was conducted to determine the prevalence of intestinal parasites among pupils in Unity primary school in Oraifite, Ekwusigo Local Go...Continue Reading »Item Type & Format: Project Material - Ms Word | 82 pages |
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5. ANTIBIOGRAM AND MICROBIAL CARRIAGE OF CAMPUS SHUTTLE DOOR HANDLES IN FEDERAL UNIVERSITY OF TECHNOLOGY, AKURE.
» ABSTRACT The transmission of infection via fomites constitutes a major threat to public health especially in the developing countries. This study was ...Continue Reading »Item Type & Format: Project Material - Ms Word | 72 pages |
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6. ONION IS ASSOCIATED WITH MICRO-ORGANISMS WHICH ARE CAPABLE OF CAUSING SPOILAGE.
» ABSTRACT Onion is associated with micro organisms which are capable of causing spoilage. Onions with rots were examined microscopically. A solution of...Continue Reading »Item Type & Format: Project Material - Ms Word | 52 pages |
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7. EFFECT OF MORINGA OLEIFERA LEAF EXTRACT ON THE GROWTH AND YIELD OF PEPPER
» ABSTRACT This study was carried out during the two summer seasons of 2014 and 2015 on pepper (Capsicum annuum L.) cv. California Wonder. The goals of ...Continue Reading »Item Type & Format: Project Material - Ms Word | 31 pages |
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8. THE PRODUCTION AND STUDY OF SHELF LIFE OF YOGURT WITHOUT PRESERVATIVE.
» CHAPTER ONE 1.0 INTRODUCTION Yogurt is a fermented milk product that contains the characteristics of bacterial cultures lactobacillus bulgaricus and s...Continue Reading »Item Type & Format: Project Material - Ms Word | 25 pages |
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9. CHARACTERIZATION OF A PETROLEUM POLLUTED SITE USING PHYSICO CHEMICAL AND GEOPHYSICAL TECHNIQUES
» TABLE OF CONTENTS Chapter Title Pages Cover page Title Page Declaration Certification Dedication Acknowledgement Abstract Table of Contents List of Ta...Continue Reading »Item Type & Format: Project Material - Ms Word | 62 pages |
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10. SUSCEPTIBILITIES OF Salmonella typhi AND OTHER BACTERIAL PATHOGENS TO ANTIBIOTICS AND HOT AQUEOUS EXTRACT OF Hibiscus sabdariffa
» ABSTRACT The susceptibilities of Salmonella typhi and other pathogens to antibiotics and hot aqueous extract of Hibiscus sabdariffa were investigated ...Continue Reading »Item Type & Format: Project Material - Ms Word | 110 pages |
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