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Browsing Workspace (UPSpace) by UP Author "De Kock, Henrietta Letitia"
Now showing items 1-6 of 6
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Agyei-Amponsah, Joyce; Macakova, Lubica; De Kock, Henrietta Letitia; Emmambux, Mohammad Nausha (Wiley, 2021-03)This study investigates the effect of substituting sunflower oil with two starch-based fat-replacers on the rheological and lubricating properties, as well as the sensory properties of reduced-fat mayonnaise-type emulsions. ...
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Selaledi, Letlhogonolo; Baloyi, Josephine; Mbajiorgu, Christian; Sebola, Amenda Nthabiseng; De Kock, Henrietta Letitia; Mabelebele, Monnye (MDPI, 2021-12-14)An experiment was conducted to examine the effects of yellow mealworm larvae (Tenebrio molitor) meal inclusion in diets of indigenous chickens. A total of 160 mixed-sex indigenous Boschveld chickens were randomly divided ...
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Taylor, J.R.N. (John Reginald Nuttall); De Kock, Henrietta Letitia; Makule, Edna; Adebowale, Olalekan Jimi; Hamaker, Bruce R.; Milani, Peiman (Elsevier, 2022-03)Sub-Saharan Africa (SSA) suffers from both undernutrition and overnutrition. Wholegrain cereal foods can help address both nutritional challenges. Food quality issues are rancidity, coarse texture and negative consumer ...
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Nakitto, Mariam; Johanningsmeier, Suzanne D.; Moyo, Mukani; Bugaud, Christophe; De Kock, Henrietta Letitia; Dahdouh, Layal; Forestier-Chiron, Nelly; Ricci, Julien; Khakasa, Elizabeth; Ssali, Reuben T.; Mestres, Christian; Muzhingi, Tawanda (Elsevier, 2022-10)Prioritizing sensory attributes and consumer evaluation early in breeding trials to screen for end-user preferred traits could improve adoption rates of released genotypes. In this study, a lexicon and protocol for descriptive ...
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Dankwa, Rita; Aisala, Heikki; Kayitesi, Eugenie; De Kock, Henrietta Letitia (MDPI, 2021-12-14)Sorghum, cowpea, and cassava are underutilised gluten-free sources of flour that have the potential to be used in bread products in sub-Saharan Africa. Excessive wheat imports affect the economies of countries in sub-Saharan ...
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Sensory quality control : assessment of food company employees' knowledge, attitudes, and practices Onojakpor, Ogheneyoma Suzan; Tuorila, Hely; De Kock, Henrietta Letitia (Wiley, 2022-06-29)This study was carried out to validate a questionnaire for assessing sensory quality control (SQC) knowledge, attitudes, and practices (KAP). The questionnaire, containing 24 knowledge, 13 attitudes, and nine practices ...
Now showing items 1-6 of 6