Food Science: Recent submissions

Now showing items 21-40 of 533

Development and characterization of poly(butylene succinate-co-adipate)/poly(3-hydroxybutyrate-co-3-hydroxyvalerate) with colignocellulosic fibers as a filler via injection molding and extrusion film-casting

Masanabo, Mondli Abednicko; Tribot, Amelie; Luoma, Enni; Virkajarvi, Jussi; Sharmin, Nusrat; Sivertsvik, Morten; Ray, Suprakas Sinha; Keranen, Janne; Emmambux, Mohammad Naushad (Wiley, 2024)

Biodegradable poly(butylene succinate-co-adipate)/Poly(3-hydroxybutyrate-co-3-hydoxyvalerate) (PBSA/PHBV) filled with lignocellulosic sidestream/fibers from cowpea, a neglected and underutilized African crop are produced ...
Effects of sourdough-type fermentation and sorghum type on the techno-functional properties of the batter used for kisra, a fermented flatbread

Ali, Sami Sidahmed; Taylor, J.R.N. (John Reginald Nuttall); Emmambux, Mohammad Naushad (Elsevier, 2024-07)

Techno-functional properties of six sorghum types were determined during spontaneous sourdough batter-type fermentation for Kisra production. All sorghum types showed a progressive decrease in pH to about 3.3 with fermentation ...
Effects of combining microwave with infrared energy on the drying kinetics and technofunctional properties of orange-fleshed sweet potato

Kgonothi, Daddy; Mehlomakulu, Ngwekazi Nwabisa; Emmambux, Mohammad Naushad (Wiley, 2024-05)

The aim of the study was to determine the effects of oven, microwave (MW), and infrared (IR) drying technology on the drying kinetics, physicochemical properties, and β-carotene retention of the dried orange-fleshed sweet ...
Isolation, characterization, and application of nanocellulose from agro-industrial by-products : a review

Picot-Allain, Marie Carene Nancy; Emmambux, Mohammad Naushad (Taylor and Francis, 2023)

Cellulose, consisting of β-anhydro-d-glucose units, is a natural, biodegradable, and versatile biopolymer with several applications in food and non-food systems. Cellulose is probably the most abundant biopolymer in the ...
Functional and nutritional properties of infrared- and microwave heat-moisture-treated sorghum meals

Baah, R.O.; Duodu, Kwaku-Gyebi; Taylor, J.R.N. (John Reginald Nuttall); Emmambux, Mohammad Naushad (Wiley, 2024)

BACKGROUND AND OBJECTIVES : Starch modification using heat-moisture treatment (HMT) has been proven to influence starch functionality and nutritional properties as it can increase resistant starch content and reduce the ...
Optimization of the processing conditions for the production of a gluten-free bread from Sour Cassava starch (Manihot esculenta) and some legumes (Arachis hypogaea, Vigna unguiculata, and Glycine max)

Ndjang, Marie Madeleine Nanga; Klang, Julie Mathilde; Njapndounke, Bilkissou; Foko, Marius Edith Kouam; Dongmo, Jean Roger; Kamdem, Michael Hermann Kengne; Tonga, Jordan Lembe; Mmutlane, Edwin Mpho; Ndinteh, Derek Tantoh; Kayitesi, Eugenie; Zambou, François Ngoufack (MDPI, 2023-08-24)

BACKGROUND : Sour cassava starch is used as an alternative to wheat flour in breadmaking. However, its nutritional and technological properties are limited. To remedy this, the use of legumes has proved to be very ...
Exploration of infant food microbial composition from formal and informal settings using viable counts and 16S rRNA gene amplicon sequencing in Johannesburg, South Africa

Torgby-Tetteh, Wellington; Krishnamoorthy, Srinivasan; Buys, E.M. (Elna Maria) (MDPI, 2023-09-27)

Diarrhoea is a considerable agent of disease and loss of life in children below age five in South Africa. Soweto, South Africa is an urban township in Johannesburg, with most of its population living in informal settlements. ...
Physicochemical properties and antioxidant activities of marula fruit (Sclerocarya birrea subsp. Caffra) steamed and boiled before juice extraction

Dorothy, Mokoena Z.; Suinyuy, Terence N.; Lubaale, John; Peter, Bamidele O. (Wiley Open Access, 2023-08)

Marula fruit is one of the most underutilized fruits in South Africa, and it has been reported to contain a high amount of vitamin C which is regarded as the cheapest antioxidant. The fruit pulp is traditionally extracted ...
Dynamic interactions between diarrhoeagenic enteroaggregative Escherichia coli and presumptive probiotic bacteria : implications for gastrointestinal health

Agbemavor, Wisdom Selorm Kofi; Buys, E.M. (Elna Maria) (MDPI, 2023-12)

This study delves into the temporal dynamics of bacterial interactions in the gastrointestinal tract, focusing on how probiotic strains and pathogenic bacteria influence each other and human health. This research explores ...
Listeria monocytogenes at the food–human interface : a review of risk factors influencing transmission and consumer exposure in Africa

Sibanda, Thulani; Ntuli, Victor; Neetoo, Swaleha Hudaa; Habib, Ihab; Njage, Patrick Murigu Kamau; Kunadu, Angela Parry-Hanson; Andoh, Anthonia Helga; Coorey, Ranil; Buys, E.M. (Elna Maria) (Wiley, 2023-08)

In African public health systems, Listeria monocytogenes is a pathogen of relatively low priority. Yet, the biggest listeriosis outbreak recorded to date occurred in Africa in 2018. This review highlights the factors that ...
Systematic review and meta-analysis of the impact of decontamination interventions on the prevalence and concentration of Salmonella in broiler chickens during primary processing

Gichure, Josphat Njenga; Coorey, Ranil; Njage, Patrick Murigu Kamau; Wambui, Joseph M.; Dykes, Gary A.; Buys, E.M. (Elna Maria) (Wiley, 2023-12)

Please read abstract in article.
Effects of different souring methods on phenolic constituents and antioxidant properties of non-alcoholic gruels from sorghum and amaranth

Adeyanju, Adeyemi A.; Duodu, Kwaku Gyebi (Wiley, 2023-03)

Please read abstract in article.
Determination and modeling of proximate and thermal properties of de-watered cassava mash (Manihot esculenta Crantz) and gari (Gelatinized cassava mash) traditionally processed (in situ) in Togo

Mwape, Mwewa Chikonkolo; Parmar, Aditya; Roman, Franz; Azouma, Yaovi Ouezou; Emmambux, Mohammad Naushad; Hensel, Oliver (MDPI, 2023-10)

The roasting process of Gari (Gelatinized cassava mash), a shelf-stable cassava product, is energy-intensive. Due to a lack of information on thermal characteristics and scarcity/rising energy costs, heat and mass transfer ...
Mafura seed oil : improvement in oxidative stability

Chemane, Lúcia Narcésia Guilhermina (University of Pretoria, 2016-04)

Trichilia emetica seeds are processed for their oil by rural communities in the South of Mozambique. Traditionally, the oil is extracted by boiling the seed pulp in an aqueous medium for 5 h and recovering the clear yellow ...
Plant-based meat alternatives in South Africa : an analysis of products on supermarket shelves

Moonaisur, Nishanie; Marx-Pienaar, Nadene Johanna Maria Magdalena; De Kock, Henrietta Letitia (Wiley Open Access, 2024-01)

All over the world, the development of products that resemble meat but contain predominantly plant-sourced ingredients is a prime focus. Meat obtained by rearing animals is associated with a range of important issues related ...
Effect of gum extracts on the bread-making and textural properties of dough and bread made from sour cassava starch (Manihot esculenta), Peanut (Arachis hypogaea) and cowpea flour (Vigna unguiculata)

Ndjang, Marie Madeleine Nanga; Klang, Julie Mathilde; Njapndounke, Bilkissou; Foko, Marius Edith Kouam; Dongmo, Jean Roger; Kamdem, Michael Hermann Kengne; Tonga, Jordan Lembe; Mmutlane, Edwin Mpho; Ndinteh, Derek Tantoh; Kayitesi, Eugenie; Zambou, François Ngoufack (Elsevier, 2024-06)

Gluten intolerance, as well as the scarcity of wheat flour in some parts of the world, has prompted the development of gluten-free bread. Gluten-free bread, on the other hand, results in a low specific volume and to remedy ...
Reduction in rancidity development in fortified whole-grain maize meal by hot-air drying of the grain

Taylor, J.R.N. (John Reginald Nuttall); De Kock, Henrietta Letitia; Makule, Edna; Hamaker, Bruce R.; Milani, Peiman (Wiley, 2024-03)

BACKGROUND AND OBJECTIVE : Maize is the major staple in sub-Saharan Africa. Whole-grain maize meal (WGMM) is highly susceptible to rancidity development. This work investigated whether rancidity development in ...
Effects of added resulting flours from heat-treated Bambara groundnut seeds on properties of composite Bambara groundnuts-wheat dough and bread

Mukwevho, Peter; Emmambux, Mohammad Naushad (Wiley, 2024-05)

BACKGROUND : This work determined the effect of compositing wheat flour with the resulting flour (15% and 30%) from heat-treated Bambara seeds on dough rheology and breadmaking properties. Bambara seeds (conditioned 53% ...
Dough-making performance of composite whole-grain sorghum and whole-grain wheat flours as assessed by a micro-doughLAB assay

Dovi, Koya A.P.; Solah, Vicky A.; Taylor, J.R.N. (John Reginald Nuttall); Johnson, Stuart K. (Wiley, 2024-03)

BACKGROUND AND OBJECTIVE : Owing to its climate-smart agronomic characteristics and health-promoting attributes, there is great interest in using sorghum in bread and other dough-based food product making. The objectives ...
Yeast derived metabolites and their impact on nutritional and bioactive properties of African fermented maize product

Mehlomakulu, Ngwekazi Nwabisa; Moyo, Siphosanele Mafa; Kayitesi, Eugenie (Elsevier, 2023-02)

Fermented foods are an integral part of the diet for many communities in Africa. The fermentation of maize is characterized by an improved nutrient content/bioavailability and the presence of bioactive compounds which are ...

Now showing items 21-40 of 533

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