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Consumer Science: Recent submissions
Now showing items 121-140 of 402
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(MDPI, 2021-10-11)The infrared heating of preconditioned cowpea improves its utilization and potential application in food systems. This study investigated the effect of optimizing preconditioning and infrared heating parameters of ...
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(MDPI, 2021-08-27)The African pumpkin (Momordica balsamina) contains bioactive phenolic compounds that may assist in reducing oxidative stress in the human body. The leaves are mainly consumed after boiling in water for a specific time; ...
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(Elsevier, 2021-12)The effect of simulated in vitro upper gut digestion on the phenolic composition and antioxidant properties of processed cowpea beans was studied. The samples comprised four cowpea cultivars: a cream, brownish-cream and ...
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(Taylor and Francis, 2023)As the world population is expected to rise to nearly eleven billion by 2050, a concomitant rise in the demand for fresh fruits and vegetables (FFV) is expected. FFV are highly perishable and constitute 20% of the global ...
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(American Dairy Science Association, 2021-01)Yogurt is a milk-based product manufactured by lactic acid fermentation enabled by symbiotic yogurt cultures. Yogurt is largely considered to be a health product, and it is employed to deliver probiotics and prebiotics ...
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(Wageningen Academic Publishers, 2021)Small-scale affordable extruders create new opportunities for small enterprise food processors to manufacture nutritionally enhanced products. Still, consumer interest in these products needs to be assessed first. ...
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(Korean Society of Food Science and Nutrition, 2021-03)Each day since December 2019, increasing numbers of cases of the novel coronavirus 2019 (COVID-19) infection are being detected as it spreads throughout all continents of the world except Antarctica. The virus is ...
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(Elsevier, 2022-03)Kafirin, sorghum prolamin, was investigated as a coprotein for zein as visco-elastic masses and in starch-based model doughs. Regular kafirin and kafirins from waxy and high protein digestibility (HD) sorghum crosses were ...
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(Elsevier, 2021-03)Pasta from whole-grain wheat is highly nutritious but has poor sensory properties. Hence, this study prepared pasta from fractionated whole-grain wheat flour enriched with 20% Bambara groundnut. The chemical, antioxidant ...
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(Elsevier, 2021-01)This study investigated why biscuits made from sorghum flour have a similar texture to wheat biscuits despite the absence of gluten in sorghum dough. Electron microscopy revealed that the sorghum prolamin protein bodies ...
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Proximate analyses and amino acid composition of selected wild indigenous fruits of Southern Africa (MDPI, 2021-04)A literature survey revealed that several wild indigenous Southern African fruits had previously not been evaluated for their proximate and amino acid composition, as well as the total energy value (caloric value). ...
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(Elsevier, 2021-04)Metabolite profile provides an overview and avenue for the detection of a vast number of metabolites in food sample at a particular time. Gas chromatography high resolution time-of-flight mass spectrometry (GC-HRTOF-MS) ...
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(University of Pretoria, 2021)Many children experience a low threshold towards sensory input and as a result, may experience sensory overreactivity (hypersensitivity) to touch, smell, taste, and intolerance for certain material textures (Cheng & ...
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(Elsevier, 2021-04-27)This data article reports the untargeted metabolite profile of whole grain sorghum (Sorghum bicolor L.) and fermented ting samples obtained using two strains of Lactobacillus fermentum . The sorghum grains were obtained ...
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(University of Pretoria, 2021)Aims This study aimed to determine the relationship between tuck shop owners’ nutrition competency scores in terms of knowledge, skills and behaviour and the nutritional quality percentage scores (measured by the South ...
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(University of Pretoria, 2021)The issue of food waste has gained increasing attention worldwide with growing concern for its environmental, social and economic impact. The volume of food waste generated is alarming, with university food service operations ...
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(University of Pretoria, 2021-12)“Food fraud” is a globally accepted concept used to refer to the purposeful consumer deception in the sale, advertising or labelling of food or food ingredients to achieve an economic benefit (Curll, 2015). Within the ...
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(Elsevier, 2021-06)Fresh beef and meat products have been implicated in outbreaks of Shiga toxin-producing Escherichia coli (STEC) worldwide. This study investigated the prevalence of E. coli O157: H7 and non-O157 STEC serogroups in fresh ...
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(Elsevier, 2021-07)Bacterial spores are important in food processing due to their ubiquity, resistance to high temperature and chemical inactivation. This work aims to study the effect of ultraviolet C (UVC) on the spores of Bacillus subtilis ...
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(Elsevier, 2022-01)We aim to quantify and compare biofilm-induced proteolysis and lipolysis of Bacillus subtilis and Bacillus velezensis with that of the planktonic cells. Planktonic and biofilm cells were enumerated in a flow cytometer after ...
Now showing items 121-140 of 402