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Consumer Science: Recent submissions
Now showing items 61-80 of 402
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(Elsevier, 2023-05)In this work, bio-composites were produced using faba bean sidestream (stems, pods and mixed stems and pods) as a filler to a bio-based and biodegradable polymer blend of Poly(butylene succinate-co-adipate)/Poly(hydroxy ...
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(Elsevier, 2022-09)Grains have historically represented a major component of human diets and were predominantly consumed in whole form until the first half of the 19th century, when a combination of technological innovations and market ...
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(Taylor and Francis, 2022)Moringa oleifera: Lam. is a plant species that has found a multitude of applications from health, water clarification and as a food source. In particular, the tree leaves have been consumed in various countries were it is ...
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(Wiley, 2022-09)The search for bioactive components for the development of functional foods and nutraceuticals has received tremendous attention. This is due to the increasing awareness of their therapeutic potentials, such as antioxidant, ...
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(Springer, 2022-02)Articles published in Food Security in 2021 are reviewed, showing a wide range of topics covered. Many articles are directly linked with "food" and associated terms such as "nutritive", "nutrition", "dietary", and "health". ...
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(MDPI, 2022-12-09)Maternal HIV exposure and intrauterine growth restriction (IUGR) due to placental insufficiency both carry major risks to early child growth. We compared the growth outcomes of children aged 18 months who had abnormal ...
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(MDPI, 2022-08-17)Poor nutrition during the first two years of life has long term consequences, but resourcepoor households often do not have the means to access nutrient-dense and diverse diets. Pooled data of 24-h dietary recalls (n = ...
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(Elsevier, 2023-03)Small and micro food enterprises are critical implementation partners for fortification strategies that address the widespread micronutrient deficiencies in low-income countries. This paper describes the concept and practice ...
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(MDPI, 2022-07-27)Adaptive stress tolerance responses are the driving force behind the survival ability of Listeria monocytogenes in different environmental niches, within foods, and ultimately, the ability to cause human infections. ...
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(Elsevier, 2023-10)The purpose of this work was to explore and compare food choice drivers of low (LI), middle (MI) and high (HI) income urban people in an emerging economy (South Africa). Here, 13 focus group (FG) discussions [six LI, n = ...
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(Elsevier, 2023-10)Sustainable alternatives such as natural dyes are much-needed, but also highly dependent on consumer acceptance and cognizance of the benefits of natural dyes versus those derived from synthetic origin. This study explores ...
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(Wiley, 2022-07)This paper reviews the various technologies employed to lower the glycemic index of foods and provides a future outlook for starchy foods. The glycemic index of foods can be reduced by increasing resistant starch or slowly ...
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(Elsevier, 2022-06)Maize and orange-fleshed sweet potato (OFSP) composite (100:0, 50:50, 70:30, 80:20) flours were extruded into pasta using a twin-screw extruder. The cooking quality, textural and nutritional properties of the pasta ...
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(Springer, 2022-06)BACKGROUND : Previously, numerous case-control studies have highlighted variants responsible for Maturity onset diabetes of young (MODY). However, these studies have been conducted among diverse populations and hence yielded ...
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(Elsevier, 2022-05)This work investigates the effect of the addition of NaOH on the compatibility and material properties of thermoplastic starch-zein composite films produced by a twin-screw extruder. Thermoplastic starch-zein composite ...
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(Taylor and Francis, 2023)This study aimed to explore how male fashion innovators and opinion leaders differ regarding hedonic and utilitarian shopping motivations for clothing. The survey data were collected using an online self-administered ...
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(University of Pretoria, 2023)A decline in cooking competence has become a global concern. Contributing factors include the decrease in cooking competence learning in education institutions, the change in lifestyle and societal norms and the ever-increasing ...
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(University of Pretoria, 2023)Food consumed away from home has been attributed to time scarcity, single-person households, increase in disposable income, and the lack of interest or skill in food preparation (Blick, Abidoye & Kirsten, 2018). Increased ...
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(Wiley, 2022-07)The effect of resistant starch type 5 (amylose-lipid complex, ALC) from maize starch and maize meal on short-chain fatty acids (SCFAs) production by in-vitro human faecal fermentation are determined. The maize starch and ...
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(Routledge, 2023)Emerging economies harbour increasing consumption patterns with detrimental social and environmental consequences. This study postulated that satisfaction with life determines consumers’ social contribution and environmental ...
Now showing items 61-80 of 402