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Browsing Theses and Dissertations (Food Science) by Title
Now showing items 1-20 of 189
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(University of Pretoria, 2009-04-16)This study was undertaken to determine the effect of acid adaptation on the survival and growth of Escherichia coli in broth and fermented goat milk. In the first phase of the study, acid resistance of E. coli O157:H7 ...
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(University of Pretoria, 2017)Dawadawa is an African condiment produced solely from the spontaneous alkaline fermentation of African locust beans but production from other legumes such as Bambara groundnut to produce dawadawa-type condiments has become ...
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(University of Pretoria, 2007-03-02)Sorghum grains contain phenolic compounds that have been shown to have many favourable effects. In this study the levels of phenolic compounds in condensed tannin and condensed tannin-free sorghums have been determined and ...
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(University of Pretoria, 2022)Food (especially fruit derived) waste has a detrimental influence on the environment and food security of a country. As the world’s population continues to rise, the challenge becomes feeding more people nutrient dense ...
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(University of Pretoria, 2021)Orange-fleshed sweet potato is a highly researched crop due to its nutritional content and more specifically, its high β-carotene content. Most developing countries around the world have adopted the use of orange-fleshed ...
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(University of Pretoria, 2007-02-09)The commercial significance of the dairy fermentation industry which incorporates the production of cheeses, is well recognised and ranks second only to the production of alcoholic beverages. Consumers today demand greater ...
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(University of Pretoria, 2017)Universal food insecurity continue to be a challenge that needs attention from all stakeholders. The problem of food waste however is highly important as it slows down the effort to improve food security, most especially ...
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(University of Pretoria, 2006-10-17)Please read the abstract in the section 00front of this document
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(University of Pretoria, 2017)Extended shelf life (ESL) milk combines longer shelf life and better organoleptic characteristics; a combination that is absent in both pasteurised and ultra-heat treated (UHT) milk. Bacterial spoilage remains the main ...
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(University of Pretoria, 2013)A deteriorating trend has been noted in the bacteriological quality of surface irrigation water sources in South Africa. In a bid to compare the bacteriological quality of two irrigation water sources as well as whether ...
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(University of Pretoria, 2022-06-06)The percentage of deaths due to non-communicable diseases (NCDs) such as diabetes, cancer, obesity and heart disease has been growing steadily in South Africa. Rapid urbanization and increased demand for convenience foods ...
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(University of Pretoria, 2015)Diversification in the use of cassava and sorghum through commercial processing into value-added food and beverage products is an important means of developing the economies of African countries. However, potential ...
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(University of Pretoria, 2005-05-09)Pediococci are Gram-positive, non-spore forming lactic acid bacteria, LAB, that are commonly used in the industrial fermentation of vegetables and meat. On the other hand species of pediococci may constitute part of the ...
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(University of Pretoria, 2011)Marama bean, Tylosema species, is an underutilised indigenous oilseed legume from Southern Africa. It is a very good source of protein, similar to soya beans and peanuts. The marama plant is very hardy and drought-tolerant. ...
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(University of Pretoria, 2018)Diarrheagenic Escherichia coli (DEC) has been implicated in foodborne outbreaks worldwide and additionally associated with childhood stunting in the absence of diarrhoea. DEC are pathogenic E. coli that cause human gut ...
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(University of Pretoria, 2022-04-18)Colour is an important characteristic of food and plays a significant role in enhancing the visual appeal of food products. The colourants mostly used in the food industry are synthetic azo-dyes due to their brightness and ...
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(University of Pretoria, 2018)The success of Listeria monocytogenes as a pathogen depends on its ability to survive the many environmental stresses that it encounters along the food chain. However, response heterogeneity among strains and individual ...
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(University of Pretoria, 2008-07-03)The main objective of this study was to determine the effect of fruit ripeness and drying method on the oxidative stability and micro-component content of avocado oil extracted with supercritical carbon dioxide (SC-CO2). ...
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(University of Pretoria, 2008-05-06)Please read the abstract in the section, 00front , of this document
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(University of Pretoria, 2012-02-29)In order to reduce postharvest losses of exported Pome fruit and increase export revenue, export quality pears require a reduction in stem-end shrivelling and an extension in shelf-life, regardless of the presence or absence ...
Now showing items 1-20 of 189