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Theses and Dissertations (Food Science): Recent submissions
Now showing items 21-40 of 207
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(University of Pretoria, 2021)Limited knowledge and support for sensory quality control (SQC) in food companies and the associated misapplication of sensory evaluation principles may lead to defective products reaching consumers. Subsequently, customer ...
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(University of Pretoria, 2013)Marama bean [Tylosema esculentum (Burchell) A. Schreiber] is an underutilized legume which grows wild in selected part of southern Africa and forms part of the diet for the indigenous population in this area. Marama bean ...
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(University of Pretoria, 2015)The sensory and nutritional quality of orange-fleshed sweet potato (OFSP) crisps can be optimized by utilizing storage roots with suitable physical and chemical properties. Three root types from the OFSP cultivars Impilo, ...
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(University of Pretoria, 2021-02-26)Essential mineral deficiencies, notably iron and zinc are prevalent in Africa, especially among children and women of childbearing age, often resulting from monotonous cereal-based diets low in bioavailable minerals. This ...
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(University of Pretoria, 2020)Sorghum, a climate-smart crop, is an important cereal food crop in Africa with a vital role in nutrition and food security. However, utilization of its flour is limited by its susceptibility to deterioration by lipid ...
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(University of Pretoria, 2020)Butternut squash (Cucurbita moschata), originating from Mexico belongs to the Cucurbitaceae family and is mainly grown in Mpumalanga and Gauteng provinces of South Africa. Two cultivars of butternut squash, ‘Atlas’ and ...
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(University of Pretoria, 2021)Nanotechnology involves the study and use of materials at nanoscale dimensions of ≤ 100 nm. This nanoscale length results in materials exhibiting physical and chemical properties that are significantly different from the ...
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(University of Pretoria, 2021-01-21)Lactic acid bacteria are generally regarded as safe microorganisms, and they have been used as food additives and therapeutic supplements in functional foods. In 2013 the world market for probiotics was USD 36 million and ...
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(University of Pretoria, 2020)The hot and dry climate conditions of various parts of South Africa (SA) are partly why not enough wheat for breadmaking (the second most consumed staple food) is produced. Therefore, SA continues to import wheat, negatively ...
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(University of Pretoria, 2021)Food safety continues to be a challenge due to re-occurring foodborne illness outbreaks such as listeriosis. The recent listeriosis outbreak in South Africa, in which polony was implicated, prompted for the need to strengthen ...
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(University of Pretoria, 2020-12-22)Thermophilic Bacillus and their spores are important in dairy processing due to their ubiquity, resistance to high temperature, chemical inactivation and their biofilm forming potential. The presence of such microbial ...
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(University of Pretoria, 2019)Grapefruit juice is an excellent source of many nutrients and phytochemicals that contribute to a healthy diet. Currently, there is an increasing interest in grapefruit products because consumption appears to be associated ...
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(University of Pretoria, 2020)Folate deficiency is an unfortunate reality in South Africa. Folate (vitamin B9) is important for many cellular pathways in the body, one of which is the prevention of neural tube defects (NTD’s) during pregnancy. We cannot ...
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(University of Pretoria, 2020)About 1.4 million women living with HIV infection become pregnant every year in Africa. South Africa is not an exception with the HIV prevalence of 26.3% among women of reproductive age. The number of HIV-exposed-uninfected ...
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(University of Pretoria, 2016)Bambara groundnut (Vigna subterranean L.) is considered a good source of protein in some parts of sub Saharan African countries. Long cooking time of about three hours contributed to its limited consumption and utilisation. ...
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(University of Pretoria, 2020)Interest in gluten-free (GF) bakery products due to wheat allergies and the incidence of coeliac disease, has led to research that continually explores new ingredients and formulations. One aim is to manufacture GF breads ...
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(University of Pretoria, 2020-09)Child malnutrition remains a major public health problem in low-income African communities, caused by factors including the porridge rheology, poor oral texture quality and low nutritional value of mainly the indigenous/local ...
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(University of Pretoria, 2020)The current production trends are towards using emerging technologies in the food industry to make processes more efficient, less energy-intensive and more environmentally friendly. Infrared energy has the potential to ...
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(University of Pretoria, 2020-07)Starch is chemically or physically modified to improve functional properties for wider applications. The objective of this work is to chemically and physically modify starch with a combination of sonication and acetic acid. ...
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(University of Pretoria, 2020-02-03)Commercial production of bioplastics is limited due to their high cost and inferior properties compared to synthetic plastics. Brewer’s spent grain (BSG) is a low-cost brewery by-product, rich in prolamin protein and ...
Now showing items 21-40 of 207