- UPSpace Home
- →
- Natural and Agricultural Sciences
- →
- Food Science
- →
- Theses and Dissertations (Food Science)
- →
- Recent submissions
JavaScript is disabled for your browser. Some features of this site may not work without it.
Theses and Dissertations (Food Science): Recent submissions
Now showing items 21-40 of 189
-
(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 ...
-
(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, ...
-
(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 ...
-
(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 ...
-
(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. ...
-
(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 ...
-
(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 ...
-
(University of Pretoria, 2020)In line with global trends, chicken meat is the most consumed source of animal protein in South Africa. Raw chicken meat is frequently contaminated with Salmonella spp. and Campylobacter spp., and is highly susceptible to ...
-
(University of Pretoria, 1998)South Africa is faced with the challenge of providing food security for its entire people. Those particularly in need are people residing in the former homelands and people in the newly developed informal, urban settlements. ...
-
(University of Pretoria, 2019)Bacillus sporothermodurans spores are known to withstand Ultra high temperature (UHT) processing. The surviving spores germinate and cause the technological problem of non-sterility in milk and milk products. This high ...
-
(University of Pretoria, 2018)Cowpea is one of the most important food grain legumes, with potential to help alleviate protein-energy malnutrition in Africa. However, its utilisation is limited by its extended cooking time, which is associated with the ...
-
(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 ...
-
(University of Pretoria, 2019)Sunflower oil-in-water emulsions, like salad dressings and mayonnaise, have a shelf life of 6-12 months at room temperature. The shelf life of these emulsions is usually limited by lipid oxidation leading to the formation ...
-
(University of Pretoria, 2018)Sorghum is a critical cereal crop in Africa, owing to its heat- and drought- tolerance, its role in nutrition and potential in commercial food and beverage manufacture. However, sorghum has limitations for producing ...
-
(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 ...
-
(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 ...
-
(University of Pretoria, 2017)Background: School based nutrition education programmes play a critical role in promoting positive dietary change in children. Psychosocial mediators of behaviour change such as behaviour intentions, nutrition knowledge ...
-
(University of Pretoria, 2017)Introduction: Bone health development and maintenance is important in children to reduce the risk for osteoporosis later in life. Knowledge on the vitamin D and bone health status of preadolescent children in South Africa ...
-
(University of Pretoria, 2017)The most prevalent micronutrient deficiencies in sub-Saharan Africa are iron, zinc and vitamin A. This is partly due to staple diets composed of mainly cereals, containing high levels of iron and zinc bioavailability ...
-
(University of Pretoria, 2017)Diet related non-communicable diseases such as obesity and type-2 diabetes are on the rise in sub-Saharan Africa. The rise is related to an increasing demand for highly refined and convenience-type foods with a decline in ...
Now showing items 21-40 of 189