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Theses and Dissertations (Food Science): Recent submissions
Now showing items 41-60 of 189
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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, 2017)Efficient processing of cassava roots by wet milling requires overcoming challenges associated with disaggregation of the starch-containing parenchyma cells. These cells entrap starch granules and hinder their release ...
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Shigatoxin producing Escherichia coli O157 and non-O157 serotypes in producer-distributor bulk milk (University of Pretoria, 2017)Several recent large outbreaks of gastrointestinal diseases have highlighted the threat posed by morbidity and mortality associated with shigatoxin-producing Escherichia coli (STEC). Furthermore, the treatment of STEC ...
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(University of Pretoria, 2017)Maize and sorghum flours do not form viscoelastic doughs similar to wheat flour. However, isolated zein (maize prolamin) can form a viscoelastic dough when first cast into a film and then hydrated in water above its glass ...
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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, 2017)Expenditure on wheat importation in sub-Saharan African countries is increasing greatly arising from the region’s rapidly expanding human population, urbanisation, and unfavourable conditions for wheat cultivation. Adoption ...
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Sensory and nutritional properties of stinging nettle (Urtica dioica L.) leaves and leaf infusions (University of Pretoria, 2017)Stinging nettle/common nettle (U. dioica L.) is known since ancient times as a wild source of food and a herbal medicine, but the plant remains underutilized. Drying of stinging nettle leaves not only allow their use when ...
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(University of Pretoria, 2017)Introduction: Adequate nutrition knowledge, positive attitudes and perceptions, and good practices of parents on infant and young child feeding (IYCF), among others, are essential for the optimal growth of children. ...
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(University of Pretoria, 2017)Starch is used in the food industry for many applications, for example, as a thickener and stabiliser. Novel uses of starch include making biodegradable plastic materials. These are environmentally friendly alternatives ...
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(University of Pretoria, 2017)Modern day consumers have become more health conscious and there has been a movement towards reducing sodium intake in their diets. This is due to the risk of the development of hypertension and cardiovascular diseases, ...
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(University of Pretoria, 2017)Protein-energy malnutrition (PEM) and micronutrient deficiencies remain burdens among children in Africa due to monotonous cereal-based diets. Compositing with local pulses such as bambara groundnuts can be a solution. ...
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Micronisation and hot-air roasting as pre-treatments to control hard-to-cook phenomenon in cowpeas (University of Pretoria, 2017)Cowpea (Vigna unguiculata (L.) Walp.) is one of the most important grain legume in sub- Saharan Africa. It is an important source of affordable dietary proteins for the low-income populations. Cowpeas develop hard-to-cook ...
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(University of Pretoria, 2016)Whey is a by-product of cheese manufacturing and can be used to make a fermented whey beverage. However, the beverage rapidly separates by sedimentation. The addition of a stabiliser to the beverage can improve the texture ...
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(University of Pretoria, 2017)To help improve food security in sub-Saharan Africa, producing products such as biscuits from locally grown sorghum represents a viable alternative to using imported wheat. Sorghum biscuits are also valuable option for ...
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(University of Pretoria, 2016)Pearl millet is an important staple food in rural Africa. However, the mineral bioavailability of pearl millet is low due to its high content of antinutrients, particularly phytate. This research investigated the effects ...
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(University of Pretoria, 2016)Sorghum is a critically important cereal food crop in Africa because of its drought-tolerance. However, sorghum does not produce good quality flour for dough-based products such as bread. This is on account of the fact ...
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(University of Pretoria, 2016)Protein-energy malnutrition (PEM) is a major problem in sub–Saharan Africa, which is predominant in children and women. Poverty is the underlying cause. Children rely on cereal staples like sorghum for nutrient supply. ...
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(University of Pretoria, 2015)In the last few years, the South African tourism industry grew steadily, and future growth is expected until 2020. Therefore, the sector anticipates an increased number of travellers that will use accommodation services ...
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(University of Pretoria, 2016)In developing countries, iron deficiency (ID) and the related iron deficiency anaemia (IDA) affects about 50 % of children and woman and about 25 % of men. In total, an estimated two billion people is affected worldwide. ...
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(University of Pretoria, 2016)Globally, research has indicated an increase in the use of food away from home for various reasons. In South Africa, the sit-down and fast-food restaurant industries have shown a growth in income over the last decade. ...
Now showing items 41-60 of 189