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Theses and Dissertations (Food Science): Recent submissions
Now showing items 61-80 of 189
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(University of Pretoria, 2016)Kafirin and zein are alcohol-soluble prolamin-type proteins that can be used to make biodegradable, environmental-friendly bioplastic films and coatings. Despite this potential, there is no commercial process for kafirin ...
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(University of Pretoria, 2016)Despite the increasing demand for natural colourants, their sensitivity to light is a major disadvantage and could pose restrictions to their utilization as food colourants in industry. Turmeric (Curcuma longa L.) is a ...
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(University of Pretoria, 2016)Wheat bread is a staple food product that is not easily accessible to many people in sub-Saharan Africa as it is relatively expensive. This is due to the regions climatic conditions which are not generally suitable for ...
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(University of Pretoria, 2016)Conventional consumer sensory methods take literacy and language capabilities for granted. Consumers with low-literacy levels are considered as people lacking reading proficiency to fill out basic forms or read simple ...
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(University of Pretoria, 2015)One of the possible reasons for post-contamination of extended shelf life (ESL) milk could be attachment and formation of biofilms on stainless steel pipe surfaces. In South Africa, ESL milk processors are still facing ...
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Inhibition of non-O157 Shiga toxin Escherichia coli in African fermented foods by probiotic bacteria (University of Pretoria, 2015)Non-O157 Shiga toxin producing Escherichia coli (STEC) serotypes are increasingly being associated with outbreaks of foodborne infections and illness. This study evaluated the in vitro probiotic characteristics of Lactobacillus ...
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(University of Pretoria, 2015)Nitrogen limitation is one of the main causes of incomplete or protracted fermentations during brewing. In this study, the effects of sorghum type, exogenous protease enzymes and malting on the production of FAN were ...
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(University of Pretoria, 2015)Ultra-high temperature processing of milk renders a product that is bacteriologically stable for several months at ambient temperature. Various factors have been reported to induce changes in UHT milk during storage and ...
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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, 2014)The International Diabetes Federation reported that by 2035 the expected increase in diabetes in sub-Saharan Africa will be 109%, the highest rise in the world. Furthermore, almost a quarter of the world‘s adult population ...
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(University of Pretoria, 2014)Sorghum [Sorghum bicolor (L) Moench] is the second major cereal crop in Southern Africa after maize. Despite its importance as a cereal crop it is underutilised in Southern Africa because of insufficient characterisation ...
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(University of Pretoria, 2014)Apple juice concentrate amongst other uses is used to formulate concentrated and single strength fruit juice blends. An apple juice concentrate whose quality has deteriorated during storage poses problems for the processing ...
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(University of Pretoria, 2014)Due to the high cost of wheat importation in countries where the climatic conditions do not favour its cultivation, alternative sources of bread baking flour are required. Maize is a suitable alternative because it is by ...
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Flavonoid compounds of sorghum and maize bran and their inhibitory effects against alpha - amylase (University of Pretoria, 2014)Diabetes mellitus is a chronic metabolic disease caused by insufficient insulin production by the pancreas or when the body loses its ability to utilise insulin effectively or both. This leads to an accumulation of glucose ...
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(University of Pretoria, 2013)Protein-energy malnutrition (PEM) among children remains a huge burden in Africa. Due to poverty, such children rely on the same starchy staples, such as sorghum, consumed in the household, as both their source of energy ...
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(University of Pretoria, 2014)Ultra high temperature (UHT) method is a thermal heat treatment of milk that is able to destroy non- sporeformers and sporeformers. The UHT process uses a temperature of 135-140°C for 1-2 seconds. Bacillus sporothermodurans ...
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(University of Pretoria, 2014)Wraps are an unleavened, flat, and circular bread that is 1- 2 mm thick. White bread flour made from wheat is extensively used in the manufacture of wraps in South Africa. Low grade flour is a by product of milling and can ...
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(University of Pretoria, 2014)Cereal grains are important food staples and sources of antioxidant phenolics. Dietary phenolics have the potential to reduce oxidative stress and help combat associated conditions like cardiovascular disease. The availability ...
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(University of Pretoria, 2014)
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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 ...
Now showing items 61-80 of 189