Browsing Consumer and Food Sciences by Issue Date

Now showing items 1-7 of 7

Assessing probiotic viability in mixed species yogurt using a novel propidium monoazide (PMAxx)-quantitative PCR method

Marole, Tlaleo A.; Sibanda, Thulani; Buys, E.M. (Elna Maria) (Frontiers Media, 2024-02)

Please read abstract in article.
Bifidobacterium species viability in dairy-based probiotic foods: challenges and innovative approaches for accurate viability determination and monitoring of probiotic functionality

Sibanda, Thulani; Marole, Tlaleo A.; Thomashoff, Ursula L.; Thantsha, Mapitsi Silvester; Buys, E.M. (Elna Maria) (Frontiers Media, 2024-02)

Bifidobacterium species are essential members of a healthy human gut microbiota. Their presence in the gut is associated with numerous health outcomes such as protection against gastrointestinal tract infections, inflammation, ...
South African consumer knowledge of the current paediatric food-based dietary guidelines

Van Veijeren, Rochelle (University of Pretoria, 2024-02-16)

The co-existence of undernutrition, overnutrition, and micronutrient deficiencies constitutes what is known as the Triple Burden of Malnutrition. While the perception may persist that this phenomenon predominantly affects ...
Decision tree scoring system to guide selection for consumer preference in sweetpotato breeding trials

Nakitto, Mariam; Ssali, Reuben T.; Johanningsmeier, Suzanne D.; Moyo, Mukani; De Kock, Henrietta Letitia; Berget, Ingunn; Okello, Julius J.; Mayanja, Sarah; Tinyiro, Samuel Edgar; Mendes, Thiago; Benard, Yada; Chelengat, Doreen; Osaru, Florence; Bugaud, Christophe (Wiley, 2024-06)

BACKGROUND : Previously, a lexicon and protocol for quantitative descriptive analysis (QDA) was established for the Uganda sweetpotato breeding program. The implication of QDA scores for priority sensory attributes on ...
Survival of oxidative stress-adapted Bifidobacterium spp. in yoghurt

Thomashoff, Ursula Louise (University of Pretoria, 2024-07-12)

Bifidobacterium species are prominent constituents of the gut microbiota of healthy humans whose presence in the gut is linked with several health benefits. The supplementation of Bifi- dobacterium spp. as a probiotic ...
Nutritional contributions and processability of pasta made from climate-smart, sustainable crops : a critical review

Pinel, P.; Emmambux, Mohammad Naushad; Bourlieua, C.; Micarda, V. (Taylor and Francis, 2025)

Total or partial replacement of traditional durum wheat semolina (DS) by alternative flours, such as legumes or wholegrain cereals in pasta improves their nutritional quality and can make them interesting vector for ...
Extrusion pre-treatment of cowpea (Vigna unguiculata (L.) Walp.) lignocellulosic sidestream to produce cellulose fibres

Masanabo, Mondli Abednicko; Keranen, Janne Tapani; Ray, Suprakas Sinha; Emmambux, Mohammad Naushad (Wiley, 2025-01)

BACKGROUND : Various agricultural sidestreams have been demonstrated as feedstock to produce cellulose. To the best of our knowledge, there is no research work on the potential of agricultural sidestream from cowpea (Vigna ...

Now showing items 1-7 of 7

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