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Browsing Food Science by Supervisor "Buys, E.M. (Elna Maria)"
Now showing items 21-40 of 40
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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)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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(University of Pretoria, 2007-10-12)This study investigated the effect of the Lactoperoxidase system (LPS) alone and in combination with pasteurisation, on the growth of Listeria monocytogenes (LM) ATTC 7644 in goat milk and goat milk cottage cheese during ...
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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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(University of Pretoria, 2010-05-23)Bacillus sporothermodurans, which was first detected in UHT milk in Germany in 1990, can affect the stability and shelf life of contaminated commercial UHT milk and cause economic losses. Due to the unusual thermal resistance ...
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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, 2008-03-10)Please read the abstract in the section, 00front of this document
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(University of Pretoria, 2010)Two novel strawberry cottage cheese desserts were developed in this study and evaluated regarding their microbiological, physico-chemical and sensory characteristics. The purpose of the study was to develop cottage cheese ...
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(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 ...
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(University of Pretoria, 2021)In Sub-Saharan Africa (SSA), where nutrient malnutrition is of concern, finger millet contributes substantially to the dietary protein and mineral intake of many communities. The quality of finger millet protein is, however, ...
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(University of Pretoria, 2012-07-19)Surface waters used for irrigation purposes in South Africa have been found to be of poor microbiological quality and to be contaminated with human pathogens. These pathogens can be transferred from contaminated water onto ...
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(University of Pretoria, 2014)
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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, 2010-06-07)Survival of Escherichia coli O157:H7 in fermented dairy products has been attributed to acid-adaptation. Acid-adaptation enhances resistance to extreme acid pH and confers cross-protection to heterologous stresses. This ...
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(University of Pretoria, 2010-06-07)In Namibia, Omashikwa traditional fermented buttermilk made with the root of Omunkunzi (Boscia albitrunca) tree by local farmers is one of the most important rural food products. It provides nutrition, jobs and generates ...
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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, 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 ...
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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, 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, 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 ...
Now showing items 21-40 of 40