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Browsing Food Science by Supervisor "Taylor, J.R.N. (John Reginald Nuttall)"
Now showing items 21-40 of 67
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(University of Pretoria, 2013)The only treatment for coeliac disease, a common autoimmune disorder, is life-long adherence to a gluten-free diet. However, the replacement of wheat gluten, a key structural and functional component in bread, poses a major ...
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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, 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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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, 2011-03-16)This experimental work investigated the development and testing of a controlled release system for methionine. Methionine is one of the limiting amino acids for the milk production in dairy cows. The quantities of methionine ...
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(University of Pretoria, 2005-09-06)Please read the abstract in the section 00front of this document
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(University of Pretoria, 2007-07-26)Pearl millet is a cereal crop cultivated by subsistence farmers in semi-arid parts of Africa and Asia. In Namibia, pearl millet porridge is a staple food for over half of the population. Healthful Harvest, a cooperative ...
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(University of Pretoria, 2006-05-18)A rapid non-destructive Image Analysis (IA) technique was developed for the determination of maize kernel endosperm vitreousness. Kernels were analysed using a Leica Q-Win Q500 IW-DX Image Analyser fitted with Leica Q-Win ...
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(University of Pretoria, 2008-03-17)Please read the abstract in the section, 00front of theis document
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(University of Pretoria, 2005-10-17)The possibililty of using the simple technologies of malting and fermentation to modify endogenously the sorghum grain components, to alleviate the grittiness, dryness and high crumb firmness caused by the inclusion of ...
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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, 2011-11-03)Starch is used in many food applications as thickeners, texturisers and fat substitutes. Native starches, although useful, have low stability to conditions such as high shear, extreme pH and high temperatures encountered ...
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(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. ...
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(University of Pretoria, 2006-12-11)Please read the abstract in the section 00front of this document
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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, 2007-08-08)Please read the abstract in the section 00front of this document
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(University of Pretoria, 2009-04-09)Pearl millet is a staple food in Namibia. It is milled into flour by traditional and industrial dry milling processes. This research was conducted to help determine how to improve the nutritional value and acceptability ...
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(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 ...
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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, 2009-12-08)Amongst cereals, sorghum is one of the major sources of phenolic compounds. South African cultivars have not been profiled for their phenolic content and antioxidant activity to highlight their potential benefits. Thus, ...
Now showing items 21-40 of 67