Browsing Food Science by Title

Browsing Food Science by Title

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  • What do merchandisers need to succeed? : Development of an apparel merchandising competency framework 
    Jacobs, Bertha Margaretha; Karpova, Elena (Taylor and Francis, 2019)
    Based on the analysis of extant research, this study identified the knowledge and skills that merchandising professionals need to succeed in the retail industry. These knowledge and skills were systematically analysed and ...
  • What is food-to-food fortification? A working definition and framework for evaluation of efficiency and implementation of best practices 
    Kruger, Johanita; Taylor, J.R.N. (John Reginald Nuttall); Ferruzzi, Mario G.; Debelo, Hawi (Wiley, 2020-11)
    Food-to-food fortification (FtFF) is an emerging food-based strategy that can complement current strategies in the ongoing fight against micronutrient deficiencies, but it has not been defined or characterized. This review ...
  • What's new at UP Food Science? 
    Mugadza, Desmond; Khoza, Dineo; Buys, E.M. (Elna Maria) (AgriConnect, 2014-09)
    The Department of Food Science at the University of Pretoria originated in 1920 as the Department of Dairying, made possible through a sponsorship of the Union Castle Shipping Line. This article serves to highlight two ...
  • What’s cooking? Exploring red meat cooking methods among consumers in the Western Cape 
    Vermeulen, Hester; Pretorius, Beulah; Schonfeldt, H.C. (Hettie Carina) (Plaas Media, 2020-06)
    The preparation of red meat can involve numerous cooking methods, often classified as either dry-heat cooking methods (e.g. fried, oven baked, oven grilled, roasted, outdoor grilled/braai) or moistheat cooking methods which ...
  • The whole grain manifesto : from green revolution to grain evolution 
    Milani, Peiman; Torres-Aguilar, Pablo; Hamaker, Bruce R.; Manary, Mark; Abushamma, Suha; Laar, Amos; Steiner, Roy; Ehsani, Mehrdad; De la Parra, John; Skaven-Ruben, Daniel; De Kock, Henriette; Hawkes, Corina; Covic, Namukolo; Mitchell, Chris; Taylor, J.R.N. (John Reginald Nuttall) (Elsevier, 2022-09)
    Grains have historically represented a major component of human diets and were predominantly consumed in whole form until the first half of the 19th century, when a combination of technological innovations and market ...
  • Whole grain sorghum and whole grain cowpea biscuits as a complementary food for improved child nutrition 
    Dovi, Koya Ange Pamela (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 ...
  • Why sorghum and biscuits have similar texture : the roles of protein starch and sugar 
    Adedara, Olumide Ayomide (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 ...
  • Workshop summary : consumer sensory research in Africa – the African countries profiles project 
    De Kock, Henrietta Letitia; Makame, James; Olatunde, Ganiyat; Kinnear, Marise; Adjei, Maame Yaakwaah Blay; Ahmed, Amina; Mezgebe, Abadi Gebre (Elsevier, 2022-07)
    A workshop, organized by the Africa Network for Sensory Evaluation Research (ANSWER), was presented during the virtual 14th Pangborn Symposium in August 2021. The purpose of the 60 min workshop was to introduce ANSWER’s ...
  • Yeast fermentation of sorghum worts : influence of nitrogen sources 
    Dlamini, Bhekisisa Chushuta (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 ...
  • Zinc fortified biscuits for children 
    Robertson, Courtney; Dovi, Pamela; Smith, Lauren; Mangoma, Kudzai (New Media Publishing, 2012-01)
    Over three-billion people worldwide are afflicted with micronutrient malnutrition, caused largely by a dietary deficiency of vitamins and minerals. Zinc deficiency is endemic amongst developing countries, and ...