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Browsing Food Science by Supervisor "Emmambux, Mohammad Naushad"
Now showing items 1-20 of 20
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(University of Pretoria, 2021)Orange-fleshed sweet potato is a highly researched crop due to its nutritional content and more specifically, its high β-carotene content. Most developing countries around the world have adopted the use of orange-fleshed ...
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Effect of enzymes and emulsifiers on the shelf life of modified atmosphere packaged par-baked pizza (University of Pretoria, 2010-11-10)Par-baked pizza was prepared with three different additives treatments and was packaged in three packaging treatments namely: air (A), 100% CO2 modified atmosphere (MAP) and 100% CO2 modified atmosphere with an oxygen ...
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(University of Pretoria, 2012-12-14)Vast amounts of waste consisting of peels, segment membranes and seeds are generated during grapefruit juice processing. The peels can be used for juice extraction to obtain grapefruit peel juice. Grapefruit peel juice ...
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(University of Pretoria, 2016)Sorghum is a critically important cereal food crop in Africa because of its drought-tolerance. However, sorghum does not produce good quality flour for dough-based products such as bread. This is on account of the fact ...
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(University of Pretoria, 2018)Cowpea is one of the most important food grain legumes, with potential to help alleviate protein-energy malnutrition in Africa. However, its utilisation is limited by its extended cooking time, which is associated with the ...
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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, 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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Micronisation and hot-air roasting as pre-treatments to control hard-to-cook phenomenon in cowpeas (University of Pretoria, 2017)Cowpea (Vigna unguiculata (L.) Walp.) is one of the most important grain legume in sub- Saharan Africa. It is an important source of affordable dietary proteins for the low-income populations. Cowpeas develop hard-to-cook ...
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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, 2017)Diet related non-communicable diseases such as obesity and type-2 diabetes are on the rise in sub-Saharan Africa. The rise is related to an increasing demand for highly refined and convenience-type foods with a decline in ...
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(University of Pretoria, 2016)Bambara groundnut (Vigna subterranean L.) is considered a good source of protein in some parts of sub Saharan African countries. Long cooking time of about three hours contributed to its limited consumption and utilisation. ...
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(University of Pretoria, 2022)ABSTRACT Nutritional and health benefits of hydrothermally treated maize starch and maize meal with stearic acid By Isaac Kwabena Asare Supervisor: Prof M.N Emmambux Co-Supervisor Prof Bruce R. Hamaker Diet-related ...
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(University of Pretoria, 2013)Please read the abstract in the pdf.
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(University of Pretoria, 2020-09)Child malnutrition remains a major public health problem in low-income African communities, caused by factors including the porridge rheology, poor oral texture quality and low nutritional value of mainly the indigenous/local ...
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(University of Pretoria, 2022)An increase in health concerns from consumers towards the use of synthetic chemicals in starchy food formulation has led to a significant preference for “clean” label starches. Hydrocolloids are organically-sourced ...
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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, 2017)Starch is used in the food industry for many applications, for example, as a thickener and stabiliser. Novel uses of starch include making biodegradable plastic materials. These are environmentally friendly alternatives ...
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(University of Pretoria, 2011-09-27)Excessive consumption of diet rich in fat has been identified as a risk factor for lifestyle diseases. Fat replacers which can imitate the functional properties of fats with lower or no calorie contribution have been ...
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(University of Pretoria, 2011-11-24)Traditionally, barley is the preferred cereal for traditional lager brewing. The use of sorghum for the production of European-style lager beers has recently been recognised. The use of sorghum as brewing adjunct could be ...
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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 ...
Now showing items 1-20 of 20