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Browsing Food Science by Type "Dissertation"
Now showing items 1-20 of 113
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(University of Pretoria, 2009-04-16)This study was undertaken to determine the effect of acid adaptation on the survival and growth of Escherichia coli in broth and fermented goat milk. In the first phase of the study, acid resistance of E. coli O157:H7 ...
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(University of Pretoria, 2007-03-02)Sorghum grains contain phenolic compounds that have been shown to have many favourable effects. In this study the levels of phenolic compounds in condensed tannin and condensed tannin-free sorghums have been determined and ...
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(University of Pretoria, 2022)Food (especially fruit derived) waste has a detrimental influence on the environment and food security of a country. As the world’s population continues to rise, the challenge becomes feeding more people nutrient dense ...
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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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(University of Pretoria, 2007-02-09)The commercial significance of the dairy fermentation industry which incorporates the production of cheeses, is well recognised and ranks second only to the production of alcoholic beverages. Consumers today demand greater ...
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(University of Pretoria, 2017)Universal food insecurity continue to be a challenge that needs attention from all stakeholders. The problem of food waste however is highly important as it slows down the effort to improve food security, most especially ...
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(University of Pretoria, 2013)A deteriorating trend has been noted in the bacteriological quality of surface irrigation water sources in South Africa. In a bid to compare the bacteriological quality of two irrigation water sources as well as whether ...
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(University of Pretoria, 2022-06-06)The percentage of deaths due to non-communicable diseases (NCDs) such as diabetes, cancer, obesity and heart disease has been growing steadily in South Africa. Rapid urbanization and increased demand for convenience foods ...
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(University of Pretoria, 2005-05-09)Pediococci are Gram-positive, non-spore forming lactic acid bacteria, LAB, that are commonly used in the industrial fermentation of vegetables and meat. On the other hand species of pediococci may constitute part of the ...
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(University of Pretoria, 2008-05-06)Please read the abstract in the section, 00front , of this document
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(University of Pretoria, 2012-02-29)In order to reduce postharvest losses of exported Pome fruit and increase export revenue, export quality pears require a reduction in stem-end shrivelling and an extension in shelf-life, regardless of the presence or absence ...
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Combined boiling and irradiation treatment on the shelf life and safety of Ready-to-eat bovine tripe (University of Pretoria, 2007-04-04)Please read the abstract in the 00front part of this document
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Cowpea seed coats and their extracts : phenolic composition and use as antioxidants in sunflower oil (University of Pretoria, 2007-07-03)Seed coats of cream-coloured Bechuana white and purple-coloured Agriblue cowpea varieties and the freeze-dried forms of their acetone extracts (CPE) were analysed for total phenol content using the Folin-Ciocalteu and ...
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(University of Pretoria, 2016)Conventional consumer sensory methods take literacy and language capabilities for granted. Consumers with low-literacy levels are considered as people lacking reading proficiency to fill out basic forms or read simple ...
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(University of Pretoria, 2017)Background: School based nutrition education programmes play a critical role in promoting positive dietary change in children. Psychosocial mediators of behaviour change such as behaviour intentions, nutrition knowledge ...
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(University of Pretoria, 2012-12-14)The level of sorghum production in southern Africa is very low compared to the rest of Africa. Low adoption rate of available improved sorghums due to lack of information about their properties has been identified as a ...
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(University of Pretoria, 2010-12-28)The glycaemic index (GI) is a measurement used to classify foods according to their potential for raising blood glucose levels. The GI of a foodstuff is generally measured by determining the increment in blood glucose ...
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(University of Pretoria, 2006-07-12)Please read the abstract in the section 00front of this document
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(University of Pretoria, 2014)Apple juice concentrate amongst other uses is used to formulate concentrated and single strength fruit juice blends. An apple juice concentrate whose quality has deteriorated during storage poses problems for the processing ...
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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 ...
Now showing items 1-20 of 113