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Browsing Food Science by Type "Thesis"
Now showing items 1-20 of 66
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(University of Pretoria, 2017)Dawadawa is an African condiment produced solely from the spontaneous alkaline fermentation of African locust beans but production from other legumes such as Bambara groundnut to produce dawadawa-type condiments has become ...
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(University of Pretoria, 2006-10-17)Please read the abstract in the section 00front of this document
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(University of Pretoria, 2017)Extended shelf life (ESL) milk combines longer shelf life and better organoleptic characteristics; a combination that is absent in both pasteurised and ultra-heat treated (UHT) milk. Bacterial spoilage remains the main ...
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(University of Pretoria, 2015)Diversification in the use of cassava and sorghum through commercial processing into value-added food and beverage products is an important means of developing the economies of African countries. However, potential ...
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(University of Pretoria, 2011)Marama bean, Tylosema species, is an underutilised indigenous oilseed legume from Southern Africa. It is a very good source of protein, similar to soya beans and peanuts. The marama plant is very hardy and drought-tolerant. ...
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(University of Pretoria, 2018)Diarrheagenic Escherichia coli (DEC) has been implicated in foodborne outbreaks worldwide and additionally associated with childhood stunting in the absence of diarrhoea. DEC are pathogenic E. coli that cause human gut ...
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(University of Pretoria, 2022-04-18)Colour is an important characteristic of food and plays a significant role in enhancing the visual appeal of food products. The colourants mostly used in the food industry are synthetic azo-dyes due to their brightness and ...
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(University of Pretoria, 2018)The success of Listeria monocytogenes as a pathogen depends on its ability to survive the many environmental stresses that it encounters along the food chain. However, response heterogeneity among strains and individual ...
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(University of Pretoria, 2008-07-03)The main objective of this study was to determine the effect of fruit ripeness and drying method on the oxidative stability and micro-component content of avocado oil extracted with supercritical carbon dioxide (SC-CO2). ...
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(University of Pretoria, 2007-06-08)In many African countries, including South Africa, sorghum is malted for the brewing of traditional beer. In South Africa, most sorghum malting is by traditional outdoor floor malting, whereby the sorghum grain is steeped ...
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(University of Pretoria, 2011-06-23)Protein Energy Malnutrition (PEM) due to under nutrition is a major public health problem among children in Africa and other developing countries. Sorghum and bread wheat, which are important dietary staples in the semi-arid ...
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(University of Pretoria, 2011-10-24)Contamination of meat with microorganisms during slaughter is inevitable. Hygiene management systems (HMSs) such as the Hygiene Assessment System (HAS) and Hazard Analysis Critical Control Point (HACCP) are used to prevent ...
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(University of Pretoria, 2010-01-23)Irrigation water is perhaps the leading pre-harvest source of contamination of fresh vegetables in the world. In this thesis, the effect of source water from the Olifants River and the Wilge River on the bacterial quality ...
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(University of Pretoria, 2001)Please read the abstract in the section 00front of this document
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(University of Pretoria, 2009-10-29)Phenolics in finger millet (FM) grain, including tannins, may impact significantly on its antimicrobial properties, functionality and health-promoting potential. Unfortunately, the location of tannins in the grain is unknown ...
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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)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, 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 ...
Now showing items 1-20 of 66