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Browsing Food Science by Supervisor "Minnaar, Amanda"
Now showing items 1-20 of 28
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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, 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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(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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(University of Pretoria, 2002)This research focused on studying the sensory quality of low fat bacon when pale, soft and exudative (PSE) pork is used during processing. Low fat bacon is different from normal bacon in that the amount of visible fat in ...
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(University of Pretoria, 2007)Cowpeas (Vigna unguiculata L. Walp) are legumes widely consumed in developing countries. Because cowpeas are an important source of proteins, calories and vitamins, they have the potential to alleviate protein-energy ...
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(University of Pretoria, 2010-10-04)Cowpea (Vigna unguiculata L. Walp) is an important legume mainly used for human consumption worldwide, particularly in developing countries. Cowpea legume is rich in protein (25%), carbohydrates (70%), dietary fibre, ...
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(University of Pretoria, 2006-07-12)Research was carried out to determine the effect of high temperature mashing, use of short time germinated malt and low gravity fermentation on the quality of sorghum beer. The objective was to produce an acceptable low ...
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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, 2013)Cowpeas (Vigna unguiculata L. Walp) are legumes recognised as a good source of proteins in developing countries. Cowpeas are mostly utilised as cooked whole seeds. This is often achieved only after boiling for up to 2 ...
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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, 2007-02-26)Please read the abstract in the front section of this document
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(University of Pretoria, 2012-07-19)Surface waters used for irrigation purposes in South Africa have been found to be of poor microbiological quality and to be contaminated with human pathogens. These pathogens can be transferred from contaminated water onto ...
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(University of Pretoria, 2012-09-14)The marama bean is an underutilised legume growing wild in the arid and semi arid regions of Southern Africa. Sorghum is an important cereal crop in arid regions of the world. The seed coats of marama beans and bran of ...
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(University of Pretoria, 2005-05-06)Irradiation sterilization of precooked, hermetically sealed meat provides a shelf-stable, ready-to-eat product that can be stored for long periods of time without refrigeration. The Atomic Energy Corporation of South Africa ...
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(University of Pretoria, 2006-10-17)Read the abstract in the section 00front of this document.
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(University of Pretoria, 2011-06-17)Marama bean (Tylosema esculentum (Burch) A. Schreib) is an underutilised, drought-tolerant legume native to the drier parts of Botswana, Namibia and South Africa. The bean is comparable to soya beans in protein content and ...
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(University of Pretoria, 2008-08-11)Cowpea (Vigna unguiculata L. Walp) is an important source of protein in some parts of sub Saharan Africa. In southern Africa, it is mainly boiled into a stew, and long cooking time is a concern. Micronisation of preconditioned ...
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(University of Pretoria, 2007-06-05)Minimally processed fruits and vegetables are increasingly demanded by local consumers and for export purposes. However, the marketing potential of these produce is limited because of physiological ageing, biochemical ...
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(University of Pretoria, 2009-12-17)Whilst working on a Masters degree on alternative solvents and extractants for the sorghum prolamin protein, kafirin, the author serendipitously found an ethanol-free method of making kafirin microparticles in dilute organic ...
Now showing items 1-20 of 28