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Food Science: Recent submissions
Now showing items 1-20 of 477
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(Emerald, 2023-12)PURPOSE : Skilled graduates delivered through vocational programmes are critical to ensure the future growth of emerging economies. This study explored students' reflections and experiences of online teaching and learning ...
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(MDPI, 2023-11)The role of small ruminant production in achieving sustainable and resilient food systems in low- and middle-income countries (LMICs) is yet to be fully explored or incorporated into current agroecological practices and ...
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(Wiley, 2023-05)BACKGROUND AND OBJECTIVES : Evaluation of the injera-making quality of sorghum and teff genotypes is problematic because of the large quantity of grain required to make injera using the conventional full-scale method. This ...
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(Wiley, 2023-03)BACKGROUND AND OBJECTIVES : Iron deficiency is still a major public health concern in sub-Saharan Africa, and this is in part due to a monotonous diet of cereals often low in bioavailable minerals and high in mineral ...
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(Wiley, 2023-05)BACKGROUND AND OBJECTIVES : There is considerable interest in kafirin, sorghum prolamin, as a bioplastic material because it apparently produces bioplastics with superior functional properties. This review evaluates the ...
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(Wiley, 2023-07)BACKGROUND AND OBJECTIVE : Quality protein maize (QPM) has abundant γ-zein, which crosslinks itself and other zeins through disulfide bonding. The work aims to develop zein bioplastics with better functionality by using ...
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(Africa Journals, 2023-08)The study applied the systems theory to investigate causes of food waste generation in the University food service operation. A qualitative, case study design was adopted. One-on-one interviews with food service managers ...
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(Wiley, 2023-08)Child malnutrition is an endemic public health problem in Africa. Infants are supposed to receive complementary foods from about 6 months onwards, as breastmilk alone no longer provide adequate nutrients. Commercially ...
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(NISC (Pty) Ltd and Informa UK Limited (trading as the Taylor & Francis Group), 2023)OBJECTIVE : To describe the dietary intake and its quality of patients with poorly controlled type 2 diabetes mellitus (T2DM) by assessing the dietary variety (DVS), dietary diversity (DDS), nutrient adequacy ratio (NAR) ...
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(Taylor and Francis, 2023)The interest towards microemulsions and nanoemulsions, the colloidal systems utilized to encapsulate bioactive compounds, is constantly increasing in food industries. Major characteristics of microemulsions and nanoemulsions ...
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(Elsevier, 2023-01)The perceived health properties of hemp seed oil, as one of the few plant-based sources of omega-3 and omega-6 fatty acids with an ideal ratio of 1:3, suggest its incorporation in food-grade emulsions to improve its water ...
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(Taylor and Francis, 2023)The purpose of the study was to explore the motivational drivers and barriers that influence consumers' participation in three online collaborative clothing consumption models (i.e. renting, swapping and buying second-hand ...
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(MDPI, 2023-01)Sensory characteristics and flavour profiles of lactic-acid-fermented foods are influenced by lactic acid bacteria (LAB) metabolic activities. The flavour compounds released/produced are directly linked to the sensory ...
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(Taylor and Francis, 2023)Fruits, vegetable, and root (FVR) crops are vital to achieve food and nutrition security (FNS), especially in Sub-Saharan Africa (SSA). However, their perishable nature results in losses across the value chain. The review ...
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(Sage, 2023)This study aimed to deepen the understanding of the influence of the properties of school uniforms that may contribute to discomfort and irritation for children with sensory overreactivity. The specific objectives were (a) ...
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(Elsevier, 2023-05)In this work, bio-composites were produced using faba bean sidestream (stems, pods and mixed stems and pods) as a filler to a bio-based and biodegradable polymer blend of Poly(butylene succinate-co-adipate)/Poly(hydroxy ...
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(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 ...
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(Taylor and Francis, 2022)Moringa oleifera: Lam. is a plant species that has found a multitude of applications from health, water clarification and as a food source. In particular, the tree leaves have been consumed in various countries were it is ...
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(Wiley, 2022-09)The search for bioactive components for the development of functional foods and nutraceuticals has received tremendous attention. This is due to the increasing awareness of their therapeutic potentials, such as antioxidant, ...
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(Springer, 2022-02)Articles published in Food Security in 2021 are reviewed, showing a wide range of topics covered. Many articles are directly linked with "food" and associated terms such as "nutritive", "nutrition", "dietary", and "health". ...
Now showing items 1-20 of 477