- UPSpace Home
- →
- Natural and Agricultural Sciences
- →
- Food Science
- →
- Research Articles (Food Science)
- →
- Browsing Research Articles (Food Science) by Subject
JavaScript is disabled for your browser. Some features of this site may not work without it.
Browsing Research Articles (Food Science) by Subject "SDG-02: Zero hunger"
Now showing items 1-20 of 41
-
(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 ...
-
(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 ...
-
(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 ...
-
(Elsevier, 2022-06)Maize and orange-fleshed sweet potato (OFSP) composite (100:0, 50:50, 70:30, 80:20) flours were extruded into pasta using a twin-screw extruder. The cooking quality, textural and nutritional properties of the pasta ...
-
(MDPI, 2023-10)The roasting process of Gari (Gelatinized cassava mash), a shelf-stable cassava product, is energy-intensive. Due to a lack of information on thermal characteristics and scarcity/rising energy costs, heat and mass transfer ...
-
(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 ...
-
(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) ...
-
(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 ...
-
(Wiley, 2024-03)BACKGROUND AND OBJECTIVE : Owing to its climate-smart agronomic characteristics and health-promoting attributes, there is great interest in using sorghum in bread and other dough-based food product making. The objectives ...
-
(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 ...
-
(MDPI, 2023-12)This study delves into the temporal dynamics of bacterial interactions in the gastrointestinal tract, focusing on how probiotic strains and pathogenic bacteria influence each other and human health. This research explores ...
-
(Elsevier, 2024-06)Gluten intolerance, as well as the scarcity of wheat flour in some parts of the world, has prompted the development of gluten-free bread. Gluten-free bread, on the other hand, results in a low specific volume and to remedy ...
-
(Wiley, 2024-05)BACKGROUND : This work determined the effect of compositing wheat flour with the resulting flour (15% and 30%) from heat-treated Bambara seeds on dough rheology and breadmaking properties. Bambara seeds (conditioned 53% ...
-
(Wiley, 2024-05)The aim of the study was to determine the effects of oven, microwave (MW), and infrared (IR) drying technology on the drying kinetics, physicochemical properties, and β-carotene retention of the dried orange-fleshed sweet ...
-
(Elsevier, 2024-07)Techno-functional properties of six sorghum types were determined during spontaneous sourdough batter-type fermentation for Kisra production. All sorghum types showed a progressive decrease in pH to about 3.3 with fermentation ...
-
(Elsevier, 2023-03)Small and micro food enterprises are critical implementation partners for fortification strategies that address the widespread micronutrient deficiencies in low-income countries. This paper describes the concept and practice ...
-
(MDPI, 2023-09-27)Diarrhoea is a considerable agent of disease and loss of life in children below age five in South Africa. Soweto, South Africa is an urban township in Johannesburg, with most of its population living in informal settlements. ...
-
(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 ...
-
(Elsevier, 2023-10)The purpose of this work was to explore and compare food choice drivers of low (LI), middle (MI) and high (HI) income urban people in an emerging economy (South Africa). Here, 13 focus group (FG) discussions [six LI, n = ...
-
Functional and nutritional properties of infrared- and microwave heat-moisture-treated sorghum meals (Wiley, 2024)BACKGROUND AND OBJECTIVES : Starch modification using heat-moisture treatment (HMT) has been proven to influence starch functionality and nutritional properties as it can increase resistant starch content and reduce the ...
Now showing items 1-20 of 41