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Browsing Research Articles (Food Science) by UP Author "De Kock, Henrietta Letitia"
Now showing items 1-20 of 55
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De Kock, Henrietta Letitia; Nkhabutlane, Pulane; Kobue-Lekalake, Rosemary I.; Kriek, Jeanine; Steyn, Annelize; Van Heerden, Clarissa; Purdon, Lucy; Kruger, Christi; Kinnear, Marise; Taljaard-Swart, Hanri; Tuorila, Hely (Elsevier, 2022-10)An alternative Food Neophobia Scale (FNS-A) was developed in three studies to measure food neophobia (reluctance to eat and avoidance of trying new foods). In Study 1, the original food neophobia scale, FNS (Pliner, & ...
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Kobue-Lekalake, R.I. (Rosemary Ikalafeng); Taylor, J.R.N. (John Reginald Nuttall); De Kock, Henrietta Letitia (Wiley-Blackwell, 2012-03)Bitterness and astringency are attributes generally cited as the cause of tannin sorghums being unpalatable. The objective here was to determine the effect of sorghums with varying tannin content on bitterness and astringency ...
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Katiyo, Wendy; De Kock, Henrietta Letitia; Coorey, Ranil; Buys, E.M. (Elna Maria) (Elsevier, 2019-07)Chicken meat has been identified as one of the most important food vehicles of pathogens, particularly Salmonella spp. and Campylobacter spp. Consumer food safety knowledge and behaviour can substantially contribute to the ...
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Katiyo, Wendy; Coorey, Ranil; Buys, E.M. (Elna Maria); De Kock, Henrietta Letitia (Wiley, 2020-06)Understanding consumers’ perceptions toward chicken meat safety and quality could provide valuable information to public health educators since it is the most consumed meat. This study explores perceptions of a group of ...
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Nkhabutlane, Pulane; De Kock, Henrietta Letitia; Du Rand, Gerrie Elizabeth (BioMed Central, 2019-10-24)Lesotho is a small country (30,350 sq.km with about 2.233 million population), completely surrounded by the Republic of South Africa. The people of the Kingdom of Lesotho are referred to as Basotho. This study aimed ...
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Shonte, Tigist Tadesse; De Kock, Henrietta Letitia (Elsevier, 2017-05)Stinging nettles (Urtica dioica L.) have been known since ancient times as a wild source of food and a herbal medicine, but the plant remain underutilized. The aroma, flavour and colour of cooked stinging nettle leaves and ...
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Onojakpor, Ogheneyoma Suzan; De Kock, Henrietta Letitia (Elsevier, 2020-12)Sound sensory evaluation knowledge and attitude are central to the successful development and implementation of a sensory quality programme. This study focused on the development and pilot testing of a questionnaire to ...
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Akanni, Gabriel Bidemi; Naude, Yvette; De Kock, Henrietta Letitia; Buys, E.M. (Elna Maria) (Springer, 2018-07)The aim of this study was to investigate the diversity of Bacillus species in dawadawa; aiding potential starter cultures selection for alkaline fermentation of bambara groundnut into dawadawa-type condiments based on their ...
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Makame, James; Cronje, Tanita; Emmambux, Mohammad Naushad; De Kock, Henrietta Letitia (MDPI Publishing, 2019-06-21)Child malnutrition remains a major public health problem in low-income African communities, caused by factors including the low nutritional value of indigenous/local complementary porridges (CP) fed to infants and young ...
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Shonte, Tigist Tadesse; Duodu, Kwaku Gyebi; De Kock, Henrietta Letitia (Elsevier, 2020-05)Stinging nettles provide low-cost quality nutrition for alleviating malnutrition. Previous research on stinging nettles focused mainly on the nutritional quality of fresh leaves. In this study, the effect of drying method ...
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Richards, Melanie; De Kock, Henrietta Letitia; Duodu, Kwaku Gyebi; Buys, E.M. (Elna Maria) (Elsevier, 2014)Protease inhibitors from legume seed extracts (soybean, cowpea and marama beans) and purified soybean protease inhibitor were evaluated with regards to their abilities to inhibit proteases produced by important milk ...
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Muoki, Penina Ngusye; De Kock, Henrietta Letitia; Emmambux, Mohammad Naushad (Wiley, 2012-06)BACKGROUND: The nutritional quality of cassava complementary porridge was improved through extrusion cooking and compositing with either defatted of full fat soy flour (65 :35 w/w), and product acceptability by mothers ...
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Agyei-Amponsah, Joyce; Macakova, Lubica; De Kock, Henrietta Letitia; Emmambux, Mohammad Nausha (Wiley, 2021-03)This study investigates the effect of substituting sunflower oil with two starch-based fat-replacers on the rheological and lubricating properties, as well as the sensory properties of reduced-fat mayonnaise-type emulsions. ...
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Muoki, Penina Ngusye; Kinnear, Marise; Emmambux, Mohammad Naushad; De Kock, Henrietta Letitia (Wiley, 2015-03)BACKGROUND : The sensory properties of the usual conventionally cooked cassava porridge consumed in some regions of Africa and porridges consisting of ccomposited cassava and either defatted or full fat soy flour, with or ...
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Sainsbury, Jeanine; Grypa, Roman; Ellingworth, John; Duodu, Kwaku Gyebi; De Kock, Henrietta Letitia (Elsevier, 2016-12)The effects of levels of antioxidant [gallic acid or ethylene diamine tetraacetate (EDTA)] in a sunflower oil salad dressing emulsion (SOSDE) and shelf life affecting conditions on aroma, anisidine values (AV) and peroxide ...
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Gous, Andries Gustav Stefanus; Almli, Valerie L.; Coetzee, Vinet; De Kock, Henrietta Letitia (MDPI, 2019-02)Color, aroma, sweet, and bitter tastes contribute to the sensory perception of grapefruit juice. Consumers differ about liking grapefruit. A reason is the bitter taste that characterize the fruit. The objective was to ...
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Tan, S.M. (Mei); De Kock, Henrietta Letitia; Dykes, G.A.; Coorey, R.; Buys, E.M. (Elna Maria) (South African Society for Animal Science, 2018)Poultry meat is a good source of animal protein, and is affordable for many low-income families in developing countries. It is also part of a balanced diet through contributing valuable nutrients for human health. The ...
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Anyango, Joseph Ochieng; De Kock, Henrietta Letitia; Taylor, J.R.N. (John Reginald Nuttall) (Elsevier, 2011-12)Despite nutritional advantages, the functional quality of cereal foods tends to decline when fortified with legumes. Traditional African cowpea-fortified sorghum foods were evaluated using instrumental and descriptive ...
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Oladiran, Dolapo Abimbola; Emmambux, Mohammad Naushad; De Kock, Henrietta Letitia (Elsevier, 2018-11)In this study, the descriptive sensory attributes, oral processing characteristics of and subjective satiety responses for extrusion cooked cassava-soy porridge with wheat bran at 0, 100 and 200 g/kg addition levels were ...
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Magano, Nomzamo; Tuorila, Hely; De Kock, Henrietta Letitia (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 = ...
Now showing items 1-20 of 55