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Browsing Research Articles (Consumer Science) by Title
Now showing items 194-213 of 252
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(Wiley, 2024-04)Recently, the assimilation of pH-sensitive natural pigments into biopolymers has shown promising prospects for pH-reactive based smart packaging material. Unlike synthetic pigments, which have potential safety problems due ...
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(Wiley, 2024-03)BACKGROUND AND OBJECTIVE : Maize is the major staple in sub-Saharan Africa. Whole-grain maize meal (WGMM) is highly susceptible to rancidity development. This work investigated whether rancidity development in ...
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(South African Association of Family Ecology and Consumer Sciences, 2011)Baie Suid-Afrikaanse gesinne het in onlangse jare uit vrees vir misdaad na sekuriteitsontwikkelings verhuis eerder as om groot uitgawes aan te gaan om huise in oop woongebiede beter te beveilig. Vir diegene wat dit kan ...
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(Wiley, 2023-09)Sorghum grain has a higher content of resistant starch (RS) than other cereals and seems to be more slowly digestible. However, people consume foods where the grain has been processed by thermal and other treatments. This ...
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(MDPI, 2022-08-17)Poor nutrition during the first two years of life has long term consequences, but resourcepoor households often do not have the means to access nutrient-dense and diverse diets. Pooled data of 24-h dietary recalls (n = ...
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(Elsevier, 2021-04)Native starches are unsuitable for most industrial applications. Therefore, they are modified to improve their application in the industry. Starch may be modified using enzymatic, genetic, chemical, and physical methods. ...
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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". ...
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(Sage, 2014-10)Increasing consumption in the South African emerging economy necessitates stringent effort toward developing environmental information campaigns that stimulate preferences for eco-friendly alternatives. This qualitative ...
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(Elsevier, 2021-01)This study investigated why biscuits made from sorghum flour have a similar texture to wheat biscuits despite the absence of gluten in sorghum dough. Electron microscopy revealed that the sorghum prolamin protein bodies ...
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(Wiley, 2022-10)This work developed an active selenium nanoparticles-based potato starch film. The incorporation of selenium nanoparticles (SeNPs) improved the microstructure, physical and biological properties of the nanocomposite film. ...
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(Elsevier, 2022-10)Prioritizing sensory attributes and consumer evaluation early in breeding trials to screen for end-user preferred traits could improve adoption rates of released genotypes. In this study, a lexicon and protocol for descriptive ...
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(Elsevier, 2020-06)Consumer perception of chicken meat spoilage is linked to sensory changes of raw chicken during storage. The objective of this study was to characterise the sensory attributes of raw chicken meat and to establish the ...
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(MDPI, 2021-12-14)Sorghum, cowpea, and cassava are underutilised gluten-free sources of flour that have the potential to be used in bread products in sub-Saharan Africa. Excessive wheat imports affect the economies of countries in sub-Saharan ...
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Sensory quality control : assessment of food company employees' knowledge, attitudes, and practices (Wiley, 2022-06-29)This study was carried out to validate a questionnaire for assessing sensory quality control (SQC) knowledge, attitudes, and practices (KAP). The questionnaire, containing 24 knowledge, 13 attitudes, and nine practices ...
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(Elsevier, 2020-06)A substantial proportion of African population is food-insecure, of low socioeconomic background. While much effort is made to address cost, safety and nutritional quality of food for economically vulnerable consumers, ...
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(Elsevier, 2020-07)The appearance, taste, aroma and texture of food products, including gluten-free bakery products, is very important predictors for whether or not such products would be acceptable for consumers. Food companies that manufacture ...
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(American Dairy Science Association, 2019-01)We used rpoB partial sequencing and multilocus sequence typing (MLST) to characterize 7 Bacillus cereus strains obtained at the following points: ESL milk during shelf life, pasteurized milk, raw milk, and filler nozzles ...
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(Elsevier, 2012-07)As food markets have become more globalized, consumers have become more concerned about the origin of the foods they eat with a decreased confidence in the quality and safety of foods produced outside their local region ...
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(South African Association of Family Ecology and Consumer Sciences, 2008)No abstract available
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(South African Association of Family Ecology and Consumer Sciences, 2015)Die huidige stelsel van Suid-Afrikaanse kledinggroottes word gebaseer op die Westerse ideale liggaamsvorm. Maar die meeste Suid-Afrikaanse vroue van Afrika-afkoms het ’n driehoekige liggaamsvorm. Die driehoekige liggaamsvorm ...
Now showing items 194-213 of 252