Please be advised that the site will be down for maintenance on Sunday, September 1, 2024, from 08:00 to 18:00, and again on Monday, September 2, 2024, from 08:00 to 09:00. We apologize for any inconvenience this may cause.
Browsing Research Articles (Consumer Science) by UP Author "Moyo, Siphosanele Mafa"
-
Kayitesi, Eugenie; Onojakpor, Ogheneyoma Suzan; Moyo, Siphosanele Mafa
(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 ...
-
Moyo, Siphosanele Mafa; Serem, June Cheptoo; Bester, Megan Jean; Mavumengwana, Vuyo; Kayitesi, Eugenie
(MDPI, 2021-08-27)
The African pumpkin (Momordica balsamina) contains bioactive phenolic compounds that
may assist in reducing oxidative stress in the human body. The leaves are mainly consumed after
boiling in water for a specific time; ...
-
Mehlomakulu, Ngwekazi Nwabisa; Moyo, Siphosanele Mafa; Kayitesi, Eugenie
(Elsevier, 2023-02)
Fermented foods are an integral part of the diet for many communities in Africa. The fermentation of maize is characterized by an improved nutrient content/bioavailability and the presence of bioactive compounds which are ...