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Browsing Theses and Dissertations (Food Science) by Title
Now showing items 52-71 of 187
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(University of Pretoria, 2001)Please read the abstract in the section 00front of this document
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(University of Pretoria, 2009-10-29)Phenolics in finger millet (FM) grain, including tannins, may impact significantly on its antimicrobial properties, functionality and health-promoting potential. Unfortunately, the location of tannins in the grain is unknown ...
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Flavonoid compounds of sorghum and maize bran and their inhibitory effects against alpha - amylase (University of Pretoria, 2014)Diabetes mellitus is a chronic metabolic disease caused by insufficient insulin production by the pancreas or when the body loses its ability to utilise insulin effectively or both. This leads to an accumulation of glucose ...
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(University of Pretoria, 2016)Sorghum is a critically important cereal food crop in Africa because of its drought-tolerance. However, sorghum does not produce good quality flour for dough-based products such as bread. This is on account of the fact ...
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(University of Pretoria, 2009)Sorghum is considered a staple food for most rural communities in Kenya. Sorghum is mainly favoured for its ability to thrive in adverse climatic conditions. This study was carried out to determine sorghum consumption in ...
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(University of Pretoria, 2022)Introduction: In South Africa there is a high prevalence of overweight/ obesity among adolescence, which in turn indicates an increased risk of non-communicable diseases (NCDs) in adulthood (DoH, 2016, WHO, 2018). ...
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(University of Pretoria, 2008)Free amino nitrogen (FAN) levels in sorghum grain brewing are characteristically low as a direct consequence of the very low levels of FAN in unmalted sorghum grain. During fermentation, FAN provides nutritional support ...
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(University of Pretoria, 2009)Although sorghum malt is relatively rich in free amino nitrogen (FAN), the 150 mg FAN/L threshold recommended for brewing is difficult to obtain. The vitreous nature of the sorghum endosperm hinders proteolysis during ...
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(University of Pretoria, 2007)Food borne infections due to Salmonella enterica serovar Enteritidis (S. Enteritidis) has shown a dramatic increase in many countries. Different egg pasteurisation treaments have been developed in the past but are still ...
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(University of Pretoria, 2018)Cowpea is one of the most important food grain legumes, with potential to help alleviate protein-energy malnutrition in Africa. However, its utilisation is limited by its extended cooking time, which is associated with the ...
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(University of Pretoria, 2017)Modern day consumers have become more health conscious and there has been a movement towards reducing sodium intake in their diets. This is due to the risk of the development of hypertension and cardiovascular diseases, ...
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(University of Pretoria, 2024-02)Introduction: Undernutrition is a significant public health issue, primarily caused by inappropriate feeding practices that negatively impact infant growth and development. In Sub-Saharan Africa, South Africa has the highest ...
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(University of Pretoria, 1999)Please read the abstract in the section 00front of this document
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(University of Pretoria, 2017)Efficient processing of cassava roots by wet milling requires overcoming challenges associated with disaggregation of the starch-containing parenchyma cells. These cells entrap starch granules and hinder their release ...
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(University of Pretoria, 2007-10-12)This study investigated the effect of the Lactoperoxidase system (LPS) alone and in combination with pasteurisation, on the growth of Listeria monocytogenes (LM) ATTC 7644 in goat milk and goat milk cottage cheese during ...
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(University of Pretoria, 2016)Wheat bread is a staple food product that is not easily accessible to many people in sub-Saharan Africa as it is relatively expensive. This is due to the regions climatic conditions which are not generally suitable for ...
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(University of Pretoria, 2007)Cowpeas (Vigna unguiculata L. Walp) are legumes widely consumed in developing countries. Because cowpeas are an important source of proteins, calories and vitamins, they have the potential to alleviate protein-energy ...
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(University of Pretoria, 2009)Lysine deficiency is a major nutritional problem faced by poor people living in the arid and semi-arid tropics who depend on sorghum as their staple food. This is because of poor lysine content and digestibility of sorghum ...
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(University of Pretoria, 2013)Microparticles (KEMs) made from the sorghum prolamin protein, kafirin, have internal vacuoles. Hence, they have potential as delivery vehicles for nutraceuticals. However, their physico-chemical properties need to be ...
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(University of Pretoria, 2013)The only treatment for coeliac disease, a common autoimmune disorder, is life-long adherence to a gluten-free diet. However, the replacement of wheat gluten, a key structural and functional component in bread, poses a major ...
Now showing items 52-71 of 187