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 Theses and Dissertations (Food Science) by Supervisor "Buys, E.M. (Elna Maria)"
-
Dlamini, Bhekisisa Chushuta
(University of Pretoria, 2009-04-16)
This study was undertaken to determine the effect of acid adaptation on the survival and growth of Escherichia coli in broth and fermented goat milk. In the first phase of the study, acid resistance of E. coli O157:H7 ...
-
Akanni, Gabriel Bidemi
(University of Pretoria, 2017)
Dawadawa is an African condiment produced solely from the spontaneous alkaline fermentation of African locust beans but production from other legumes such as Bambara groundnut to produce dawadawa-type condiments has become ...
-
Khadambi, Tshiwela Norah
(University of Pretoria, 2007-03-02)
Sorghum grains contain phenolic compounds that have been shown to have many favourable effects. In this study the levels of phenolic compounds in condensed tannin and condensed tannin-free sorghums have been determined and ...
-
Verachia, Wasseela
(University of Pretoria, 2007-02-09)
The commercial significance of the dairy fermentation industry which incorporates the production of cheeses, is well recognised and ranks second only to the production of alcoholic beverages. Consumers today demand greater ...
-
Olaonipekun, Basirat Arinola
(University of Pretoria, 2017)
Universal food insecurity continue to be a challenge that needs attention from all stakeholders. The problem of food waste however is highly important as it slows down the effort to improve food security, most especially ...
-
Defabachew, Eyassu Seifu
(University of Pretoria, 2006-10-17)
Please read the abstract in the section 00front of this document
-
Mugadza, Desmond Tichaona
(University of Pretoria, 2017)
Extended shelf life (ESL) milk combines longer shelf life and better organoleptic characteristics; a combination that is absent in both pasteurised and ultra-heat treated (UHT) milk. Bacterial spoilage remains the main ...
-
Aijuka, Matthew Emmanuel Okello
(University of Pretoria, 2013)
A deteriorating trend has been noted in the bacteriological quality of surface irrigation water
sources in South Africa. In a bid to compare the bacteriological quality of two irrigation
water sources as well as whether ...
-
Gurira, Obert Zvikomborero
(University of Pretoria, 2005-05-09)
Pediococci are Gram-positive, non-spore forming lactic acid bacteria, LAB, that are commonly used in the industrial fermentation of vegetables and meat. On the other hand species of pediococci may constitute part of the ...
-
Aijuka, Matthew Emmanuel Okello
(University of Pretoria, 2018)
Diarrheagenic Escherichia coli (DEC) has been implicated in foodborne outbreaks worldwide and additionally associated with childhood stunting in the absence of diarrhoea. DEC are pathogenic E. coli that cause human gut ...
-
Sibanda, Thulani
(University of Pretoria, 2018)
The success of Listeria monocytogenes as a pathogen depends on its ability to survive the
many environmental stresses that it encounters along the food chain. However, response
heterogeneity among strains and individual ...
-
Parry-Hanson, Angela Araba Bondzewaa
(University of Pretoria, 2007-04-04)
Please read the abstract in the 00front part of this document
-
Dube, Siphiwe
(University of Pretoria, 2014)
Apple juice concentrate amongst other uses is used to formulate concentrated and single strength fruit juice blends. An apple juice concentrate whose quality has deteriorated during storage poses problems for the processing ...
-
Lemmer, Yolandi
(University of Pretoria, 2010-11-10)
Par-baked pizza was prepared with three different additives treatments and was packaged in three packaging treatments namely: air (A), 100% CO2 modified atmosphere (MAP) and 100% CO2 modified atmosphere with an oxygen ...
-
Khoza, S. Eric
(University of Pretoria, 2015)
One of the possible reasons for post-contamination of extended shelf life (ESL) milk could be attachment and formation of biofilms on stainless steel pipe surfaces. In South Africa, ESL milk processors are still facing ...
-
Tshabalala, Papiso Ariette
(University of Pretoria, 2011-10-24)
Contamination of meat with microorganisms during slaughter is inevitable. Hygiene management systems (HMSs) such as the Hygiene Assessment System (HAS) and Hazard Analysis Critical Control Point (HACCP) are used to prevent ...
-
Crous, Mignon
(University of Pretoria, 2012-08-03)
The first aim of this study was to determine the effect of irrigation intervals on the survival of L. monocytogenes on spray irrigated broccoli under field trial conditions, and subsequent survival of the pathogen on ...
-
Ijabadeniyi, Oluwatosin Ademola
(University of Pretoria, 2010-01-23)
Irrigation water is perhaps the leading pre-harvest source of contamination of fresh vegetables in the world. In this thesis, the effect of source water from the Olifants River and the Wilge River on the bacterial quality ...
-
Du Preez, Theon Montaque
(University of Pretoria, 2012-08-03)
With modern culture moving towards convenience in terms of fresh produce, especially with meat products, science needs to constantly evolve to serve these customer needs. These needs however can sometimes be implemented ...
-
Zabbia, Alex
(University of Pretoria, 2010-10-08)