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Browsing Theses and Dissertations (Food Science) by Supervisor "De Kock, Henrietta Letitia"
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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 ...
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Kamdem Mademgne, Joseph Dorys
(University of Pretoria, 2016)
Conventional consumer sensory methods take literacy and language capabilities for granted. Consumers with low-literacy levels are considered as people lacking reading proficiency to fill out basic forms or read simple ...
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Serrem, C.A. (Charlotte Atsango)
(University of Pretoria, 2011-06-23)
Protein Energy Malnutrition (PEM) due to under nutrition is a major public health problem among children in Africa and other developing countries. Sorghum and bread wheat, which are important dietary staples in the semi-arid ...
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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 ...
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Yiu, Hiu Kwan Agatha
(University of Pretoria, 2008-04-09)
Please read the abstract in the section, 00front of this document
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Wong, Hiu Yu
(University of Pretoria, 2005-08-02)
Please read the abstract in the front section of this document.
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Mokwena, Moshadiwa Germina
(University of Pretoria, 2002)
This research focused on studying the sensory quality of low fat bacon when pale, soft and exudative (PSE) pork is used during processing. Low fat bacon is different from normal bacon in that the amount of visible fat in ...
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Zabbia, Alex
(University of Pretoria, 2010-10-08)
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Sifelani, Justice Bhekizulu
(University of Pretoria, 2016)
In developing countries, iron deficiency (ID) and the related iron deficiency anaemia (IDA) affects about 50 % of children and woman and about 25 % of men. In total, an estimated two billion people is affected worldwide. ...
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Mudau, Muvhulawa Sylvia
(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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Wagude, Bethsheba Emily Akinyi
(University of Pretoria, 1999)
Please read the abstract in the section 00front of this document
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Anyango, Joseph Ochieng
(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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Viljoen, Hilda Florence
(University of Pretoria, 2007-07-12)
The dark, firm and dry (DFD) or dark-cutting condition causes large losses to both the cattle feedlot and meat industry due to its unattractive, dark red colour and its limited shelf life. Dark-cutting, is a direct consequence ...
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Tshabalala, Papiso Ariette
(University of Pretoria, 2007-12-19)
Please read the abstract in the front section of this document
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Kayitesi, Eugenie
(University of Pretoria, 2013)
Cowpeas (Vigna unguiculata L. Walp) are legumes recognised as a good source of proteins in
developing countries. Cowpeas are mostly utilised as cooked whole seeds. This is often
achieved only after boiling for up to 2 ...
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Oladiran, Dolapo Abimbola
(University of Pretoria, 2017)
Diet related non-communicable diseases such as obesity and type-2 diabetes are on the rise in sub-Saharan Africa. The rise is related to an increasing demand for highly refined and convenience-type foods with a decline in ...
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Muoki, Penina Ngusye
(University of Pretoria, 2013)
Please read the abstract in the pdf.
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Makame, James
(University of Pretoria, 2020-09)
Child malnutrition remains a major public health problem in low-income African communities, caused by factors including the porridge rheology, poor oral texture quality and low nutritional value of mainly the indigenous/local ...
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Sainsbury, Jeanine
(University of Pretoria, 2019)
Sunflower oil-in-water emulsions, like salad dressings and mayonnaise, have a shelf life of 6-12 months at room temperature. The shelf life of these emulsions is usually limited by lipid oxidation leading to the formation ...
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Gous, Andries Gustav Stefanus
(University of Pretoria, 2019)
Grapefruit juice is an excellent source of many nutrients and phytochemicals that contribute to a healthy diet. Currently, there is an increasing interest in grapefruit products because consumption appears to be associated ...