- UPSpace Home
- →
- Natural and Agricultural Sciences
- →
- Browsing Natural and Agricultural Sciences by Supervisor
JavaScript is disabled for your browser. Some features of this site may not work without it.
Browsing Natural and Agricultural Sciences by Supervisor "Buys, E.M. (Elna Maria)"
Now showing items 1-20 of 43
-
(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 ...
-
(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 ...
-
(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 ...
-
(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 ...
-
(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 ...
-
(University of Pretoria, 2006-10-17)Please read the abstract in the section 00front of this document
-
(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 ...
-
(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 ...
-
(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 ...
-
(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 ...
-
(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 ...
-
Combined boiling and irradiation treatment on the shelf life and safety of Ready-to-eat bovine tripe (University of Pretoria, 2007-04-04)Please read the abstract in the 00front part of this document
-
(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 ...
-
Effect of enzymes and emulsifiers on the shelf life of modified atmosphere packaged par-baked pizza (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 ...
-
(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 ...
-
(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 ...
-
(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 ...
-
(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 ...
-
(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 ...
-
(University of Pretoria, 2010-10-08)
Now showing items 1-20 of 43