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Browsing Food Science by Issue Date
Now showing items 1-20 of 553
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(University of Pretoria, 1998)South Africa is faced with the challenge of providing food security for its entire people. Those particularly in need are people residing in the former homelands and people in the newly developed informal, urban settlements. ...
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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, 1999)Please read the abstract in the section 00front of this document
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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, 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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(University of Pretoria, 2005)Kafirin, the prolamin of sorghum, is hydrophobic and produces biodegradable and/or edible films of good tensile and barrier properties. However, the diverse packaging requirements necessitate modification of the functional ...
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(University of Pretoria, 2005)Cowpea (Vigna unguiculata L. Walp) is an important potential source of protein in many parts of Africa. However, cowpea use is confined primarily to boiled whole seeds or traditional food preparations such as akara and ...
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(University of Pretoria, 2005-05-06)Irradiation sterilization of precooked, hermetically sealed meat provides a shelf-stable, ready-to-eat product that can be stored for long periods of time without refrigeration. The Atomic Energy Corporation of South Africa ...
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(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 ...
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(University of Pretoria, 2005-05-18)Please read the abstract in the section 00front of this document
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(University of Pretoria, 2005-08-02)Please read the abstract in the front section of this document.
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(University of Pretoria, 2005-08-02)Please read the abstract in the front section of this document
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(University of Pretoria, 2005-08-15)Please read the abstract in the section 00front of this document
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(University of Pretoria, 2005-09-06)Please read the abstract in the section 00front of this document
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(University of Pretoria, 2005-10-17)The possibililty of using the simple technologies of malting and fermentation to modify endogenously the sorghum grain components, to alleviate the grittiness, dryness and high crumb firmness caused by the inclusion of ...
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(University of Pretoria, 2005-11-14)Bread flour quality, which is directly related bread quality, varies from time to time. It is therefore almost impossible to obtain bread with consistent quality without determining the flour's suitability for bread-making ...
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(University of Pretoria, 2005-11-30)Please read the abstract in the front section of this document
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(South African Association of Family Ecology and Consumer Sciences, 2006)It is not quality only that determines consumers’ satisfaction with products any more; the service offering in retail has become very important. Because the products on retailers’ shelves are very similar, customer service ...
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(University of Pretoria, 2006-05-18)A rapid non-destructive Image Analysis (IA) technique was developed for the determination of maize kernel endosperm vitreousness. Kernels were analysed using a Leica Q-Win Q500 IW-DX Image Analyser fitted with Leica Q-Win ...
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(University of Pretoria, 2006-06-02)Kafirin, the prolamin protein of sorghum grain, could be extracted from the by-products of the sorghum processing industry and used to make films and coatings for food packaging, in particular to extend the shelf-life of ...
Now showing items 1-20 of 553