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Browsing Food Science by Title
Now showing items 1-20 of 553
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(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 ...
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(Elsevier, 2008-07)Acid resistance of Escherichia coli O157:H7 strains UT 10 and UT 15 were determined in traditional Amasi ermented for 3 days at ambient temperature (ca 30 °C) and commercial Amasi fermented at 30 °C for 24 h and stored at ...
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(AfricaJournals, 2020-12)Researchers often depend on humans to share their opinions, perceptions, experiences, or expertise concerning particular matters, which is a daunting task. As the impact of the 4th Industrial Revolution (4IR) continues to ...
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(Springer, 2020-04)Food-to-food fortification of staple cereal products using nutrient-dense plants shows promise to address multiple micronutrient deficiencies including vitamin A, iron and zinc in Sub-Saharan Africa. However, there is ...
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(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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(Wiley, 2024-07)Multi-method research was conducted in South Africa to explore the personal values that shape millennial men's clothing retail store choices when purchasing semi-formal/smart workwear for themselves. The qualitative phase ...
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(Elsevier, 2022-10)An alternative Food Neophobia Scale (FNS-A) was developed in three studies to measure food neophobia (reluctance to eat and avoidance of trying new foods). In Study 1, the original food neophobia scale, FNS (Pliner, & ...
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(Academy of Science of South Africa, 2011)Bean and tuber extracts of Tylosema esculentum (marama) - an African creeping plant - were obtained using ethanol, methanol and water. Based on information that T. esculentum is used traditionally for the treatment of ...
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(Academic Journals, 2011-04)The present study sought to investigate the antimicrobial properties of phenolic containing extracts of Vernonia amygdalina (Va), Ocimum gratissimum (Og) and Manihot utilissima (Mu). Phenolic compound was characterized ...
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(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 ...
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(University of Pretoria, 2022)Food (especially fruit derived) waste has a detrimental influence on the environment and food security of a country. As the world’s population continues to rise, the challenge becomes feeding more people nutrient dense ...
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(Elsevier, 2007)Whole grain condensed tannin sorghum, its bran and a crude phenolic extract (CPE) prepared from the bran were evaluated for total phenols (TP), condensed tannins (CT) and antioxidant activity (AA). Antioxidant effect of ...
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(Elsevier, 2022-07)Globally, textile waste is cause for much concern with attention devoted toward waste reduction strategies throughout the value chain, but also more specifically at the end-of-life, when consumers are urged to donate, ...
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(University of Pretoria, 2021)Orange-fleshed sweet potato is a highly researched crop due to its nutritional content and more specifically, its high β-carotene content. Most developing countries around the world have adopted the use of orange-fleshed ...
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(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 ...
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(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 ...
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(Wiley-Blackwell, 2012-03)Bitterness and astringency are attributes generally cited as the cause of tannin sorghums being unpalatable. The objective here was to determine the effect of sorghums with varying tannin content on bitterness and astringency ...
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(University of Pretoria, 2006-10-17)Please read the abstract in the section 00front of this document
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(Elsevier, 2019-07)Chicken meat has been identified as one of the most important food vehicles of pathogens, particularly Salmonella spp. and Campylobacter spp. Consumer food safety knowledge and behaviour can substantially contribute to the ...
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(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 ...
Now showing items 1-20 of 553