Department of Food Science
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Resistance to airflow, cooling characteristics and quality of pomegranate fruit inside ventilated packaging
(Stellenbosch : Stellenbosch University, 2015-12)ENGLISH ABSTRACT: Ventilated packaging has found wide scale industry applications in fresh fruit handling and cooling operations. Given variations in fruit physical and thermal properties, optimal package design for a ...
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Characterisation of whole white maize kernels using spectral imaging
(Stellenbosch : Stellenbosch University, 2017-03)ENGLISH ABSTRACT: Maize (Zea mays L.) is the most important cereal crop grown in South Africa. It is produced widely across the country under diverse environments, and thus a variety of defects tend to occur. Grading is ...
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The occurrence of shiga-toxin producing Escherichia coli in South African game species
(Stellenbosch : Stellenbosch University, 2017-03)ENGLISH ABSTRACT: The consumption of game meat on a global scale is increasing every year and South Africa is no exception. Consumers have started incorporating low kilojoule and low cholesterol products into their ...
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Investigating the effect of magnetisable glass foam particles (MGFP) in an UASB reactor treating synthetic winery wastewater by monitoring biofilm development and activity of colonised MGFP
(Stellenbosch : Stellenbosch University, 2017-03)ENGLISH ABSTRACT: The growing of grapes for wine production is a generational, agricultural practice that has been associated with generating large revenue in South Africa. However, due to one of the outcomes of wine ...
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The authentication of regionally unique South African lamb
(Stellenbosch : Stellenbosch University, 2017-03)ENGLISH ABSTRACT: Noted for its unique herbaceous flavour which is imbued from a diet of indigenous fragrant plants, Karoo lamb is marketed as one of South Africa’s finest meat products. It is also the first fresh meat ...
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Characterisation and quantification of microstructure, physicochemical and functional properties of oven and forced convection continuous tumble roasted cereal grains
(Stellenbosch : Stellenbosch University, 2017-03)ENGLISH ABSTRACT: The use of roasted cereal grains in foods can improve organoleptic properties, enhance shelf life, ease incorporation into ready-to-eat products and increase antioxidant activity. Structural, physicochemical ...
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Green rooibos neutraceutical : optimisation of hot water extraction and spray-drying by quality-by-design methodology
(Stellenbosch : Stellenbosch University, 2016-12)ENGLISH ABSTRACT: Unfermented Aspalathus linearis, otherwise known as green rooibos (GR), contains high levels of aspalathin, a potent C-glucosyl dihydrochalcone antioxidant with antidiabetic bioactivity, unique to rooibos. ...
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Development of advanced chromatographic techniques for the in-depth phenolic profiling of rooibos
(Stellenbosch : Stellenbosch University, 2016-12)ENGLISH ABSTRACT: Rooibos (Aspalathus linearis) is a South African fynbos plant with known health-promoting properties, consumed mainly as a herbal tea. The health-promoting properties of rooibos are associated with its ...
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Effect of pork rind and soy protein on polony sensory attributes
(OMICS International, 2015-01)This study determined whether commercially acceptable polony could be manufactured with varying quantities of chicken mechanically recovered meat (MRM), soy flour (S) and pork rind (R). The experimental design used was a ...
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Die bakmoontlikhede van pelgrim koring
(Stellenbosh : Stellenbosch University, 1935-11)Geen opsomming beskikbaar
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Short-term and sub-chronic dietary exposure to aspalathin-enriched green rooibos (Aspalathus linearis) extract affects rat liver function and antioxidant status
(MDPI, 2015-12-18)An aspalathin-enriched green rooibos (Aspalathus linearis) extract (GRE) was fed to male Fischer rats in two independent studies for 28 and 90 days. The average dietary total polyphenol (TP) intake was 75.6 and 62.7 mg ...
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Comparative genomics of Fructobacillus spp. and Leuconostoc spp. reveals nichespecific evolution of Fructobacillus spp.
(BioMed Central, 2015)Background: Fructobacillus spp. in fructose-rich niches belong to the family Leuconostocaceae. They were originally classified as Leuconostoc spp., but were later grouped into a novel genus, Fructobacillus, based on their ...
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Food consumption changes in South Africa since 1994
(Academy of Science of South Africa, 2015)Food consumption patterns in South Africa have changed dramatically over the past decades and likely will continue to change over the coming decades. Various food-related studies conducted over the last few decades ...
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Comprehensive phenolic profiling of Cyclopia genistoides (L.) Vent. by LC-DAD-MS and -MS/MS reveals novel xanthone and benzophenone constituents
(MDPI, 2014-08)A high-performance liquid chromatographic (HPLC) method coupled with diode-array detection (DAD) was optimized for the qualitative analysis of aqueous extracts of Cyclopia genistoides. Comprehensive insight into the phenolic ...
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Escherichia coli with virulence factors and multidrug resistance in the Plankenburg River
(Academy of Science of South Africa, 2014)Escherichia coli is a natural inhabitant of the gut and E. coli levels in water are considered internationally to be an indication of faecal contamination. Although not usually pathogenic, E. coli has been linked to numerous ...
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Antioxidant properties and effect of forced convection roasting on South African wheats
(Stellenbosch : Stellenbosch University, 2016-03)ENGLISH ABSTRACT: See full text for abstract.
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Investigating the impact of pre-harvesting sprouting on maize hardness using near infrared (NIR) hyperspectral imaging and X-ray micro-computed tomography (μCT)
(Stellenbosch : Stellenbosch University, 2016-03)ENGLISH ABSTRACT: Maize forms an integral part of the human energy intake in South Africa and its quality should always be maintained. A quality attribute important to the dry milling industry is maize hardness. In the ...
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Factors influencing colour variation and oxidative stability of South African game meat species
(Stellenbosch : Stellenbosch University, 2016-03)ENGLISH ABSTRACT: It is believed by many that the future of South African game farming depends on the development of a sustainable game meat industry. To develop such an industry, game meat products of consistently high ...
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Characterisation of starch from malting barley grown in South Africa
(Stellenbosch : Stellenbosch University, 2016-03)ENGLISH ABSTRACT: South African barley is not always suitable for malting purposes due to unpredictable weather conditions. Malted barley is imported from other barley producing countries such as Australia, the United ...
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Factors influencing the flavour of the meat derived from South African game species
(Stellenbosch : Stellenbosch University, 2016-03)ENGLISH ABSTRACT: In South Africa, wild and free-living animal species that are dependent on the natural vegetation present in their habitat as food source, are referred to as ‘game species’. Game species are utilised for ...
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Effect of forced convection roasting on physicochemical and antioxidant properties of whole grain maize (Zea mays L.) and optimisation of roasting conditions
(Stellenbosch : Stellenbosch University, 2016-03)ENGLISH ABSTRACT: Maize (Zea mays L.) is the most cultivated cereal and grain crop in the world and it is used as a staple food in developing countries such as Nigeria, South Africa, Mexico and economically less privileged ...
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Polycyclic aromatic hydrocarbons (PAHs) and organochlorine pesticide residues in selected marine fish species along the coast of South Africa
(Stellenbosch : Stellenbosch University, 2016-03)ENGLISH ABSTRACT: Fish consumption is being threatened by the accumulation of hazardous substances within the flesh due to natural occurrences and anthropogenic activities. This tends to undermine the health benefits derived ...
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Characterising the flavonoid profile of various citrus varieties and investigating the effect of processing on the flavonoid content
(Stellenbosch : Stellenbosch University, 2016-03)ENGLISH ABSTRACT: Phenolic compounds in citrus fruit are specific for each species and variety and may be influenced by environmental conditions during the growing season and post-harvest practices. The exact chemical ...
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Effects of formulation on the stability of green Cyclopia subternata extract during spray-drying and storage
(Stellenbosch : Stellenbosch University, 2016-03)ENGLISH ABSTRACT: Green Cyclopia subternata (honeybush) hot water extracts (GCSE) have potential as value-added functional food ingredients based on their anti-obesity and anti-diabetic properties. They are thus suitable ...
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Investigating the performance of a novel Anaerobic Sequencing Batch Reactor (AnSBR) and optimisation of operational parameters to treat synthetic winery wastewater
(Stellenbosch : Stellenbosch University, 2016-03)ENGLISH ABSTRACT: Currently the South African agricultural sector withdraws approximately 70% of the freshwater resources, which is of great concern considering the forecast increase in water withdrawals due to the ...
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Contamination of game carcasses during harvesting and slaughter operations at a South African abattoir
(Stellenbosch : Stellenbosch University, 2015-12)ENGLISH ABSTRACT: The consumption of game meat and its by-products is increasing locally and internationally. The increase in consumption requires research that is focused on the microbiological quality of game meat. The ...
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The assessment of the physico-chemical, microbiological and kinetic parameters of acidulants used in the production of acidified dried sausages made from the meat of blesbok (Damaliscus pygargus phillipsi)
(Stellenbosch : Stellenbosch University, 2015-12)ENGLISH ABSTRACT: The physico-chemical, microbiological and kinetic parameters of Blesbok (Damaliscus pygargus phillipsi) dry acidified sausage produced by chemical acidification were assessed. Initially, Blesbok meat dry ...
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The effect of a fat replacer on the physical, chemical, microbiological and sensory characteristics of blesbok (Damaliscus pygargus phillipsi) cabanossi
(Stellenbosch : Stellenbosch University, 2015-12)ENGLISH ABSTRACT: Processed meat products usually have a high fat content and health conscious consumers tend to find this unacceptable. Traditional processed meat products, such as cabanossi, are furthermore produced with ...
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Investigating the efficacy of sodium hypochlorite, calcium hypochlorite and peracetic acid on environmental Escherichia coli strains
(Stellenbosch : Stellenbosch University, 2015-12)ENGLISH ABSTRACT: The intake of enteric pathogens such as Escherichia coli (E. coli) may lead to serious foodborne illnesses in humans. Previous research has reported high levels of faecal contamination in various Western ...
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Evaluating the potential of ultraviolet irradiation for the disinfection of microbiologically polluted irrigation water
(Stellenbosch : Stellenbosch University, 2015-11-13)ENGLISH ABSTRACT: Fresh produce irrigation water from Western Cape Rivers carries faecal coliforms (FC) (Escherichia coli) at concentrations which often exceed the suggested limit of 1 000 FC per 100 mL and presents a ...
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