Browsing Doctoral Degrees (Food Science) by Title
Now showing items 1-20 of 26
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Antioxidant capacity of Pinotage wine as affected by viticultural and enological practices
(Stellenbosch: University of Stellenbosch, 2006-12)The aim of the study was to provide the South African wine industry with guidelines for the production of Pinotage wines with optimal total antioxidant capacity (TAC), while retaining sensory quality. The contribution ...
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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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Critical evaluation of the accuracy of the enumeration methodology of Coliforms and E. Coli in water from rivers used for the irrigation of fresh produce
(Stellenbosch : Stellenbosch University, 2012-12)ENGLISH ABSTRACT: The accuracy of methods for the enumeration of coliforms and Escherichia coli present in river water intended for the irrigation of fresh produce has been critically evaluated to determine whether the ...
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Development and effect of an N-3 fatty acid-rich spread on the nutritional and cognitive status of school children
(Stellenbosch: University of Stellenbosch, 2006-03)Long-chain polyunsaturated fatty acids (LCPUFA), especially the n-3 LCPUFA metabolic products eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) play an important role as regulators in many biological processes. ...
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The development, implementation and evaluation of a housing education literacy programme for semi-literate recipients of government subsidised housing
(Stellenbosch : University of Stellenbosch, 2006-03)In the ten years since the inclusive elections of 1994, the South African government has created an international precedent in the housing field. It is widely acknowledged that in this period it has delivered more subsidised ...
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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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Establishment of a genetic database and molecular methods for the identification of fish species available on the South African market
(Stellenbosch : Stellenbosch University, 2011-12)ENGLISH ABSTRACT: Consumers have the right to accurate information on the fish products they purchase to enable them to make educated seafood selections that will not endanger their own wellbeing or the wellbeing of the ...
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Exposure to polyphenol-enriched rooibos (Aspalathus linearis) and honeybush (Cyclopia spp.) extracts : implications of metabolism for the oxidative status in rat liver
(Stellenbosch : Stellenbosch University, 2012-12)ENGLISH ABSTRACT: Potential beneficial and/or adverse modulatory effects of polyphenol-enriched extracts of rooibos (Aspalathus linearis) and honeybush (Cyclopia spp.) on the antioxidant homeostasis in the liver were ...
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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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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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Impact of environmental factors on the metabolic profiles of Kefir produced using different Kefir grains and subsequent enrichment of Kefir prepared with mass cultured grains
(Stellenbosch : Stellenbosch University, 2012-03)ENGLISH ABSTRACT: The fermentation of milk has been known for millennia and leads to nutritious and prolonged shelf-life dairy products. In Southern Africa, traditional fermented dairy products have the same value as ...
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Impact of low-frequency high-power ultrasound on spoilage and potentially pathogenic dairy microbes
(Stellenbosch: University of Stellenbosch, 2007-12)Thermal pasteurisation failures in the dairy industry have often been found to cause end-products of poor quality and short shelf-life. Therefore, alternative methods to eliminate microbial contaminants in raw milk are ...
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Integration of anaerobic biological and advanced chemical oxidation processes to facilitate biodegradation of fruit canning and winery wastewaters
(Stellenbosch : Stellenbosch University, 2005-03)ENGLISH ABSTRACT: Please see fulltext for abstract
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LTP1 and LOX-1 in barley malt and their role in beer production and quality
(Stellenbosch : Stellenbosch University, 2014-04)ENGLISH ABSTRACT: Selection of raw materials for a consistent and high quality end product has been a challenge for brewers globally. Various different factors may influence quality and although a great number of methods ...
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Maize endosperm texture characterisation using the rapid visco analyser (RVA), X-ray micro-computed tomography (μCT) and micro-near infrared (microNIR) spectroscopy
(Stellenbosch : Stellenbosch University, 2015-04)ENGLISH ABSTRACT: Maize kernels consists of two types of endosperm, a harder vitreous endosperm and a softer floury endosperm, and the ratio of the vitreous and floury endosperm present mainly determines the hardness of ...
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Modified atmosphere packaging of pomegranate arils
(Stellenbosch : Stellenbosch University, 2013-03)ENGLISH ABSTRACT: Modified atmosphere packaging (MAP) is a dynamic process of altering gaseous composition inside a package. It relies on the interaction between the respiration rate (RR) of the produce, and the transfer ...
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Near infrared (NIR) hyperspectral imaging and X-ray computed tomography combined with statistical and multivariate data analysis to study Fusarium infection in maize
(Stellenbosch : Stellenbosch University, 2013-03)ENGLISH ABSTRACT: Maize (Zea mays L.) is used for human and animal consumption in diverse forms, from specialised foods in developed countries, to staple food in developing countries. Unfortunately, maize is prone to ...
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PCR detection, denaturing gradient gel electrophoresis (DGGE) fingerprinting and identification of the microbial consortium in different types of UASB granules
(Stellenbosch: University of Stellenbosch, 2006-12)High-rate anaerobic bioreactors are used for the treatment of various wastewaters, of which the upflow anaerobic sludge blanket (UASB) bioreactor has the widest application, especially in the food and beverage industries. ...
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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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Professional socialisation of family ecology and consumer science students at South African Universities
(Stellenbosch : University of Stellenbosch, 2006-03)Professional socialisation can be described as a subconscious process whereby persons internalise behavioural norms and standards and form a sense of identity and commitment to a professional field. The primary goal of ...
