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Browsing Doctoral Degrees (Food Science) by Title

Browsing Doctoral Degrees (Food Science) by Title

Now showing items 1-17 of 17

Antioxidant capacity of Pinotage wine as affected by viticultural and enological practices

De Beer, Dalene (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 ...
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

Brand, Amanda Salome (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 ...
Development and effect of an N-3 fatty acid-rich spread on the nutritional and cognitive status of school children

Dalton, Annalien (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. ...
The development, implementation and evaluation of a housing education literacy programme for semi-literate recipients of government subsidised housing

Venter, Maria Dorothea (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 ...
Establishment of a genetic database and molecular methods for the identification of fish species available on the South African market

Cawthorn, Donna-Maree (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 ...
Exposure to polyphenol-enriched rooibos (Aspalathus linearis) and honeybush (Cyclopia spp.) extracts : implications of metabolism for the oxidative status in rat liver

Van der Merwe, J. Debora (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 ...
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

Ntsame Affane, Armelle Lyvane (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 ...
Impact of low-frequency high-power ultrasound on spoilage and potentially pathogenic dairy microbes

Cameron, Michelle (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 ...
LTP1 and LOX-1 in barley malt and their role in beer production and quality

Nieuwoudt, Melanie (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 ...
Modified atmosphere packaging of pomegranate arils

Caleb, Oluwafemi James (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 ...
Near infrared (NIR) hyperspectral imaging and X-ray computed tomography combined with statistical and multivariate data analysis to study Fusarium infection in maize

Williams, Paul James (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 ...
PCR detection, denaturing gradient gel electrophoresis (DGGE) fingerprinting and identification of the microbial consortium in different types of UASB granules

Keyser, Maricel (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. ...
Professional socialisation of family ecology and consumer science students at South African Universities

Cornelissen, Judith Jean (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 ...
Quantification of genotypic variation and consumer segmentation related to fruit quality attributes in apple (Malus x domestica Borkh.)

Van der Merwe, Anreza (Stellenbosch : Stellenbosch University, 2013-03)

ENGLISH ABSTRACT: Limited information is available on the apple preferences of the South African consumer market, which is characterised by diverse consumers from different age and ethnic groups with different food ...
Studies of traditional cheese and fermented milks

Robinson, R. K. (Richard Kenneth) (Stellenbosch : Stellenbosch University, 2001-12)

ENGLISH ABSTRACT: One of the curious facts about the food industry is that many of the processes in use today were being practised, in some form or other, by the Roman legions as they marched across Europe and beyond. ...
Taxonomy of species of Alicyclobacillus from South African orchards and fruit concentrate manufacturing environments and the prevention of fruit juice contamination

Groenewald, Willem Hermanus (Stellenbosch: University of Stellenbosch, 2009-12)

ENGLISH ABSTRACT: Species of Alicyclobacillus are acid-tolerant and heat-resistant bacteria that cause spoilage of heat-treated fruit juices stored at room temperature. During the past decade, Alicyclobacillus spp. have ...
UASB granulation enhancement by microbial inoculum selection and process induction

Lamprecht, Corne (Stellenbosch: University of Stellenbosch, 2009-03)

In the absence of anaerobic granules, anaerobically digested sewage sludge is frequently used to seed industrial upflow anaerobic sludge blanket (UASB) reactors. Because of its flocculent nature, start-up with digested ...