Browsing Masters Degrees (Food Science) by Title
Now showing items 1-20 of 171
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The addition of rooibos tea extract (Aspalathus Linearis) as a natural antioxidant to South African Droëwors
(Stellenbosch : Stellenbosch University, 2013-12)ENGLISH ABSTRACT: The effect of rooibos tea (Aspalathus linearis) extract (RBTE) as a natural antioxidant on the lipid and protein stability and sensory profile of traditional South African droëwors (dried sausage) was ... -
Anaerobic bioconversion of liquid and solid wastes from the winemaking process
(Stellenbosch : Stellenbosch University, 2015-02-18)ENGLISH ABSTRACT: South Africa is a developing country that relies on its agricultural sector as a main source of overall economic welfare. Development does not only give rise to new technology and new products but also ... -
Anaerobic bioconversion of the organic fraction from the fruit processing industry
(Stellenbosch : Stellenbosch University, 2002-12)ENGLISH ABSTRACT: South Africa is a developing country that relies heavily on its agricultural sector for economical welfare especially in the Western Cape Province. However, development gives rise to new technologies, ... -
Anti-microbial activity of rooibos tea (Aspalathus linearis) on food spoilage organisms and potenial pathogens
(Stellenbosch : Stellenbosch University, 2001-12)ENGLISH ABSTRACT:Aspalafhus linearis is an indigenous fynbos plant cultivated in the Clanwilliam area of the Western Cape, South Africa. The rooibos tea that is prepared from this plant, has become popular worldwide ... -
The antioxidant activity of South African wines in different test systems as affected by cultivar and ageing
(Stellenbosch : University of Stellenbosch, 2002-03)ENGLISH ABSTRACT: Phenolic compounds in wine, due to their antioxidant activity, are reportedly responsible for the health-promoting properties of wines. The effect of cultivar and in-bottle ageing on the antioxidant ... -
The antioxidant and antimutagenic activities of Cyclopia spesies and activity-guided fractionation of C. intermedia
(Stellenbosch : Stellenbosch University, 2003-03)ENGLISH ABSTRACT: Please refer to fulltext for abstract -
Antioxidant properties and effect of forced convection roasting on South African wheats
(Stellenbosch : Stellenbosch University, 2016-03)ENGLISH ABSTRACT: See full text for abstract. -
Die antosianienpigmente van Vitis vinifera cv. Barlinka
(Stellenbosch : Stellenbosch University, 1964-12)ENGLISH ABSTRACT: no abstract available -
Application of biogranules in the anaerobic treatment of distillery effluents
(Stellenbosch : Stellenbosch University, 2000-12)ENGLISH ABSTRACT: The distillery industry produces large volumes of waste water with a high organic content throughout the year. These effluents must be treated in some manner before being discharged or recycled in the ... -
The application of Fourier transform near infrared (FT-NIR) spectroscopy in the wine, fruit and dried fruit industries of South Africa
(Stellenbosch : Stellenbosch University, 2000-12)ENGLISH ABSTRACT: This study shows Fourier transform near infrared (FT-NIR) spectroscopy's application on wine, fruit and dried fruit for quantitative determinations or as a discriminative method for classification ... -
Application of postharvest chemical treatments to enhance storage and shelf life of pomegranate fruit (cv. Wonderful)
(Stellenbosch : Stellenbosch University, 2017-03)ENGLISH ABSTRACT: Pomegranate fruit is susceptible to a number of postharvest quality problems such as external and internal decay, weight loss, internal browning, chilling injury and husk scald. Postharvest treatments ... -
Assessment of hectolitre mass (HLM) equipment and HLM measurements of oats
(Stellenbosch : Stellenbosch University, 2012-03)ENGLISH ABSTRACT: Hectolitre mass (HLM) measurements allow rapid and accurate determination of grain density. HLM devices from different countries (Australia, Canada, France, Germany, South Africa, the United Kingdom and ... -
Assessment of microbial levels in the Plankenburg and Eerste Rivers and subsequent carry-over to fresh produce using source tracking as indicator
(Stellenbosch : Stellenbosch University, 2012-03)ENGLISH ABSTRACT: The agricultural sector of South Africa is currently facing a serious water crisis. The decreased availability of water as a result of climate change and the constantly growing population has left many ... -
Assessment of microbial loads of the Plankenburg and Berg Rivers and the survival of escherichia coli on raw vegetables under laboratory conditions
(Stellenbosch : University of Stellenbosch, 2010-12)ENGLISH ABSTRACT: Over the last decade, studies on the quality of the water in many of South Africa.s rivers revealed an increase in pollution levels (DWAF, 1996; DWAF, 2000). In agricultural areas of the Western Cape many ... -
Assessment of microbial loads present in two Western Cape rivers used for irrigation of vegetables
(Stellenbosch : University of Stellenbosch, 2010-03)ENGLISH ABSTRACT: Agriculture in the Western Cape is not only one of the most important economic sectors but also provides many job opportunities. Over the last few years the sustainability of this successful industry ... -
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 ... -
Assessment of variance in measurement of hectolitre mass of wheat and maize, using equipment from different grain producing and exporting countries
(Stellenbosch : University of Stellenbosch, 2008-03)South Africa as well as other grain producing and exporting countries’ grading systems strongly relies on hectolitre mass (HLM) as a guide to grain quality. It is known that these countries use either one of two types ... -
Bacteriocins and bacteriocin producers present in kefir and kefir grains
(Stellenbosch : University of Stellenbosch, 2006-03)Kefir is a traditional fermented milk that is carbonated, has a sharp acidic taste, yeasty flavour and contains a low percentage alcohol (less than 2% (v/v)). The beverage is manufactured by fermenting milk with Kefir ... -
Die bakmoontlikhede van pelgrim koring
(Stellenbosh : Stellenbosch University, 1935-11)Geen opsomming beskikbaar -
The benefits of the hazard analysis critical control point (HACCP) system in the fishing industry
(Stellenbosch : Stellenbosch University, 2000-12)ENGLISH ABSTRACT: International food trade is steadily increasing, as is the global incidence of foodborne diseases. For this reason, governments require that food safety is managed formally and pro-actively within and ...
