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Faculty of AgriSciences
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Department of Food Science
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Masters Degrees (Food Science)
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Now showing items 1-20 of 61

Anti-microbial activity of rooibos tea (Aspalathus linearis) on food spoilage organisms and potenial pathogens

Schepers, Sonette (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

De Beer, Dalene (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 ...
Assessment of hectolitre mass (HLM) equipment and HLM measurements of oats

Emvula, Sakeus (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 loads of the Plankenburg and Berg Rivers and the survival of escherichia coli on raw vegetables under laboratory conditions

Barr, Alison Ackermann, Alison (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

Lotter, Marijke (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 ...
Assessment of variance in measurement of hectolitre mass of wheat and maize, using equipment from different grain producing and exporting countries

Engelbrecht, Mandy L. (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

Powell, Jillian Elizabeth (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 ...
Bioactivity and microbial content of Lippia multiflora leaves, a herbal tea from Ghana

Arthur, Hanson (Stellenbosch : University of Stellenbosch, 2009-12)

ENGLISH ABSTRACT: The consumption of herbal teas is an increasing phenomenon among tea consumers globally. However, herbal teas that are not pre-treated to reduce their microbial load are a health risk to consumers, in ...
Characterisation of zein from South African maize of varying endosperm texture

O'Kennedy, Kim (Stellenbosch : University of Stellenbosch, 2011-03)

ENGLISH ABSTRACT: Maize is an important crop for both human and animal consumption. Maize kernel texture (kernel hardness) is an important quality trait for many sectors in the South African maize industry, where a harder ...
Chemical, sensory and consumer analysis of cork taint in South African wines

Van Eeden, Petrus Rabe (Stellenbosch : University of Stellenbosch, 2009-03)

This study focused on a serious quality-related problem in the global wine industry, including the South African Wine Industry, namely cork taint in wine. Annually, large financial losses are incurred by cork suppliers ...
Chemical, sensory and consumer profiling of a selection of South African Chenin blanc wines produced from bush vines

Hanekom, Evette (Stellenbosch : Stellenbosch University, 2012-12)

ENGLISH ABSTRACT: Twenty five commercial Chenin blanc wines produced solely from bush vine vineyards and including three vintages, three styles and five production areas, were sourced for this study. Descriptive sensory ...
A Comparative study on protection of Cyclopia spp. (Honeybush), Aspalathus linearis (Rooibos) and Camellia sinensis teas against Aflatoxin B1 induced mutagenesis in the Salmonella Mutagenicity assay : possible mechanisms involved

Van der Merwe, J.D. (Stellenbosch : University of Stellenbosch, 2005-03)

Antimutagenic activity of aqueous extracts of fermented and unfermented Cyclopia spp., i.e. C. intermedia, C. subternata, C. genistoides and C. sessiliflora against metabolically activated aflatoxin B1 (AFB1) in the ...
Compositional analysis of locally cultivated carob (Ceratonia siliqua) cultivars and development of nutritional food products for a range of market sectors

Iipumbu, Lukas (Stellenbosch : Stellenbosch University, 2008-12)

Carob (Ceratonia silliqua) is an evergreen, drought resistant tree of Mediterranean origin. Popularly known as St John’s bread, the carob pod has a long history of use in food (over 4 000 years). Carob has a good nutritional ...
Detection and identification of wine spoilage microbes using PCR-based DGGE analysis

Bester, Linka (Stellenbosch : University of Stellenbosch, 2009-03)

Grape juice is transformed into wine through the complex processes of alcoholic and malolactic fermentation that is performed by yeasts, lactic acid bacteria and acetic acid bacteria. However, the microbes involved in ...
Detection and isolation of thermophilic acidophilic bacteria from fuit juices

Duvenage, Wineen (Stellenbosch : University of Stellenbosch, 2006-03)

Fruit juices were until recently considered to only be susceptible to spoilage by yeasts, mycelial fungi and lactic acid bacteria. Spoilage by these organisms was prevented by the acidic pH of fruit juices and the ...
Detection and molecular subtyping of Listeria Monocytogenes isolated from a South African avocado processing facility

Bester, Ingrid Muriel (Stellenbosch : Stellenbosch University, 2011-12)

ENGLISH ABSTRACT: Listeria monocytogenes is a foodborne pathogen that has been isolated from a variety of food sources. It is the cause of the food-borne disease, listeriosis that shows symptoms such as meningitis, ...
Detection and quantification of spice adulteration by near infrared hyperspectral imaging

September, Danwille Jacqwin Franco (Stellenbosch : University of Stellenbosch, 2011-03)

ENGLISH ABSTRACT: Near infrared hyperspectral imaging (NIR HSI) in conjunction with multivariate image analysis was evaluated for the detection of millet and buckwheat flour in ground black pepper. Additionally, ...
Detection, identification and live/dead differentiation of the emerging pathogen Enterobacter sakazakii from infant formula milk and the processing environment

Cawthorn, Donna-Maree (Stellenbosch : Stellenbosch University, 2007-12)

ENGLISH ABSTRACT: The World Health Organisation (WHO) estimates that at least 75% of infants receive infant formula milk (IFM) either entirely or in conjunction with breast milk during the first four months after birth. ...
Detection of Enterobacter sakazakii in South African food products

Kemp, Francisca (Stellenbosch : University of Stellenbosch, 2005-12)

It is estimated by the World Health Organisation (WHO) that thousands of millions of cases of foodborne diseases occur world–wide every year. Enterobacter sakazakii is a member of the family Enterobacteriaceae and has ...
Determination of the methanogenic potential of an apple processing wastewater treatment system

Paulsen, Cindy (Stellenbosch : University of Stellenbosch, 2006-12)

The food and beverage industry generates large volumes of wastewater annually. The disposal of factory effluent from the fruit processing industry has always been a cause of concern to both the fruit processors and ...