Now showing items 121-124 of 124
Studies of traditional cheese and fermented milks
(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. ...
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 ...
Natural bio-antimutagenic activity of rooibos tea (Aspalathus linearis) as expressed by the Ames, Toxi-Chromo and SOS-Chromo tests
(Stellenbosch : Stellenbosch University, 1999-03)
ENGLISH SUMMARY: Rooibos tea (Aspalathus linear is), an indigenous fynbos plant, is cultivated in the Clanwilliam area of the Western Cape and has become increasingly popular due to its alleged health properties. The ...
Mass cultivation and activity of kefir grains
(Stellenbosch : Stellenbosch University, 1999-01)
ENGLISH ABSTRACT: Consuming milk in the fermented form is an age-old tradition amongst the ethnic groups of Southern Africa and sour milk is usually made by leaving unpasteurised milk to ferment without the addition of ...