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Ontwikkeling van 'n laevetgraanproduk en die effek van verskillende veselvlakke op die glukemiese indeks
(Stellenbosch : Stellenbosch University, 2002-03)
ENGLISH ABSTRACT: Consumers are becoming more health conscious. Furthermore, time is a scarce human resource and
therefore convenience is an important consideration when food choices are being made. A South
African food ...
Development of technology for the production of stable high moisture dried fruit
(Stellenbosch : Stellenbosch University, 2003-12)
ENGLISH ABSTRACT: Dried fruit is a well-known food product that has been produced for many years. The
product characteristics have remained constant throughout this time with a moisture
content of ca. 18 - 26% (mlm). ...
Retention of the harpagoside content in dried Harpagophytum procumbens (Devil's Claw) root through controlled drying and the application of near infrared spectroscopy (NIRS) as rapid method of determination
(Stellenbosch : Stellenbosch University, 2003-03)
ENGLISH ABSTRACT: The effect of drying conditions on the retention of harpagoside, a glucoside iridoid found in the
indigenous Southern African plant Harpagophytum procumbens (Devil's Claw), was investigated.
Additionally, ...
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
Production of kepi grains using pure cultures as starters
(Stellenbosch : Stellenbosch University, 2003-03)
ENGLISH ABSTRACT: Kepi is a refreshing, fermented dairy beverage that differs from other fermented milk products
in that it is produced with a mixed microbial community which is confined to discrete grains.
These grains ...
PCR-based DGGE typification of the microbial community in Kepi grains
(Stellenbosch : Stellenbosch University, 2003-12)
ENGLISH ABSTRACT: Kepi is a fermented milk beverage that originated in Eastern Europe. Traditional
Kepi is a lightly acidic, carbonated beverage, with a slight yeasty taste. The starter
used to produce this beverage is ...
Extracellular polymer extraction and analysis from UASB granules and batch produced anaerobic granular sludge
(Stellenbosch : Stellenbosch University, 2002-03)
ENGLISH ABSTRACT: The start-up period of Upflow Anaerobic Sludge Bed (UASB) reactors can
significantly be reduced by enhancing the time-consuming granulation process
through the batch cultivation of anaerobic granular ...
Optimisation of kefir biomass and metabolite production in conjunction with sensory evaluation
(Stellenbosch : Stellenbosch University, 2002-03)
ENGLISH ABSTRACT: Developing countries such as South Africa are in dire need of nutritionally adequate
dairy food and beverage sources that are ambient stable due to minimal access to
refrigeration. One such product is ...
Future applications of near infrared spectroscopy (NIRS) in the South African brandy and distillation industry
(Stellenbosch : Stellenbosch University, 2003-03)
ENGLISH ABSTRACT: This study shows the potential of near infrared spectroscopy for both
qualitative and quantitative analyses of wine and brandy in the distilling
industry.
Wines intended for further processing by the ...
Postharvest losses and changes in quality of vegetables from retail to consumer : a case study of tomato, cabbage and carrot
(Stellenbosch : Stellenbosch University, 2012-12)
ENGLISH ABSTRACT: Postharvest losses of three different vegetables (tomato - a fruit, cabbage - a leaf and carrot - a root vegetable) were investigated directly after retail purchasing and during consumer simulated storage. ...