Zobrazeno 1 - 10
of 25
pro vyhledávání: '"Henriëtte L. De Kock"'
Autor:
Erik Van der Burg, Alexander Toet, Zahra Abbasi, Anne-Marie Brouwer, Jan B. F. Van Erp, Victor L. Kallen, Daisuke Kaneko, Youjin (Eugene) Kim, Marise Kinnear, Henriëtte L. de Kock, Dyah Kusbiantari, Tzong-Ru Lee, Yingxuan Liu, Bohdan L. Luhovyy, Emily MacEachern, Abadi Gebre Mezgebe, Rouja Nikolova, Ganiyat Olatunde, Wilis Srisayekti, Muhammad Rizwan Tahir, Shota Ushiama, Merve Aslıhan Yürek
Publikováno v:
Humanities & Social Sciences Communications, Vol 8, Iss 1, Pp 1-11 (2021)
Abstract How we perceive the world is not solely determined by our experiences at a given moment in time, but also by what we have experienced in our immediate past. Here, we investigated whether such sequential effects influence the affective apprai
Externí odkaz:
https://doaj.org/article/0b5a69af430d4ae687edac1643cf6a92
Publikováno v:
Journal of Ethnic Foods, Vol 6, Iss 1, Pp 1-11 (2019)
Abstract Lesotho is a small country (30,350 sq.km with about 2.233 million population), completely surrounded by the Republic of South Africa. The people of the Kingdom of Lesotho are referred to as Basotho. This study aimed to investigate the culina
Externí odkaz:
https://doaj.org/article/4c2b202bb82942aea6b47efe5eb78085
Publikováno v:
Heliyon, Vol 6, Iss 5, Pp e03938- (2020)
Stinging nettles provide low-cost quality nutrition for alleviating malnutrition. Previous research on stinging nettles focused mainly on the nutritional quality of fresh leaves. In this study, the effect of drying method on macronutrients, mineral c
Externí odkaz:
https://doaj.org/article/41bb4ccd7ba9445fa383753d4b0eb517
Autor:
Martijn W. J. Noort, Stefano Renzetti, Vincent Linderhof, Gerrie E. du Rand, Nadéne J. M. M. Marx-Pienaar, Henriëtte L. de Kock, Nomzamo Magano, John R. N. Taylor
Publikováno v:
Foods, Vol 11, Iss 2, p 135 (2022)
Massive urbanization and increasing disposable incomes favor a rapid transition in diets and lifestyle in sub-Saharan Africa (SSA). As a result, the SSA population is becoming increasingly vulnerable to the double burden of malnutrition and obesity.
Externí odkaz:
https://doaj.org/article/d9b0aaf0889341bbb4a08f81f571d744
Publikováno v:
International Journal of Food Properties, Vol 21, Iss 1, Pp 930-942 (2018)
The reports on the volatile compounds of a dawadawa-type African food condiment produced from the alkaline fermentation of bambara groundnut (Vigna subterranea (L.) Verdc.) using Bacillus starter cultures are limited. Volatile compounds were isolated
Externí odkaz:
https://doaj.org/article/f7a5bb8f273448e0b56dcbe6561e639a
Publikováno v:
Foods, Vol 9, Iss 12, p 1749 (2020)
Injera, an East African leavened sourdough fermented pancake has remarkable textural properties despite being made from non-wheat flours. However, teff flour, which produces the best quality injera, is expensive and limited in availability. The effec
Externí odkaz:
https://doaj.org/article/e8c5e6b01c8342cb84723939ef1706f9
Autor:
Henriëtte L. De Kock, Pulane Nkhabutlane, Rosemary I. Kobue-Lekalake, Jeanine Kriek, Annelize Steyn, Van Heerden Clarissa, Lucy Purdon, Christi Kruger, Marise Kinnear, Hanri Taljaard-Swart, Hely Tuorila
Publikováno v:
Food Quality and Preference. 101:104626
An alternative Food Neophobia Scale (FNS-A) was developed in three studies to measure food neophobia (reluctance to eat and avoidance of trying new foods). In Study 1, the original food neophobia scale, FNS (Pliner, & Hobden, 1992), was first critica
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::95b495742ea9fbee9ba93857dec447e4
https://doi.org/10.1016/j.foodqual.2022.104626
https://doi.org/10.1016/j.foodqual.2022.104626
Publikováno v:
Foods
Volume 8
Issue 6
Foods, Vol 8, Iss 6, p 221 (2019)
Volume 8
Issue 6
Foods, Vol 8, Iss 6, p 221 (2019)
Child malnutrition remains a major public health problem in low-income African communities, caused by factors including the low nutritional value of indigenous/local complementary porridges (CP) fed to infants and young children. Most African childre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::287513b789e9d57f8356ac82bf5a6cbc
https://pubmed.ncbi.nlm.nih.gov/31234403
https://pubmed.ncbi.nlm.nih.gov/31234403
Publikováno v:
LWT. 133:109978
Child malnutrition is a major public health burden in Africa, and porridge rheology appears to be important. The flow properties (viscosity) of 8 common indigenous/locally available African complementary porridges plus a commercial reference were inv
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bc556a426cfe9d2a18956cd5dbea9d90
https://doi.org/10.1016/j.lwt.2020.109978
https://doi.org/10.1016/j.lwt.2020.109978
Publikováno v:
Journal of the Science of Food and Agriculture. 93:838-845
BACKGROUND: Cowpea is mostly utilised as cooked whole seeds. This is often achieved only after boiling for up to 2 h, resulting in high energy consumption and a long time for food preparation. Micronisation of pre-conditioned cowpeas reduces their co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9b90c6342139c37c1a93b2667af14cbd
https://doi.org/10.1002/jsfa.5805
https://doi.org/10.1002/jsfa.5805