Zobrazeno 1 - 10
of 32
pro vyhledávání: '"Henrietta Letitia De Kock"'
Autor:
Pablo Torres-Aguilar, Isiguzoro O. Onyeoziri, John R.N. Taylor, Bruce R. Hamaker, Henrietta Letitia De Kock
Publikováno v:
Journal of Food Science. 86:3824-3838
Pearl millet flour, particularly wholegrain flour, is highly susceptible to development of rancid aromas and flavors during storage. Grain decortication and extrusion cooking using a friction-heated single-screw extruder were investigated as potentia
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cb4c70d2df831cab9bfd1e19e4f4fd28
https://doi.org/10.1111/1750-3841.15862
https://doi.org/10.1111/1750-3841.15862
Publikováno v:
Current Opinion in Food Science. 33:108-114
A substantial proportion of African population is food-insecure, of low socioeconomic background. While much effort is made to address cost, safety and nutritional quality of food for economically vulnerable consumers, research specifically focusing
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bdc31887683a112d88780f272ee5ee4c
https://doi.org/10.1016/j.cofs.2020.03.010
https://doi.org/10.1016/j.cofs.2020.03.010
Publikováno v:
Journal of Ethnic Foods, Vol 6, Iss 1, Pp 1-11 (2019)
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 culinary practi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bbe468be59b4621db7d04fcd58eb8e45
http://link.springer.com/article/10.1186/s42779-019-0012-8
http://link.springer.com/article/10.1186/s42779-019-0012-8
Publikováno v:
Food Control. 101:104-111
Chicken meat has been identified as one of the most important food vehicles of pathogens, particularly Salmonella spp. and Campylobacter spp. Consumer food safety knowledge and behaviour can substantially contribute to the prevention of foodborne ill
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4606b186c98fb35cb957701a93a70802
https://doi.org/10.1016/j.foodcont.2019.02.027
https://doi.org/10.1016/j.foodcont.2019.02.027
Publikováno v:
Heliyon, Vol 6, Iss 5, Pp e03938-(2020)
Heliyon
Heliyon
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://explore.openaire.eu/search/publication?articleId=doi_dedup___::56c79aad369912bb82d5453919854e83
http://www.sciencedirect.com/science/article/pii/S2405844020307830
http://www.sciencedirect.com/science/article/pii/S2405844020307830
Publikováno v:
LWT. 97:778-786
South African Department of Science and Technology (DST)/National Research Foundation (NRF) - Centre of Excellence in Food Security under project number 140207.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::86d9e5be0bf7242d978e522c06ec2545
https://doi.org/10.1016/j.lwt.2018.07.068
https://doi.org/10.1016/j.lwt.2018.07.068
Publikováno v:
LWT. 92:429-434
Marama bean is a drought-tolerant oilseed legume. Isolated marama bean protein has high foaming capacity, strong dough extensibility and good elasticity characteristics. The dough properties of composites of defatted marama flour (DMF) and cassava st
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::de7f4eeaf0e9701a8da4ddcddcb55ab1
https://doi.org/10.1016/j.lwt.2018.02.062
https://doi.org/10.1016/j.lwt.2018.02.062
Publikováno v:
European Food Research and Technology. 244:1147-1158
The aim of this study was to investigate the diversity of Bacillus species in dawadawa; aiding potential starter cultures selection for alkaline fermentation of bambara groundnut into dawadawa-type condiments based on their genotypic and volatile com
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6cddaa9b554b509e027303eb172f2db3
https://doi.org/10.1007/s00217-017-3024-x
https://doi.org/10.1007/s00217-017-3024-x
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://explore.openaire.eu/search/publication?articleId=doi_dedup___::fb9f4511dd1b3e3040e91b54dad5b464
https://doaj.org/article/f7a5bb8f273448e0b56dcbe6561e639a
https://doaj.org/article/f7a5bb8f273448e0b56dcbe6561e639a
Publikováno v:
Journal of the Science of Food and Agriculture. 98:2231-2242
The younger generation of South Africans generally do not consume traditional meals prepared using African green leafy vegetables, primarily because they are regarded as bitter, "poverty" foods. Canning of these vegetables could create value-added pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c85606b1d00c787ddbbfaf1d9a169e57
https://doi.org/10.1002/jsfa.8710
https://doi.org/10.1002/jsfa.8710