Showing 1 - 20 results of 20 for search 'SENSORY EVALUATION AND FOOD PRODUCT DEVELOPMENT', query time: 1.00s Refine Results
  1. 1
    Optimisation of kefir biomass and metabolite production in conjunction with sensory evaluation
    by Cerff, Jeanne
    Published 2012
    Subjects: “...Kefir -- Sensory evaluation...”
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  2. 2
    Characterisation of the sensory profile of Cyclopia intermedia and optimisation of fermentation parameters for improved product quality
    by Bergh, Alexandra Jane
    Published 2015
    Subjects: “...Honeybush tea -- Sensory evaluation...”
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  3. 3
    Evaluating the properties of sensory tests using computer intensive and biplot methodologies
    Subjects: “...Food -- Sensory evaluation -- Statistical methods...”
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  4. 4
    The inhibitory activity and sensory properties of kefir, targeting the low-income African consumer market
    by Van Wyk, Juliette
    Published 2012
    Subjects: “...Kefir -- Sensory evaluation...”
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  5. 5
    Development of quality control tools and a taste prediction model for rooibos
    by Jolley, Bianca
    Published 2015
    Subjects: “...Rooibos -- Sensory evaluation...”
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  6. 6
    Development of sensory tools for quality grading of Cyclopia genistoides, C. longifolia, C. maculata and C. subternata herbal teas
    by Erasmus, Lene Mari
    Published 2015
    Subjects: “...Herbal teas -- Sensory evaluation...”
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  7. 7
    Development of value-added products using the neck flesh of Cape Hake (Merluccius Capensis)
    by Van der Merwe, Marla
    Published 2012
    Subjects: “...Hake fisheries -- By-products...”
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  8. 8
    An assessment of the quality and acceptance of a ready-to-use supplement, Sibusiso, by human immunodeficiency virus and human immunodeficiency virus/tuberculosis treated patients in KwaZulu-Natal.
    by Mabaso, Prudence Bongekile.
    Published 2013
    Subjects: “...Food--Sensory evaluation....”
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  9. 9
    LTP1 and LOX-1 in barley malt and their role in beer production and quality
    by Nieuwoudt, Melanie
    Published 2014
    Subjects: “...Dissertations -- Food science...”
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  10. 10
    Characterisation of a scum in sport drink and determination of the effects of preservation factors on its development.
    by Mapompo, Odwa Mcebisi.
    Published 2014
    Subjects: “...Food contamination....”
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  11. 11
    Effects of steam treatment and storage on green honeybush quality
    by Alexander, Lara
    Published 2015
    Subjects: “...Honeybush tea -- Sensory evaluation...”
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  12. 12
    The development of two-week menu cycles for households with children allergic to wheat, soy, cow's milk and egg respectively
    by Matthee, Suzette
    Published 2012
    Subjects: “...Food allergy...”
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  13. 13
    Influence of vineyard posts type on the chemical and sensorial composition of Sauvignon blanc and Merlot noir wines
    by Panzeri, Valeria
    Published 2013
    “... alcoholic fermentation, creating quality and sensory problems. Chapter 2 of this thesis gives an overview...”
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  14. 14
    Nutritional quality and consumer acceptability of provitamin A-biofortified maize.
    by Pillay, Kirthee.
    Published 2013
    Subjects: “...Maize as food....”
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  15. 15
    The effect of region, yeast strain and ascorbic acid on the development of a sulphur-like aroma and on Sauvignon blanc wine quality
    by Swart, Ewarda
    Published 2012
    Subjects: “...Quality of products -- South Africa...”
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  16. 16
    Optimization of fermentation processes for the production of indigenous fruit wines (Marula)
    by Fundira, Margaret
    Published 2012
    “... these valuable food resources through improved production practices, storage, preservation and utilization...”
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  17. 17
    Impact of environmental factors on the metabolic profiles of Kefir produced using different Kefir grains and subsequent enrichment of Kefir prepared with mass cultured grains
    by Ntsame Affane, Armelle Lyvane
    Published 2012
    Subjects: “...Dissertations -- Food science...”
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  18. 18
    Future applications of near infrared spectroscopy (NIRS) in the South African brandy and distillation industry
    by De Bruyn, Natasha
    Published 2012
    Subjects: “...Dissertations -- Food science...”
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  19. 19
    A comparative analysis of nutrient utilisation and meat quality parameters of boer goats and South African mutton merinos
    by Sheridan, Rouxlene
    Published 2012
    “... measurement. The m. gracilis was dissected from the hind leg of the carcass and used for sensory evaluation...”
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  20. 20
    Isolation and characterisation of the antimicrobial peptides produced by acetic acid bacteria
    by Oelofse, Adriaan
    Published 2012
    “... of the wine quality. In this regard, some of the factors that should always be evaluated include the quality...”
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