Similar Items: Microbial content stability and inhibitory effects of antimicrobials on the shelf-life of high moisture dried fruit
- Development of technology for the production of stable high moisture dried fruit
- Dehydration of peaches and pears without sulphur dioxide
- 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
- The assessment of the physico-chemical, microbiological and kinetic parameters of acidulants used in the production of acidified dried sausages made from the meat of blesbok (Damaliscus pygargus phillipsi)
- The application of Fourier transform near infrared (FT-NIR) spectroscopy in the wine, fruit and dried fruit industries of South Africa
- Title Preservation of Tshidzimba, a cereal-legume composite porridge, through fermentation, canning and drying
Author: Britz, T. J.
- Assessment of microbial loads of the Plankenburg and Berg Rivers and the survival of escherichia coli on raw vegetables under laboratory conditions
- Production of kepi grains using pure cultures as starters
- Natural bio-antimutagenic activity of rooibos tea (Aspalathus linearis) as expressed by the Ames, Toxi-Chromo and SOS-Chromo tests
- Anaerobic bioconversion of the organic fraction from the fruit processing industry
- Impact of processing temperatures on survival of microbial contaminants from pasteurised milk
- Evaluation of hot water and hot air heat shock treatments on South African avocados to minimise the occurrence of chilling injury