Browsing Masters Degrees (Physiology) by Advisor "Gqaleni, Nceba."
Now showing items 1-3 of 3
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A comparative assessment of local, commercial and homemade amahewu with respect to nutritional value, hygiene, and other health benefits to the community.
(2003)Fermentation is a process by which primary food products are modified biochemically by the action of microorganisms and/or their enzymes. Several societies have, over the years, intentionally carried it out to enhance the ... -
The fate of mycotoxins in non-alcoholic lactic acid maize meal fermentation.
(2003)This study was aimed at investigating the potential of lactic acid fermentation in reducing myco toxin concentration in maize meal products. Maize meal was spiked separately with aflatoxin Bi, fumonism Bi, and zearalenone, ... -
Mycotoxins in food with particular reference to fumonisin B1 : their health impact on a Kranskop rural community, KwaZulu Natal.
(1998)The use of the multi-mycotoxin screen based on dialysis to analyze foods and feeds for mycotoxins, is well documented. This study investigated the possibility of incorporating FB I into the screen. Maize meal (25g) was ...