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  1. Total antioxidant capacity of stewed tomato and onion flavoured with parsley: effect of thermal household processing
    Braun, Marle, 2013-02-22T07:11:17Z, Cape Peninsula University of Technology
    Thesis (MTech (Consumer Sciences: Food and Nutrition))--Cape Peninsula University of Technology, 2006 ...
  2. Food safety practices and dietary intake of female students in self-catering residences at the Cape Technikon
    Du Toit, Linda Dorothea, 2013-03-04T05:17:57Z, Cape Technikon
    Thesis (MTech (Consumer Science: Food and Nutrition))--Cape Peninsula University of Technology, 2004 ...
  3. Bioactive food ingredient acceptance of health conscious consumers in two adjoining subcouncils of the City of Cape Town
    OConnor, Karen, 2012-08-27T09:08:24Z, Cape Peninsula University of Technology
    Thesis (MTech (Consumer Science)--Cape Peninsula University of Technology, 2010 ...
  4. Effect of fluid substitutions on the total antioxidant capacity of breads :comparing the indigenous herbal teas rooibos and honeybush with black tea
    Septoe, Nina Lee, 2012-08-27T09:43:21Z, Cape Peninsula University of Technology
    Thesis (MTech (Consumer Science: Food and Nutrition))--Cape Peninsula University of Technology, 2011.Includes bibliographical references (leaves 139-156). ...
  5. Effect on the total antioxidant capacity of substituting water with rooibos herbal teas in popular soup recipes
    Otty, Caralyn May, 2012-08-30T09:41:53Z, Cape Peninsula University of Technology
    Thesis (MTech(Food and Nutrition))--Cape Peninsula University of Technology, 2010 ...
  6. Identification of labelling errors and concerns on specific categories of South African processed food products that may impact consumer health
    Van Dyk, Maritza, 2013-02-20T08:21:05Z, Cape Peninsula University of Technology
    Thesis (MTech (Consumer Science: Food and Nutrition))--Cape Peninsula University of Technology, 2007 ...
  7. Nutritional appraisal of Tsabana, a dietary intervention product for the four-month- to five-year-old age group, and assessment of its acceptance and use in rural districts of Botswana
    Kopong, Bogadi, 2014-04-02T11:10:29Z, Cape Peninsula University of Technology
    Thesis submitted in fulfilment of the requirements for the degree Master of Technology: Consumer Sciences: Food and Nutrition in the Faculty of Applied Sciences at the Cape Peninsula University of Technology 2013 ...
  8. Use of food-buying practices within different socio-economic classes in the city of Cape Town
    Harper, Crystal, 2014-04-09T07:19:40Z, Cape Peninsula University of Technology
    Thesis submitted in fulfilment of the requirements for the degree Master of Technology Consumer Science: Food and Nutrition in the Faculty of Applied Sciences at the Cape Peninsula University of Technology 2013 ...
  9. Development of a food knowledge test for first-year students at a University of Technology in the Western Cape, South Africa
    van der Vyver, Rache, 2014-04-09T11:29:21Z, Cape Peninsula University of Technology
    Thesis submitted in fulfillment of the requirements for the degree Master of Technologiae: Consumer Science: Food and Nutrition in the Faculty of Applied Sciences at the Cape Peninsula University of Technology Supervisor: Dr I Venter Co-supervisor: Ms L du Toit Cape Town September 2013 ...
  10. Dietary adjustments that consumers in the professional sector in the City of Cape Town are likely to make, in order to enhance their phytochemical intake
    Mager, Shelly Kim, 2015-03-24T07:54:32Z, Cape Peninsula University of Technology
    Thesis submitted in fulfilment of the requirements for the degree Master of Technology: Consumer Science: Food and Nutrition in the Faculty of Applied Sciences at the Cape Peninsula University of Technology 2014 ...