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Department of Food Science and Technology
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(2015)In Namibia seawater is employed by marine fish factories during processing. Previous studies indicated that chlorine and Ultra Violet (UV) light are ineffective in keeping seawater free from bacteria throughout the ...
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(InTech — Open Access Company, 2013)
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(School Domain International, 2012)Aims: To identify putative Vibrio isolates obtained from processed hake, pilchards and horse mackerel using Thiosulphate-Citrate-Bile-Sucrose (TCBS) agar.Place and Duration of Study: Sampling during April – June 2005 in ...
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(Academic Journals, 2012)Seafoods in their natural environments are associated with a variety of microorganisms. Fish shelf life reduction results from microbial metabolism, mainly by Gram negative bacteria that produce chemical compounds responsible ...
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(Macrothink Institute, 2012)Fish is a vital source of nutrients to humans due to its proteinaceous nature, high content of unsaturated fatty acids and low contents of carbohydrates. In their natural environments fish are exposed to a myriad of ...
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(Elsevier, 2012)The kinetics of the thermal degradation of vitamin C of marula, mango and guava pulp at different heat treatments at temperature ranging from 80 to 150 C were investigated. For temperatures lower than125 C, the ascorbic ...
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(African Scholarly Science Communication Trusts, 2012)Production of fresh farm milk in Namibia is low due to the arid climate that prevails in the country, low pasture availability and a high milk demand. This scenario has forced Namibia to import dairy products to meet its ...
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(2014)The aim of this study was to identify and examine the antimicrobial properties of Lactic Acid Bacteria (LAB) isolated from fermented milk collected from Ohangwena, Omusati, Oshana, Oshikoto, Zambezi and Kavango regions. ...
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(2009)In Namibia, Omashikwa traditional fermented buttermilk made with the root of Omunkunzi (Boscia albitrunca) tree by local farmers is one of the most important rural food products. It provides nutrition, jobs and generates ...