Poster Presentations
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Antioxidants
Landi van Zyl (10)
University of Pretoria
Potential Health Benefits of Marama Beans (Tylosema esculentum): Antioxidant Effect of Crude Phenolic Extracts from Seed Coats (Hulls) and Cotyledons
Lutendo Nemugumoni (14)
University of Pretoria
The Total Phenol Content and Antioxidant Activity of South African Wheat Flours
Iris Ndondo (43)
Medical Research Council
Antioxidant and Antimutagenic Properties of Rooibos (Aspathalus Linearis) Tea
Constance Chiremba (65)
University of Pretoria
Phenolic Content and Antioxidant of South African Commercial Sorghum Cultivars
Biotechnology
Chisala Ng'andwe (15)
University of Pretoria
Effect of Exogenous Proteolytic Enzymes on the Efficiency of Brewing with Un-Malted Sorghum Grain
Luke Mugode (16)
University of Pretoria
Proteolysis in Sorghum Malt Brewing
Svestoslav Todorov (22)
University of Stellenbosch
Bacteriocin Production by Lactobacillus Pentosus ST712BZ Isolated From Boza
Svestoslav Todorov (23)
University of Stellenbosch
Characterization of Bacteriocins Produced By Lactic Acid Bacteria, Isolated From Boza, a Cereal-Based Fermented Beverage from Bulgaria
Malebogo P Ralefala (58)
National Food Technology Research Center
Detection of Transgenic Sequences in Commercially Available Processed Foods in Botswana
Cereals and Baking
Rosemary Kobue-Lekalake (18)
University of Pretoria
Effects of Phenolics on the Sensory Properties of Sorghum Grain
Yolandi Lemmer (19)
University of Pretoria
Rheology and Baking Properties of Par-Baked Pizza Dough with Added Sorghum Bran
Martin Kebakile (20)
University of Pretoria
Effects of Sorghum Type and Milling Process on the Sensory Properties of Sorghum Porridge
Daniso Beswa (72)
University of Johannesburg
Effect of Finger Millet Level of Substitution, Vital Wheat Gluten and Enzyme Lipopan F on the Rheological Properties of Wheat-finger Millet Composite
Armelle Lyvane Ntsame Affane (75)
University of Stellenbosch
Demonstration of Kefir Grains Microbial Stability Using Metabolic Profiles as Indicators
Calvin Onyango (138)
Kenya Industrial Research and Development Institute
Ingredient Optimisation for the Production of Gluten-Free Bread from Pregelatinised Cassava Starch and Sorghum or Millet Flours
Food Chemistry
Tanya D'Silva (8)
University of Pretoria
Determination of Available Lysine in Sorghum with the TNBS Method
Martin Dovey (69)
FlavourCraft
Chemical Behaviour of 2,5-Dimethyl-4-Hydroxy-3(2H)-Furanone
Lukas Iipumbu (77)
University of Stellenbosch
Proximate Composition of South African Grown Carob (Ceratonia siliqua)
Food Safety and Food Spoilage
Bhekisisa Dlamini (7)
University of Pretoria
The Determination of Growth and Survival of Acid Adapted Escherichia Coli Strains in Fermented Goat Milk
Angela Parry-Hanson (13)
University of Pretoria
The Effect of Gamma Irradiation on Shelf Life and Safety of Ready -to -Eat (RTE) Bovine Tripe
W.H Groenewald (24)
University of Stellenbosch
Prevention of Fruit Juice Spoilage by Species of Alicyclobacillus Using a Novel UV Treatment
Shoni Ramashia (27)
Tshwane University of Technology
The Prevalence of Citrobacter Koseri and Other Coliforms in Raw Root Crops, Meat and Dairy Products
Lucas Mofokeng (29)
Tshwane University of Technology
Isolation of Enterbacter Sakazakii and Other Enterobacteriaceae from Powdered Infant Formula Milk, Powdered Milk and Whey, Manufactured in South Africa
Roan Slabbert (39)
Central University of Technology
Changes in Phenotypic Characteristics of Acid-Tolerant Food-Associated Bacteria
Renier van Wyk (54)
University of Free State
Pathogenic Characteristics in Chryseobacterium Species
Alison Ackermann (71)
University of Stellenbosch
Impact of Irrigating Minimally-Processed Foods with River Water Containing a High Potentially-Pathogenic Load: A Review
Marijke Lotter (73)
University of Stellenbosch
Evaluation of the Possible Link between Polluted Irrigation Water and Microbially Contaminated Minimally Processed Foods in the Western Cape
Nutraceuticals
Debora van der Merwe (31)
University of Stellenbosch
Biotransformation of Mangiferin, a Major Phenolic Compound in Honeybush Tea: Implications for its Bioactivity
Kareemah Gamieldien (45)
PROMEC Unit
Therapeutic Properties of Rooibos and Honeybush Herbal Teas against Skin Carcinogenesis
Linda Sissing (46)
PROMEC Unit
Modulating Effect of Rooibos and Honeybush Herbal Teas in the Development of Oesophageal Cancer in Male Fischer F344 Rats
Siyabulela Ntuli (47)
PROMEC Unit
Mutagenic and Antimutagenic Effects of Sutherlandia Frutescens
Nutrition
Nokthula Vilakati (6)
University of Pretoria
The Potential Impact of Biofortification of Sorghum on the Nutritional Status of Rural Children in the Limpopo Province
Celeste Pretorius (12)
University of Pretoria
In Vitro Assays to Determine Controlled Release of Amino Acids
Gaamangwe Maruatona (17)
University of Pretoria
Nutritional and Functional Properties of Marama Bean (Tylosema esculentum) Flour
Magdeline Magoro (41)
Agricultural Research Council
The Nutrient Composition of Raw Offal-Containing Sausages Developed for the Less Affluent Sectors of the South African Society
Robert Mmereki (48)
Foods Botswana
Quality Evaluation of Fortified Sorghum for the use in the Management of HIV+ Children in Botswana
Jugen Manyatsa (56)
Central University of Technology
The Influence of Storage Practices on the Degradation of Vitamins A and E in Fortified Biscuits
Natasha Danster (76)
Medical Research Council
Nutrient Composition of Unfortified and Fortified White Bread Flour
Processing Technology
Brasilion Salvador (9)
University of Pretoria
Improvement in Cooking Characteristics of Hard-to-Cook Cowpeas by Pre-Conditioning and Micronisation
Sebolelo Moleko-Pitso (30)
CSIR Bioscience
The Use of Laccase Based Time Temperature Integrator during Microwave Heating of an Egg Model
Gerda Lombard (74)
CSIR
Microwave-Hot Air Combination Drying of Osmotically Pre-treated Pineapple
Sensory Science
Salomina Maria van Heerden (32)
Agricultural Research Council
The Quality of South African Lamb-Carcass, Nutritional and Sensory Attributes
Evelyn Madoroba (57)
University of Pretoria
Contribution of Starter Cultures of Lactic Acid Bacteria to the Sensory Characteristics of Ting, a South African Fermented Food
Darman Roger (82)
Vaal University of Technology
Development and Sensory Evaluation of a so called (Negro Yoghurt) A New Fermented Coffee-Milk Beverage
Christine Leighton (139)
Agricultural Research Council
Texture and sensory profiling as a method to characterize different potato cultivars
Christine Leighton (140)
Agricultural Research Council
Sensory changes in sheep meat from different regions
Various Interest
Daleen van der Merwe (35)
North-West University - Potchefstroom Campus
A Qualitative Investigation into Student Consumers' Decision Making Process of Food Products Containing Limited Label Information
Selalelo Mpotokwane (49)
National Food Technology Research Center
Quality Evaluation of Marama Milk
Sonna Visser (51)
North West University
Child Consumers 'Perception of the of the Colour and Graphics in Cereal Box Packaging Design
Jane Nkhebenyane (52)
Central University of Technology
The Microbiology Composition Associated with a South African HIV/AIDS Hospices
Annali Jacobs (78)
CSIR
A Study of the Macroscopic Morphology of Oleaginous Fungi of the Genus Mortierella
Peter Mechanic (85)
Union of Orthodox Synagogues
Scientific advances in the Techno-age and its effect on kosher production
