Book Chapters
https://hdl.handle.net/13049/485
Book Chapters2024-03-29T09:01:16ZEnzymes indigenous to milk: Lactoperoxidase.
https://hdl.handle.net/13049/700
Enzymes indigenous to milk: Lactoperoxidase.
Buys, E.M.; Seifu, E.
Lactoperoxidase (LPO), the peroxidase isolated from milk, is widely distributed in nature. LPO is the second most abundant enzyme in milk and its primary role is to protect the mammary gland and the gut of infants against bacterial infections. LPO is isolated from milk by cation-exchange chromatography. It consists of a single polypeptide chain of 612 amino acid residues and is a 78 kDa glycoprotein with a heme group at its active site. LPO has high thermal stability in milk and has been used as an index of the pasteurization efficiency of milk; the enzyme shows its maximum activity in milk at pH 6.0. Variations in enzyme level are influenced by the sexual cycle of the cow, season of the year, feeding practices, and breed type. LPO catalyzes the oxidation of thiocyanate by hydrogen peroxide to yield thiocyanogen, which is then hydrolyzed to hypothiocyanate. The LPO system can inhibit the growth and metabolism of different species of microorganisms, can be applied at ambient temperatures, and is recommended as an alternative to chilling for the preservation of raw milk. The antimicrobial effect of the LPO system stems from the reaction of unstable hypothiocyanite with sulfhydryl groups in bacterial cell membrane proteins. The LPO system has been applied in combination with various other processes for the preservation of a selection of dairy products.
2021-09-27T00:00:00ZAssessing the impact of climate change on the staple baskets of Botswana and South Africa.
https://hdl.handle.net/13049/695
Assessing the impact of climate change on the staple baskets of Botswana and South Africa.
Durand, Wiltrud; Davide, Cammarano; Olivier, Crespo; Mpusaing, Thembeka; Ngwenya, Hlamalani; Fourie, Andries; Tesfuhuney, Weldemichael A.
Today, the world is, figuratively speaking, much “smaller” than it was about 50years ago. Rapid advances in information and telecommunication technologies, aswell as frequent international discourses, cause our economic, political, and socialspheres to be more integrated than ever before. In the process, people have come torealize that the actions, lifestyles, and consumption levels of individuals not onlyinfluence the global community but also bear an undeniable impact on our planet’secological and climatological systems (Bureau for Food and Agricultural Policy(BFAP) (2007)). The climatological system has received exceptional attention inthis regard, as scientists started realizing that factors such as population pressureand pollution can have a substantial negative influence on the correct functioningof biological and chemical cycles underpinning climatic systems (IPCC, 2007a)...
2021-04-13T00:00:00ZRefractance window drying: Principles and applications.
https://hdl.handle.net/13049/694
Refractance window drying: Principles and applications.
Mwaurah, Peter Waboi; Setlhoka, Modiri Dirisca; Malik, Tanu
Refractance window (RW) drying is a modern drying technology that yields superior quality products. The dryer incorporates a technology that can be used to dry or evaporate both fluids and semi-fluid-like products; hence, the dryer applies to a wide range of products, such as agricultural products, herbal extracts, spices, and various food ingredients. RW technology is a low temperature (60-70 °C) short time (2-6 min) drying process that allows for the retention of quality attributes, such as color, flavor, and nutrients, as well as the preservation of bioactive compounds, such as beta carotene, ascorbic acid, and anthocyanins. The low operating temperature makes the RW dryer an appropriate drying technique for heat-sensitive products. Compared to other conventional dryers, the RW dryer has high thermal efficiency because the hot water is recovered through recirculation. RW drying technique expends approximately one-third of the freeze-drying cost and uses less than half of the energy consumed by a freeze dryer for a unit quantity of the wet material. The chapter explores the potential of this novel technology in the drying and preservation of food products.
2022-03-28T00:00:00ZChapter 24 Safflower (Carthamus tinctorius L.).
https://hdl.handle.net/13049/682
Chapter 24 Safflower (Carthamus tinctorius L.).
Emongor, V.E.; Emongor, R.A
Safflower is an annual underutilized and neglected multipurpose oilseed crop that is drought, heat, cold, and saline tolerant with many uses in food, textile, pharmaceutical, and industrial industries. Renewed interest in safflower cultivation has increased due to its drought tolerance, increased demand for high-quality edible vegetable oil and biodiesel, and consumer preference for healthy oil high in unsaturated fats and low in saturated fats, and natural colorants in food, cosmetics, and pharmaceuticals. The detection of safflower oil as a rich source of essential fatty acids, linoleic (polyunsaturated) and oleic (monounsaturated), has further increased interest in safflower cultivation. Safflower can produce good seed yields in semi-arid and arid regions affected by salinity and reduced rainfall due to climate change. Safflower is a climate-smart crop adaptable to variable environmental growing conditions due to its abundant genetic diversity. Effective implementation of specific support policies in technological inputs, pricing, and marketing of safflower by governments in countries facing water deficit and salinity has significant potential of improving food security, alleviate poverty, and improve incomes and livelihoods of farmers in these countries.
2023-01-01T00:00:00Z