Thesis (Ph. D.)--University of Toronto, 2006. / Source: Dissertation Abstracts International, Volume: 67-06, Section: A, page: 2352. Includes bibliographical references.

Thesis (Ph. D.)--State University of New York at Binghamton, Department of English, General Literature and Rhetoric, 2007. / Includes bibliographical references.

Thesis (M.Arch.)--University of Hong Kong, 1996. / Includes special study report entitled : Study on transparency. Includes bibliographical references. Also available in print.

Thesis (M.A.)--Humboldt State University, 2006. / Includes bibliographical references (leaves 58-75). Also available via Humboldt Digital Scholar.

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Thesis (MTech (Consumer Science: Food and Nutrition))--Cape Peninsula University of Technology, 2011.Includes bibliographical references (leaves 139-156). / Oxidative stress has been implicated in the development of a number of chronic degenerative diseases. These diseases can often be prevented by dietary and lifestyle changes. One major dietary aspect is increasing the intake of plant foods, such as fruit and vegetables as they are rich in the major nutrient and nonnutrient antioxidants. The South African population does not have an adequate intake of fruit and vegetables and many barriers have been noted against increasing the intake of these foods. Other avenues should therefore be sought to increase the antioxidant intake. One such avenue is to use a basic food item consumed often as an antioxidant carrier to increase the antioxidant intake. Much interest has developed in functional foods and their therapeutic effects as well as the use of nutraceuticals in food product development and food fortification. Tea and its polyphenols, due to the antioxidant properties, is a potentially viable option for nutraceutical and functional food use. Rooibos and honeybush herbal teas, native to South Africa, can be potential nutraceutical sources to increase antioxidant levels of food due to their unique polyphenol content. The objective of the study was to increase the total antioxidant capacity (TAC) of a basic food item consumed regularly by most South Africans, such as brown bread through fluid manipulation using rooibos, honeybush and black teas respectively, as the replacement fluid for water in a standardised bread recipe formulation. The TAC of these experimental breads were compared to the TAC of the bread produced with no fluid manipulation (control bread) and a commercially processed bread (reference bread). The experimental breads were prepared using 2% weight per volume (w/v) and 5% (w/v) concentration levels for rooibos, honeybush and black tea respectively. To ascertain the TAC of the experimental breads, the fluorescein(FL)-based oxygen radical absorbance capacity (ORACFL) method was used. The hydrophilic (H)-ORACFL assay was used as the teas contain polyphenols which favour a water environment. The results indicated that the H-ORACFL of the control bread using water as the fluid and the commercial reference bread was significantly different (p < 0.05 for each) to all the experimental bread formulations besides for the 2% (w/v) honeybush experimental bread formulation. The 2% (w/v) honeybush experimental bread formulation was therefore not considered for the consumer acceptance testing. There was no significant difference (p > 0.05) in the H-ORACFL of the 2% (w/v) rooibos and black tea experimental bread formulations, but the H-ORACFL of the 5% (w/v) black tea experimental bread formulation was significantly (p < 0.05) higher than that of the 5% (w/v) rooibos experimental bread formulation. This particular experimental bread formulation had a “golden-orange” colour with a pungent smell due to the increase in rooibos concentration. The 5% (w/v) black tea experimental bread formulation, however, had noted negative sensory attributes of being densely textured with a very dark colour and a pungent and overpowering taste of black tea. These sensory attributes and TAC results lead to the rooibos experimental breads containing 5% (w/v) (as bread A) and 2% (w/v) (as bread B) chosen for the consumer acceptance testing and rooibos being a proudly South African product. The participants (n = 85) of the consumer acceptance testing participated voluntarily and were regular bread consumers. The sample was mostly female (57.6%), in the age group of 18 to 24 years (54.1%), with an education level of between three to four years post-matric/-grade 12 (71.7%) and single, living on their own without children (76.4%). They also represented a sample which had characteristics of a healthy lifestyle. Most participants perceived themselves as being of an optimal body weight (55.2%) and the majority was non-smokers (74.1%), physically active (63.5%), having no family history of chronic disease (69.4%) and not consuming dietary supplements (70.5%). Three sensory attributes of the experimental breads were rated for the acceptance testing and included appearance/colour, flavour/taste and texture/mouthfeel. Both the experimental bread formulations was accepted favourably regarding the above-mentioned sensory attributes. The three liking acceptance categories, ‘neither like nor dislike’ (neutral response), ‘like’ and ‘like very much’ were the most commonly indicated by the participants which also resulted in the experimental breads being rated as fair, good and very good according to the development scores. Although both breads were very similarly scored, there was a trend for bread A to be rated slightly higher regarding the above-mentioned sensory attributes. The acceptance category, ‘like’/good was scored the highest for bread A according to the sensory attributes of appearance/colour (56.5%), flavour/taste (55.3%) and texture/mouthfeel (50.6%). There was no significant association/difference (p > 0.05 for each) between the participants’ demographic characteristics and their overall acceptance of the experimental breads. Most of the participant biographic characteristics also had no significant (p > 0.05 for each) impact on the sensory attribute acceptance of the experimental breads. Although the majority (75%) of the participants consumed rooibos, there was no significant (p > 0.05) association/difference between the participants’ tea consumption and their acceptance of the experimental breads. Although most participants (64%) had no awareness of functional foods, most indicated willingness to purchase foods with added health benefits (93%) and to pay more for foods with added health benefits (73%). These results indicated a general acceptance of bread with functional food characteristics and the possibility of purchasing such products with added health benefits and even at a higher price premium.

This thesis examines the shift from traditional on-site industry education (apprentice style learning) to tertiary education in academically-centred institutions, with particular emphasis on professional culinary education. With the deceptively seamless transition of numerous crafts and trades from their traditional apprentice/journeyman training and education schemes, into the tertiary education sector - from the late 1960s up until today - a crack had been created in the education process. The government had acknowledged that the possible 'confusion' and 'drop back' in traditional training schemes and apprenticeships had, to some extent, been a case of confusion or misinterpretation on the part of trade and industry and new trainees. Particularly, when the general comprehension of the 'newly' altered Education Act, New Apprenticeship Act and government-promoted shift of autonomous industry bodies to a centralised State controlled system had been largely ineffective, there was an observable decline in the traditionally mentored and educated crafts and trades. The investigation extends beyond the recent 'symptoms' of changing government Acts, extensively developing (global) tertiary education and evolving industry education responsibility to explore the deeper influences and controls of change which have brought us to where we are today. This exploration will cover a diversity of education history, government policy, industry renovation and significant world events which have changed the path of the modern journeyman and professional craft and trade education. Within the New Zealand context, little research has been found or published on this particularly involved theme [the Modern Journeyman and professional culinary education], which, by its absence has contributed to a wide chasm of unanswered enquiries and uncertainties, which now needs to be investigated. This treatise explores three key areas of 'power and control' within the arenas of politics, education and industry education. These are considered through the multi-perspective lenses of critical social science, existentialism and postmodernism. Specific attention is paid to the practical aspects of the evolving (culinary) Journeyman and the seemingly repetitive patterns of 'power and control' that have emerged from the multifarious disciplines and time-frames. Throughout the development of Western European education and the advancement of craft and trade (knowledge and practices), there has been a question of value, ownership and 'privilege' attached to who, how, where and what can be taught and learnt. And in many cases the State has either stepped in to regulate the process - as a matter of civil duty, or has taken over the process - as a form of social and ideological control. In the case of the Culinary Journeyman, the New Zealand tertiary system and the shifting authorities of professional knowledge and practice, the price which may eventually be extracted for the targeted control of education practice (mentored/apprenticed learning) and professional knowledge development, may be more than the cost of an admission to a professional tertiary cookery course in the future.

Thesis (Ph. D.)--Open University. BLDSC no. DX214362.

Potato ranks fourth after wheat, rice and corn as a major food crop. It is an excellent source of nutrients and at the same time relatively inexpensive, therefore it is the mainstay in the diets of people in both developed and developing countries. Potato losses and quality degradation due to the effect of storage variables or processing conditions must be reduced to increase the world food supply. To accomplish these objectives, studies have been conducted to evaluate: (a) quality changes in potatoes during cooking and frying, (b) quality changes in raw potatoes as influenced by storage conditions, (c) changes in cooking quality of potatoes as influence by storage conditions, (d) changes in frying quality of potatoes as influenced by storage conditions, and finally (e) quality changes in potatoes as influenced by Erwinia carotovora ssp. carotovora infection (Ecc, casual agent of soft rot disease in potato). / Kinetics of quality changes during cooking and frying of potatoes were evaluated. Potatoes were cooked at 80--100°C or fried at 160--190°C for selected times and their texture and color were evaluated. Results showed that texture values of cooked potatoes decreased with the progress of cooking, and the rate of texture changes at each temperature was found to be consistent with two pseudo first-order kinetic mechanisms. Textural values of fried potatoes increased with frying time and followed a first order kinetic model. Cooked potatoes were less bright, more red and less yellow in color as compared to raw samples. A modified first order model was used to characterize the color changes kinetics of both cooked and fried potatoes based on the changes occurring between the initial and a maximum or minimum value. 10 min cooking at 100°C and 10 min frying at 180°C were considered to give the designed cooked and fried products, respectively. / The changes in quality characteristics of potatoes as a function of storage variables (temperature and time) were evaluated. Potatoes were stored at five temperatures (4, 8, 12, 16 and 20°C) for selected duration (at least 5 time intervals) and different physico-chemical quality parameters were evaluated. Potatoes remained healthier when they stored at lower temperatures due to absence of sprouts and visible spoilage. They became softer and darker by passage of time.