Thesis (Ph. D.)(Biochemistry)--University of Pretoria, 2002. / Title from opening screen (viewed Feb. 9, 2005). Summaries in Afrikaans and English.

Thesis (MScFoodSc)--University of Stellenbosch, 2008. / Bibliography. Also available via the Internet.

Thesis (M.S.)--Oregon State University, 1963. / Typescript. Includes bibliographical references (leaves 82-90). Also available on the World Wide Web.

Thesis (MScAgric)--University of Stellenbosch, 2008. / Bibliography. Also available via the Internet.

Thesis (M. Med. Sc.)--University of Hong Kong, 2004. / Also available in print.

Thesis (M.Med.Sc.)--University of Hong Kong, 2004. / Also available in print.

Project: museum of Chinese tea. Site: in Chinatown of Washington DC. Thesis: What is in-between space? How is in-between space designed in the museum of tea? How to create the feature for different space? / Master of Architecture

Thesis (M.A.)--University of Hong Kong, 1966. / Also available in print.

ing how it is used in traditional cultures with special focus on the local ‘Lenasian’ Indian culture. Concentrating on the various ways it is made, cultivated, types of small scale production and its sensory experiences. Emphasis has been placed on the required infrastructure, specific climate requirements, the sensory experience of local tea culture and its feasibility. Drinking tea has many health benefits, many of which grow stronger with scientific literature being published through modern medicinal research. Tea has been a beverage that is proven to have health promoting properties since the early periods in history. Medicinal research and studies provide evidence and a scientific basis for these ancient beliefs. A deeper investigation into how the properties of tea drinking support medicinal healing benefits strengthen the argument into Indian culture and traditions. Thus a number of healing and meditative spaces are used as programs that complement the cultural links and aesthetics behind tea production and consumption within the context of Lenasia. Emphasis is placed on the philosophies and ideas behind healing spaces, as well as how shapes, materials and forms can be derived to complement the psychological and vitality of healing. The effect of this research and project is to create a tea sanctuary in Lenasia that aims to infuse the ideas behind the consumption of Indian tea, with the surrounding local Indian cultures and traditions. The sanctuary will have a specific focus on the natural (herbal) medicinal and therapeutic practices, how they can be instilled within the local Indian traditions and act as a catalyst to bring a therapeutic and recreational character to the area. A series of structures within the landscape will aim to complement the existing history of the area, green houses will be proposed to grow the tea and form the backbone to the array of social activities on offer. Tea is the second most consumed drink in the world, after water. It has an extensive history behind it which has grown to connect a variety of people and their cultures throughout the world. There is a special connection between the tradition of drinking tea and the local Indian community within Lenasia. It would be great if we could use the ideas behind tea drinking traditions and its history as a way to celebrate Indian culture in Lenasia and bring attention as well as an identity to the local community. / MT 2019

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.