Browsing Research and Innovation Unit ETDs by Author "Lues, J.F.R."

Now showing items 1-2 of 2

Investigating the development of acid tolerance in food-borne pathogens Escherichia coli, Salmonella spp., and Pseudomonas aeruginosa and the implication on the susceptibility to organic acids

Slabbert, R.S.; Theron, M.M.; Lues, J.F.R. (Interim : Interdisciplinary Journal: Vol 9, Issue 1: Central University of Technology Free State Bloemfontein, 2010)

Various foodstuffs have a very low pH and bacteria have been reported to survive such products. Acid substances, such as organic acids are common food preservatives. These substances also lower the pH of processed foods. ...
Towards the discrimination of milk (origin) applied in cheddar cheese manufacturing through the application of an artificial neural network approach on Lactococcus lactis profiles

Venter, P.; Venter, T.; Luwes, N.; De Smidt, O.; Lues, J.F.R. (Journal for New Generation Sciences, Vol 11, Issue 1: Central University of Technology, Free State, Bloemfontein, 2013)

An artificial neural network (ANN) that is able to distinguish between Cheddar cheese produced with milk from mixed and single breed sources was designed. Samples of each batch (4 pure Ayrshire/4 mixed with no Ayrshire ...

Search DSpace