, LWT, Volume 151, November 2021
Amahewu is a fermented maize-based gruel or beverage consumed mainly in Southern Africa. The nutritional and sensory properties of amahewu may vary with inoculum type, maize type and the prevailing fermentation conditions. Further, these properties may be enhanced through enrichment and fortification. This review seeks to provide up-to-date information on the science and technology of amahewu, focussing on the research findings of its physicochemical properties, as affected by the starter culture used, product formulation and processing conditions.
, TrAC - Trends in Analytical Chemistry, Volume 112, March 2019
Plastics are an integral but largely inconspicuous part of human daily routines. Associated with a high production and single use nature of several products, small plastic particles became ubiquitous. Due to processes like water currents and winds, plastics may occur far from their place of origin and affect biota at different environmental compartments. In the environment plastics can degrade into increasingly smaller particles, reaching a nanometer size which increases their potential to be incorporated by organisms.