Faculty of Natural and Agricultural Sciences
School of Agricultural and Food Sciences
Department of Food Science
Modern food processing technologies for improved quality and safety of foods - Research Output
Research articles in refereed specialist journals:
Abu J, Muller K, Duodu KG, Minnaar A: 2006. Gamma irradiation of cowpea (Vigna unguiculata L. Walp) flours and pastes: Effects on functional, thermal and molecular properties of isolated proteins. Food Chemistry, 95, pp 138-147.
Abu J, Duodu KG, Minnaar A: 2006. Effect of g -irradiation on some physicochemical and thermal properties of cowpea (Vigna unguiculata L. Walp) starch. Food Chemistry, 95, pp 386-393.
Nortje K, Buys EM, Minnaar A: 2006. Use of g-irradiation to reduce high levels of Staphylcoccus aureus on casein-whey protein coated moist beef biltong. Food Microbiology, 23, pp 729-737.
Mwangwela AM, Waniska RD, Minnaar A: 2006. Hydrothermal treatments of two cowpea (Vigna unguiculata L. Walp) varieties: Effect of micronisation on physicochemical and structural characteristics. Journal of the Science of Food and Agriculture, 86, pp 35-45.
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