Faculty of Natural and Agricultural Sciences
School of Agricultural and Food Sciences
Department of Food Science
Taylor, JRN
PhD(CNAA) DSc(Pret) Post Grad Cert Educ(Nottingham) - Professor
NRF Rating: B1
Contact Details
Research Interests
Research Output
Contact Details:
Telephone number: 012 420 4296
Fax number: 012 420 2839
E-mail address: john.taylor@up.ac.za
Research Interests:
The influence of cooking processes on the ultrastructural components of plant seeds
Grain quality
Natural shelf-life extension of food
Research Output:
Research articles in refereed specialist journals:
Ezeogu LI, Duodu KG, Emmambux MN, Taylor JRN: 2008. Influence of cooking conditions on the protein matrix of sorghum and maize endosperm flours. Cereal Chemistry, 85, pp 397-402.
Kebakile MM, Rooney LW, de Kock HL, Taylor JRN: 2008. Effects of sorghum type and milling process on the sensory characteristics of sorghum porridge. Cereal Chemistry, 85, pp 307-313.
Oom A, Pettersson A, Taylor JRN, Stading M: 2008. Rheological properties of kafirin and zein prolamins. Journal of Cereal Science, 47, pp 109-116.
N'gandwe C, Hall AN, Taylor JRN: 2008. Proteolysis of sorghum endosperm proteins when mashing with raw grain plus exogenous protease and potassium metabisulphite. Journal of the Institute of Brewing, 114 (4), pp 343-348.
Nantanga KM, Seetharaman K, de Kock HL, Taylor JRN: 2008. Thermal treatments to partially pre-cook and improve the shelf-life of whole pearl millet flour. Journal of the Science of Food and Agriculture, 88, pp 1892-1899.
Chapters in books:
Taylor JRN, Emmambux MN: 2008. Millets. In Gluten Free Cereal Products and Beverages, (6), Academic Press Elsevier, pp 119-148.
Taylor JRN, Emmambux MN: 2008. Products containing other speciality grains: Sorghum, the millets and pseudocereals. In Technology of Functional Cereal Products, (13), Woodhead Publishing Limited, pp 282-326.
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