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
Value addition to underutilized SA foodstuffs
Research Output:
Research articles in refereed specialist journals:
Chiremba C, Taylor JRN, Duodu KG: 2009. Phenolic content, antioxidant activity, and consumer acceptability of sorghum cookies. Cereal Chemistry, 86 (5), pp 590-594.
Dlamini NR, Dykes L, Rooney LW, Waniska RD, Taylor JRN: 2009. Condensed tannins in traditional wet-cooked and modern extrusion cooked sorghum porridges. Cereal Chemistry, 86 (2), pp 191-196.
Taylor J, Taylor JRN, Belton PS, Minnaar A: 2009. Preparation of free-standing films from kafirin protein microparticles: mechanism of formation and functional properties. Journal of Agricultural and Food Chemistry, 57, pp 6729-6735.
Taylor J, Taylor JRN, Belton PS, Minnaar A: 2009. Kafirin microparticle encapsulation of catechin and sorghum condensed tannins. Journal of Agricultural and Food Chemistry, 57, pp 7523-7528.
Emmambux MN, Taylor JRN: 2009. Properties of heat-treated sorghum and maize meal and their prolamin proteins. Journal of Agricultural and Food Chemistry, 57, pp 1045-1050.
Taylor J, Taylor JRN, Belton PS, Minnaar A: 2009. Formation of kafirin microparticles by phase separation from an organic acid and their characterisation. Journal of Cereal Science, 50, pp 99-105.
Kobue-Lekalake RI, Taylor JRN, de Kock HL: 2009. Influence of PROP taster status on the consumer acceptability of food made from tannin sorghums. Journal of the Science of Food and Agriculture, 89, pp 1809-1814.
|
