Faculty of Natural and Agricultural 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
Combating lifestyle diseases through the use of indigenous South African Foods
Grain quality
Value addition to underutilized SA foodstuffs
Research Output:
Research articles in refereed specialist journals:
AwadElkareem AM, Taylor JRN: 2011. Protein quality and physical characteristics ofKisra (fermented sorghum pancake-like flatbread) made from tannin and non-tannin sorghum cultivars. Cereal Chemistry, 88 (4), pp 344-348, Full Text
Chiremba C, Rooney LW, Taylor JRN: 2011. Relationships between simple grain quality parameters for the estimation of sorghum and maize hardness in commercial hybrid cultivars. Cereal Chemistry, 8 (6), pp 570-575.
Anyango JO, de Kock HL, Taylor JRN: 2011. Impact of cowpea addition on the protein digestibility corrected amino acid score and other protein quallity parameters of tradlitional African foods made from non-tannin and tannin sorghum. Food Chemistry, 124, pp 775-780, Full Text
Serrum CA, de Kock HL, Taylor JRN: 2011. Nutritional quality, sensory quality and consumer acceptability of sorghum and bread wheat biscuits fortified with defatted soy flour. International Journal of Food Science and Technology, 46, pp 74-83, Full Text
Anyango JO, Taylor J, Taylor JRN: 2011. Improvement in water stability and other related functional properties of thin cast kafirin protein films. Journal of Agricultural and Food Chemistry, 59, pp 1267-1282, Full Text
da Silva LS, da Silva LS, Taylor J, Taylor JRN: 2011. Transgenic sorghum with altered kafirin synthesis: Kafirin solubility, polymerization and protein digestion. Journal of Agricultural and Food Chemistry, 59, pp 9265-9270, Full Text
Taylor J, Taylor JRN: 2011. Protein biofortified sorghum: Effect of processing into traditional African foods on their protein quality. Journal of Agricultural and Food Chemistry, 59, pp 2386-2392, Full Text
D'Silva TV, Taylor JRN, Emmambux MN: 2011. Enhancement of the pasting properties of teff and maize starches through wet-heat processing with added stearic acid. Journal of Cereal Science, 53, pp 192-197, Full Text
Adebowale Abdu, Emmambux MN, Beukes M, Taylor JRN: 2011. Fractionation and characterization of teff proteins. Journal of Cereal Science, 54, pp 380-386, Full Text
da Silva LS, da Silva LS, Jung R, Zhao Z-y, Glassman K, Taylor J, Taylor JRN: 2011. Effect of suppressing the synthesis of different kafirin sub-classes on grain endosperm texture, protein body structure and protein nutritional quality in improved sorghum lines. Journal of Cereal Science, 54, pp 160-167, Full Text
Mugode L, Portillo OR, Hays DB, Rooney LW, Taylor JRN: 2011. Influence of high protein digestibility sorghums on free amino nitrogen (FAN) production during malting and mashing. Journal of the Institute of Brewing, 117 (3), pp 422-426, Full Text
Serrem CA, de Kock HL, Oelofse A, Taylor JRN: 2011. Rat bioassay of the protein nutritional quality of soy-fortified sorghum biscuits for supplementary feeding of school-age children. Journal of the Science of Food and Agriculture, 91, pp 1814-1821, Full Text
Amonsou E, Taylor JRN, Minnaar A: 2011. Microstructure of protein bodies in marama bean species. LWT-Food Science and Technology, 44, pp 42-47, Full Text
Anyango JO, de Kock HL, Taylor JRN: 2011. Evaluation of the functional quality of cowpea-fortified traditional African sorghum foods using instrumental and descriptive sensory analysis. LWT-Food Science and Technology, 44, pp 2126-2133, Full Text
|
