Faculty of Natural and Agricultural Sciences
Department of Food Science
de Kock, HL
MSc(Agric) PhD(Pret) - Associate Professor
NRF Rating: C3
Contact Details
Research Interests
Research Output
Contact Details:
Telephone number: 012 420 3238
Fax number: 012 420 2839
E-mail address: riette.dekock@up.ac.za
Research Interests:
Value addition to underutilized SA foodstuffs
Combating lifestyle diseases through the use of indigenous South African Foods
Sensory test methodologies
Research Output:
Research articles in refereed specialist journals:
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
Kinnear M, de Kock HL: 2011. Would repeated consumption of sports drinks with different acidulants lead to hedonic adjustment?. Food Quality and Preference, 22, pp 340-345.
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
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
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
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