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Faculty of Natural and Agricultural Sciences
School of Agricultural and Food Sciences
Food Science
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Cereal grain quality
Studies of the structure, chemistry and biochemistry of cereal grains after harvest and during processing to provide predictive and remedial actions for processors in optimising processes and product quality Research Output
Research articles in refereed specialist journals
Beta T, Corke H, Taylor JRN, Rooney LW: 2001. Effect of steeping treatment on pasting and thermal properties of sorghum starches. Cereal Chemistry, 78, pp 303-306. Duodu KG, Tang H, Grant A, Wellner N, Belton PS, Taylor JRN: 2001. FTIR and solid state 13C NMR spectroscopy of proteins of wet cooked and popped sorghum and maize. Journal of Cereal Science, 33, pp 261-269. Van der Merwe B, Erasmus C, Taylor JRN: 2001. African maize porridge: A food with slow in vitro starch digestibility. Food Chemistry, 72, pp 347-353. |