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Taylor, JRN
BSc(Hons)(CNAA) PhD(CNAA) DSc(Pret) Post Grad Cert Educ(Nottingham) - Professor
Contact details Telephone number: 012 420 4296 Fax number: 012 420 2839 E-mail address: jtaylor@postino.up.ac.za Natural shelf-life extension of food 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. Rombo GO, Taylor JRN, Minnaar A: 2001. Effect of irradiation, with and without cooking of maize and kidney bean flours, on porridge viscosity and in vitro starch digestibility. Journal of the Science of Food and Agriculture, 81, pp 497-502. 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. Chapters in books
Taylor JRN, Dewar J: 2001. Developments in sorghum food technologies. (5), pp 218-264. Papers in refereed, published conference proceedings
De Kock S, Taylor JRN: 2001. Chemical and physical effects of bran on brown bread loaf volume. , pp 103-106. Pelembe LAM, Hall AN, Dewar J, Taylor JRN: 2001. Modification of Pearl Millet Grain structure during malting. , pp 54-54. |