Search Results - "Taylor, John R. N"

South African Consumers’ Knowledge, Opinions and Awareness of Whole Grains and Their Health Benefits: A Cross-Sectional Online Survey by Taylor, John R. N, Rehm, Colin D, de Kock, Henriëtte L, Donoghue, Suné, Johnson, Andrew, Thompson, Chanelle, Berezhnaya, Yulia

“…Evidence indicates that whole-grain food consumption reduces the risk of cardiovascular disease, type-2 diabetes, and some cancers. Increasing whole-grain…”
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Sensory and nutritive profiles of biscuits from whole grain sorghum and pearl millet plus soya flour with and without sourdough fermentation by Omoba, Olufunmilayo S, Taylor, John R. N, Kock, Henriëtte L

“…Whole grain sorghum–soya and pearl millet–soya composite biscuits, with and without sourdough, were produced with the aim of developing a ready‐to‐eat…”
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Effects of processing sorghum and millets on their phenolic phytochemicals and the implications of this to the health-enhancing properties of sorghum and millet food and beverage products by Taylor, John RN, Duodu, Kwaku G

“…Sorghum and millet grains are generally rich in phytochemicals, particularly various types of phenolics. However, the types and amounts vary greatly between…”
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Co-suppression of synthesis of major α-kafirin sub-class together with γ-kafirin-1 and γ-kafirin-2 required for substantially improved protein digestibility in transgenic sorghum by Grootboom, Andile W, Mkhonza, Nompumelelo L, Mbambo, Zodwa, O’Kennedy, Martha M, da Silva, Laura S, Taylor, Janet, Taylor, John R. N, Chikwamba, Rachel, Mehlo, Luke

“…KEY MESSAGE : Co-suppressing major kafirin sub-classes is fundamental to improved protein digestibility and nutritional value of sorghum. The improvement is…”
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Occurrence and location of tannins in finger millet grain and antioxidant activity of different grain types by Siwela, M, Taylor, J.R.N, Milliano, W.A.J. de, Duodu, K.G

“…Grain of 22 finger millet types obtained from Southern and East Africa were analyzed to determine the influence of grain type on tannins, antioxidant…”
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Solid-State Fermentation of Cassava Roots Using Cellulolytic-Type Alkaliphilic Bacillus spp. Cultures to Modify the Cell Walls and Assist Starch Release by Odoch, Martin, Buys, Elna M., Taylor, John R. N.

“…To improve cassava starch extraction by wet milling, solid-state fermentation of ground roots using cellulolytic-type alkaliphilic Bacilli spp., Bacillus…”
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Effects of vacuum packaging storage of minimally processed cassava roots at various temperatures on microflora, tissue structure, starch extraction by wet milling and granule quality by Odoch, Martin, Buys, Elna M, Taylor, John RN

“…BACKGROUND Vacuum package storage is commonly applied to reduce postharvest deterioration in minimally processed cassava roots. However, the influence of…”
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Transgenic Sorghum with Altered Kafirin Synthesis: Kafirin Solubility, Polymerization, and Protein Digestion by da Silva, Laura S, Taylor, Janet, Taylor, John R. N

“…Transgenic sorghum (TG) lines with altered kafirin synthesis, particularly suppression of γ-kafirin synthesis, and improved protein quality have been…”
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Morphology, physical, chemical, and functional properties of starches from cereals, legumes, and tubers cultivated in Africa: A review by Emmambux, M. Naushad, Taylor, John R. N

“…In Africa a variety of indigenous cereals, legumes, and tubers are cultivated as starchy food crops. These include sorghum, millet species including pearl…”
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Towards Sustainable Shifts to Healthy Diets and Food Security in Sub-Saharan Africa with Climate-Resilient Crops in Bread-Type Products: A Food System Analysis by Noort, Martijn W J, Renzetti, Stefano, Linderhof, Vincent, du Rand, Gerrie E, Marx-Pienaar, Nadéne J M M, de Kock, Henriëtte L, Magano, Nomzamo, Taylor, John R N

“…Massive urbanization and increasing disposable incomes favor a rapid transition in diets and lifestyle in sub-Saharan Africa (SSA). As a result, the SSA…”
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Effect of phytate reduction of sorghum, through genetic modification, on iron and zinc availability as assessed by an in vitro dialysability bioaccessibility assay, Caco-2 cell uptake assay, and suckling rat pup absorption model by Kruger, Johanita, Taylor, John R.N., Du, Xiaogu, De Moura, Fabiana F., Lönnerdal, Bo, Oelofse, André

“…► We compare sorghum phytate reduction by genetic modification on in vitro and in vivo iron and zinc availability. ► The Caco-2 cell method, but not the…”
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Properties of Heat-Treated Sorghum and Maize Meal and Their Prolamin Proteins by Emmambux, M. Naushad, Taylor, John R. N

“…The digestibility of sorghum protein is reduced when wet cooked. Size exclusion chromatography (SEC) together with other protein analytical techniques was…”
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Emerging Early Actions to Bend the Curve in Sub-Saharan Africa’s Nutrition Transition by Haggblade, Steven, Duodu, Kwaku G., Kabasa, John D., Minnaar, Amanda, Ojijo, Nelson K. O., Taylor, John R. N.

“…Background: Sub-Saharan Africa is the last region to undergo a nutrition transition and can still avoid its adverse health outcomes. Objective: The article…”
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Modification of the functional properties of hard-to-cook cowpea seed flours and cooked prepared pastes by γ-irradiation by Jombo, Talknice Z., Emmambux, M. Naushad, Taylor, John R. N.

“…Cowpeas are an inexpensive source of quality protein but their utilisation is limited by long seed cooking time. This is exacerbated by development of the…”
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Role of γ‑Kafirin in the Formation and Organization of Kafirin Microstructures by Anyango, Joseph O, Taylor, John R. N, Taylor, Janet

“…The possible importance of the cysteine-rich γ-prolamin in kafirin and zein functionality has been neglected. The role of γ-kafirin in organized…”
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Inactivation of tannins in milled sorghum grain through steeping in dilute NaOH solution by Adetunji, Adeoluwa I., Duodu, Kwaku G., Taylor, John R.N.

“…•Steeping milled Type III tannin sorghum in NaOH solution reduces tannin content.•NaOH treatment substantially reduces α-amylase inhibition by the…”
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Kafirin Microparticle Encapsulation of Catechin and Sorghum Condensed Tannins by Taylor, Janet, Taylor, John R. N, Belton, Peter S, Minnaar, Amanda

“…To exploit the porous nature of previously developed kafirin microparticles, encapsulation of the bioactive polyphenols, catechin and sorghum condensed…”
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Effects of reducing phytate content in sorghum through genetic modification and fermentation on in vitro iron availability in whole grain porridges by Kruger, Johanita, Taylor, John R.N., Oelofse, André

“…► We compare sorghum phytate reduction by genetic modification and fermentation on in vitro iron availability. ► The inhibitory effect of the tannins prevents…”
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Protein Biofortified Sorghum: Effect of Processing into Traditional African Foods on Their Protein Quality by Taylor, Janet, Taylor, John R. N

“…Protein biofortification into crops is a means to combat childhood protein-energy malnutrition (PEM) in developing countries, by increasing the bioavailability…”
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Influence of Waxy (High Amylopectin) and High Protein Digestibility Traits in Sorghum on Injera Sourdough-Type Flatbread Sensory Characteristics by Mezgebe, Abadi G, Taylor, John R N, de Kock, Henriëtte L

“…Injera, an East African leavened sourdough fermented pancake has remarkable textural properties despite being made from non-wheat flours. However, teff flour,…”
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