JavaScript is disabled for your browser. Some features of this site may not work without it.
| dc.contributor.author | Taylor, J.R.N. (John Reginald Nuttall)
|
|
| dc.contributor.author | De Kock, Henrietta Letitia
|
|
| dc.contributor.author | Makule, Edna
|
|
| dc.contributor.author | Adebowale, Olalekan Jimi
|
|
| dc.contributor.author | Hamaker, Bruce R.
|
|
| dc.contributor.author | Milani, Peiman
|
|
| dc.date.accessioned | 2022-07-26T04:53:08Z | |
| dc.date.issued | 2022-03 | |
| dc.description.abstract | Sub-Saharan Africa (SSA) suffers from both undernutrition and overnutrition. Wholegrain cereal foods can help address both nutritional challenges. Food quality issues are rancidity, coarse texture and negative consumer perceptions. Heat treatment of grain reduces wholegrain flour rancidity and improves storage life. Consumer education is key to successful introduction of wholegrain foods in SSA. | en_US |
| dc.description.department | Consumer Science | en_US |
| dc.description.department | Food Science | en_US |
| dc.description.embargo | 2023-02-21 | |
| dc.description.librarian | hj2022 | en_US |
| dc.description.sponsorship | Rockefeller Foundation. | en_US |
| dc.description.uri | https://www.elsevier.com/locate/jcs | en_US |
| dc.identifier.citation | Taylor, J.R.N., De Kock, H.L., Makule, E. et al. 2022, 'Opportunities and challenges for wholegrain staple foods in sub-Saharan Africa', Journal of Cereal Science, vol. 104, art. 103438, pp. 1-4, doi : 10.1016/j.jcs.2022.103438. | en_US |
| dc.identifier.issn | 0733-5210 (print) | |
| dc.identifier.issn | 1095-9963 (online) | |
| dc.identifier.other | 10.1016/j.jcs.2022.103438 | |
| dc.identifier.uri | https://repository.up.ac.za/handle/2263/86443 | |
| dc.language.iso | en | en_US |
| dc.publisher | Elsevier | en_US |
| dc.rights | © 2022 Elsevier Ltd. All rights reserved. Notice : this is the author’s version of a work that was accepted for publication in Journal of Cereal Science. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. A definitive version was subsequently published in Journal of Cereal Science, vol. 104, art. 103438, pp. 1-4, 2022. doi : 10.1016/j.jcs.2022.103438. | en_US |
| dc.subject | Maize | en_US |
| dc.subject | Rancidity | en_US |
| dc.subject | Sorghum | en_US |
| dc.subject | Sub-Saharan Africa (SSA) | en_US |
| dc.subject | Food quality | en_US |
| dc.subject | Heat treatment of grain | en_US |
| dc.subject | Consumer education | en_US |
| dc.subject | Wholegrain foods | en_US |
| dc.title | Opportunities and challenges for wholegrain staple foods in sub-Saharan Africa | en_US |
| dc.type | Postprint Article | en_US |
