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Prof. Jessy Van Wyk

Position: APRF: Food Sciences and Technology

Faculty: Applied Sciences

Department: Food Technology

Tel: +27 21 959 6176 (office)

Email:vanwykj@cput.ac.za

ORCID ID: orcid.org/0000-0002-0000-0000

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Collection's Items (Sorted by Submit Date in Descending order): 1 to 10 of 10
Issue DateTitleAuthor(s)
2016Antioxidant and inhibitory effect of Maillard reaction products (MRPs) against enzymatic browning of Granny smith applesVhangani, Lusani Norah; Van Wyk, Jessy; Thys, Xabisa; Silabele, Sonia
2016Antioxidant activity of Maillard reaction products (MRPs) in a lipid-rich model systemVhangani, Lusani Norah; Van Wyk, Jessy
2013Antioxidant activity of Maillard reaction products (MRPs) derived from fructose–lysine and ribose–lysine model systemsVhangani, Lusani Norah; Van Wyk, Jessy
2011Optimisation of vitamin B12 and folate production by Propionibacterium freudenreichii strains in kefirVan Wyk, Jessy ; Witthuhn, R Corli ; Britz, Trevor J 
2010A rapid HPLC method for the extraction and quantification of vitamin B12 in dairy products and cultures of propionibacterium freudenreichiiVan Wyk, J ; Britz, Trevor J 
2011Optimisation of vitamin B12 and folate production by Propionibacterium freudenreichii strains in kefirVan Wyk, J ; Witthuhn, Corli R ; Britz, Trevor J 
5-Aug-2012Designing and implementing a training programme at CPUT to effectively prepare food technologists for the world of work: A holistic approachVan Wyk, J
5-Aug-2012Model for the design and implementation of training programmes to effectively prepare food technologists for the world of work: A holistic approachVan Wyk, J
30-Nov-2012Antioxidant activity of maillard reaction products (MRPS) derived from fructose-lysine and ribose-lysine model systemsVhangani, LV; Van Wyk, J
5-Aug-2012Antioxidant activity of sugar-amino Maillard reaction products (MRPs) as a function of reactant type, temperature, time and molecular weight fractionVhangani, LN; Van Wyk, J
Collection's Items (Sorted by Submit Date in Descending order): 1 to 10 of 10

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