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14 results on '"Muleya, Molly"'

6. Contributors

Author

Aghajanzadeh, Sara, primary, Ahsan, Samreen, additional, Ali, Ayesha, additional, Alshammari, Norah, additional, Bakalis, Serafim, additional, Bashir, A.A., additional, Biegańska, Marta, additional, Bigliardi, Barbara, additional, Carvalho, João P.F., additional, Chatkitanan, Tanaporn, additional, Chughtai, Muhammad Farhan Jahangir, additional, Cierpiszewski, Ryszard, additional, Coutinho, Nathália M., additional, Cruz, Adriano Gomes da, additional, David-Rogeat, Noémie, additional, Duarte, Maria Carmela K.H., additional, Esmerino, Erick A., additional, Foster, Tim J., additional, Freire, Carmen S.R., additional, Freitas, Mônica Q., additional, Gouseti, Ourania, additional, Harnkarnsujarit, Nathdanai, additional, Indore, Navnath, additional, Janusz, Bogdan, additional, Khaliq, Adnan, additional, Kumar, Yogesh, additional, Kristensen, Kaja, additional, Krzysztof, Anusz, additional, Laorenza, Yeyen, additional, Liaqat, Atif, additional, Liu, Qingsu, additional, Marciani, Luca, additional, Magdalena, Zarzynska Joanna, additional, Mehmood, Tariq, additional, Muleya, Molly, additional, Muttakin, Syahrizal, additional, Nadeem, Muhammad, additional, Pimentel, Tatiana C., additional, Quero, Reverson F., additional, Rehman, Junaid Ur, additional, Rocha, Ramon S., additional, Saeed, Kanza, additional, Sameed, Nimra, additional, Silva, Marcia Cristina, additional, Silveira, Marcello R., additional, Singh, R.K., additional, Srisa, Atcharawan, additional, Tichoniuk, Mariusz, additional, Vilela, Carla, additional, Vishwakarma, R.K., additional, Wongphan, Phanwipa, additional, and Ziaiifar, Aman Mohammad, additional

Published
2021
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7. Food Digestion Engineering

Author

Kristensen, Kaja, primary, David-Rogeat, Noémie, additional, Alshammari, Norah, additional, Liu, Qingsu, additional, Muleya, Molly, additional, Muttakin, Syahrizal, additional, Marciani, Luca, additional, Bakalis, Serafim, additional, Foster, Tim J., additional, and Gouseti, Ourania, additional

Published
2021
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11. The effect of popping, soaking, boiling and roasting processes on antinutritional factors in chickpeas and red kidney beans.

Author

Godrich, Joseph, Rose, Peter, Muleya, Molly, and Gould, Joanne

Subjects
CHICKPEA, PHYTIC acid, COFFEE beans, KIDNEY bean, EBULLITION, REVERSE osmosis, TANNINS, HIGH temperatures
Abstract

Summary: This study was conducted to determine the effect that a popping head (like a rice cake machine), a low‐shear and low‐water processing technology, has on the concentration of antinutritional factors in chickpeas and red kidney beans. Seeds were popped under several parameters (popping time, sample format and equipment type) and analysed against soaking (1:5 w/v in reverse osmosis water for 24 h), roasting (100 g at 180 °C for 20 min) and boiling (1:5 w/v in reverse osmosis water at 100 ± 1 °C for 1 h) processes. Popping and roasting significantly reduced phytic acid content in chickpeas (6%–22%) and red kidney beans (16%–39%). In contrast, phytic acid content after soaking and boiling was not significantly different to raw seeds. Condensed tannins were significantly reduced in red kidney beans after soaking (74%), boiling (100%) and 4 s popping (28%–42%) treatments and increased in both pulses after roasting (137%) and 8 s popping (21%–47%). Further analysis showed that the soluble phenolic content increased with popping, but total and bound phenolic content was reduced. These results demonstrate that the high temperatures and pressures applied during the popping process effectively reduce antinutritional factors in pulses, compared to conventional processing methods. [ABSTRACT FROM AUTHOR]

Published
2023
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13. Food Digestion Engineering

Author

Galanakis, Charis M., Kristensen, Kaja, David-Rogeat, Noémie, Alshammari, Norah, Liu, Qingsu, Muleya, Molly, Muttakin, Syahrizal, Marciani, Luca, Bakalis, Serafim, Foster, Tim J., Gouseti, Ourania, Galanakis, Charis M., Kristensen, Kaja, David-Rogeat, Noémie, Alshammari, Norah, Liu, Qingsu, Muleya, Molly, Muttakin, Syahrizal, Marciani, Luca, Bakalis, Serafim, Foster, Tim J., and Gouseti, Ourania

Abstract

The aim of this chapter is to present the principles of using in vivo and in vitro methods to study digestion. While in vivo methods involve living organisms, in vitro methods consist of experiments taking place in a laboratory environment. In vitro experiments typically use static or dynamic digestion set ups to simulate the digestive processes. In silico approaches to digestion studies are involve use of numerical and computational techniques to simulate phenomena.

Published
2021

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