Search Results - "Sopade, Peter A."

Rapid In-vitro Digestibility Assay Based on Glucometry for Investigating Kinetics of Starch Digestion by Sopade, Peter A, Gidley, Michael J

“…The potential of glucometry in in-vitro starch digestion was investigated for developing a rapid procedure to understand kinetics of digestion. A hand-held…”
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Influence of extrusion on expansion, functional and digestibility properties of whole sweetpotato flour by Waramboi, Joel G., Gidley, Michael J., Sopade, Peter A.

“…Beerwah Gold, Northern Star, Snow White, and L49 cultivars of sweetpotato from Australia and Papua New Guinea, were studied for their extrusion behaviours in a…”
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Ethnobotany, diverse food uses, claimed health benefits and implications on conservation of barley landraces in North Eastern Ethiopia highlands by Shewayrga, Hailemichael, Sopade, Peter A

“…Barley is the number one food crop in the highland parts of North Eastern Ethiopia produced by subsistence farmers grown as landraces. Information on the…”
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Cereal processing and glycaemic response by Sopade, Peter A.

“…Summary Cereals are processed into diverse products using techniques that range from thermal to biotechnological, with different degrees of mechanical and…”
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Understanding starch digestibility of rice: a study in white rice by Saeva, Kanyarin, Srikaeo, Khongsak, Sopade, Peter A

“…Summary In vitro starch digestibility, chemical, pasting, and gelatinisation properties of 10 uncooked pigmented and non‐pigmented Thai white rice were…”
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Understanding starch digestibility of rice: a study in brown rice by Srikaeo, Khongsak, Saeva, Kanyarin, Sopade, Peter A.

“…Summary In vitro starch digestibility of 10 Thai brown rice samples was investigated for foundational in‐depth understandings of treated/processed and…”
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Modeling Starch Digestograms: Computational Characteristics of Kinetic Models for in vitro Starch Digestion in Food Research by Nguyen, Giang T., Sopade, Peter A.

“…Starch digestion is mostly investigated with in vitro techniques, and time‐course measurements are common. These yield digestograms that are modeled by…”
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Characterisation of sweetpotato from Papua New Guinea and Australia: Physicochemical, pasting and gelatinisation properties by Waramboi, Joel G., Dennien, Sandra, Gidley, Michael J., Sopade, Peter A.

“…► We characterise 25 cultivars of sweetpotato for their main properties. ► The cultivars either readily paste in excess water or exhibit restricted swelling. ►…”
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The Plasticisation Effect of Glycerol and Water on the Gelatinisation of Wheat Starch by Nashed, Gena, Rutgers, Rulande P. G., Sopade, Peter A.

“…In the extrusion manufacture of starch‐based thermoplastics, such as biodegradable packaging materials, glycerol is an effective additive as a plasticiser,…”
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Physicochemical properties, resistant starch content and enzymatic digestibility of unripe banana, edible canna, taro flours and their rice noodle products by Srikaeo, Khongsak, Mingyai, Sukanya, Sopade, Peter A.

“…Summary Unripe banana, edible canna and taro flours, which have been reported to contain significant amounts of fibre, were investigated for their…”
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Carotenoid contents of extruded and non-extruded sweetpotato flours from Papua New Guinea and Australia by Waramboi, Joel G., Gidley, Michael J., Sopade, Peter A.

“…•Carotenoid contents of non-extruded and extruded sweetpotato flours were studied.•Spectrophotometric and chromatographic methods were used for the…”
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Functional properties and starch digestibility of instant Jasmine rice porridges by Srikaeo, Khongsak, Sopade, Peter A.

“…Ten instant rice porridges made from Jasmine rice mixed with other ingredients purchased from commercial outlets in Thailand were studied for their functional…”
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Changes in rapid visco-analysis (RVA) viscosity reveal starch digestion behaviours by Sorba, Anaelle, Sopade, Peter A.

“…Changes in the rapid visco‐analysis (RVA) viscosity of potato and waxy maize starches during digestion were studied using amyloglucosidase and α‐amylase…”
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Characterisation of grain quality in diverse sorghum germplasm using a Rapid Visco-Analyzer and near infrared reflectance spectroscopy by Shewayrga, Hailemichael, Sopade, Peter A, Jordan, David R, Godwin, Ian D

“…BACKGROUND: Twenty‐two diverse sorghum landraces, classified as normal and opaque types obtained from Ethiopia, were characterised for grain quality parameters…”
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Kinetics of starch digestion in sweetpotato flours from Papua New Guinean and Australian cultivars by Waramboi, Joel G., Gidley, Michael J., Sopade, Peter A.

“…► Time-course starch digestion in 25 cultivars of sweetpotato were investigated. ► A modified first-order kinetic model suitably describes the monophasic…”
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Dehydration improves cryopreservation of coconut ( Cocos nucifera L.) by Sisunandar, Sopade, Peter A., Samosir, Yohannes M.S., Rival, Alain, Adkins, Steve W.

“…Cryopreservation of coconut can be used as a strategy to back up the establishment of living collections which are expensive to maintain and are under constant…”
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Conservation of coconut (Cocos nucifera L.) germplasm at sub-zero temperature by Sisunandar, Sopade, Peter A, Samosir, Yohannes M S, Rival, Alain, Adkins, Steve W

“…Protocols are proposed for the low (-20 degree C) and ultra-low (-80 degree C) temperature storage of coconut (Cocos nucifera L.) embryos. A tissue dehydration…”
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Wheat grain cooking process as investigated by modulated temperature differential scanning calorimetry by Srikaeo, Khongsak, Furst, John E., Ashton, John F., Hosken, Robert W., Sopade, Peter A.

“…The thermal properties of soft and hard wheat grains, cooked in a steam pressure cooker, as a function of cooking temperature and time were investigated by…”
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Estimating the Specific Heat Capacity of Starch-Water-Glycerol Systems as a Function of Temperature and Compositions by Tan, Ihwa, Wee, Chong C., Sopade, Peter A., Halley, Peter J.

“…Increasing interests in the use of starch as biodegradable plastic materials demand, amongst others, accurate information on thermal properties of starch…”
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Extrusion of a model sorghum-barley blend: Starch digestibility and associated properties by Koa, Su Sin, Jin, Xinglin, Zhang, Jing, Sopade, Peter A.

“…Blending cereals can maximise their food values, and understanding material-processing-property relationships guides this. A sorghum-barley (60:40) blend was…”
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