Outputs (2)

The effect of popping, soaking, boiling and roasting processes on antinutritional factors in chickpeas and red kidney beans (2022)
Journal Article
Godrich, J., Rose, P., Muleya, M., & Gould, J. (2023). The effect of popping, soaking, boiling and roasting processes on antinutritional factors in chickpeas and red kidney beans. International Journal of Food Science and Technology, 58(1), 279-289. https://doi.org/10.1111/ijfs.16190

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 chickpea and red kidney beans. Seeds were popped... Read More about The effect of popping, soaking, boiling and roasting processes on antinutritional factors in chickpeas and red kidney beans.

Effect of amylose/amylopectin ratio and extent of processing on the physical properties of expanded maize starches (2022)
Journal Article
Beech, D., Beech, J., Gould, J., & Hill, S. (2022). Effect of amylose/amylopectin ratio and extent of processing on the physical properties of expanded maize starches. International Journal of Food Science and Technology, 57(4), 2298-2309. https://doi.org/10.1111/ijfs.15581

Low-density expanded starchy products are often desirable, particularly in the snack food industry. Levels of shear and amylose are often deemed crucial factors for expansion. In this study, maize starches containing low (waxy), normal and high level... Read More about Effect of amylose/amylopectin ratio and extent of processing on the physical properties of expanded maize starches.