Výsledky vyhledávání - "Molly Gabaza"

Impact of fermentation on in vitro bioaccessibility of phenolic compounds of tef injera

Autor: Habtu Shumoy, Molly Gabaza, Julie Vandevelde, Katleen Raes

Publikováno v: LWT. 99:313-318

Simulated static in vitro digestion of tef injeras, sampled after different fermentation times, was performed to measure the dialyzable (D) and soluble nondialyzable total phenolic (TPC), total flavonoid contents (TFC), and their total antioxidants u

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f04aa69c10cdc90932b96fcf11221abe
https://doi.org/10.1016/j.lwt.2018.09.085

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Enzymatic degradation of mineral binders in cereals: Impact on iron and zinc bioaccessibility

Autor: Katleen Raes, Peter Vandamme, Habtu Shumoy, Maud Muchuweti, Molly Gabaza

Publikováno v: Journal of Cereal Science. 82:223-229

Successful strategies to improve iron and zinc bioaccessibility of cereals can only be realized based on a thorough understanding of the mineral to mineral binder interactions. Therefore, exogenous enzymes were used i.e. phytase and a multiple enzyme

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::19cf9c69b0fa481dd1a93f2926d2f8a9
https://doi.org/10.1016/j.jcs.2018.06.007

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Baobab fruit pulp and mopane worm as potential functional ingredients to improve the iron and zinc content and bioaccessibility of fermented cereals

Autor: Habtu Shumoy, Molly Gabaza, Peter Vandamme, Katleen Raes, Maud Muchuweti

Publikováno v: Innovative Food Science & Emerging Technologies. 47:390-398

Cereals are of low iron and zinc bioavailability because of high phytic acid (PA) and phenolic compounds (PC). Affordable and sustainable food based strategies are crucial in alleviating mineral deficiencies. In the present study, we evaluated the ef

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::2e1a81204e2818bbd09e331830a77fa4
https://doi.org/10.1016/j.ifset.2018.04.005

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Traditional fermentation and cooking of finger millet: Implications on mineral binders and subsequent bioaccessibility

Autor: Habtu Shumoy, Molly Gabaza, Maud Muchuweti, Gijs Du Laing, Peter Vandamme, Katleen Raes, Lindsey Louwagie

Publikováno v: Journal of Food Composition and Analysis. 68:87-94

The aim of the present study was to explore the effect of traditional fermentation and cooking on mineral binders and subsequent bioaccessible iron and zinc contents of finger millet sour porridge consumed in Ushe communal area in Zimbabwe. Porridge

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::815c283a771cea048ecb2478e7915891
https://doi.org/10.1016/j.jfca.2017.05.011

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Iron and zinc bioaccessibility of fermented maize, sorghum and millets from five locations in Zimbabwe

Autor: Habtu Shumoy, Maud Muchuweti, Peter Vandamme, Katleen Raes, Molly Gabaza

Publikováno v: Food Research International. 103:361-370

The present study is an evaluation of iron and zinc bioaccessibility of fermented maize, sorghum, pearl millet and finger millet from five different locations in Zimbabwe. Iron and zinc contents ranged between 3.22 and 49.7 and 1.25-4.39mg/100gdm, re

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1ca5adc963f4b531a7b15f02bcfc767f
https://doi.org/10.1016/j.foodres.2017.10.047

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Soluble and bound phenolic contents and antioxidant capacity of tef injera as affected by traditional fermentation

Autor: Julie Vandevelde, Katleen Raes, Habtu Shumoy, Molly Gabaza

Publikováno v: Journal of Food Composition and Analysis. 58:52-59

Injera, a fermented pancake, is a major food in Ethiopia but there is limited information on its phenolic and antioxidant potential. The aim of this study was to investigate the effect of fermentation on soluble and bound phenolic profiles and antiox

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a666c2d1b1b04a12f363deed0700d7cd
https://doi.org/10.1016/j.jfca.2017.01.004

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Effect of Fermentation and Cooking on Soluble and Bound Phenolic Profiles of Finger Millet Sour Porridge

Autor: Molly Gabaza, Katleen Raes, Habtu Shumoy, Maud Muchuweti, Peter Vandamme

Publikováno v: Journal of Agricultural and Food Chemistry. 64:7615-7621

The aim of this study was to evaluate the soluble and bound phenolic content of finger millet and the impact of process induced changes on phenolic profiles of their sour porridge. Finger millet porridge and intermediate products were collected from

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a1e45cdad3ed97ad6944c989cb3e1849
https://doi.org/10.1021/acs.jafc.6b03090

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Can fermentation be used as a sustainable strategy to reduce iron and zinc binders in traditional African fermented cereal porridges or gruels?

Autor: Katleen Raes, Molly Gabaza, Maud Muchuweti, Peter Vandamme

Publikováno v: Food Reviews International. 33:561-586

Many weaning and complementary foods in Africa are plant based and thus are not good sources of bioavailable iron and zinc owing to the presence of anti-nutritional factors, in particular phytic acid, phenolic compounds, and, to some extent, dietary

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::37cfe06a0a3901883e9157c6968e108b
https://doi.org/10.1080/87559129.2016.1196491

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