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Relevant bibliographies by topics / Starch Food Extrusion process

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Academic literature on the topic 'Starch Food Extrusion process'

Author: Grafiati

Published: 4 June 2021

Last updated: 18 February 2022

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Journal articles on the topic "Starch Food Extrusion process"

1

Yağcı, S., and F. Göğüş. "Effect of Incorporation of Various Food By-products on Some Nutritional Properties of Rice-based Extruded Foods." Food Science and Technology International 15, no. 6 (2009): 571–81. http://dx.doi.org/10.1177/1082013209353078.

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Various food by-products were incorporated into rice grits and submitted to extrusion cooking to produce fortified extruded food products. The blends of various formulations of durum clear flour (8—20%), partially defatted hazelnut flour (PDHF) (5—15%), fruit waste blend (3—7%) and rice grits were extruded using single screw extruder. Response surface methodology was used to evaluate the effects of process variables, namely the feed moisture content (12—18%), barrel temperature (150—175 °C) and screw speed (200—280 rpm), and change in feed composition on total phenolic content, antioxidant act

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Enríquez-Castro, Carlos Martín, Patricia Isabel Torres-Chávez, Benjamín Ramírez-Wong, et al. "Physicochemical, Rheological, and Morphological Characteristics of Products from Traditional and Extrusion Nixtamalization Processes and Their Relation to Starch." International Journal of Food Science 2020 (January 29, 2020): 1–12. http://dx.doi.org/10.1155/2020/5927670.

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The aim of this study was to compare the physicochemical, rheological, and morphological characteristics of corn, nixtamalized flour, masa, and tortillas from the traditional nixtamalization process (TNP) and the extrusion nixtamalization process (ENP) and their relationship with starch. The traditional and extrusion processes were carried out using the same variety of corn. From both processes, samples of ground corn, nixtamalized flour, masa, and tortillas were obtained. The extrusion process produced corn flour with particle sizes smaller (particle size index, PSI = 51) than that of flour p

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Jozinović, Antun, Drago Šubarić, Đurđica Ačkar, et al. "Food Industry By-Products as Raw Materials in the Production of Value-Added Corn Snack Products." Foods 10, no. 5 (2021): 946. http://dx.doi.org/10.3390/foods10050946.

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The addition of brewer’s spent grain (BSG), sugar beet pulp (SBP) and apple pomace (AP), on the nutritional properties of directly expanded snack products based on corn grits was investigated. Snack products were produced in a laboratory single screw extruder with the addition of 5, 10 and 15% d. m. of these by-products in corn grits. Chemical composition, total phenolic content, antioxidant activity, dietary fiber, resistant starch, starch damage and pasting properties of the mixtures and extruded samples were determined. Extrusion process and by-product additions had a significant effect on

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Kara, K., BK Guclu, and E. Baytok. "Comparison of fermentative digestion levels of processed different starch sources by Labrador Retrievers at different ages." Veterinární Medicína 64, No. 4 (2019): 158–71. http://dx.doi.org/10.17221/105/2018-vetmed.

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Extruded commercial dog foods contain high levels of carbohydrates. The limited starch digestive capacity of dogs can change with age. The effectiveness of the extrusion (heat-steam pressure) process applied to raw/by-product feedstuffs (different starch sources in terms of starch digestion) may also differ. Therefore, in this study we determined the effects of age and the heat-steam pressure process on the in vitro digestion of different starch sources in dogs. The in vitro digestion was done in faecal inoculums from Labrador Retrievers of different ages (puppy; six months, mature; two years,

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Fernández-Gutiérrez, Jaime Antonio, Eduardo San Martín-Martínez, Fernando Martínez-Bustos, and Alfredo Cruz-Orea. "Physicochemical Properties of Casein-Starch Interaction Obtained by Extrusion Process." Starch - Stärke 56, no. 5 (2004): 190–98. http://dx.doi.org/10.1002/star.200300211.

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Calderón-Castro, Abraham, Noelia Jacobo-Valenzuela, Luis Alejandro Félix-Salazar, et al. "Optimization of corn starch acetylation and succinylation using the extrusion process." Journal of Food Science and Technology 56, no. 8 (2019): 3940–50. http://dx.doi.org/10.1007/s13197-019-03863-x.

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Cheyne, A., J. Barnes, S. Gedney, and D. I. Wilson. "Extrusion behaviour of cohesive potato starch pastes: II. Microstructure–process interactions." Journal of Food Engineering 66, no. 1 (2005): 13–24. http://dx.doi.org/10.1016/j.jfoodeng.2004.02.036.

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Alberti, Matheus Luz, Sílvio José De Souza, Heliberto Gonçalves, Fabio Yamashita, and Marianne Ayumi Shirai. "Effect of chitosan addition in starch and poly(lactic acid) sheets produced by extrusion." Revista Brasileira de Pesquisa em Alimentos 6, no. 1 (2015): 80. http://dx.doi.org/10.14685/rebrapa.v6i1.208.

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<p>The use of blends containing biodegradable polymers like starch and poly (lactic acid) (PLA) has gained considerable attention, especially for the food packaging production. Current research has also highlighted the use of chitosan because their antimicrobial activity, biodegradability and applicability in the production of active biodegradable food packaging. The objective of this work was to produce cassava starch and PLA sheets incorporated with chitosan by flat extrusion process (calendering-extrusion), and evaluate the mechanical, water vapor barrier and microstructural propertie

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Salay, Elisabete, and Cesar F. Ciacco. "Production and Properties of Starch Phosphates Produced by the Extrusion Process." Starch - Stärke 42, no. 1 (1990): 15–17. http://dx.doi.org/10.1002/star.19900420106.

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Rincón Carlés, A. M., E. E. Pérez Sira, Z. M. González Parada, and P. J. Rodríguez González. "Cambios microestructurales del almidón de Canavalia ensiformis modificado por métodos térmicos / Microstructural changes of Canavalia ensiformis starch modified by thermal methods." Food Science and Technology International 5, no. 1 (1999): 31–40. http://dx.doi.org/10.1177/108201329900500103.

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The aim of this study was to evaluate the structural changes of Canavalia ensiformis starch, which was gelatinized in limited and excess water model systems and modified by dry heat, extrusion-cooking and pregelatinization, as well as to relate the changes caused by extrusion cooking and pregelatinization with some functional properties of this starch. The microscopical observation performed in the model systems showed granular swelling, solubility and lixiviation of intragranular material, while dry heat did not affect the starch microstructure. The extrusion-cooking partially changed the sta

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Dissertations / Theses on the topic "Starch Food Extrusion process"

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Edi-Soetaredjo, Felycia. "Numerical simulation of twin-screw extrusion of starch based material /." [St. Lucia, Qld.], 2004. http://www.library.uq.edu.au/pdfserve.php?image=thesisabs/absthe18502.pdf.

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Fan, Jintian. "Bubble growth and starch conversion in extruded and baked cereal systems." Thesis, University of Nottingham, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.260706.

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Cheyne, Alexander. "Extrusion behaviour of starch based food pastes." Thesis, University of Cambridge, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.621036.

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Carvalho, Carlos W. Piler. "Effect of sugar on the extrusion of maize and wheat." Thesis, University of Nottingham, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.391651.

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Dalziel, Gena. "Extrusion processing of wheat starch : a rheological and microstructural investigation /." [St. Lucia, Qld.], 2004. http://www.library.uq.edu.au/pdfserve.php?image=thesisabs/absthe18337.pdf.

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Shukri, Radhiah. "Effects of amylose content and chemically cross-linking starch on in-vitro digestibility and extrusion of starch." Diss., Kansas State University, 2013. http://hdl.handle.net/2097/15636.

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Doctor of Philosophy<br>Department of Grain Science and Industry<br>Yong Cheng Shi<br>This study focused on in-vitro digestibility and pasting properties of cross-linked (CL) starch with different amylose contents and different cross-linking levels, as well as physicochemical properties of extruded wheat flours with different amylose contents and functionality of amylopectin and cross-linking in improving the textural and physical properties of oat flour extrudates. Starch was CL by phosphorylation using a mixture of sodium trimetaphosphate and sodium tripolyphosphate at the ratio of 99:1 unde

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Chiang, Angela Hsieh Fu-hung. "Protein-protein interaction of soy protein isolate from extrusion processing." Diss., Columbia, Mo. : University of Missouri-Columbia, 2007. http://hdl.handle.net/10355/5099.

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Thesis (M.S.)--University of Missouri-Columbia, 2007.<br>The entire dissertation/thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file (which also appears in the research.pdf); a non-technical general description, or public abstract, appears in the public.pdf file. Title from title screen of research.pdf file (viewed on May 11, 2009) Thesis advisor: Fu-Hung Hsieh. Includes bibliographical references.

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Tang, Xiaozhi. "Use of extrusion for synthesis of starch-clay nanocomposites for biodegradable packaging films." Diss., Manhattan, Kan. : Kansas State University, 2008. http://hdl.handle.net/2097/546.

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Wang, Yurong. "Prediction control development for food extrusion processes /." free to MU campus, to others for purchase, 1996. http://wwwlib.umi.com/cr/mo/fullcit?p9823323.

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Han, Liqing. "Physical and sensory properties of oat cakes /." free to MU campus, to others for purchase, 2003. http://wwwlib.umi.com/cr/mo/fullcit?p1418026.

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Books on the topic "Starch Food Extrusion process"

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Moscicki, Leszek. Extrusion-cooking techniques: Applications, theory and sustainability. Wiley-VCH Verlag, 2011.

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Ill.) Focus on Extrusion (1999 Chicago. Focus on Extrusion: March 24-25, 1999, Chicago, Illinois. Watt Pub. Co., 1999.

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Harper, Judson M. Extrusion of Foods. Taylor & Francis Group, 2019.

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Harper, Judson M. Extrusion of Foods. Taylor & Francis Group, 2019.

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Harper, Judson M. Extrusion of Foods. Taylor & Francis Group, 2019.

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Harper, Judson M. Extrusion of Foods. Taylor & Francis Group, 2019.

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Riaz, Mian N. Extruders in Food Applications. CRC, 2000.

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8

N, Riaz Mian, ed. Extruders in food applications. Technomic Pub. Co., 2000.

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9

E, Guy R. C., ed. Extrusion cooking: Technologies and applications. CRC Press, 2001.

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Guy, Robin. Extrusion Cooking: Technologies and Applications. CRC Press, 2001.

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Book chapters on the topic "Starch Food Extrusion process"

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Muthukumarappan, Kasiviswanathan, and Chinnadurai Karunanithy. "Extrusion Process Design." In Handbook of Food Process Design. Wiley-Blackwell, 2012. http://dx.doi.org/10.1002/9781444398274.ch25.

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Rizvi, S. S. H., and S. J. Mulvaney. "Supercritical Fluid Extrusion — A New Process." In Developments in Food Engineering. Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2674-2_265.

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Chiang, Wenchang, Ming-Jyh Shih, Ann-Rong Yiao, and Jyh-Huar Weng. "Development of Fiber-Containing Non-Expanded Products by Extrusion Cooking Process." In Developments in Food Engineering. Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2674-2_284.

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Zhou, Ming, and James Paik. "Integrating Neural Network and Symbolic Inference for Predictions in Food Extrusion Process." In Intelligent Problem Solving. Methodologies and Approaches. Springer Berlin Heidelberg, 2000. http://dx.doi.org/10.1007/3-540-45049-1_68.

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Berk, Zeki. "Extrusion." In Food Process Engineering and Technology. Elsevier, 2013. http://dx.doi.org/10.1016/b978-0-12-415923-5.00015-0.

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Berk, Zeki. "Extrusion." In Food Process Engineering and Technology. Elsevier, 2018. http://dx.doi.org/10.1016/b978-0-12-812018-7.00015-4.

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Berk, Zeki. "Extrusion." In Food Process Engineering and Technology. Elsevier, 2009. http://dx.doi.org/10.1016/b978-0-12-373660-4.00015-6.

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"Modeling of Twin-Screw Extrusion Process for Food Products Design and Process Optimization." In Advances in Food Extrusion Technology. CRC Press, 2016. http://dx.doi.org/10.1201/b11286-19.

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"Rheological Properties of Materials during the Extrusion Process." In Advances in Food Extrusion Technology. CRC Press, 2016. http://dx.doi.org/10.1201/b11286-11.

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McCarthy, Kathryn, Daniel Rauch, and John Krochta. "Rheological Properties of Materials during the Extrusion Process." In Advances in Food Extrusion Technology. CRC Press, 2011. http://dx.doi.org/10.1201/b11286-6.

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Conference papers on the topic "Starch Food Extrusion process"

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Suryanto, Heru, Riski Tata Sahana, Aminnudin, Agus Suyetno, Widiyanti, and Uun Yanuhar. "Effect of carrageenan on the structure of cassava starch bioplastic after extrusion process." In INTERNATIONAL CONFERENCE ON BIOLOGY AND APPLIED SCIENCE (ICOBAS). AIP Publishing, 2019. http://dx.doi.org/10.1063/1.5115761.

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Fakhouri, Farayde Matta, Fernando Freitas deLima, Claudia Andrea Lima Cardoso, et al. "Assessment of the conditions of the thermoplastic extrusion process in the bioactive and mechanical properties of flexible films based on starch and Brazilian pepper." In 21st International Drying Symposium. Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7780.

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The objective of this work was to produce, through the thermoplastic extrusion process followed by blowing, manioc starch-based flexible films added with Brazilian pepper oil as an antioxidant and plasticizer agent, and verify if the bioactive compounds contained in the fresh pepper oil are present after the drying step of the thermoplastic extrusion. After analysis by gas chromatography-mass spectrometry volatiles compounds were identified in the films. Pepper oil also influenced the mechanichal properties of the films.These results suggest that the temperatures used in the process, kept some

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Baky, Md Abdullah Hil, Muhammad Nazmul Hassan Khan, Md Faisal Kader, and Habibullah Amin Chowdhury. "Production of Biogas by Anaerobic Digestion of Food Waste and Process Simulation." In ASME 2014 8th International Conference on Energy Sustainability collocated with the ASME 2014 12th International Conference on Fuel Cell Science, Engineering and Technology. American Society of Mechanical Engineers, 2014. http://dx.doi.org/10.1115/es2014-6756.

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Anaerobic Digestion is a biological process that takes place naturally when microorganisms break down organic matter in the absence of oxygen. In an enclosed chamber, controlled anaerobic digestion of organic matter produces biogas which is predominantly methane. The produced methane then can be directly used for rural cooking; or after certain conditioning, can be used in onsite power generation, heating homes or as vehicular fuel. Besides, food waste is increasingly becoming a major problem in every society imposing serious economic and environmental concerns. For this reason, many contempor

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Lin, I. Hua, Borming Lee, and Kai Long Hsiao. "Energy Conversion for Food Manufacturing Extrusion Process of Micropolar Fluid Flow with Physical Multimedia Features." In 2014 International Symposium on Computer, Consumer and Control (IS3C). IEEE, 2014. http://dx.doi.org/10.1109/is3c.2014.27.

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Jaluria, Yogesh. "Experimental Validation of Computer Models for Food and Polymer Extrusion." In ASME 2003 International Mechanical Engineering Congress and Exposition. ASMEDC, 2003. http://dx.doi.org/10.1115/imece2003-41814.

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The accuracy and validity of the mathematical and numerical modeling of extruders for polymers and for food are considered in terms of experimental results obtained on typical full-size single and twin-screw extruders. The fluid is treated as non-Newtonian and with strong temperature-dependent properties. The chemical conversion of food during extrusion is also considered. The numerical modeling is employed for steady-state transport, for a range of operating conditions. Following grid-independence studies, the results obtained are first considered in terms of the expected physical behavior of

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Herndon, Marcus. "Effect of Thermal Depolymerization of Wasted Food Extracts on Alternate Fuel Production." In ASME 2016 10th International Conference on Energy Sustainability collocated with the ASME 2016 Power Conference and the ASME 2016 14th International Conference on Fuel Cell Science, Engineering and Technology. American Society of Mechanical Engineers, 2016. http://dx.doi.org/10.1115/es2016-59535.

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Human activities like fossil fuel retrieval, biomass burning, waste disposal, and residential and commercial use of energy are continuing to effect the Earth’s energy budget by changing the emissions and resulting atmospheric concentrations of radioactively important gases, aerosols, and by changing land surface properties. These activities negatively contribute to Earth’s greenhouse gases including water vapor (H2O), carbon dioxide (CO2), methane (CH4), nitrous oxide (N2O), and ozone (O3). Approximately 82% of greenhouse gases are developed from the United States, Asia, and Europe alone. Food

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Malik, M. A., I. Salam, and W. Muhammad. "Effect of Orientation on Mechanical Behavior of an Extruded Al Alloy." In 16th International Conference on Nuclear Engineering. ASMEDC, 2008. http://dx.doi.org/10.1115/icone16-48548.

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The extruded materials are extensively used in chemical, food and nuclear industry and generally offer a unique combination of strength and freedom with regard to design solutions. During extrusion, material flow occurs in the direction of applied force and as a result microstructure change. The process ultimately induces variation in the mechanical properties when tested along or across the extrusion direction. The uniaxial tensile test is a simple and versatile test to expose most of the mechanical properties of the materials required to ensure the reliability of the systems. In present stud

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Malik, M. A., I. Salam, and W. Muhammad. "Fatigue Crack Growth Life Prediction of an Extruded Thick-Walled Cylinder With Internal Axial Crack." In 17th International Conference on Nuclear Engineering. ASMEDC, 2009. http://dx.doi.org/10.1115/icone17-75486.

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The integrity of nearly all engineering structures is threatened by the presence of cracks. Structural failure occurs if a crack larger than a critical size exists. Although most well designed structures initially contain no critical cracks, subcritical cracks can grow to failure under fatigue loading, called fatigue crack propagation. Fatigue failure, that is, failure under repeated or cyclic loading, is a serious concern of engineering design. Under fatigue loading, the component may fail at a stress level that is far below its yield strength. The extruded materials are extensively used in c

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Imohiosen, Odion Uvo-Oise, and Sarah Abidemi Akintola. "Effect of Sodium Carboxymethyl Cellulose from Delonix regia Sawdust on Rheological and Filtration Properties of Water Based Drilling Fluid." In SPE Nigeria Annual International Conference and Exhibition. SPE, 2021. http://dx.doi.org/10.2118/207200-ms.

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Abstract Over the past years, there has been an increase in the importation of Sodium Carboxymethyl cellulose (CMC), an important drilling mud polymer additive, in the Nigerian oil and gas industry. However, the ripple effects of the importation of this polymer and other oilfield chemicals on the Nigeria oil and gas industry includes rising cost of oil and gas field development, limited oil and gas industry growth, and capital flight. In order to mitigate this trend, studies on the use of local substitutes such as starch and its derivatives have gathered momentum with risk such as competition

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Viana, Tania, Sara Biscaia, Henrique A. Almeida, and Paulo J. Bártolo. "PCL/Eggshell Scaffolds for Bone Regeneration." In ASME 2014 12th Biennial Conference on Engineering Systems Design and Analysis. American Society of Mechanical Engineers, 2014. http://dx.doi.org/10.1115/esda2014-20213.

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Eggshell (ES) is one of the most common biomaterials in nature. For instance, the ES represents 11% of the total weight of a hen’s egg and it is composed of calcium carbonate, magnesium carbonate, tricalcium phosphate and organic matter. Hen ES are also a major waste product of the food industry worldwide. Recently, ES have been used for many applications such as coating pigments for inkjet printing paper, catalyst for biodiesel synthesis, bio-fillers for polymer composites and matrix lipase immobilization. It is also considered a natural biomaterial with high potential for the synthesis of ca

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