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  • 1
    Electronic Resource
    Electronic Resource
    Twin-Screw Extrusion Modification of a Corn Fiber and Corn Starch Extruded Blend (1990)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 55 (1990), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Surface response modeling was used to characterize the effect of extrusion processing on the functional properties of corn fiber/corn starch formulations. Process parameters evaluated included screw speed (200-500 rpm), temperature (90-150°C) and pH (3-11). Generally, the water holding capacity of starch increased with increasing extrusion temperature while the water holding capacity of the fiber decreased with increasing extrusion temperature. The foam stability decreased, while the residual moisture increased, with an increase in fiber concentration. X-ray diffraction profiles indicated that extrusion did not affect fiber crystallinity. No significant changes in the ratio of soluble to insoluble fiber were found as a result of extrusion.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1990.tb05220.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Effect of Extrusion on Lipid Oxidation (1989)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 54 (1989), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: To examine extrusion temperature effects on oil stability, corn meal/ starch with soybean oil was extruded, frozen immediately in liquid nitrogen, freeze-dried and ground. The conjugable oxidation products (COP), oxodiene values (OV), peroxide values (PV) and conjugated dienes were determined during storage. There was an increase in COP, OV, PV, and conjugated dienes with an increase in extrusion temperature. An increase in transition metal content, particularly iron, occurred with an increase in extrusion temperature. Starch and soybean oil were extruded with 50 ppm ferrous acetate (dry weight) and 50 ppm butylated hydroxyanisole (BHA) (oil weight). Ferrous acetate reduced the oxidation relative to the control, which contained neither antioxidant nor iron, and relative to the sample containing BHA.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1989.tb05164.x
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    Paper (German National Licenses)
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  • 3
    Electronic Resource
    Electronic Resource
    High-performance liquid chromatography and capillary supercritical-fluid chromatography separation of vegetable carotenoids and carotenoid isomers
    Amsterdam : Elsevier
    Journal of Chromatography A 479 (1989), S. 261-268 
    Details
    ISSN: 0021-9673
    Source: Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
    Topics: Chemistry and Pharmacology
    Type of Medium: Electronic Resource
    URL: http://linkinghub.elsevier.com/retrieve/pii/S0021-9673(01)83342-2
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    Paper (German National Licenses)
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  • 4
    Electronic Resource
    Electronic Resource
    CHANGES IN NUTRIENT COMPOSITION OF DEHYDRATED POTATO PRODUCTS DURING COMMERCIAL PROCESSING (1979)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 44 (1979), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Unit operations in several commercial potato dehydration plants were evaluated to determine the direct effects on protein and vitamin content of the product. The investigation included processing lines for potato granules and flakes as well as dehydrated slices and dices. Protein and vitamin retentions, in general, were lowest at any point where potatoes were exposed to high temperature for prolonged periods of time. The addition of sulfites had a deteriorating effect on thiamine resulting in losses of up to 96% for this vitamin. The other vitamins most severely affected were ascorbic acid and folic acid with retention values as low as about 40%. In the granule process, vitamin retention was most severely affected during the mixing and mashing steps. During the flake operation, water blanching and the drum drying operation resulted in the greatest reduction of retention values. Thiamine retention was a relatively high 64% during the production of potato flakes. The manufacture of dehydrated slices and dices showed the lowest retention values of all the dehydrated potato products investigated.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1979.tb10045.x
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    Paper (German National Licenses)
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  • 5
    Electronic Resource
    Electronic Resource
    SOLUBILITY OPTIMIZATION OF OIL COMPONENTS IN SUPERCRITICAL CARBON DIOXIDE (2005)
    Oxford, UK and Malden, USA : Blackwell Science Inc
    Journal of food lipids 12 (2005), S. 0 
    Details
    ISSN: 1745-4522
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The solubilities of oleic acid, linoleic acid and soybean oil were determined in supercritical carbon dioxide and in supercritical carbon dioxide containing added hexane (10% v/v) at eight different pressures (136–372 atm) and at each of four different temperatures (35, 40, 45 and 50C). An ISCO supercritical fluid extraction system was used to determine the solubility of selected components of crude soybean oil; triacylglycerols, oleic acid and linoleic acid. An increase in density increased the solubility for all three components up to ~306 atm and 45C. The solubility for oleic acid was 2.10 ± 0.32 mg/mL (averaged over the entire range of conditions); for soybean oil, 1.40 ± 0.29 mg/mL; and for linoleic acid, 0.93 ± 0.26 mg/mL of supercritical fluid. On average, adding 10% hexane as a cosolvent to the supercritical carbon dioxide increased component solubility by ~40% at 35C and ~240% at 50C.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4522.2005.00008.x
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    Paper (German National Licenses)
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