scholarly journals The Effect of Glandless Cottonseed Meal Content and Process Parameters on the Functional Properties of Snacks during Extrusion Cooking

2012 ◽  
Vol 03 (12) ◽  
pp. 1716-1725 ◽  
Author(s):  
Damian Reyes-Jáquez ◽  
Favio Casillas ◽  
Nancy Flores ◽  
Isaac Andrade-González ◽  
Aquiles Solís-Soto ◽  
...  
Keyword(s):  
Cottonseed Meal ◽  
Functional Properties ◽  
Process Parameters ◽  
Extrusion Cooking ◽  
Glandless Cottonseed

scholarly journals Characterization of Soluble Glandless Cottonseed Meal Proteins Based on Electrophoresis, Functional Properties, and Microscopic Structure

2019 ◽  
Vol 84 (10) ◽  
pp. 2820-2830 ◽  
Author(s):  
Efren Delgado ◽  
Luisa Valverde‐Quiroz ◽  
Denisse Lopez ◽  
Peter Cooke ◽  
Delia Valles‐Rosales ◽  
...  
Keyword(s):  
Cottonseed Meal ◽  
Functional Properties ◽  
Microscopic Structure ◽  
Glandless Cottonseed

Physicochemical and functional properties of protein isolate obtained from cottonseed meal

2018 ◽  
Vol 240 ◽  
pp. 856-862 ◽  
Author(s):  
Mengting Ma ◽  
Yanjing Ren ◽  
Wei Xie ◽  
Dayun Zhou ◽  
Shurong Tang ◽  
...  
Keyword(s):  
Cottonseed Meal ◽  
Functional Properties ◽  
Protein Isolate ◽  
Physicochemical And Functional Properties

PARAMETERS AFFECTING PRODUCTION AND CHARACTER OF EXTRUSION TEXTURIZED DEFATTED GLANDLESS COTTONSEED MEAL

1975 ◽  
Vol 40 (6) ◽  
pp. 1264-1269 ◽  
Author(s):  
MICHAEL V. TARANTO ◽  
W. W. MEINKE ◽  
C. M. CATER ◽  
K. F. MATTIL
Keyword(s):  
Cottonseed Meal ◽  
Glandless Cottonseed

scholarly journals Effects of extrusion cooking on the chemical composition and functional properties of dry common bean powders

2016 ◽  
Vol 211 ◽  
pp. 538-545 ◽  
Author(s):  
Yongfeng Ai ◽  
Karen A. Cichy ◽  
Janice B. Harte ◽  
James D. Kelly ◽  
Perry K.W. Ng
Keyword(s):  
Chemical Composition ◽  
Common Bean ◽  
Functional Properties ◽  
Extrusion Cooking

Effect of Processing Conditions on Microstructure and Pasting Properties of Extrusion-Cooked Starches

2017 ◽  
Vol 13 (6) ◽  
Author(s):  
Marcin Mitrus ◽  
Agnieszka Wójtowicz ◽  
Tomasz Oniszczuk ◽  
Ewa Gondek ◽  
Leszek Mościcki
Keyword(s):  
Moisture Content ◽  
Process Parameters ◽  
Potato Starch ◽  
Pasting Properties ◽  
Process Temperature ◽  
Confocal Laser ◽  
Process Conditions ◽  
Extrusion Cooking ◽  
Starch Extrusion ◽  
Scanning Electron

Abstract The aim of the work was to investigate the effect of extrusion-cooking process conditions on the structure and pasting properties of starch extrudates. In addition, the extrudates structure was observed using scanning electron microscopy (SEM) and confocal laser microscopy (CSLM). Wheat, corn and potato starch were extrusion-cooked with different process parameters (moisture content, screw speed, process temperature) in a single screw extruder. Results showed influence of the process parameters on extruded starches pasting properties. Viscosity measurements indicated that water content during starch extrusion is more important than process temperature. The extrudates structure observed with scanning electron and confocal laser microscopes showed that the main effect of extrusion-cooking was loss of the crystalline structure of the starch and the formation of a cellular structure of the extrudates. In extrudates processed at higher starch moisture content reduced the quantity and diameters of created cells was observed.

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