Effect of corn moisture on the properties of pet food extrudates

Cereal Chemistry

Volumn 76, Issue 6, 1999, Pages 953-956

  Mathew, J M ^a,b   Hoseney, R C ^a,c   Faubion, J M ^a,d  

^a KANSAS STATE UNIVERSITY   (United States)

^b Frito Lay   (United States)

^c R and R Research Services Inc   (United States)

^d AACC   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

%MOISTURE; EXTRUDATES; PET FOODS; PRECONDITIONERS; PROPERTY; SPECIFIC MECHANICAL ENERGY; WATER ADDITION;

MOISTURE;

ABSORPTION; ANALYTIC METHOD; ANIMAL FOOD; ARTICLE; CEREAL; CORN; FOOD COMPOSITION; GRAIN; PROTEIN CONTENT;

ANIMALIA; ZEA MAYS;

EID: 0032702587     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.1999.76.6.953     Document Type: Article

References (6)

1. Mathew, J. M. 1996. Factors affecting the extrusion of cereal based foods. PhD dissertation. Kansas State University: Manhattan, KS.
2. Mathew, J. M., Hoseney, R. C., and Faubion, J. M. 1999a. Effects of corn sample, mill type, and particle size on corn curl and pet food extradates. Cereal Chem. 76:621-624.
3. Mathew, J. M., Hoseney, R. C., and Faubion, J. M. 1999b. Effects of corn hybrid and growth environment on corn curl and pet food extradates. Cereal Chem. 76:625-628.
4. Mercier, C., Linko, P., and Harper, J. W. 1989. Extrusion Cooking. Am. Assoc. Cereal Chem.: St. Paul, MN.
5. Meuser, F., Pfaller, W., and Van Lengerich, B. 1987. Technological aspects regarding specific changes to the characteristic properties of extrudates by HTST-extrusion cooking. Pages 35-53 in: Extrusion Technology for the Food Industry. C. O'Connor, ed. Elsevier Applied Science: New York.
6. Van Lengerich, B. 1990. Influence of extrusion processing on in-line rheological behavior, structure, and function of wheat starch. Pages 421-471 in: Dough Rheology and Baked Product Texture. H. Faridi and J. H. Faubion, eds. Van Nostrand Reinhold: New York.