Effect of amylose content on expansion of extruded rice pellet

Cereal Chemistry

Volumn 78, Issue 3, 2001, Pages 261-266

  Chen, C M ^a   Yeh, A I ^a  

^a NONE

Author keywords

[No Author keywords available]

Indexed keywords

CYCLODEXTRINS; DIFFERENTIAL SCANNING CALORIMETRY; EXTRUSION; GLASS TRANSITION; PELLETIZING;

% REDUCTIONS; AMYLOSE CONTENT; EXPANSION RATIO; GORDON-TAYLOR EQUATION; INFRARED THERMOMETERS; INTRINSIC VISCOSITY; NON-CONTACT; RICE FLOUR; SINGLE SCREW EXTRUSION;

EXPANSION;

AMYLOSE;

ARTICLE; CARBOHYDRATE ANALYSIS; COOKING; DIFFERENTIAL SCANNING CALORIMETRY; NONHUMAN; RICE;

ILEX COOKII; JAPONICA;

EID: 0034990153     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2001.78.3.261     Document Type: Article

References (30)

1. Thermomechanical glass transition of extruded cereal melts
2. Relations between rheological properties of molten starches and their expansion behaviour in extrusion
3. Colorimetric method for determination of sugars and related substances
4. Second-order transition temperatures and related properties of polystyrene. I. Influence of molecular weight
5. Ideal copolymers and the secondorder transitions of synthetic rubbers. I. Non-crystalline copolymers
6. Viscosity-molecular weight relations
7. Rice starch
8. International cooperative testing on the amylose content of milled rice
9. Glass transitions of extrudates: Relationship with processing-induced fragmentation and end-product attributes
10. A study of the glass transition of amylopectin-sugar mixtures
11. Water activity determination: A collaborative study of different methods
12. Glass transition temperatures and rigid amorphous fraction of poly (ether ether ketone) and poly (ether imide) blends
13. Collapse phenomena: A unifying concept for interpreting the behaviour of low moisture foods
14. Thermal degradation of starch in parboiled rice
15. Puffed Snacks
16. Modification of carbohydrate components by extrusion-cooking of cereal products
17. Glass transition in low moisture foods
18. Effect of water as a diluent on the glass transition behaviour of malto-oligosaccharides, amylose, and amylopectin
19. Aspects of the glass transition behaviour of mixtures of carbohydrates of low molecular weight
20. Water and molecular weight effects on glass transitions in amorphous carbohydrates and carbohydrate solutions
21. Non-equilibrium behavior of small carbohydrate-water systems
22. Glass-rubber transition behavior
23. An overview of the nonequilibrium behavior of polymer glasses
24. Influence of glycerol and water content on the structure and properties of extruded plastic sheets during aging
25. The influence of starch molecular mass on the properties of extruded thermoplastic starch
26. Modeling residence time distributions for single screw extrusion process
27. Starch transitions and their influence on flow pattern during single-screw extrusion cooking of rice flour
28. Fractionation of Starch