Characterization of extruded-expelled soybean flours

JAOCS, Journal of the American Oil Chemists' Society

Volumn 78, Issue 8, 2001, Pages 775-779

  Crowe, Troy W ^a   Johnson, Lawrence A ^a   Wang, Tong ^a  

^a IOWA STATE UNIVERSITY   (United States)

Author keywords

Expelling; Extrusion; Oil extraction; Partially defatted soy flour; PDI; Screw pressing; Soybean meal; Soybean processing

Indexed keywords

CHARACTERIZATION; COMPOSITION; EXTRACTION; EXTRUSION; FOOD PROCESSING; MARKETING; OILS AND FATS; PROTEINS; RAW MATERIALS;

EXTRUDED-EXPELLED SOYBEAN FLOURS; OIL EXTRACTION; PARTIALLY DEFATTED SOY FLOUR; PROTEIN DISPERSIBILITY INDICES;

AGRICULTURAL PRODUCTS;

GLYCINE MAX;

EID: 0035414567     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-001-0341-9     Document Type: Article

References (13)

1. Dry extrusion as an aid to mechanical expelling of oil from soybeans
2. Dry extrusion-mechanical expelling
3. Protein degradability, amino acid composition, trypsin inhibitor and urease activity of raw and heat-treated fullfat soybean
4. Effects of extrusion and expelling on the nutritional quality of conventional and Kunitz trypsin inhibitor-free soybeans
5. Hydrolysis of animal fat and vegetable oil with mucor miehei esterase: Properties of the enzyme
6. Properties of soybean-corn mixtures processed by low-cost extrusion
7. Effect of different extrusion temperatures and moisture content on lipoxygenase inactivation and protein solubility in soybeans
8. Extrusion cooking of corn meal with soy fiber, salt, and sugar
9. Functional properties vs. physiological action of total dietary fiber