Processing properties of extruded corn-soy blends

Journal of Food Science

Volumn 67, Issue 1, 2002, Pages 347-350

  Konstance, R P ^a   Stranger, E D ^a   Onwulata, C I ^a  

^a EASTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

Corn soy blend; Drying; Extrusion; Storage

Indexed keywords

ZEA MAYS;

EID: 0036188278     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb11408.x     Document Type: Article

References (15)

1. Lipid oxidation in extruded products during storage as affected by extrusion temperature and higher levels of lipid oxidation products
2. Corn meal/soy flour blends: Characteristics and food applications
3. All-vegetable protein mixtures for human feeding. The development of INCAP vegetable mixture 14 based on soybean flour
4. Reaction mechanisms and kinetics of antioxidants using Arrehenius equation in soybean oil oxidation
5. Reactive lysine in foodstuffs as measured by a rapid dye-binding procedure
6. Nutrient-based corn and soy products by twin screw extrusion
7. Common chemical reactions
8. The effect of barrel temperature and feed moisture content on deamidation and volatile formation in extruded soy flour
9. Fats and their lipid constituents
10. Synthesis of fatty acid hydroperoxide in the presence of organic solvent using immobilized lipoxygenase
11. Water sorption properties of extruded nutrient-based grain-legume blends