메뉴 건너뛰기




Volumn 82, Issue 4, 2005, Pages 436-446

Small-scale extrusion of corn masa by-products

Author keywords

[No Author keywords available]

Indexed keywords

AGRICULTURE; BYPRODUCTS; ENERGY UTILIZATION; PROTEINS; WATER ABSORPTION;

EID: 22144468392     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CC-82-0436     Document Type: Article
Times cited : (34)

References (53)
  • 2
    • 84987345019 scopus 로고
    • A general model for expansion of extruded products
    • Alvarez-Martinez, L., Kondury, K. P., and Harper, J. M. 1988. A general model for expansion of extruded products. J. Food Sci. 53:609-615.
    • (1988) J. Food Sci. , vol.53 , pp. 609-615
    • Alvarez-Martinez, L.1    Kondury, K.P.2    Harper, J.M.3
  • 4
    • 0001466547 scopus 로고
    • Extruded soybeans and corn gluten meal as supplemental protein sources for lactating dairy cattle
    • Annexstad, R. J., Stern, M. D., Otterby, D. E., Linn, J. G., and Hansen, W. P. 1987. Extruded soybeans and corn gluten meal as supplemental protein sources for lactating dairy cattle. J. Dairy Sci. 70:814-822.
    • (1987) J. Dairy Sci. , vol.70 , pp. 814-822
    • Annexstad, R.J.1    Stern, M.D.2    Otterby, D.E.3    Linn, J.G.4    Hansen, W.P.5
  • 6
    • 84985258718 scopus 로고
    • Effect of extrusion variables on cassava extrudates
    • Badrie, N., and Mellowes, W. A. 1991. Effect of extrusion variables on cassava extrudates. J. Food Sci. 56:1334-1337.
    • (1991) J. Food Sci. , vol.56 , pp. 1334-1337
    • Badrie, N.1    Mellowes, W.A.2
  • 8
    • 0000701090 scopus 로고
    • Microbial stability as affected by water activity
    • Beauchat, L. R. 1981. Microbial stability as affected by water activity. Cereal Foods World 26:345-349.
    • (1981) Cereal Foods World , vol.26 , pp. 345-349
    • Beauchat, L.R.1
  • 9
  • 10
    • 84987359676 scopus 로고
    • In vitro digestibility of protein in milled sorghum and other processed cereals with and without soy-fortification
    • Bookwalter, G. N., Kirleis, A. W., and Mertz, E. T. 1987. In vitro digestibility of protein in milled sorghum and other processed cereals with and without soy-fortification. J. Food Sci. 52:1577.
    • (1987) J. Food Sci. , vol.52 , pp. 1577
    • Bookwalter, G.N.1    Kirleis, A.W.2    Mertz, E.T.3
  • 11
    • 0023271568 scopus 로고
    • Flow rate and heat transfer modeling in extrusion cooking of soy protein
    • Bouvier, M. H., Fayard, G., and Clayton, J. T. 1987. Flow rate and heat transfer modeling in extrusion cooking of soy protein. J. Food Eng. 6:123-141.
    • (1987) J. Food Eng. , vol.6 , pp. 123-141
    • Bouvier, M.H.1    Fayard, G.2    Clayton, J.T.3
  • 12
    • 0001420059 scopus 로고
    • Corn nutrient losses: Chemical changes in corn during preparation of tortillas
    • Bressani, R., Paz y Paz, R., and Scrimshaw, N. S. 1958. Corn nutrient losses: Chemical changes in corn during preparation of tortillas. J. Agric. Food Chem. 6:770-774.
    • (1958) J. Agric. Food Chem. , vol.6 , pp. 770-774
    • Bressani, R.1    Paz Y Paz, R.2    Scrimshaw, N.S.3
  • 13
    • 84985092644 scopus 로고
    • Protein quality of a whole corn/whole soybean mixture processed by a simple extrusion cooker
    • Bressani, R., Braham, J. E., Elias, L. G., Cuevas, R., and Molina, M. R. 1978. Protein quality of a whole corn/whole soybean mixture processed by a simple extrusion cooker. J. Food Sci. 43:1563-1565.
    • (1978) J. Food Sci. , vol.43 , pp. 1563-1565
    • Bressani, R.1    Braham, J.E.2    Elias, L.G.3    Cuevas, R.4    Molina, M.R.5
  • 15
    • 0040923934 scopus 로고
    • Texture-Structure relationships in texturized soy protein. II. Textural properties and ultrastructure of an extruded soybean product
    • Cumming, D. B., Stanley, D. W., and DeMan, J. M. 1972. Texture-Structure relationships in texturized soy protein. II. Textural properties and ultrastructure of an extruded soybean product. J. Canadian Inst. Sci. Technol. 5:124-128.
    • (1972) J. Canadian Inst. Sci. Technol. , vol.5 , pp. 124-128
    • Cumming, D.B.1    Stanley, D.W.2    DeMan, J.M.3
  • 16
    • 84987262201 scopus 로고
    • Fate of water soluble soy protein during thermoplastic extrusion
    • Cumming, D. B., Stanley, D. W., and DeMan, J. M. 1973. Fate of water soluble soy protein during thermoplastic extrusion. J. Food Sci. 38:320-323.
    • (1973) J. Food Sci. , vol.38 , pp. 320-323
    • Cumming, D.B.1    Stanley, D.W.2    Deman, J.M.3
  • 17
    • 0001730803 scopus 로고
    • Effect of thermal denaturation on the texturization of soybean protein through twin-screw extrusion
    • Dahl, S. R., and Villota, R. 1991. Effect of thermal denaturation on the texturization of soybean protein through twin-screw extrusion. J. Can. Inst. Sci. Technol. 24:143-150.
    • (1991) J. Can. Inst. Sci. Technol. , vol.24 , pp. 143-150
    • Dahl, S.R.1    Villota, R.2
  • 18
    • 22144461710 scopus 로고
    • Should you consider distillers' and brewers' byproducts?
    • Davis, C., Hutjens, M., and Berger, L. 1980. Should you consider distillers' and brewers' byproducts? Hoards Dairyman 125:546-547.
    • (1980) Hoards Dairyman , vol.125 , pp. 546-547
    • Davis, C.1    Hutjens, M.2    Berger, L.3
  • 19
    • 0141941821 scopus 로고    scopus 로고
    • The economics of recycling food residuals
    • Derr, D. A., and Dhillon, P. S. 1997. The economics of recycling food residuals. BioCycle 38(4):55-56.
    • (1997) BioCycle , vol.38 , Issue.4 , pp. 55-56
    • Derr, D.A.1    Dhillon, P.S.2
  • 22
    • 0005206036 scopus 로고
    • Functionality of grain components in extrusion
    • Faubion, J. M., Hoseney, R. C., and Seib, P. A. 1982. Functionality of grain components in extrusion. Cereal Foods World 27:212-216.
    • (1982) Cereal Foods World , vol.27 , pp. 212-216
    • Faubion, J.M.1    Hoseney, R.C.2    Seib, P.A.3
  • 26
    • 0029248264 scopus 로고
    • Determining the net energy value of wet and dry corn gluten feed in beef growing and finishing diets
    • Ham, G. A., Stock, R. A., Klopfenstein, T. J., and Huffman, R. P. 1995. Determining the net energy value of wet and dry corn gluten feed in beef growing and finishing diets. J. Animal Sci. 73:353-359.
    • (1995) J. Animal Sci. , vol.73 , pp. 353-359
    • Ham, G.A.1    Stock, R.A.2    Klopfenstein, T.J.3    Huffman, R.P.4
  • 27
    • 0004249079 scopus 로고
    • CRC Press: Boca Raton, FL
    • Harper, J. M. 1981. Extrusion of Foods, Vol 1. CRC Press: Boca Raton, FL.
    • (1981) Extrusion of Foods , vol.1
    • Harper, J.M.1
  • 28
    • 0032447961 scopus 로고    scopus 로고
    • Effect of separation and grinding of corn dry-milled streams on physical properties of single-screw low-speed extruded products
    • Jamin, F. F., and Flores, R. A. 1998. Effect of separation and grinding of corn dry-milled streams on physical properties of single-screw low-speed extruded products. Cereal Chem. 75:775-779.
    • (1998) Cereal Chem. , vol.75 , pp. 775-779
    • Jamin, F.F.1    Flores, R.A.2
  • 29
    • 8644277993 scopus 로고
    • Traditional maize processing techniques in the New World
    • Katz, S. H., Hediger, M. L., and Valleroy, L. A. 1974. Traditional maize processing techniques in the New World. Science 184(4138):765-773.
    • (1974) Science , vol.184 , Issue.4138 , pp. 765-773
    • Katz, S.H.1    Hediger, M.L.2    Valleroy, L.A.3
  • 31
    • 0003318234 scopus 로고
    • The role of rheological properties on extrudate expansion
    • J. L. Kokini, C. T. Ho, and M. V. Karewe, eds. Marcel Dekker: New York
    • Kokini, J. L., Chang, C. N., and Lai, L. S. 1992. The role of rheological properties on extrudate expansion. Pages 631-652 in: Food Extrusion Science and Technology. J. L. Kokini, C. T. Ho, and M. V. Karewe, eds. Marcel Dekker: New York.
    • (1992) Food Extrusion Science and Technology , pp. 631-652
    • Kokini, J.L.1    Chang, C.N.2    Lai, L.S.3
  • 37
    • 0000452339 scopus 로고
    • Sensory and functional properties of extruded corn-soy blends
    • Maga, J. A., and Lorenz, K. 1978. Sensory and functional properties of extruded corn-soy blends. LWT Lebens. Wiss. Technol. 11:185-187.
    • (1978) LWT Lebens. Wiss. Technol. , vol.11 , pp. 185-187
    • Maga, J.A.1    Lorenz, K.2
  • 38
    • 0002430945 scopus 로고
    • The influence of screw configuration on the in vitro digestibility and protein solubility of soybean and rapeseed meals
    • Marsman, G. J. P., Gruppen, H., vanZuilichem, D. J., Resink, J. W., and Voragen, A. G. J. 1995. The influence of screw configuration on the in vitro digestibility and protein solubility of soybean and rapeseed meals. J. Food Eng. 26:13-28.
    • (1995) J. Food Eng. , vol.26 , pp. 13-28
    • Marsman, G.J.P.1    Gruppen, H.2    VanZuilichem, D.J.3    Resink, J.W.4    Voragen, A.G.J.5
  • 42
    • 84985268990 scopus 로고
    • Low moisture extrusion: Effects of cooking moisture on product characteristics
    • Miller, R. C. 1985. Low moisture extrusion: Effects of cooking moisture on product characteristics. J. Food Sci. 50:249-253.
    • (1985) J. Food Sci. , vol.50 , pp. 249-253
    • Miller, R.C.1
  • 43
    • 84985224999 scopus 로고
    • Effect of ingredients on physical/structural properties of extrudates
    • Moore, D., Sanei, A., Van Hecke, E., and Bouvier, J. M. 1990. Effect of ingredients on physical/structural properties of extrudates. J. Food Sci. 55:1383-1387.
    • (1990) J. Food Sci. , vol.55 , pp. 1383-1387
    • Moore, D.1    Sanei, A.2    Van Hecke, E.3    Bouvier, J.M.4
  • 44
    • 0040180170 scopus 로고
    • Whole seed processing by extrusion cooking
    • Nielsen, E. 1976. Whole seed processing by extrusion cooking. J. Am. Oil Chem. Soc. 53:305-309.
    • (1976) J. Am. Oil Chem. Soc. , vol.53 , pp. 305-309
    • Nielsen, E.1
  • 45
    • 0000285460 scopus 로고
    • Dry matter losses in commercial corn masa production
    • Pflugfelder, R. L., Rooney, L. W., and Waniska, R. D. 1988. Dry matter losses in commercial corn masa production. Cereal Chem. 65:127-132.
    • (1988) Cereal Chem. , vol.65 , pp. 127-132
    • Pflugfelder, R.L.1    Rooney, L.W.2    Waniska, R.D.3
  • 46
    • 0014712107 scopus 로고
    • Rheological interpretation of Brabender Plasti-Corder (extruder head) data
    • Rogers, M. G. 1970. Rheological interpretation of Brabender Plasti-Corder (extruder head) data. Indus. Eng. Chem. Process Design Devel. 9:49-52.
    • (1970) Indus. Eng. Chem. Process Design Devel. , vol.9 , pp. 49-52
    • Rogers, M.G.1
  • 47
    • 0001898308 scopus 로고
    • Food uses of whole corn and dry-milled fractions
    • S. A. Watson and P. E. Ramstad, eds. AACC International: St. Paul, MN
    • Rooney, L. W., and Serna-Saldivar, S. O. 1987. Food uses of whole corn and dry-milled fractions. Pages 399-430 in: Corn Chemistry and Technology. S. A. Watson and P. E. Ramstad, eds. AACC International: St. Paul, MN.
    • (1987) Corn Chemistry and Technology , pp. 399-430
    • Rooney, L.W.1    Serna-Saldivar, S.O.2
  • 48
    • 0033277047 scopus 로고    scopus 로고
    • Physical and nutritional properties of corn masa byproduct streams
    • Rosentrater, K. A., Flores, R. A., Richard, T. L., and Bern, C. J. 1999. Physical and nutritional properties of corn masa byproduct streams. Appl. Eng. Agric. 15:515-523.
    • (1999) Appl. Eng. Agric. , vol.15 , pp. 515-523
    • Rosentrater, K.A.1    Flores, R.A.2    Richard, T.L.3    Bern, C.J.4
  • 49
    • 0025547843 scopus 로고
    • Technology, chemistry, and nutritional value of alkaline-cooked corn products
    • Serna-Saldivar, S. O., Gomez, M. H., and Rooney, L. M. 1990. Technology, chemistry, and nutritional value of alkaline-cooked corn products. Adv. Cereal Sci. Technol. 10:243-306.
    • (1990) Adv. Cereal Sci. Technol. , vol.10 , pp. 243-306
    • Serna-Saldivar, S.O.1    Gomez, M.H.2    Rooney, L.M.3
  • 50
  • 53
    • 0031148266 scopus 로고    scopus 로고
    • Processing feed ingredients from blends of soybean meal, whole blood, and red blood cells
    • Wang, L., Flores, R. A., and Johnson, L. A. 1997. Processing feed ingredients from blends of soybean meal, whole blood, and red blood cells. Trans. ASAE 40:691-697.
    • (1997) Trans. ASAE , vol.40 , pp. 691-697
    • Wang, L.1    Flores, R.A.2    Johnson, L.A.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.