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Melting temperatures of extruded products with texturized proteins

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dc.contributor.author Thymi, S en
dc.contributor.author Krokida, MK en
dc.contributor.author Pappa, A en
dc.contributor.author Marinos-Kouris, D en
dc.date.accessioned 2014-03-01T01:28:46Z
dc.date.available 2014-03-01T01:28:46Z
dc.date.issued 2008 en
dc.identifier.issn 1094-2912 en
dc.identifier.uri https://dspace.lib.ntua.gr/xmlui/handle/123456789/18958
dc.subject Bean en
dc.subject Chickpea en
dc.subject Differential scanning calorimetry en
dc.subject Kidneybean en
dc.subject Lentil en
dc.subject Melting Point en
dc.subject.classification Food Science & Technology en
dc.subject.other Differential scanning calorimetry en
dc.subject.other Extrusion en
dc.subject.other Melting point en
dc.subject.other Phase transitions en
dc.subject.other Proteins en
dc.subject.other Bean en
dc.subject.other Chickpea en
dc.subject.other Extrusion temperature en
dc.subject.other Kidneybean en
dc.subject.other Lentil en
dc.subject.other Food products en
dc.subject.other Cicer arietinum en
dc.subject.other Lens culinaris en
dc.subject.other Zea mays en
dc.title Melting temperatures of extruded products with texturized proteins en
heal.type journalArticle en
heal.identifier.primary 10.1080/10942910601118722 en
heal.identifier.secondary http://dx.doi.org/10.1080/10942910601118722 en
heal.language English en
heal.publicationDate 2008 en
heal.abstract Thermal properties of new extruded products with texturized properties were examined using Differential Scanning Calorimetry (DSC). Corn-texturized protein systems were extrusion-cooked in a twin-screw extruder with varying feed rate (0.7-1.9 g/s), screw speed (150-250 rpm), extrusion temperature (150 to 260 degrees C), and feed moisture content (13 to 19 g/100g wet basis). Four different texturized legume flours, namely bean, chickpea, kidneybean, and lentil were mixed with corn grits. A simple mathematical model was used to correlate the melting transition temperature with the extrusion conditions and moisture content. As expected, phase transition behaviour and thermal properties of the corn-water-legume system depend significantly on product temperature, feed moisture and corn/legume ratio and less on screw speed and feed rate. en
heal.publisher TAYLOR & FRANCIS INC en
heal.journalName International Journal of Food Properties en
dc.identifier.doi 10.1080/10942910601118722 en
dc.identifier.isi ISI:000253581800001 en
dc.identifier.volume 11 en
dc.identifier.issue 1 en
dc.identifier.spage 1 en
dc.identifier.epage 12 en


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