The Experts below are selected from a list of 12 Experts worldwide ranked by ideXlab platform
L Moscicki - One of the best experts on this subject based on the ideXlab platform.
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Extrusion-Cooking Techniques: Applications, Theory and Sustainability - Extrusion-cooking techniques: applications, theory and sustainability.
2011Co-Authors: L MoscickiAbstract:Preface EXTRUSION-COOKING AND RELATED TECHNIQUE Extrusion-Cooking Technology Quality Parameters Extrusion-Cooking Technique MOdern Food Extruders Concluding Remarks ENGINEERING ASPECTS OF EXTRUSION Mass Flow and Temperature Distribution in a Single-Screw Extruder Energy Balance Mass and Heat Transfer in a Twin-Screw Extruder RAW MATERIALS IN THE PRODUCTION OF EXTRUDATES Introduction Structure-Forming Raw Materials and Additional Components Physical and Chemical Changes in Vegetable Raw Materials During the Extrusion-Cooking Nutritional Value of Extrusion-Cooked Foods Concluding Remarks PRODUCTION OF BREAKFAST CEREALS Introduction Direct Extruded Breakfast Cereals Flaked Cereals Remarks on Operation SNACK PELLETS Introduction The Methods of Snack Pellets Manufacturing CRISP BREAD, BREAD CRUMBS, BABY FOOD Production of Crisped Bread Production of Bread Crumbs Production of Precooked Flour, Instant Semolina and Baby Food PRECOOKED PASTA Introduction Raw Materials Used in Pasta Processing Extrusion-Cooked Pasta Like Products Conclusions PROCESSING OF FULL FAT SOYBEANS AND Textured VEGETABLE Proteins Introduction Extrusion-Cooking of Full-Fat Soybeans and Other Protein-Rich Vegetable Materials Production of Textured Proteins and Meat Analogues EXTRUSION TECHNIQUE IN CONFECTIONERY Introduction Sweets and Candy Creams and Pastes Gums and Jellies Other Products Concluding Remarks PET FOOD AND AQUAFEED Introduction Market Development Feed Extruders Technology Concluding Remarks EXPANDERS Introduction Design of Expanders Application Concluding Remarks EXTRUSION-COOKING IN WASTE MANAGEMENT AND PAPER PULP Introduction Processing of Animal Waste Utilisation of Non-Meat Waste of the Food Industry Extrusion in Paper Pulp Processing PROCESS AUTOMATION Introduction Control and Automation THERMOPLASTIC STARCH Introduction Raw Materials Physical and Utility Features Production of Biodegradable Packaging Materials Concluding Remarks SCALE UP OF EXTRUSION-COOKING in Single Screw Extruders Introduction Basic Analysis Summary of Equations Used Kinematical Similarity Geometrical and Kinetic Similarity Motor Power and Torque Equal Average End Temperature Similar Temperature Profiles Similarity in Residence Times Guidelines for Scaling PRODUCERS OF FOOD EXTRUDERS AND EXPANDERS
M.s. Brewer - One of the best experts on this subject based on the ideXlab platform.
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Purification and identification of interacting components in a wheat starch-soy protein system
Food Chemistry, 2005Co-Authors: K.j. Ryan, M.s. BrewerAbstract:The objective of this research was to quantify the solubility, hydrophobicity and interaction characteristics of wheat–starch Proteins (puroindoline, gliadin and glutenin) and protein-containing soy fractions (soy flour isolate [SFI], SFI 7S and 11S fractions, hexane-extracted Textured soy flour [TVP] isolate, TVP 7S and 11S fractions, expelled, extruded soy flour [TSP] isolate, TSP 7S and11S fractions). Functional characteristics were assessed in aqueous sucrose solutions at pH 5.5 and 7.5 after heating to 25, 50, and 100 °C. Textured soy protein fractions were more soluble and had higher surface hydrophobicity profiles than their unTextured counterparts. Sucrose addition decreased hydrophobicity in the Textured Proteins but increased it in unTextured Proteins. Characteristics of the isolate, as a whole, appear to be dictated by those of its 11S moiety. Dissociation constants (Kd values) for soy protein and starch-derived puroindoline were determined and indicated an extremely short association in all cases. The 11S fractions formed a complex with puroindoline in solution; however 7S fractions did not.
K.j. Ryan - One of the best experts on this subject based on the ideXlab platform.
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Purification and identification of interacting components in a wheat starch-soy protein system
Food Chemistry, 2005Co-Authors: K.j. Ryan, M.s. BrewerAbstract:The objective of this research was to quantify the solubility, hydrophobicity and interaction characteristics of wheat–starch Proteins (puroindoline, gliadin and glutenin) and protein-containing soy fractions (soy flour isolate [SFI], SFI 7S and 11S fractions, hexane-extracted Textured soy flour [TVP] isolate, TVP 7S and 11S fractions, expelled, extruded soy flour [TSP] isolate, TSP 7S and11S fractions). Functional characteristics were assessed in aqueous sucrose solutions at pH 5.5 and 7.5 after heating to 25, 50, and 100 °C. Textured soy protein fractions were more soluble and had higher surface hydrophobicity profiles than their unTextured counterparts. Sucrose addition decreased hydrophobicity in the Textured Proteins but increased it in unTextured Proteins. Characteristics of the isolate, as a whole, appear to be dictated by those of its 11S moiety. Dissociation constants (Kd values) for soy protein and starch-derived puroindoline were determined and indicated an extremely short association in all cases. The 11S fractions formed a complex with puroindoline in solution; however 7S fractions did not.
Zadvornov Diu - One of the best experts on this subject based on the ideXlab platform.
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Immunological prognosis of the effectiveness of soybean diet
Voprosy pitaniia, 1999Co-Authors: Medvedev Via, Zadvornov DiuAbstract:During 50 days a group of 23 volunteers received lunches prepared on the basis of Textured Proteins of soy beans. Each lunch included 50 g of Proteins. Laboratory investigation was carried on dynamic values of lipid metabolism, cell-mediated, humoral and local immunity. A total of more than 30 tests were made. The analysis of immunological reactivity in volunteers has revealed the immunomodulatory activity of soy bean protein similar to the reference modulator with known quantitative estimation of effects on cell mediated, humoral and local immunity. Statistic analysis of preliminary individual laboratory results and plotting of prognostic curves allowed to develop an original method of volunteer selection for whom soy bean diet may bring positive or negative results.
Medvedev Via - One of the best experts on this subject based on the ideXlab platform.
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Immunological prognosis of the effectiveness of soybean diet
Voprosy pitaniia, 1999Co-Authors: Medvedev Via, Zadvornov DiuAbstract:During 50 days a group of 23 volunteers received lunches prepared on the basis of Textured Proteins of soy beans. Each lunch included 50 g of Proteins. Laboratory investigation was carried on dynamic values of lipid metabolism, cell-mediated, humoral and local immunity. A total of more than 30 tests were made. The analysis of immunological reactivity in volunteers has revealed the immunomodulatory activity of soy bean protein similar to the reference modulator with known quantitative estimation of effects on cell mediated, humoral and local immunity. Statistic analysis of preliminary individual laboratory results and plotting of prognostic curves allowed to develop an original method of volunteer selection for whom soy bean diet may bring positive or negative results.