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Articles 31 - 34 of 34
Full-Text Articles in Life Sciences
Development Of A Frozen Yogurt Fortified With A Nano-Emulsion Containing Purple Rice Bran Oil, Luis Alonso Alfaro Sanabria
Development Of A Frozen Yogurt Fortified With A Nano-Emulsion Containing Purple Rice Bran Oil, Luis Alonso Alfaro Sanabria
LSU Master's Theses
The U.S. frozen dessert business, including retail and foodservice markets, is the largest in the world. There is a need for deserts that offer better nutritional attributes, such as antioxidants than traditional deserts. Purple rice bran oil (PRBO) is an excellent source of natural antioxidants including tocopherol, tocotrienol, and oryzanol. Adding nano-emulsions of purple rice bran oil (NPRBO) to many products including frozen yogurts (FY) will improve the nutritional profile of the product by substantially increasing the natural antioxidant content. This fortification may have the potential to broaden the FY market. The objectives of this study were to develop and …
Extruded Aquafeeds Containing Distillers Dried Grains With Solubles: Effects On Extrudate Properties And Processing Behaviour, Kamal Mjoun, Kurt A. Rosentrater
Extruded Aquafeeds Containing Distillers Dried Grains With Solubles: Effects On Extrudate Properties And Processing Behaviour, Kamal Mjoun, Kurt A. Rosentrater
Kurt A. Rosentrater
BACKGROUND: The tremendous supply and low cost of distillers dried grains with solubles (DDGS) make it an attractive feedstuff for aquaculture diets. Also, several studies have shown that DDGS can be successfully fed to various finfish. The objective of this study was to evaluate the effects of inclusion rate of DDGS (0, 250, 500 g kg−1), feed moisture content (350, 450 g kg−1) and die opening area (die A = 18.85 mm2, die B = 3988.45 mm2) on the properties of the extrudates and on processing behaviour using a single-screw extruder.
RESULTS: Increasing the inclusion rate of DDGS resulted in …
Physicochemical And Functional Properties Of Crawfish Chitosan As Affected By Different Processing Protocols, Sun-Ok Fernandez-Kim
Physicochemical And Functional Properties Of Crawfish Chitosan As Affected By Different Processing Protocols, Sun-Ok Fernandez-Kim
LSU Master's Theses
Chitosan is made from chitin by a chemical process involving demineralization (DM), deproteinization (DP), decolorization (DC), and deacetylation (DA). Very little work has been done to demonstrate the effects of altering or excluding any of the processing steps on chitosan characteristics. The present study was undertaken to evaluate the effects of process modification during chitosan production on the physiochemical and functional properties of crawfish chitosans. Five experimental chitosan samples (DCMPA, DMCPA, DMPCA, DMPAC, DAMPC) prepared with modified processing protocols and the control (DPMCA - traditional chitosan production process) were evaluated and compared with the two commercial crab chitosans. All samples …
Thermal Processing Effects On Rice Characteristics, Shuh-Ming Chang, Hsiu-Chen Yang
Thermal Processing Effects On Rice Characteristics, Shuh-Ming Chang, Hsiu-Chen Yang
Food Structure
Whole kernels of four cultivars of milled rice were treated under different conditions according to our traditional methods such as boiling, steaming, autoclaving or roasting with sand. During the vari ous processing conditions, the moisture contents of the kernel , heating temperatures, pressures and heating times were varied. In this paper, the physicochemical properties of those processed samples were investigated and compared.
Based on degree of gelatinization , water absorption index , water solubility index , swelling power, viscoamylograms and X-ray diffraction patterns, the propenies of waxy rice samples arc different from that of non -waxy rice samples. They are …