General References

D. Q. Ada and S. S. Wang, "Modeling Shearing Resistance of Powdery Starch for Simulation Studies of Extrusion Cooking Processes," Starch /Staerke 50, 147-153 (1998).

E. S. M. Aal Abdel et al., "Effect of Extrusion Cooking on the Physical and Functional Properties of Wheat, Rice and Faba-bean Blends," Lebensm.-Wiss. Technol. 25, 21-25 (1992).

E. D. Beecher and M. S. Starer, "Direct-Expanded Cereals Produced on High-Speed, High-Torque Twin Screw Extruders," Cereal Foods World 43, 753-757 (1998).

H. H. Ben et al., "Extrusion-Cooking of Pea Flour: Structural and Immunocytochemical Aspects," Food Structure 10, 203-121 (1991).

S. Bhajmohan and S. J. Mulvaney, "Modeling and Process Control of Twin-Screw Cooking Food Extruders," Journal of Food Engineering 23, 403-428 (1994).

S. Bhatnagar and M. A. Hanna, "Starch-Stearic Acid Complex Development Within Single and Twin Screw Extruders," J. Food Sci. 61, 778-782 (1996).

M. Bhattacharya, M. Padmanabhan, and K. Seethamraju, "Uniaxial Extensional Viscosity During Extrusion Cooking From Entrance Pressure Drop Method," J. Food Sci. 59, 221-226, 230 (1994).

J. C. Cheftel, M. Kitgawa, and C. Queguiner, "New Protein Tex-turization Processes by Extrusion Cooking at High Moisture Levels," Food Rev. Int. 8, 235-275 (1992).

Q. Di and S. S. Wang, "Kinetics of the Formation of Gelatinized and Melted Starch at Extrusion Cooking Conditions," Starch / Staerke 46, 225-229 (1994).

W. Fangzhi, "Study of Single-Screw Extruders for Continuous Feeding of Canola Paste for Supercritical Extraction," Dissertation Abstracts International B 55, 512 (1994).

S. Ilo et al., "The Effect of Extrusion Operating Conditions on the Apparent Viscosity and the Properties of Extrudates in Twin-Screw Extrusion Cooking of Maize Grits," Lebensm.-Wiss. Technol. 29, 593-598 (1996).

A. S. Jaber Ba et al., "Texturization of Hand- and Mechanically-Deboned Poultry Meat Combinations With a Soy Protein Isolate by Extrusion Cooking," Lebensm.-Wiss. Technol. 25, 153157 (1992).

J. L. Kokini, 'The Effect of Processing History on Chemical Changes in Single- and Twin-Screw Extruders," Trends Food Sci. Technol. 4, 324-329 (1993).

M. K. Kulshreshtha, C. A. Zaror, and D. J. Jukes, "Simulating the Performance of a Control System for Food Extruders Using Model-Based Set-Point Adjustment," Food Control 6,135-141 (1995).

L. Levine and E. Boehmer, "The Fluid Mechanics of Cookie Dough Extruders," Journal of Food Process Engineering 15, 169-186 (1992).

S. Lue, F. Hsieh, and H. E. Huff, "Extrusion Cooking of Corn Meal and Sugar Beet Fibre: Effects on Expansion Properties, Starch Gelatinization, and Dietary Fiber Content," Cereal Chem. 68, 227-234 (1991).

K L. Mackey et al., "Rheological Modeling of Potato Flour During Extrusion Cooking," Journal of Food Process Engineering 12, 1-11 (1990).

M. Padmanabhan and M. Bhattacharaya, "Rheological Measurement of Fluid Elasticity During Extrusion Cooking," Trends Food Sci. Technol. 2, 149-151 (1991).

G. J. Rockey, "RTE Breakfast Cereal Flake Extrusion," Cereal Foods World 40, 422-424,426 (1995).

W. Seibel and H. Ruguo, "Gelatinization Characteristics of a Cassava/Corn Starch Based Blend During Extrusion Cooking Employing Response Surface Methodology," Starch I Staerke 46, 217-224 (1994).

M. Thiebaud, E. Dumay, and J. C. Cheftel, "Influence of Process Variables on the Characteristics of a High Moisture Fish Soy Protein Mix Texturized by Extrusion Cooking,"Lebensm.-Wiss. Technol. 29, 526-535 (1996).

S. M. Wang, J. M. Bouvier, and M. Gelus, "Rheological Behaviour of Wheat Flour Dough in Twin-Screw Extrusion Cooking," International Journal of Food Science and Technology 25, 129139 (1990).

S. Wang, J. Casulli, and J. M. Bouvier, "Effect of Dough Ingredients on Apparent Viscosity and Properties of Extrudates in Twin-Screw Extrusion Cooking," International Journal of Food Science and Technology 28, 465-479 (1993).

W. Yacu, "Process Instrumentation and Control in Food Extruders," Cereal Foods World 35, 919-926 (1990).

Mrinal Bhattacharva Mahesh Padmanabhan University of Minnesota St. Paul, Minnesota

See also Extrusion cooking.

Get The Body Of Your Dreams

Get The Body Of Your Dreams

Everybody wants to lose weight. This is one fact that is supported by the countless weight loss programs on the market along with the numerous weight loss products, ranging from snack bars, powdered juices, shakes and even slimming soaps and lotions.

Get My Free Ebook


Post a comment