Effects of feed moisture and extruder screw speed and temperature on physical characteristics and antioxidant activity of extruded proso millet (Panicum miliaceum ) flour-Reference-Cited by-同舟云学术

Effects of feed moisture and extruder screw speed and temperature on physical characteristics and antioxidant activity of extruded proso millet (Panicum miliaceum ) flour

Published:2015-11-03 Issue:1 Volume:51 Page:114-122
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Gulati Paridhi¹,Weier Steven A.²,Santra Dipak³,Subbiah Jeyamkondan⁴,Rose Devin J.¹⁵

Affiliation:

1. Department of Food Science & Technology; University of Nebraska; 1901 North 21st Street Lincoln NE 68588-6205 USA

2. The Food Processing Center; University of Nebraska; 1901 North 21st Street Lincoln NE 68588-6205 USA

3. Panhandle Research and Extension Center; University of Nebraska; 1901 North 21st Street Lincoln NE 68588-6205 USA

4. Department of Biological Systems Engineering; University of Nebraska; 1901 North 21st Street Lincoln NE 68588-6205 USA

5. Department of Agronomy & Horticulture; University of Nebraska; 1901 North 21st Street Lincoln NE 68588-6205 USA

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.12974/fullpdf

Reference38 articles.

1. AACC International 2015 Methods 08-01.01 Ash-basic method; 30-25.01 crude fat in wheat, corn, and soy flour, feeds, and mixed feeds; 44-19.01 moisture-air-oven method, drying at 135°; 46-30.01 crude protein-combustion method Approved Methods of Analysis 11th edn St. Paul, MN, USA AACC International http://methods.aaccnet.org/default.aspx

2. Expansion characteristics of extruded corn grits;Ali;LWT-Food Science and Technology,1996

3. Extrusion cooking of barley flour and process parameter optimization by using response surface methodology;Altan;Journal of the Science of Food and Agriculture,2008

4. Effect of extrusion process on antioxidant activity, total phenolics and β-glucan content of extrudates developed from barley-fruit and vegetable products;Altan;International Journal of Food Science and Technology,2009

5. Anderson , B.J. 2009 Dry milling and extrusion of proso millet and the role of millet lipids on extrudate sensory properties http://hdl.handle.net/10214/8436

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