Cargando…

Impact of Rapeseed Press Cake on the Rheological Properties and Expansion Dynamics of Extruded Maize Starch

Rapeseed press cake (RPC), an oil pressing side product rich in protein and fiber, can be combined with starch and valorized into directly expanded products using extrusion technology. The mechanism of starch expansion has been studied in detail, but the impact of RPC on expansion behavior is poorly...

Descripción completa

Detalles Bibliográficos
Autores principales:	Martin, Anna, Osen, Raffael, Karbstein, Heike Petra, Emin, M. Azad
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7998157/ https://www.ncbi.nlm.nih.gov/pubmed/33799433 http://dx.doi.org/10.3390/foods10030616

Ejemplares similares

Linking Expansion Behaviour of Extruded Potato Starch/Rapeseed Press Cake Blends to Rheological and Technofunctional Properties
por: Martin, Anna, et al.
Publicado: (2021)

Extrusion Processing of Rapeseed Press Cake-Starch Blends: Effect of Starch Type and Treatment Temperature on Protein, Fiber and Starch Solubility
por: Martin, Anna, et al.
Publicado: (2021)

Blending Proteins in High Moisture Extrusion to Design Meat Analogues: Rheological Properties, Morphology Development and Product Properties
por: Wittek, Patrick, et al.
Publicado: (2021)

Emulsifying and Anti-Oxidative Properties of Proteins Extracted from Industrially Cold-Pressed Rapeseed Press-Cake
por: Östbring, Karolina, et al.
Publicado: (2020)

Green Sonoextraction of Protein from Oleaginous Press Rapeseed Cake
por: Boukroufa, Meryem, et al.
Publicado: (2017)

Comparison of the Rheological Properties of Plant Proteins from Various Sources for Extrusion Applications
por: Wittek, Patrick, et al.
Publicado: (2021)

The Effect of Precipitation pH on Protein Recovery Yield and Emulsifying Properties in the Extraction of Protein from Cold-Pressed Rapeseed Press Cake
por: Ahlström, Cecilia, et al.
Publicado: (2022)

The Effects of Oil Extraction Methods on Recovery Yield and Emulsifying Properties of Proteins from Rapeseed Meal and Press Cake
por: Östbring, Karolina, et al.
Publicado: (2019)

Influence of pulsed electrical discharge, hydrostatic pressure and temperature on rheological properties of sunflower cake during oil pressing
por: Shorstkii, Ivan, et al.
Publicado: (2019)

Enzymes and microorganisms jointly promote the fermentation of rapeseed cake
por: Song, Yujie, et al.
Publicado: (2022)

The Influence of Extrusion Processing on the Gelation Properties of Apple Pomace Dispersions: Involved Cell Wall Components and Their Gelation Kinetics
por: Schmid, Vera, et al.
Publicado: (2020)

Physicochemical and In Vitro Starch Residual Digestion Structures of Extruded Maize and Sorghum Starches Added with Sodium Stearoyl Lactylate
por: de la Rosa-Millan, Julian, et al.
Publicado: (2023)

Effects of Dietary Rapeseed and Camelina Seed Cakes on Physical–Technological Properties of Goose Meat
por: Razmaitė, Violeta, et al.
Publicado: (2022)

Melt rheology and extrudate swell properties of talc filled polyethylene compounds
por: Kalantar Mehrjerdi, Adib, et al.
Publicado: (2020)

Rheological properties of dry-fractionated mung bean protein and structural, textural, and rheological evaluation of meat analogues produced by high-moisture extrusion cooking
por: De Angelis, Davide, et al.
Publicado: (2023)

Protein Recovery from Rapeseed Press Cake: Varietal and Processing Condition Effects on Yield, Emulsifying Capacity and Antioxidant Activity of the Protein Rich Extract
por: Östbring, Karolina, et al.
Publicado: (2019)

Characteristics of Dough Rheology and the Structural, Mechanical, and Sensory Properties of Sponge Cakes with Sweeteners
por: Marzec, Agata, et al.
Publicado: (2021)

Evaluating the Inclusion of Cold-Pressed Rapeseed Cake in the Concentrate for Dairy Cows upon Ruminal Biohydrogenation Process, Ruminal Microbial Community and Milk Production and Acceptability
por: Goiri, Idoia, et al.
Publicado: (2021)

The Influence of the Addition of Hemp Press Cake Flour on the Properties of Bovine and Ovine Yoghurts
por: Nakov, Gjore, et al.
Publicado: (2023)

Bilberry and bilberry press cake as sources of dietary fibre
por: Aura, Anna-Marja, et al.
Publicado: (2015)

Denaturation Behavior and Kinetics of Single- and Multi-Component Protein Systems at Extrusion-Like Conditions
por: Quevedo, Maria, et al.
Publicado: (2020)

Improving of hydrolases biosythesis by solid-state fermentation of Penicillium camemberti on rapeseed cake
por: Boratyński, Filip, et al.
Publicado: (2018)

Enzymatic fermentation of rapeseed cake significantly improved the soil environment of tea rhizosphere
por: Song, Yujie, et al.
Publicado: (2023)

Properties of Biocomposites from Rapeseed Meal, Fruit Pomace and Microcrystalline Cellulose Made by Press Pressing: Mechanical and Physicochemical Characteristics
por: Żelaziński, Tomasz
Publicado: (2021)

Influence of Hazelnut and Walnut Oil Cakes Powder on Thermal and Rheological Properties of Wheat Flour
por: Pycia, Karolina, et al.
Publicado: (2023)

Modification of Apple Pomace by Extrusion Processing: Studies on the Composition, Polymer Structures, and Functional Properties
por: Schmid, Vera, et al.
Publicado: (2020)

Nutritional and Rheological Characteristics of Composite Flour Substituted with Baobab (Adansonia digitata L.) Pulp Flour for Cake Manufacturing and Organoleptic Properties of Their Prepared Cakes
por: Barakat, Hassan
Publicado: (2021)

The effects of extruded corn flour on rheological properties of wheat‐based composite dough and the bread quality
por: Sun, Huaxing, et al.
Publicado: (2019)

Starch characterization of commercial extruded dry pet foods
por: Corsato Alvarenga, Isabella, et al.
Publicado: (2020)

Effect of Deep Frying of Potatoes and Tofu on Thermo-Oxidative Changes of Cold Pressed Rapeseed Oil, Cold Pressed High Oleic Rapeseed Oil and Palm Olein
por: Wroniak, Małgorzata, et al.
Publicado: (2021)

Influence of Thermomechanical Treatment and Ratio of β-Lactoglobulin and α-Lactalbumin on the Denaturation and Aggregation of Highly Concentrated Whey Protein Systems
por: Quevedo, Maria, et al.
Publicado: (2020)

Effect of Oil Content and Oil Addition Point on the Extrusion Processing of Wheat Gluten-Based Meat Analogues
por: Kendler, Christina, et al.
Publicado: (2021)

High Moisture Extrusion of Soy Protein: Investigations on the Formation of Anisotropic Product Structure
por: Wittek, Patrick, et al.
Publicado: (2021)

Morphology Development and Flow Characteristics during High Moisture Extrusion of a Plant-Based Meat Analogue
por: Wittek, Patrick, et al.
Publicado: (2021)

Effect of Maltodextrins on the Rheological Properties of Potato Starch Pastes and Gels
por: Juszczak, Lesław, et al.
Publicado: (2013)

Effects of Betanin on Pasting, Rheology and Retrogradation Properties of Different Starches
por: Dai, Taotao, et al.
Publicado: (2022)

Characterization of the physicochemical, thermal and rheological properties of cashew kernel starch
por: Chen, Nan, et al.
Publicado: (2022)

Fermentative Liberation of Ellagic Acid from Walnut Press Cake Ellagitannins
por: Brück, Wolfram M., et al.
Publicado: (2022)

Solid state fermentation of rapeseed cake with Aspergillus niger for degrading glucosinolates and upgrading nutritional value
por: Shi, Changyou, et al.
Publicado: (2015)

Influence of Replacement Part of Starch with Inulin on the Rheological Properties of Pastes and Gels Based on Potato Starch
por: Witczak, Mariusz, et al.
Publicado: (2020)

Cannot write session to /tmp/vufind_sessions/sess_v9sr6f5288cfd02ujgauiiq85r