Article
Engineering, Chemical
Ashton K. Yoon, Poonam Singha, Syed S. H. Rizvi
Summary: This study compares the physicochemical properties of MPC80 extrudates generated with steam vs. supercritical CO2-based extrusion. It found that SC-CO2 extrudates had a lighter, whiter appearance, higher expansion ratio and smaller, denser cell structure compared to steam extrudates. Additionally, the hardness and Young's modulus of SC-CO2 extrudates were significantly lower than those of steam-expanded extrudates.
JOURNAL OF FOOD ENGINEERING
(2021)
Article
Food Science & Technology
Hui-Hui Dai, Hong-Zhou An, Yu-Xiang Ma, Yi-Ting Guo, Yan Du, Xue-Qing Zhu, Qiong Luo
Summary: This study investigated the effects of lysine addition on the physiochemical properties of a soy protein-wheat gluten mixture subjected to high-moisture extrusion. The results showed that lysine addition deepened the color and increased the degree of texturization and chewiness of the extrudates. Lysine also enhanced hydrogen bond formation, hydrophobic interactions, protein aggregation, and the content of bound water, α-helix, and β-sheet in the extrudates.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Huihui Dai, Hongzhou An
Summary: This study investigated the effects of cysteine addition on the physicochemical properties of plant-based extrudates. The results showed that the addition of cysteine (<0.15%) significantly improved the texturization degree, rheological properties, hardness, springiness and chewiness of the extrudates, and enhanced the formation of fiber structure. However, excessive addition of cysteine (>0.15%) had a negative impact on the fiber structure and secondary structure. Analysis of odor properties showed that the volatile components of the extrudates were mainly affected by cysteine addition.
Article
Polymer Science
Ziqi Zhao, Zhaojun Wang, Zhiyong He, Maomao Zeng, Jie Chen
Summary: This study aimed to investigate the effects of moisture content, extrusion temperature, screw speed, and cooling die unit temperature on the structural and textural properties of calcium caseinate extrudates. The results showed that increasing moisture content led to a decrease in cutting strength, hardness, and chewiness, while significantly increasing the fibrous degree. Higher extrusion temperature resulted in reduced hardness, springiness, and chewiness, attributed to the reduction in air bubbles. Screw speed had minimal effect on the fiber structure and texture. Low temperature cooling led to damaged structure without mechanical anisotropy due to fast solidification. These findings indicate that manipulating moisture content, extrusion temperature, and cooling die unit temperature can effectively control the structure and texture of calcium caseinate extrudates.
Article
Food Science & Technology
Katja Kantanen, Anni Oksanen, Minnamari Edelmann, Heikki Suhonen, Tuula Sontag-Strohm, Vieno Piironen, Jose Martin Ramos Diaz, Kirsi Jouppila
Summary: This study found that using faba bean protein ingredients can produce meat analogues with a fibrous structure. Increasing the content of faba bean protein isolate (FPI) increases the hardness, gumminess, chewiness, and cutting strength of the meat analogues, resulting in darker color and decreased water absorption capacity. Increased feed water content (FWC) has a weaker and opposite effect on these properties.
Article
Fisheries
Rongda Liu, Shujuan Xing, Hongyuan Cheng, Xiaofang Liang, Jia Wang, Jie Wang, Matt Longshaw, Lei Hou, Min Xue, Hao Wang
Summary: The development of fishmeal alternatives is crucial for sustainable and economic fish farming. The novel bacteria meal, FeedKind (R) (FK), showed significant differences in physicochemical properties compared to fishmeal, but it can effectively improve the physical qualities of low-starch floating extrudates. Moreover, substituting fishmeal with FK reduces water and electric energy consumption, contributing to low carbon emissions and sustainable fish feed production.
AQUACULTURE REPORTS
(2023)
Article
Food Science & Technology
Edward Attenborough, Justin Creado, Alice Tiong, Paul Michalski, Sushil Dhital, Kahlil Desai, Leonie van 't Hag
Summary: The effect of dried jackfruit powder on the extrusion of cornmeal was studied to create a naturally flavored and nutritious expanded snack. Both ripe and unripe jackfruit powder were added to corn grits to investigate the impact of macronutrient composition, feed composition and particle size on extrusion parameters. The addition of jackfruit hindered the expansion ratio of the extrudate, with ripe jackfruit increasing sugar content and unripe jackfruit increasing fiber content. Ripe jackfruit also had higher moisture sorption, resulting in a higher water solubility index of the extrudate. The starch-sugar-fiber composition had a larger effect on expansion than feed particle size.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Ozlem Akturk Gumusay, Hasan Sadikoglu, Mahmut Seker
Summary: The effects of screw speed, feed moisture, and xanthan gum level on the properties of fried corn snack extrudates were investigated. Increased screw speed and feed moisture resulted in higher expansion and oil absorption, while the incorporation of xanthan gum reduced oil absorption. Higher feed moisture led to lower hardness values, while higher screw speed increased hardness. Increased screw speed, feed moisture, and xanthan gum level improved the lightness value and decreased the redness value.
Article
Food Science & Technology
Tien Phung Nguyen, Jenshinn Lin, Sirichai Songsermpong
Summary: The extrusion process can replace the traditional process of making mung bean vermicelli. The physical and sensory properties of mung bean vermicelli were studied using a single-screw extruder with different feed moisture contents. The extruded vermicelli had improved properties compared to the traditional method.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Qian Deng, Zhaojun Wang, Liwei Fu, Zhiyong He, Maomao Zeng, Fang Qin, Jie Chen
Summary: The feasibility of using insoluble dietary fiber (IDF) to improve the fibrous structure of high-moisture extrudates (HME) produced from soybean protein isolate (SPI) was investigated in this study. It was found that partial substitution of SPI with IDF can promote the formation of a fibrous structure with enhanced mechanical anisotropy.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Fabio Tuccillo, Katja Kantanen, Yaqin Wang, Jose Martin Ramos Diaz, Marjo Pulkkinen, Minnamari Edelmann, Antti Knaapila, Kirsi Jouppila, Vieno Piironen, Anna-Maija Lampi, Mari Sandell, Kati Katina
Summary: Faba bean protein concentrate has a strong taste and pea flavor, while protein isolate has a cereal flavor and off-flavor. High-moisture extrusion induces chemical changes in the ingredients, leading to the formation of various volatile compounds. There is a relationship between sensory attributes and chemical composition.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Chemistry, Applied
Hong Wang, Frans W. J. van den Berg, Wei Zhang, Tomasz Pawel Czaja, Longteng Zhang, Birthe Moller Jespersen, Rene Lametsch
Summary: This study compares the physicochemical properties of high-moisture extrudates made from soy protein and pea protein at different temperatures. Higher temperatures result in more anisotropic structures and darker extrudates. Pea protein extrudates have more fibrous structures than soy protein extrudates at the same temperature. The textural and rheological properties of soy protein extrudates increase significantly with temperature. Compared to soy protein extrudates, pea protein extrudates show weaker shear thinning behavior and have less hardness, chewiness, and tensile strength.
FOOD HYDROCOLLOIDS
(2022)
Article
Chemistry, Applied
Yinghan Zhao, Xinwen Zhang, Ku Li, Shuo Shen, Jianghua Li, Xiao Liu
Summary: This study investigated the effects of different ratios of yeast protein on the formation mechanism and in vitro digestive properties of extrudates prepared with yeast protein and soy protein isolate using high-moisture extrusion. The results showed that extrudates containing 40% yeast protein had the most abundant fiber structures. In vitro dynamic gastrointestinal digestion demonstrated that extrudates with higher yeast protein content had higher gastric emptying rates and produced digestates with smaller particles. Extrudates containing 30% yeast protein exhibited the highest essential amino acid index.
FOOD HYDROCOLLOIDS
(2023)
Article
Meteorology & Atmospheric Sciences
Feng Hu, Tim Li
Summary: The vertically tilted structure (VTS) of the MJO has a significant impact on its phase propagation speed, with a stronger VTS leading to faster phase speed. The physical mechanism behind this influence involves stronger vertical overturning circulation, descent in the front, enhanced vertical MSE advection, and stronger boundary layer convergence, all contributing to a faster eastward propagation speed.
JOURNAL OF CLIMATE
(2021)
Article
Food Science & Technology
Yan Ji, Zhaojun Wang, Qian Deng, Jie Chen, Zhiyong He, Maomao Zeng, Fang Qin, Hongyang Pan
Summary: This study investigates the effect of hydrolyzed soy protein isolate (HSPI) as a plasticizer on the structural and mechanical properties of soy protein mixture-wheat gluten (SP-WG) extrudates during high moisture extrusion. HSPI primarily consists of small molecular weight peptides. The addition of HSPI decreases the elastic modulus of the SP-WG blends. Low concentrations of HSPI enhance fibrous appearance and mechanical anisotropy, while higher concentrations result in a compact and brittle structure with isotropic properties. Partial addition of HSPI as a plasticizer promotes the formation of a fibrous structure with enhanced mechanical anisotropy.
Article
Engineering, Environmental
Minliang Yang, Kurt A. Rosentrater
Summary: This study evaluates the potential environmental impacts of glycerol-based structural bio-adhesive produced through the RAFT polymerization process. The results show that bio-glycerol-based adhesive generally has a lower environmental impact compared to petro-glycerol-based adhesive. The use of energy allocation method throughout the adhesive lifecycle leads to higher environmental impacts.
INTERNATIONAL JOURNAL OF LIFE CYCLE ASSESSMENT
(2021)
Article
Engineering, Chemical
Mothi Bharath Viswanathan, D. Raj Raman, Kurt A. Rosentrater, Brent H. Shanks
Article
Engineering, Chemical
Maria da Conceicao T. B. E. Oliveira, Kurt A. Rosentrater
Article
Entomology
Bernard Darfour, Kurt A. Rosentrater
Article
Energy & Fuels
Nazira Mahmud, Kurt A. Rosentrater
Summary: This study conducted a techno-economic analysis of butanol production from oil palm fronds using low-moisture anhydrous ammonia pretreatment, ABE fermentation, and downstream processing. The analysis showed that operating costs contributed the most to the production cost, and optimization of process parameters could lead to a reduction in production cost.
BIOMASS CONVERSION AND BIOREFINERY
(2022)
Article
Biochemistry & Molecular Biology
Sina Javanmardi, Kamran Rezaei Tavabe, Kurt A. Rosentrater, Masoomeh Solgi, Rana Bahadori
FISH PHYSIOLOGY AND BIOCHEMISTRY
(2020)
Article
Chemistry, Applied
Bailey J. Adams, Kurt A. Rosentrater
Summary: The study explores how natural temperature variation impacts the allowable storage time for shelled corn, finding that AST can be extended at certain points throughout the year depending on moisture content and temperature trends. It also highlights the considerable difference between dynamic AST values and static AST values in current storage charts, emphasizing the impact of grain moisture and daily temperature deviations on safe storage days.
Article
Green & Sustainable Science & Technology
Maria da Conceicao Trindade Bezerra e Oliveira, Kurt A. Rosentrater
Summary: This study evaluated the economic and environmental impacts of using low-moisture anhydrous ammonia (LMAA) pretreatment for cellulosic ethanol production. Results showed that capital costs increased with higher feedstock processing volumes, and material costs (sugarcane bagasse, enzyme, yeast, and ammonia costs) had the most significant impact on overall annual operating costs.
JOURNAL OF CLEANER PRODUCTION
(2021)
Article
Green & Sustainable Science & Technology
Tiffanie F. Stone, Janette R. Thompson, Kurt A. Rosentrater, Ajay Nair
Summary: This study reveals that large-scale food systems produce higher emissions compared to medium and small-scale systems. Different types of vegetables show variations in terms of global warming potential, energy, and water use, with romaine lettuce having the highest emissions.
Review
Engineering, Chemical
Valerie M. Lavenburg, Kurt A. Rosentrater, Stephanie Jung
Summary: The food industry is increasingly focused on reducing waste, with a particular interest in non-soybean plant-based oils. Different oil extraction methods have their own advantages and disadvantages, such as lower yields with expeller pressing and environmental concerns with organic solvents.
Article
Agriculture, Dairy & Animal Science
Andrew Maina, Rebecca Lochmann, Steven D. Rawles, Kurt Rosentrater
Summary: This study determined the digestibility of specific dietary lipids and fatty acids in Channel Catfish, providing valuable information for lipid selection in commercial diets. The results showed that total lipid digestibility was high, but the digestibility of individual fatty acids varied depending on their source.
Review
Biotechnology & Applied Microbiology
Holly Appleton, Kurt A. Rosentrater
Summary: Aspartic acid, or aspartate, is a non-essential amino acid produced and used by the body in two forms: L-aspartic acid and D-aspartic acid, with different roles in protein synthesis and the nervous system. The production and use of aspartic acid have been increasing in recent years.
FERMENTATION-BASEL
(2021)
Article
Biotechnology & Applied Microbiology
Kurt A. Rosentrater, Weitao Zhang
Summary: As agricultural biorefineries and bioprocessing operations develop, integrating soy products into corn ethanol fermentation may be slightly more expensive in terms of production costs, but economic returns justify this integration due to substantially greater quantities of ethanol, distillers corn oil, and distillers dried grains with solubles being produced.
FERMENTATION-BASEL
(2021)
Article
Multidisciplinary Sciences
Minliang Yang, Kurt A. Rosentrater
SN APPLIED SCIENCES
(2020)
Article
Engineering, Environmental
Minliang Yang, Kurt A. Rosentrater
ENVIRONMENTAL PROCESSES-AN INTERNATIONAL JOURNAL
(2020)