Browsing by Author "Lusas, Edmund W."

Now showing items 1-6 of 6

    • Intermediate moisture legume and cereal food product and method of producing 
      Lusas, Edmund W.; Guzman, Gabriel J. (United States. Patent and Trademark Office; Texas A&M University. Libraries, 1994-03-22)
      A method of producing an edible, shelf-stable legume and/or cereal food product comprises cooking a substrate such as legume seeds and/or cereal grains under conditions effective to maintain a total content of water in the ...
    • Method of making a non-porous vegetable protein fiber product 
      Lusas, Edmund W.; Guzman, Gabriel J.; Doty, Steven C. (United States. Patent and Trademark Office; Texas A&M University. Libraries, 1995-08-01)
      A method for processing a dehulled, defatted oilseed protein meal, e.g., soybean meal, to produce non-porous, meat-like fibers comprises preparing an oilseed protein source and water mixture, extruding the mixture under ...
    • A method of preparing ready-to-eat intermediate moisture foodstuffs 
      Lusas, Edmund W.; Guzman, Gabriel J.; Doty, Steven C. (United States. Patent and Trademark Office; Texas A&M University. Libraries, 1994-04-05)
      A method of producing a ready-to-eat intermediate-moisture texturized protein foodstuff which simulates meat and has an extended shelf life comprises pretexturizing a vegetable protein source with a first source of water ...
    • Method of producing sterile and concentrated juices with improved flavor and reduced acid 
      Lawhon, James T.; Lusas, Edmund W. (United States. Patent and Trademark Office; Texas A&M University. Libraries, 1987-02-17)
      Ultrafiltration is employed to preferentially pass an ultrafiltration (UF) permeate containing flavor and aroma components while retaining spoilage microorganisms in a UF retentate. The UF retentate is then treated to ...
    • Physicochemical characteristics of fresh masa from alkaline processed corn and sorghum and of corn dry masa flour 
      Gomez, Marta Hilda (Texas A&M University. Libraries, 1988)
      Changes in the structure, physical and physico-chemical properties of corn and sorghum during nixtamalization and production of tortillas were documented using a combination of masa fractionation, x-ray diffraction, ...
    • Process for removing flatulence-causing sugars from bean products 
      Lawhon, James T.; Lusas, Edmund W. (United States. Patent and Trademark Office; Texas A&M University. Libraries, 1987-02-24)
      Flatulence-causing sugars can be removed from beans that contain such sugars through ultrafiltration. An ultrafiltration membrane system with a molecular weight cut-off between 30,000 and 100,000 daltons will permit the ...