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Direct expanded snacks from sorghum
(Texas A&M University, 2003)
Food type white sorghum (ATx631xRTx436) grown in College Station, 2001 was used to produce direct expanded snacks. Corn meal was used as reference. Sorghum grains were analyzed for their density, hardness, weight, and size. ...
The formulation of a nutraceutical bread mix using sorghum, barley, and flaxseed
(Texas A&M University, 2003)
Sorghum bran, barley flour, and flaxseed were substituted at different levels to achieve an acceptable bread formulation. The sorghum bran was substituted at 5-10% of the total flour while barley flour and flaxseed remained ...
Effect of homogenization pressure and whey protein source on rheological properties of heat-set whey protein emulsion gels
(Texas A&M University, 2003)
Emulsions with 10% protein and 20% butter oil were prepared by dispersing sweet whey protein concentrate (SWPC), acid whey protein concentrate (AWPC), or AWPC + glycomacropeptide (GMP) in distilled water with butteroil. ...
Comparison of soy protein concentrates produced by membrane filtration and acid precipitation
(Texas A&M University, 2003)
The recovery of proteins using ultrafiltration (UF) process is an attractive alternative compared to conventional acid precipitation method. The mild processing condition, which leads to less protein denaturation, may be ...
Reducing lipid oxidation in irradiated ground beef patties by natural antioxidants
(Texas A&M University, 2003)
Fresh ground beef patties with (1) no antioxidant, (2) 0.02% butylated hydroxyanisole/ butylated hydroxy toluene (BHA/BHT), (3) 3% dried plum puree, or (4) 0.25% rosemary extract were partially aerobic packed, irradiated ...