Zeng J., Gao H., Li G., Liang X. (2011): Extruded corn flour changed the functionality behaviour of blends. Czech J. Food Sci., 29: 520–527. Functionalities and relationships between raw and extruded maize flour blends were studied. The extruded flour had higher water absorption and water solubility indices, and had no differential scanning calorimetry endotherm. The parameters of RVA peak, bre...

A total of 120 barrows (initial BW = 47.9 ± 3.6 kg; PIC 1050) were used in an 83-d study to determine the effects of dietary iodine value (IV) product (IVP) on growth performance and fat quality. Pigs were blocked by BW and randomly allotted to 1 of 6 treatments with 2 pigs per pen and 10 pens per treatment. Dietary treatments were fed in 3 phases and formulated to 3 IVP concentrations (low, me...

An experiment was conducted to measure the effect of adding soybean oil to soybean meal (SBM) and soy protein concentrate (SPC) on apparent (AID) and standardized (SID) ileal digestibility of CP and AA by growing pigs. A second objective was to compare AID and SID of AA in a new high-protein variety of full fat soybeans (FFSB) to values obtained in other soybean products. Commercial sources of ...

background and aims. during root canal preparation, debris extruded beyond the apical foramen may result in periapical inflammation and postoperative pain. to date no root canal preparation method has been developed that extrudes no periapical debris. the purpose of this study was to identify a system leading to minimal extrusion of debris from the apical foramen. the study was conducted to com...

Solvent-extracted soybean meal (SSBM) is typically used as the primary protein source in swine diets United States. Mechanically extracted or expelled (MSBM) has increased concentrations of fat and decreased essential AA compared to SSBM, but MSBM been demonstrated have improved digestibility. This study aimed estimate NE value relative SSBM determine its effects on growth performance late nurs...

Sorghum (Sorghum bicolor (L.)Moench) is a starch-rich grain similar to maize (Zea mays L.), but sorghum has been underutilized for biobased products and bioenergy. This study was designed to investigate the effects of supercritical-fluid-extrusion (SCFX) of sorghum on ethanol production. Morphology, chemical composition, and thermal properties of extruded sorghum were characterized. Analysis of...

Foods with antioxidant capacity provide protection against cardio-vascular, certain forms of cancers, and Alzheimer's diseases caused by oxidative damages and contribute health benefits. The effect of extrusion cooking on the antioxidant capacity and color attributes of extruded products prepared from 3 selected formulations of purple potato and yellow pea flours using a co-rotating twin screw ...

The aim of this study was to determine and compare in situ biohydrogenation (BH) fatty acids in three forms of soybeans and linseed (raw, extruded and roasted). Nylon bags (5×10 cm) containing 4 g of raw, extruded or roasted soybeans or raw, extruded or roasted linseed were incubated in the rumen of fistulated ewes for 4, 8, 12 and 24 hours. Results for linoleic acid (C18:2) showed tha...