MICROSCOPIC STRUCTURE OF TEXTURED COTTONSEED FLOUR BLENDS
CEGLA, G. F. ; TARANTO, M. V. ; BELL, K. R. ; RHEE, K. C.
Oxford, UK : Blackwell Publishing Ltd
Published 1978
Oxford, UK : Blackwell Publishing Ltd
Published 1978
| ISSN: |
1750-3841
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|---|---|
| Source: |
Blackwell Publishing Journal Backfiles 1879-2005
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| Topics: |
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
Process Engineering, Biotechnology, Nutrition Technology
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| Notes: |
Native and denatured (steam heated) glandless and deglanded cottonseed flours fortified with Na2SO3, NaH2PO2, or rice flour were texturized. The products were embedded in epoxy resin, sectioned, stained and examined with the light microscope. Two morphological characteristics of cottonseed extrudates were found to influence their rheological properties: the uniformity of the protein matrix and the distribution of insoluble carbohydrates within that matrix. In general, the more uniform the protein matrix, the greater the stress; the more evenly dispersed the insoluble carbohydrates, the greater the resilience. Differences in the texture of extrudates based on the additives used to fortify the cottonseed flours could be explained by the light microscopy technique used in this study.
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| Type of Medium: |
Electronic Resource
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| URL: |
| _version_ | 1798290350884782081 |
|---|---|
| autor | CEGLA, G. F. TARANTO, M. V. BELL, K. R. RHEE, K. C. |
| autorsonst | RHEE, K. C. |
| book_url | http://dx.doi.org/10.1111/j.1365-2621.1978.tb02416.x |
| datenlieferant | nat_lic_papers |
| hauptsatz | hsatz_simple |
| identnr | NLZ240506723 |
| insertion_date | 2012-04-26 |
| issn | 1750-3841 |
| journal_name | Journal of food science |
| materialart | 1 |
| notes | Native and denatured (steam heated) glandless and deglanded cottonseed flours fortified with Na2SO3, NaH2PO2, or rice flour were texturized. The products were embedded in epoxy resin, sectioned, stained and examined with the light microscope. Two morphological characteristics of cottonseed extrudates were found to influence their rheological properties: the uniformity of the protein matrix and the distribution of insoluble carbohydrates within that matrix. In general, the more uniform the protein matrix, the greater the stress; the more evenly dispersed the insoluble carbohydrates, the greater the resilience. Differences in the texture of extrudates based on the additives used to fortify the cottonseed flours could be explained by the light microscopy technique used in this study. |
| package_name | Blackwell Publishing |
| publikationsjahr_anzeige | 1978 |
| publikationsjahr_facette | 1978 |
| publikationsjahr_intervall | 8024:1975-1979 |
| publikationsjahr_sort | 1978 |
| publikationsort | Oxford, UK |
| publisher | Blackwell Publishing Ltd |
| reference | 43 (1978), S. 0 |
| search_space | articles |
| shingle_author_1 | CEGLA, G. F. TARANTO, M. V. BELL, K. R. RHEE, K. C. |
| shingle_author_2 | CEGLA, G. F. TARANTO, M. V. BELL, K. R. RHEE, K. C. |
| shingle_author_3 | CEGLA, G. F. TARANTO, M. V. BELL, K. R. RHEE, K. C. |
| shingle_author_4 | CEGLA, G. F. TARANTO, M. V. BELL, K. R. RHEE, K. C. |
| shingle_catch_all_1 | CEGLA, G. F. TARANTO, M. V. BELL, K. R. RHEE, K. C. MICROSCOPIC STRUCTURE OF TEXTURED COTTONSEED FLOUR BLENDS Blackwell Publishing Ltd Native and denatured (steam heated) glandless and deglanded cottonseed flours fortified with Na2SO3, NaH2PO2, or rice flour were texturized. The products were embedded in epoxy resin, sectioned, stained and examined with the light microscope. Two morphological characteristics of cottonseed extrudates were found to influence their rheological properties: the uniformity of the protein matrix and the distribution of insoluble carbohydrates within that matrix. In general, the more uniform the protein matrix, the greater the stress; the more evenly dispersed the insoluble carbohydrates, the greater the resilience. Differences in the texture of extrudates based on the additives used to fortify the cottonseed flours could be explained by the light microscopy technique used in this study. 1750-3841 17503841 |
| shingle_catch_all_2 | CEGLA, G. F. TARANTO, M. V. BELL, K. R. RHEE, K. C. MICROSCOPIC STRUCTURE OF TEXTURED COTTONSEED FLOUR BLENDS Blackwell Publishing Ltd Native and denatured (steam heated) glandless and deglanded cottonseed flours fortified with Na2SO3, NaH2PO2, or rice flour were texturized. The products were embedded in epoxy resin, sectioned, stained and examined with the light microscope. Two morphological characteristics of cottonseed extrudates were found to influence their rheological properties: the uniformity of the protein matrix and the distribution of insoluble carbohydrates within that matrix. In general, the more uniform the protein matrix, the greater the stress; the more evenly dispersed the insoluble carbohydrates, the greater the resilience. Differences in the texture of extrudates based on the additives used to fortify the cottonseed flours could be explained by the light microscopy technique used in this study. 1750-3841 17503841 |
| shingle_catch_all_3 | CEGLA, G. F. TARANTO, M. V. BELL, K. R. RHEE, K. C. MICROSCOPIC STRUCTURE OF TEXTURED COTTONSEED FLOUR BLENDS Blackwell Publishing Ltd Native and denatured (steam heated) glandless and deglanded cottonseed flours fortified with Na2SO3, NaH2PO2, or rice flour were texturized. The products were embedded in epoxy resin, sectioned, stained and examined with the light microscope. Two morphological characteristics of cottonseed extrudates were found to influence their rheological properties: the uniformity of the protein matrix and the distribution of insoluble carbohydrates within that matrix. In general, the more uniform the protein matrix, the greater the stress; the more evenly dispersed the insoluble carbohydrates, the greater the resilience. Differences in the texture of extrudates based on the additives used to fortify the cottonseed flours could be explained by the light microscopy technique used in this study. 1750-3841 17503841 |
| shingle_catch_all_4 | CEGLA, G. F. TARANTO, M. V. BELL, K. R. RHEE, K. C. MICROSCOPIC STRUCTURE OF TEXTURED COTTONSEED FLOUR BLENDS Blackwell Publishing Ltd Native and denatured (steam heated) glandless and deglanded cottonseed flours fortified with Na2SO3, NaH2PO2, or rice flour were texturized. The products were embedded in epoxy resin, sectioned, stained and examined with the light microscope. Two morphological characteristics of cottonseed extrudates were found to influence their rheological properties: the uniformity of the protein matrix and the distribution of insoluble carbohydrates within that matrix. In general, the more uniform the protein matrix, the greater the stress; the more evenly dispersed the insoluble carbohydrates, the greater the resilience. Differences in the texture of extrudates based on the additives used to fortify the cottonseed flours could be explained by the light microscopy technique used in this study. 1750-3841 17503841 |
| shingle_title_1 | MICROSCOPIC STRUCTURE OF TEXTURED COTTONSEED FLOUR BLENDS |
| shingle_title_2 | MICROSCOPIC STRUCTURE OF TEXTURED COTTONSEED FLOUR BLENDS |
| shingle_title_3 | MICROSCOPIC STRUCTURE OF TEXTURED COTTONSEED FLOUR BLENDS |
| shingle_title_4 | MICROSCOPIC STRUCTURE OF TEXTURED COTTONSEED FLOUR BLENDS |
| sigel_instance_filter | dkfz geomar wilbert ipn albert |
| source_archive | Blackwell Publishing Journal Backfiles 1879-2005 |
| timestamp | 2024-05-06T08:15:21.008Z |
| titel | MICROSCOPIC STRUCTURE OF TEXTURED COTTONSEED FLOUR BLENDS |
| titel_suche | MICROSCOPIC STRUCTURE OF TEXTURED COTTONSEED FLOUR BLENDS |
| topic | ZA-ZE ZM |
| uid | nat_lic_papers_NLZ240506723 |