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An optimized purple corn cob extract as an ingredient for the development of maize-based extrudates with novel characteristics
(Elsevier, 2023-11)Purple corn cobs (PCC) are normally discarded although containing valuable components of potential application in the development of foods and ingredients. Optimum extraction conditions for PCC bioactive compounds were ... -
Carotenoid and color changes in traditionally flaked and extruded products
(Elsevier, 2017-08)The objective of this study was to evaluate the impact of process and formulation on individual carotenoid loss in traditionally prepared cornflakes and those prepared by extrusion. The first step in the traditional process ... -
Components interactions and changes at molecular level in maize flour-based blends as affected by the extrusion process. A multi-analytical approach
(Elsevier, 2021-02)The aim of this work was to evaluate the influence of partial replacement of maize flour by sub-valuated whole grain flours on the interactions and spatial distribution of the main components of extruded snacks. Non-destructive, ... -
Drying of soybean seeds and effect on protein quality and oil extraction efficiency by extruding-expelling process
(Escola Superior de Agricultura Luiz de Queiroz (Brasil), 2023)Soybean seeds (Glycine max) were dried under real scale conditions to different final moisture content (m.c.) (9.1, 9.7, 10.9 %, and control with 16.2 %) and processed through extruding-expelling. Results indicated that ... -
Efecto de diferentes procesos aplicados a la semilla de chía sobre la producción de carne de pollo enriquecida en ácidos grasos omega 3
(Facultad de Ciencias Veterinarias, Universidad Nacional de La Plata, 2010)Se ha demostrado que la ingesta de ácidos grasos n-3 resulta beneficiosa para la salud del consumidor. La semilla de chía (Salvia hispánica) es una fuente rica en ácido α-linolénico. La disponibilidad de sus nutrientes es ... -
Extrusion for the Sustainable Development of Novel Foods : basics, Principles, and Applications
(Taylor & Francis Group, 2023-11)Extrusion processing is a thermo-mechanical technology that was initially developed for the plastic industry, but then it was adapted for cereals’ food development using extruders with different lengths and diameters. ... -
Extrusión para el desarrollo de alimentos innovadores: caso de productos a base de maíz
(Ediciones INTA, EEA San Pedro, 2022-04)El proceso de extrusión ha surgido como una alternativa para el desarrollo de alimentos que presenta ventajas particulares en comparación a los métodos tradicionales. Durante el mismo, las materias primas se someten a ... -
Microstructural characteristics and physical properties of corn-based extrudates affected by the addition of millet, sorghum, quinoa and canary seed flour
(Elsevier, 2020-07)Corn flour blends including 25 % of pearl millet, red sorghum, quinoa or canary seed flours, not deeply studied in the extrusion process of corn-based products, were used for extrudates production. Several physical, ... -
Natural occurrence of fumonisins in corn puff in Argentina
(Springer, 2010-11)Maize presents a substantial contamination by fumonisins (FB) throughout the world. In particular, Argentina presents a high frequency of positive samples and levels of up to 10,000 μg/kg of total FB, depending on the ... -
Physical and mechanical properties of maize extrudates as affected by the addition of chia and quinoa seeds and antioxidants
(2015-12)The physical and mechanical properties of maize extrudates have been analyzed in relation to the addition of quinoa flour and two novel ingredients, chia and powder extract of purple corn with antioxidant properties. Maize ... -
Recomendaciones para ganar eficiencia en el procesamiento de soja por extrusado-prensado
(Estación Experimental Agropecuaria Balcarce, INTA, 2022-07)La eficiencia en la extracción de aceite del poroto de soja durante el proceso de extrusado-prensado está estimada en 70% en Argentina. El logro de mayores rendimientos en la extracción como así también un expeller con ... -
Recomendaciones para ganar eficiencia en el procesamiento de soja por extrusado-prensado
(Estación Experimental Agropecuaria Balcarce, INTA., 2022-08)El presente material surgió como resultado de la tesis doctoral de Gisele Maciel financiada por el CONICET y el INTA y llevada adelante en la EEA INTA Balcarce y la UNQ. Desde el punto de vista práctico esta tesis hizo un ...