About: Effect of Process Parameters on Slowly Digestible and Resistant Starch Content in Extrudates

Facets (new session)
Description
Metadata
Settings
- owl:sameAs
- Inference Rule:

About: Effect of Process Parameters on Slowly Digestible and Resistant Starch Content in Extrudates Goto Sponge NotDistinct Permalink

An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

Attributes	Values
rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
rdfs:seeAlso	http://www.agriculturejournals.cz/publishedArticles/CJFS/2014-32-5-503.pdf
Description	A laboratory single-screw Kompaktextruder KE 19/25 was used at speeds 120-140 rpm of the screw with either a 2 : 1 or 3 : 1 compression ratio; the head had a 3 or 4 mm die. The temperature of the head was set at 131-144°C. The applied raw materials were maize grits, and mixtures with wheat starch, pea flour or chemically modified starch. Input mixtures differed in water addition (50 or 100 g water/kg). The highest amount of resistant starch (3.1% per total starch) in extrudate was found for mixture of pea flour and maize grits (with addition of 100 g water/kg of dry mixture), the output(extrudate)/input(mixture) ratio of the resistant starch was 45.8%. The highest SDS content was obtained for the maize grits and addition of 100 g water/kg using a die with a 3 mm diameter and a screw with a 3 : 1 compression ratio; the temperature of the head was approximately 140°C. Transportation rates: screw 140 rpm, dosing 15 rpm. A laboratory single-screw Kompaktextruder KE 19/25 was used at speeds 120-140 rpm of the screw with either a 2 : 1 or 3 : 1 compression ratio; the head had a 3 or 4 mm die. The temperature of the head was set at 131-144°C. The applied raw materials were maize grits, and mixtures with wheat starch, pea flour or chemically modified starch. Input mixtures differed in water addition (50 or 100 g water/kg). The highest amount of resistant starch (3.1% per total starch) in extrudate was found for mixture of pea flour and maize grits (with addition of 100 g water/kg of dry mixture), the output(extrudate)/input(mixture) ratio of the resistant starch was 45.8%. The highest SDS content was obtained for the maize grits and addition of 100 g water/kg using a die with a 3 mm diameter and a screw with a 3 : 1 compression ratio; the temperature of the head was approximately 140°C. Transportation rates: screw 140 rpm, dosing 15 rpm. (en)
Title	Effect of Process Parameters on Slowly Digestible and Resistant Starch Content in Extrudates Effect of Process Parameters on Slowly Digestible and Resistant Starch Content in Extrudates (en)
skos:prefLabel	Effect of Process Parameters on Slowly Digestible and Resistant Starch Content in Extrudates Effect of Process Parameters on Slowly Digestible and Resistant Starch Content in Extrudates (en)
skos:notation	RIV/60461373:22330/14:43897267!RIV15-MZE-22330___
http://linked.open...avai/riv/aktivita	P
http://linked.open...avai/riv/aktivity	P(QJ1310219)
http://linked.open...iv/cisloPeriodika	5
http://linked.open...vai/riv/dodaniDat	2015
http://linked.open...aciTvurceVysledku	Chena Aldao, David Antonio Smrčková, Petra Šárka, Evžen Hofmanová, Taťána Koláček, Jaroslav
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Vysoká škola chemicko-technologická v Praze / Fakulta potravinářské a biochemické technologie
http://linked.open...dnocenehoVysledku	13463
http://linked.open...ai/riv/idVysledku	RIV/60461373:22330/14:43897267
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	distarch phosphate; starch digestibility; legumes; extrusion cooking (en)
http://linked.open.../riv/klicoveSlovo	distarch phosphate extrusion cooking legumes starch digestibility
http://linked.open...odStatuVydavatele	CZ - Česká republika
http://linked.open...ontrolniKodProRIV	[21158A108B46]
http://linked.open...i/riv/nazevZdroje	Czech Journal of Food Sciences
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	5 (xsd:int)
http://linked.open...cetTvurcuVysledku	6 (xsd:int)
http://linked.open...vavai/riv/projekt	Wheat with specific starch composition and features for food and non-food purposes
http://linked.open...UplatneniVysledku	2014
http://linked.open...v/svazekPeriodika	32
http://linked.open...iv/tvurceVysledku	Hofmanová, Taťána Šárka, Evžen Koláček, Jaroslav Smrčková, Petra Saglamtas, Meltem Chena Aldao, David Antonio
http://linked.open...ain/vavai/riv/wos	000343078100013
issn	1212-1800
number of pages	6 (xsd:int)
http://localhost/t...ganizacniJednotka	22330

Faceted Search & Find service v1.16.118 as of Jun 21 2024

Alternative Linked Data Documents: ODE Content Formats:

RDF

ODATA

Microdata

About

OpenLink Virtuoso version 07.20.3240 as of Jun 21 2024, on Linux (x86_64-pc-linux-gnu), Single-Server Edition (126 GB total memory, 100 GB memory in use)
Data on this page belongs to its respective rights holders.
Virtuoso Faceted Browser Copyright © 2009-2024 OpenLink Software