Knowledge Center Catalog

Effect of temperature on properties of extrudates from high starch fractions of navy, pinto and garbanzo beans (Record no. 28754)

MARC details
000 -LEADER
fixed length control field 01429nab a22002537a 4500
001 - CONTROL NUMBER
control field G95768
003 - CONTROL NUMBER IDENTIFIER
control field MX-TxCIM
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20171220113536.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 121211b |||p||p||||||| |z||| |
024 8# - OTHER STANDARD IDENTIFIER
Standard number or code https://doi.org/10.1111/j.1365-2621.1990.tb06788.x
040 ## - CATALOGING SOURCE
Original cataloging agency MX-TxCIM
041 0# - LANGUAGE CODE
Language code of text/sound track or separate title En
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Gujska, E.
245 00 - TITLE STATEMENT
Title Effect of temperature on properties of extrudates from high starch fractions of navy, pinto and garbanzo beans
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Date of publication, distribution, etc. 1990
520 ## - SUMMARY, ETC.
Summary, etc. High starch fraction (HSF) isolated from three legumes were extruded at different temperatures. Extruded products were evaluated for expansion, density, color and some functional properties. The highest value of expansion was noted for pinto bean, and the lowest for garbanzo, extruded at 132°C. Extrudates from HSF expanded significantly (P < 0.05) less than corn extrudates. Oil absorption capacity increased slightly with increasing temperature and values were lower for navy and garbanzo beans than for pinto HSF and corn. Oil emulsification capacity of- bean samples was about two times higher compared to corn. Water absorption index (WAI) of pinto and navy beans significantly increased (P < 0.05) from 110°C to 132°C.
546 ## - LANGUAGE NOTE
Language note English
591 ## - CATALOGING NOTES
Affiliation John Wiley
650 10 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Properties
650 10 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Temperature
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Khan, K.,
Relator term coaut.
773 0# - HOST ITEM ENTRY
Title Journal of Food Science
Related parts v. 55, no. 2, p. 466-469
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Koha item type Article
Source of classification or shelving scheme Dewey Decimal Classification
Holdings
Date last seen Total Checkouts Price effective from Koha item type Lost status Damaged status Not for loan Collection code Withdrawn status Home library Current library Date acquired
07/05/2017   07/05/2017 Article Not Lost     Reprints Collection   CIMMYT Knowledge Center: John Woolston Library CIMMYT Knowledge Center: John Woolston Library 07/05/2017

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