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作者: Yan Jing 文题: Effects of twin-screw extrusion on soluble dietary fibre and physicochemical 期刊名,年份,卷(期),起止页码: Food Chemistry,2013,138,884-889 收录信息: 求助 SCI 收录信息 |
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baiyuefei
版主 (文学泰斗)
风雪
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4楼2013-10-28 14:00:17
baiyuefei
版主 (文学泰斗)
风雪
- LS-EPI: 1647
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【答案】应助回帖
★ ★ ★ ★ ★
17106007: 金币+5, ★★★很有帮助 2013-10-29 15:51:39
17106007: 金币+5, ★★★很有帮助 2013-10-29 15:51:39
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是2012年的吧？如下： http://apps.webofknowledge.com/f ... age=1&doc=1 |
» 本帖已获得的红花（最新10朵）
171060072楼2013-10-28 13:57:36
baiyuefei
版主 (文学泰斗)
风雪
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【答案】应助回帖
oven1986: 检索EPI+1, 感谢你的应助！ 2013-10-29 18:20:59
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Effects of twin-screw extrusion on soluble dietary fibre and physicochemical properties of soybean residue 作者: Jing, Y (Jing, Yan); Chi, YJ (Chi, Yu-Jie)[ 1 ] 来源出版物: FOOD CHEMISTRY 卷:138 期:2-3 页:884-889 DOI:10.1016/j.foodchem.2012.12.003 出版年:MAY 15 2013 被引频次: 0 (来自 Web of Science) 引用的参考文献: 22 [ 查看 Related Records ] 引证关系图 摘要: Extrusion cooking technology was applied for soluble dietary fibre extraction from soybean residue. Response surface methodology (RSM) was used to optimise the effects of extrusion parameters, namely extrusion temperature (90-130 degrees C), feed moisture (25-35%) and screw speed (160-200 rpm) on the content of soluble dietary fibre. According to the regression coefficients significance of the quadratic polynomial model, the optimum extrusion parameters were as follows: extrusion temperature, 115 degrees C; feed moisture, 31%; and screw speed, 180 rpm. Under these conditions, the soluble dietary fibre content of soybean residue could reach to 12.65% which increased 10.60% compared with the unextruded soybean residue. In addition, the dietary fibre in extrude soybean residue had higher water retention capacity, oil retention capacity and swelling capacity than those of dietary fibre in unextruded soybean residue. (C) 2012 Elsevier Ltd. All rights reserved. 入藏号:WOS:000316039500025 文献类型: Article 语种: English 作者关键词: Soybean residue; Twin-screw extrusion; Soluble dietary fibre; Physicochemical properties KeyWords Plus: RESPONSE-SURFACE METHODOLOGY; RESISTANT STARCH FORMATION; WHEAT-FLOUR; OPTIMIZATION; EXTRACTION; COOKING; BRAN 通讯作者地址: Chi, YJ (通讯作者) Northeast Agr Univ, Dept Food Sci, Harbin 150030, Peoples R China. 地址: [ 1 ] Northeast Agr Univ, Dept Food Sci, Harbin 150030, Peoples R China [ 2 ] Educ Minist, Harbin 150030, Peoples R China [ 3 ] Prov Key Lab Soybean Biol, Harbin 150030, Peoples R China 电子邮件地址: yjchi323@126.com 基金资助致谢: 基金资助机构 授权号 Natural Science Foundation of Heilongjiang Province, China ZD200902 [显示基金资助信息] 出版商:ELSEVIER SCI LTD, THE BOULEVARD, LANGFORD LANE, KIDLINGTON, OXFORD OX5 1GB, OXON, ENGLAND Web of Science 类别: Chemistry, Applied; Food Science & Technology; Nutrition & Dietetics 研究方向: Chemistry; Food Science & Technology; Nutrition & Dietetics IDS 号:105BB ISSN:0308-8146 |
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