Zobrazeno 1 - 10
of 13
pro vyhledávání: '"James F, Faller"'
Autor:
James F. Faller, Kristen D Drozdek
Publikováno v:
Journal of Food Engineering. 55:79-88
A new method for the measurement of flow behavior index was tested using low density polyethylene (LDPE), corn meal, and waxy and dent corn starches. A specially designed dual orifice capillary die was attached to a pilot scale twin screw extruder, e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dcbbdd2dea4190161b3f7c7198156e60
https://doi.org/10.1016/s0260-8774(02)00024-9
https://doi.org/10.1016/s0260-8774(02)00024-9
Autor:
Emine Unlu, James F. Faller
Publikováno v:
Journal of Food Engineering. 53:115-131
The geometric mean residence time (GMRT) and the RTD were measured on a twin-screw extruder using a KCl tracer and electrical conductivity measurements at the die. Extruder screw speeds (150–350 rpm) and feed rate (98.55–20.0 kg/h) were varied in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::56df3b12b3f3ddb4eaa1151adbba6273
https://doi.org/10.1016/s0260-8774(01)00148-0
https://doi.org/10.1016/s0260-8774(01)00148-0
Autor:
Emine Unlu, James F. Faller
Publikováno v:
Polymer Engineering & Science. 41:743-751
Geometric mean residence time was compared with the arithmetic mean residence time for a residence time distribution study conducted on a twin-screw extruder using a salt tracer and electrical conductivity measurements. Electrical conductivity of the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d4283d15087af3f8b98ca8a3a0122a22
https://doi.org/10.1002/pen.10770
https://doi.org/10.1002/pen.10770
Autor:
James F. Faller, Paul Njoki
Publikováno v:
International Journal of Food Science and Technology. 36:415-423
Summary A weaning food was developed from a plantain/soy/corn blend by extrusion cooking. A two factor factorial study was conducted at three levels of feed moisture (22, 26 and 30%) and three levels of relative residence time (RRT: 1, 0.75 and 0.6).
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::86c45d6e266d7cd4c424c8d523745e3d
https://doi.org/10.1046/j.1365-2621.2001.00476.x
https://doi.org/10.1046/j.1365-2621.2001.00476.x
Autor:
Jin Y. Faller, James F. Faller
Publikováno v:
Journal of Food Quality. 23:27-37
Consumer demand for low-fat “healthy” snacks challenges manufacturers to improve the health profile of their products while maintaining their appetizing taste. The objectives of this study were to: (1) investigate the effect of addition levels of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7e668ef25c3a539ce2ff3082d69a6497
https://doi.org/10.1111/j.1745-4557.2000.tb00193.x
https://doi.org/10.1111/j.1745-4557.2000.tb00193.x
Publikováno v:
Journal of Food Quality. 23:87-102
The food industry is currently interested in developing palatable mainstream products containing soy to capitalize on the growing interest in the potential health benefits of soy in the diet. Breakfast cereal is a prime candidate. Extruded corn-based
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::172e6b1efaf906089b56729437c4dff5
https://doi.org/10.1111/j.1745-4557.2000.tb00198.x
https://doi.org/10.1111/j.1745-4557.2000.tb00198.x
Publikováno v:
Journal of Food Science. 64:185-188
Our objectives were to develop acceptable extruded snack products containing soy protein, and to evaluate the influence of soy protein type, soy level, and moisture content. Addition of soy protein increased die temperature and pressure while decreas
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2da717a202bf4d35898ed102ee2654f2
https://doi.org/10.1111/j.1365-2621.1999.tb09888.x
https://doi.org/10.1111/j.1365-2621.1999.tb09888.x
Autor:
James F. Faller, Emine Unlu
Publikováno v:
Cereal Chemistry Journal. 75:346-350
The objective of this study was to evaluate the potential to increase the level of resistant starch (RS) in extruded products by optimizing extruder conditions. Three experiments were conducted as randomized complete block designs with two replicates
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::30d2b0e300072130d771194e2a194072
https://doi.org/10.1094/cchem.1998.75.3.346
https://doi.org/10.1094/cchem.1998.75.3.346
Publikováno v:
Cereal Chemistry Journal. 77:220-222
The residence time distribution and barrel fill of pet food in a twinscrew extruder was determined under conditions of a constant ratio of feed rate to screw speed. Specific feeding load was held constant at 0.16 kg/hr/ rpm while feed rate ranges wer
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c4f6b3d49e522751716fb1e65dca7c62
https://doi.org/10.1094/cchem.2000.77.2.220
https://doi.org/10.1094/cchem.2000.77.2.220
Autor:
Napaporn, Komesvarakul, Monica D, Sanders, Erika, Szekeres, Edgar J, Acosta, James F, Faller, Tony, Mentlik, Louis B, Fisher, Gregg, Nicoll, David A, Sabatini, John F, Scamehorn
Publikováno v:
Journal of cosmetic science. 57(4)
Microemulsification of triglyceride-based oil is challenging due to the formation of undesirable phases such as macroemulsions, liquid crystals, or sponge phases. This research evaluates the formation of artificial sebum microemulsions using linker m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::13ae6ca388a55c07e0e6908f6e9c3e06
https://pubmed.ncbi.nlm.nih.gov/16957810
https://pubmed.ncbi.nlm.nih.gov/16957810