Researchers from National Technological Institute of Mexico Provide Details of New Studies and Findings in the Area of Food Chemistry [Study of molecular dynamic interactions during the optimized extrusion processing of corn (Zea mays) and...].

Předmět:	FOOD chemistry EXTRUSION process MOLECULAR interactions CORN RESEARCH personnel
Zdroj:	Food Weekly News; 6/13/2024, p352-352, 1p
Abstrakt:	Researchers from the National Technological Institute of Mexico have conducted a study on the molecular dynamic interactions during the extrusion processing of corn and substandard bean. The study aimed to evaluate the compatibility of bean protein with corn flour starch in an extruded snack model using molecular dynamics simulation. The researchers used a central composite design with four factors to determine the optimal processing conditions. The study concluded that the research successfully developed an extruded snack using an agro-industrial by-product while predicting the solubility and miscibility parameters of more compounds using molecular dynamics simulations. [Extracted from the article]
Databáze:	Complementary Index
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