Projects

CHARACTERIZATION AND CONTROL OF NUTRITIONAL AND SENSORY PROPERTIES OF RAW AND PROCESSED GRAINS, LEGUMES, AND VEGETABLES Appropriated (D)   Accession Number: 409089

VALUE ADDED PROCESSES FOR DRY PEAS AND LENTILS Reimbursable (R)   Accession Number: 411897

Publications

Thermal Transitions and Extrusion of Glycerol-Plasticized Whey Protein Mixtures - (Peer Reviewed Journal)

Hernandez-Izquierdo, V.M., Reid, D.S., Mc Hugh, T.H., Berrios, J.D., Krochta, J.M. 2008. Thermal Transitions and Extrusion of Glycerol-Plasticized Whey Protein Mixtures. Journal of Food Science. V73(4):169-175.

IN VITRO BILE ACID BINDING CAPACITY OF WHEAT BRAN, MILLED WHEAT BRAN AND MILLED EXTRUDED WHEAT BRAN AT FIVE SPECIFIC MECHANICAL ENERGY LEVELS - (Peer Reviewed Journal)

Kahlon, T.S., Berrios, J.DeJ., Smith, G.E., Pan, J.L. 2006. In Vitro Bile Acid Binding Capacity of Milled Wheat Bran and Milled Extruded Wheat Bran at Five Specific Mechanical Energy Levels. Cereal Chemistry. 83(4):434-438.

HYPOCHOLESTEROLEMIC PROPERTIES OF FOOD FIBERS AND FRACTIONS - (Abstract) - (20-Dec-05)

EXTRUSION CONDITIONS MODIFY HYPOCHOLESTEROLEMIC PROPERTIES OF WHEAT BRAN FED TO HAMSTERS - (Peer Reviewed Journal)

Kahlon, T.S., Berrios, J.D., Smith, G.E., Pan, J. 2006. Extrusion conditions modify hypocholesterolemic properties of wheat bran fed to hamsters. Cereal Chemistry 83(2):152-156.

IN VITRO BILE ACID BINDING CAPACITY OF WHEAT BRAN EXTRUDED AT FIVE SPECIFIC MECHANICAL ENERGY LEVELS - (Peer Reviewed Journal)

Kahlon, T.S., Berrios, J.D., Smith, G.E., Pan, J. 2006. In vitro bile acid binding capacity of wheat bran extruded at five specific mechanical energy levels. Cereal Chemistry, 83(2):157-160.

EXTRUSION COOKING OF LEGUMES: DRY BEAN FLOURS - (Book/Chapter)

J.D. Berrios, 2006. Extrusion Cooking of Legumes: Dry Bean Flours. Encyclopedia of Agricultural, Food, and Biological Engineering. DOI: 10.1081:1-8.

THE USE OF EXTRUSION PROCESSING TECHNOLOGY FOR THE FABRICATION OF NOVEL LEGUME-BASED VALUE-ADDED PRODUCTS - (Abstract)

Berrios, J.D., Patil, R.T., Tang, J., Swanson, B.G. 2005. The use of extrusion processing technology for the fabrication of novel legume-based value-added products. Meeting Abstract No. 99F-29. IFT Annual Meeting, July 2005, New Orleans, LA.

THERMAL TRANSITIONS AND EXTRUSION OF GLYCEROL-PLASTICIZED WHEY PROTEIN MIXTURES - (Abstract)

Hernandez, V.M., Reid, D.S., Mc Hugh, T.H., Berrios, J.D., Olsen, C.W., Olson, D.A., Pan, J., Krochta, J.M. 2005. Thermal transitions and extrusion of glycerol-plasticized whey protein mixtures. Meeting Abstract No. 54D-7. p. 60., IFT Annual Meeting, July 2005, New Orleans, LA.

SODIUM BICARBONATE AND THE MICROSTRUCTURE, EXPANSION AND COLOR OF EXTRUDED BLACK BEANS - (Peer Reviewed Journal)

Berrios, J.D., Wood, D.F., Whitehand, L.C., Pan, J. 2004. Sodium Bicarbonate and the Microstructure, Expansion and Color of Extruded Black Beans. Journal of Food Processing and Preservation. 28(5):321-335.

EXTRUSION COOKING OF SELECTED LEGUME FLOURS - (Abstract)

Berrios, J.D., Tang, J., Swanson, B.G., Pan, J. 2004. Extrusion cooking of selected legume flours. Meeting Abstract Paper 1. AACC Sympsoium, September 2004, San Diego, CA.

EXPANSION, TEXTURAL, VISUAL AND CHEMICAL CHARACTERISTICS OF BLACK BEAN FLOURS OF DIFFERENT PARTICLE-SIZES PROCESSED USING TWIN-SCREW EXTRUSION TECHNOLOGY - (Abstract)

Berrios, J.D., Pan, J. 2003. Expansion, textural, visual and chemical characteristics of black bean flours of different particle-sizes processed using twin-screw extrusion technology. American Association of Cereal Chemists Meetings. Abstract 97:86.

FIBER SUPPLEMENTS AND THE PHYSICAL PROPERTIES OF LEGUME EXTRUDATES - (Abstract)

Cheng, M., Berrios, J.D., Tang, J., Swanson, B.G., Garnanez, R.J. 2003. Fiber supplements and the physical properties of legume extrudates. International Food Technology Meeting Abstracts.

CHARACTERIZATION OF DRY PEA EXTRUDATES WITH ADDED FIBER BY SCANNING ELECTRONMICROSCOPY (SEM) AND TEXTURE ANALYZER - (Abstract)

Cheng, M., Berrios, J.D., Garnanez, R.J., Tang, J., Swanson, B.G. 2003. Characterization of dry pea extrudates with added fiber by scanning electronmicroscopy (sem) and texture analyzer. American Association of Cereal Chemists Meetings. Abstract #100:87.

EFFECTS OF WHEAT BRAN AND APPLE POMACE ON PASTING VISCOSITY AND EXPANSION OF YELLOW PEA EXTRUDATES - (Abstract)

Garnandez, R.J., Berrios, J.D., Tang, J., Swanson, B.G. 2003. Effects of wheat bran and apple pomace on pasting viscosity and expansion of yellow pea extrudates. American Association of Cereal Chemists Meetings. Abstract #311:134.

REDUCTION OF OLIGOSSACHARIDES IN RAW AND EXTRUDED DRY BEAN FLOURS BY ENZYMATIC TREATMENT - (Abstract)

Pan, J., Berrios, J.D. 2003. Reduction of oligossacharides in raw and extruded dry bean flours by enzymatic treatment. American Association of Cereal Chemists Meetings. Abstract #96:86.