Results 171 to 180 of about 428,941 (212)
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Protein-Enriched Spaghetti Fortified with Corn Gluten Meal
Journal of Agricultural and Food Chemistry, 2001Spaghetti was prepared by replacing either 5 or 10% semolina or farina with corn gluten meal, a high-protein fraction from the wet milling of corn, to increase the protein content of pasta. Spaghetti fortified with corn gluten meal had a similar cooked weight and cooking loss but was less firm compared with the control. The overall flavor quality score
Y V, Wu, G A, Hareland, K, Warner
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Extrusion Processing of Wet Corn Gluten Meal
Journal of Food Science, 1985ABSTRACT Wet corn gluten meal (WCGM) is that which has not undergone the typical industrial flash drying process. The pH of WCGM was adjusted to 7.0. The samples were then frozen and the water removed by lyophilization. The moisture content of the freeze‐dried samples was adjusted to 14, 20, and 26% dry basis and extruded at barrel ...
M. BHATTACHARYA, M.A. HANNA
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Analysis of Headspace Volatiles of Corn Gluten Meal
Cereal Chemistry, 2003ABSTRACTCorn gluten meal is the high‐protein fraction from wet milling of corn. Although protein, minerals, and fat compositions have been reported, minor components that cause unpleasant flavor and taste are not known. The objective of this study was to determine the compounds present in headspace of corn gluten meal and wet cake (dryer feed). A solid‐
Y. V. Wu +2 more
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Plasticization of corn gluten meal and characterization of the blends
Macromolecular Symposia, 1999AbstractCorn gluten meal has thermoplastic properties enhanced by it's high zein content. The addition of an efficient plasticizer is necessary to lower the glass transition temperature. Homogeneous blends of plasticizer and corn gluten meal can be obtained either by a wet mixing technique or by compounding the two substances in an heated batch mixer ...
Lodovico Di Gioia +2 more
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Neutral Sugar Contents of Corn Gluten Meal and Corn Gluten Feed
Journal of Agricultural and Food Chemistry, 1996Corn gluten meal and corn gluten feed are coproducts from wet milling of corn. To increase their potential for further processing, the carbohydrate composition of these coproducts was determined.
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Journal of Animal Science, 1992
Four experiments were conducted to determine the effect of adding corn gluten mean (CGM) or soybean meal (SBM) at 24- or 48-h intervals to diets based on corn stalks. In each experiment corn stalks was the primary diet ingredient fed to wethers or steers.
R M, Collins, R H, Pritchard
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Four experiments were conducted to determine the effect of adding corn gluten mean (CGM) or soybean meal (SBM) at 24- or 48-h intervals to diets based on corn stalks. In each experiment corn stalks was the primary diet ingredient fed to wethers or steers.
R M, Collins, R H, Pritchard
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Effect of Hydrophilic Plasticizers on Thermomechanical Properties of Corn Gluten Meal
Cereal Chemistry, 1998ABSTRACTThe glass transition temperature and rheological moduli of plasticized corn gluten meal (CGM) were determined with dynamic mechanical thermal analysis (DMTA). The tested plasticizers were water, glycerol, polyethylene glycols (PEG) 300 and 600, glucose, urea, diethanolamine, and triethanolamine, at concentrations of 10–30% (dwb).
Di Gioia, L., Cuq, Bernard, Guilbert, S.
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Thermal properties of corn gluten meal and its proteic components
International Journal of Biological Macromolecules, 1999Thermal properties of corn gluten meal (CGM) and of its extracted proteic components (zein and glutelin) at 0% moisture content, is studied by dynamic mechanical thermal analysis (DMTA) and modulated differential scanning calorimetry (MDSC). The glass transition temperature (Tg) on first heating, is measured at 176 and 174 degrees C, respectively, for ...
Di Gioia, L., Cuq, Bernard, Guilbert, S.
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Effect of degree of hydrolysis on the bioavailability of corn gluten meal hydrolysates
Journal of the Science of Food and Agriculture, 2014AbstractBACKGROUNDUnder the situation that the shortage of proteins and large quantity of corn gluten meal (CGM), which is a superior protein resource, is under‐exploited, the enzymatic hydrolysis of CGM was employed to improve its bioavailability because of its special amino acid composition.RESULTSThe apparent faecal digestibility and true faecal ...
Jian, Jin +8 more
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Biodegradable plastic composites from corn gluten meal
Polymer International, 2007AbstractBACKGROUND: Utilisation of naturally occurring polymers as substitutes for non‐biodegradable synthetic polymers derived from non‐renewable resources is a key component of sustainable polymer technology. The aim of this study was to make thermoformable, biodegradable plastics from protein‐rich corn gluten meal (CGM) in combination with a ...
Sarath Samarasinghe +2 more
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