Page 104 - 083
P. 104


· e X T R A C C I ó N d e A C e I T e S V e G e T A l e S ·




el color y el sabor de los alimentos en los Soc. 64:1341 1347 (1987). mists, St. Paul, MN, 1983, Method 30-25.
cuales se incorporan las harinas. 2. Said, N.W., Dry Extrusion Mechani- 8. Moscowitz, G.J., R. Cassaigne, I.R.
cal Expelling, INFORM 9:139, 141 144 West, T. Shen, and L.I. Feldman, Hydro-
(1998). lysis of Animal Fat and Vegetable Oil
· Agradecimientos 3. Eweedah, N., J. Gundel, and T. Matrai, with Mucor miehei Esterase: Properties
Protein Degradability, Amino Acid Com- of the Enzyme, J. Agric. Food Chem.
Trabajo Nº 18834 de la Estación Expe- position, Trypsin Inhibitor and Urease 25:1146 1150 (1977).
rimental para Agricultura y Economía Activity of Raw and Heat-Treated Fullfat 9. Guzman, G.J., P.A. Murphy, and L.A.
Doméstica de Iowa, Ames, Iowa, Proyec- Soybean, Arch. Anim. Nutr. 50:361367 Johnson, Properties of Soybean Corn
to Nº 3507, respaldado por la Ley Hatch (1997). Mixtures Processed by Low-Cost Extru-
y por fondos del Estado de Iowa, el 4. Zhang, Y., and C.M. Parsons, Effects of sion, J. Food Sci. 54:1590 1593 (1989).
Departamento de Ciencias de la Alimen- Extrusion and Expelling on the Nutritio- 10. Zhu, S., M.N. Riaz, and E.W. Lusas,
tación y Nutrición Humana, el Centro de nal Quality of Conventional and Kunitz Effect of Different Extrusion Tempera-
Investigación para la Utilización de los Trypsin Inhibitor-Free Soybeans, Poult. tures and Moisture Content on Lipoxy-
Cultivos y la Estación Experimental para Sci. 72:2299 2308 (1993). genase Inactivation and Protein Solubi-
Agricultura y Economía Doméstica de 5. Schwimmer, S., Source Book of Food lity in Soybeans, J. Agric. Food Chem.
Iowa, de la Universidad estatal de Iowa, Enzymology, AVI Publishing, Westport, 44:3315 3318 (1996).
en la ciudad de Ames, IA 50011, EE.UU. CT, 1981. 11. Statistical Analysis System, SAS Ins-
6. American Oil Chemists Society, Offi- titute, Cary, NC, 1991.
cial Methods and Recommended Practi- 12. Jin, Z., F. Hsieh, and H.E. Huff,
· Referencias ces of the American Oil Chemists Socie- Extrusion Cooking of Corn Meal with
ty, 4th edn., AOCS Press, Champaign, Soy Fiber, Salt, and Sugar, Cereal Chem.
1. Nelson, A.I., W.B. Wijeratne, S.W. 1993, Method Ba-38. 71:227 234 (1994).
Yeh, T.M. Wei, and L.S. Wei, Dry Extru- 7. Approved Methods of the American 13. Gordon, D.T., Functional Properties vs.
sion as an Aid to Mechanical Expelling Association of Cereal Chemists, 8th edn., Physiological Action of Total Dietary Fiber,
of Oil from Soybeans, J. Am. Oil Chem. American Association of Cereal Che- Cereal Foods World 34:517 525 (1989) n












































268 A&G 83 • Tomo XXI • Vol. 2 • 262-268 • (2011)
   99   100   101   102   103   104   105   106   107   108   109