CINXE.COM

<!DOCTYPE html> <html lang="en" dir="ltr"> <head>  <script async src="https://www.googletagmanager.com/gtag/js?id=G-P63WKM1TM1"></script> <script> window.dataLayer = window.dataLayer || []; function gtag(){dataLayer.push(arguments);} gtag('js', new Date()); gtag('config', 'G-P63WKM1TM1'); </script>  <script type="text/javascript" > (function(m,e,t,r,i,k,a){m[i]=m[i]||function(){(m[i].a=m[i].a||[]).push(arguments)}; m[i].l=1*new Date(); for (var j = 0; j < document.scripts.length; j++) {if (document.scripts[j].src === r) { return; }} k=e.createElement(t),a=e.getElementsByTagName(t)[0],k.async=1,k.src=r,a.parentNode.insertBefore(k,a)}) (window, document, "script", "https://mc.yandex.ru/metrika/tag.js", "ym"); ym(55165297, "init", { clickmap:false, trackLinks:true, accurateTrackBounce:true, webvisor:false }); </script> <noscript><div><img src="https://mc.yandex.ru/watch/55165297" style="position:absolute; left:-9999px;" alt="" /></div></noscript>    <title>Search results for: extruded corn snack products</title> <meta name="description" content="Search results for: extruded corn snack products"> <meta name="keywords" content="extruded corn snack products"> <meta name="viewport" content="width=device-width, initial-scale=1, minimum-scale=1, maximum-scale=1, user-scalable=no"> <meta charset="utf-8"> <link href="https://cdn.waset.org/favicon.ico" type="image/x-icon" rel="shortcut icon"> <link href="https://cdn.waset.org/static/plugins/bootstrap-4.2.1/css/bootstrap.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/plugins/fontawesome/css/all.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/css/site.css?v=150220211555" rel="stylesheet"> </head> <body> <header> <div class="container"> <nav class="navbar navbar-expand-lg navbar-light"> <a class="navbar-brand" href="https://waset.org"> <img src="https://cdn.waset.org/static/images/wasetc.png" alt="Open Science Research Excellence" title="Open Science Research Excellence" /> </a> <button class="d-block d-lg-none navbar-toggler ml-auto" type="button" data-toggle="collapse" data-target="#navbarMenu" aria-controls="navbarMenu" aria-expanded="false" aria-label="Toggle navigation"> <span class="navbar-toggler-icon"></span> </button> <div class="w-100"> <div class="d-none d-lg-flex flex-row-reverse"> <form method="get" action="https://waset.org/search" class="form-inline my-2 my-lg-0"> <input class="form-control mr-sm-2" type="search" placeholder="Search Conferences" value="extruded corn snack products" name="q" aria-label="Search"> <button class="btn btn-light my-2 my-sm-0" type="submit"><i class="fas fa-search"></i></button> </form> </div> <div class="collapse navbar-collapse mt-1" id="navbarMenu"> <ul class="navbar-nav ml-auto align-items-center" id="mainNavMenu"> <li class="nav-item"> <a class="nav-link" href="https://waset.org/conferences" title="Conferences in 2024/2025/2026">Conferences</a> </li> <li class="nav-item"> <a class="nav-link" href="https://waset.org/disciplines" title="Disciplines">Disciplines</a> </li> <li class="nav-item"> <a class="nav-link" href="https://waset.org/committees" rel="nofollow">Committees</a> </li> <li class="nav-item dropdown"> <a class="nav-link dropdown-toggle" href="#" id="navbarDropdownPublications" role="button" data-toggle="dropdown" aria-haspopup="true" aria-expanded="false"> Publications </a> <div class="dropdown-menu" aria-labelledby="navbarDropdownPublications"> <a class="dropdown-item" href="https://publications.waset.org/abstracts">Abstracts</a> <a class="dropdown-item" href="https://publications.waset.org">Periodicals</a> <a class="dropdown-item" href="https://publications.waset.org/archive">Archive</a> </div> </li> <li class="nav-item"> <a class="nav-link" href="https://waset.org/page/support" title="Support">Support</a> </li> </ul> </div> </div> </nav> </div> </header> <main> <div class="container mt-4"> <div class="row"> <div class="col-md-9 mx-auto"> <form method="get" action="https://publications.waset.org/abstracts/search"> <div id="custom-search-input"> <div class="input-group"> <i class="fas fa-search"></i> <input type="text" class="search-query" name="q" placeholder="Author, Title, Abstract, Keywords" value="extruded corn snack products"> <input type="submit" class="btn_search" value="Search"> </div> </div> </form> </div> </div> <div class="row mt-3"> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Commenced</strong> in January 2007</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Frequency:</strong> Monthly</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Edition:</strong> International</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Paper Count:</strong> 4632</div> </div> </div> </div> <h1 class="mt-3 mb-3 text-center" style="font-size:1.6rem;">Search results for: extruded corn snack products</h1> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4632</span> The Influence of Apple Pomace on Colour and Chemical Composition of Extruded Corn Snack Product</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Jovana%20Petrovic">Jovana Petrovic</a>, <a href="https://publications.waset.org/abstracts/search?q=Biljana%20Pajin"> Biljana Pajin</a>, <a href="https://publications.waset.org/abstracts/search?q=Ivana%20Loncarevic"> Ivana Loncarevic</a>, <a href="https://publications.waset.org/abstracts/search?q=Aleksandar%20Fistes"> Aleksandar Fistes</a>, <a href="https://publications.waset.org/abstracts/search?q=Antun%20Jozinivic"> Antun Jozinivic</a>, <a href="https://publications.waset.org/abstracts/search?q=Durdica%20Ackar"> Durdica Ackar</a>, <a href="https://publications.waset.org/abstracts/search?q=Drago%20Subaric"> Drago Subaric</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Recovery of food wastes and their conversion to economically viable products will play a vital role for the management strategies in the years to come. Apple pomace may be considered as wastes, but they contain considerable amounts of high value reusable materials. Apple pomace, the by-product of apple juice and cider production, is a good source of fibre, particularly insoluble one. The remaining apple pulp contains 12% dry residue, which is half dietary fibre. Another remarkable aspect is its richness in polyphenols, components with antioxidant activity. Apple pomace could be an interesting alternative source for fibre and polyphenols in extruded corn meals. The extruded corn meals with the addition of finely ground apple pomace were prepared (the ratio of corn meal: apple pomace was 85:15 and 70:30). Characterization of the extrudates in terms of determining the chemical composition and colour was performed. The color of samples was measured by MINOLTA Chroma Meter CR-400 (Minolta Co., Ltd., Osaka, Japan) using D 65 lighting, a 2º standard observer angle and an 8-mm aperture in the measuring head. The following CIELab color coordinates were determined: L* – lightness, a* – redness to greenness and b* – yellowness to blueness. Protein content decreased significantly from 7.91% to 5.19% with increase in pomace from 0% to 30%, while total fibre content increase from 3.39% to 16.62%. The apple pomace addition produced extrudates with a significantly lower L* value and significantly higher a* value. This study has been fully supported by the Provincial Secretariat for High Education and Scientific Research of the Government of Autonomous Province of Vojvodina, Republic of Serbia, project 142-451-2483/2017 and the Ministry of Science and Technological Development of the Republic of Serbia (Project no. 31014). <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=apple%20pomace" title="apple pomace">apple pomace</a>, <a href="https://publications.waset.org/abstracts/search?q=chemical%20composition" title=" chemical composition"> chemical composition</a>, <a href="https://publications.waset.org/abstracts/search?q=colour" title=" colour"> colour</a>, <a href="https://publications.waset.org/abstracts/search?q=extruded%20corn%20snack%20products" title=" extruded corn snack products"> extruded corn snack products</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20waste%20recovery" title=" food waste recovery"> food waste recovery</a> </p> <a href="https://publications.waset.org/abstracts/93898/the-influence-of-apple-pomace-on-colour-and-chemical-composition-of-extruded-corn-snack-product" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/93898.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">225</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4631</span> Corn Flakes Produced from Different Cultivars of Zea Mays as a Functional Product</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Milenko%20Ko%C5%A1uti%C4%87">Milenko Košutić</a>, <a href="https://publications.waset.org/abstracts/search?q=Jelena%20Filipovi%C4%87"> Jelena Filipović</a>, <a href="https://publications.waset.org/abstracts/search?q=Zvonko%20Nje%C5%BEi%C4%87"> Zvonko Nježić</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Extrusion technology is thermal processing that is applied to improve the nutritional, hygienic, and physical-chemical characteristics of the raw material. Overall, the extrusion process is an efficient method for the production of a wide range of food products. It combines heat, pressure, and shear to transform raw materials into finished goods with desired textures, shapes, and nutritional profiles. The extruded products’ quality is remarkably dependent upon feed material composition, barrel temperature profile, feed moisture content, screw speed, and other extrusion system parameters. Given consumer expectations for snack foods, a high expansion index and low bulk density, in addition to crunchy texture and uniform microstructure, are desired. This paper investigates the effects of simultaneous different types of corn (white corn, yellow corn, red corn, and black corn) addition and different screw speed (350, 500, 650 rpm) on the physical, technological, and functional properties of flakes products. Black corn flour and screw speed at 350 rpm positively influenced physical, technological characteristics, mineral composition, and antioxidant properties of flake products with the best total score analysis of 0,59. Overall, the combination of Tukey's HSD test and PCA enables a comprehensive analysis of the observed corn products, allowing researchers to identify them. This research aims to analyze the influence of different types of corn flour (white corn, yellow corn, red corn, and black corn) on the nutritive and sensory properties of the product (quality, texture, and color), as well as the acceptance of the new product by consumers on the territory of Novi Sad. The presented data point that investigated corn flakes from black corn flour at 350 rpm is a product with good physical-technological and functional properties due to a higher level of antioxidant activity. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=corn%20types" title="corn types">corn types</a>, <a href="https://publications.waset.org/abstracts/search?q=flakes%20product" title=" flakes product"> flakes product</a>, <a href="https://publications.waset.org/abstracts/search?q=nutritive%20quality" title=" nutritive quality"> nutritive quality</a>, <a href="https://publications.waset.org/abstracts/search?q=acceptability" title=" acceptability"> acceptability</a> </p> <a href="https://publications.waset.org/abstracts/181538/corn-flakes-produced-from-different-cultivars-of-zea-mays-as-a-functional-product" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/181538.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">57</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4630</span> Development of Extruded Prawn Snack Using Prawn Flavor Powder from Prawn Head Waste</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=S.%20K.%20Sharma">S. K. Sharma</a>, <a href="https://publications.waset.org/abstracts/search?q=P.%20Kumar"> P. Kumar</a>, <a href="https://publications.waset.org/abstracts/search?q=Pratibha%20Singh"> Pratibha Singh</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Consumption of SNACK is growing its popularity every day in India and a broad range of these items are available in the market. The end user interest in ready-to-eat snack foods is constantly growing mainly due to their ease, ample accessibility, appearance, taste and texture. Food extrusion has been practiced for over fifty years. Its role was initially limited to mixing and forming cereal products. Although thermoplastic extrusion has been successful for starch products, extrusion of proteins has achieved only limited success. In this study, value-added extruded prawn product was prepared with prawn flavor powder and corn flour using a twin-screw extruder. Prawn flavor concentrates prepared from fresh prawn head (Solenocera indica). To prepare flavor concentrate prawn head washed with potable water and blended with 200ml 3% salt solution per 250gm head weight to make the slurry, which was further put in muslin cloth and boiled with salt and starch solution for 10 minutes, cooled to room temperature and filtered, starch added to the filtrate and made into powder in an electrically drier at 43-450c. The mixture was passed through the twin-screw extruder (co-rotating twin screw extruder - basic technology Pvt. Ltd., Kolkata) which was operated at a particular speed of rotation, die diameter, temperature, moisture, and fish powder concentration. Many trial runs were conducted to set up the process variables. The different extrudes produced after each trail were examined for the quality and characteristics. The effect of temperature, moisture, screw speed, protein, fat, ash and thiobarbituric acid (TBA) number and expansion ratio were studied. In all the four trials, moisture, temperature, speed and die diameter used was 20%, 100°C, 350 rpm and 4 mm, respectively. The ratio of prawn powder and cornstarch used in different trials ranged between 2:98 and 10:90. The storage characteristics of the final product were studied using three different types of packaging under nitrogen flushing, i.e. a- 12-pm polyester, 12-pm metalized polyester, 60-11m polyethylene (metalized polyester a), b- 12-11m metalized polyester, 37.5-11m polyethylene (metalized polyester b), c- 12-11m polyethylene, 9-11m aluminium foil, 37.5-11m polyethylene (aluminium foil). The organoleptic analysis was carried out on a 9-point hedonic scale. The study revealed that the fried product packed in aluminum foil under nitrogen flushing would remain acceptable for more than three months. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=extruded%20product" title="extruded product">extruded product</a>, <a href="https://publications.waset.org/abstracts/search?q=prawn%20flavor" title=" prawn flavor"> prawn flavor</a>, <a href="https://publications.waset.org/abstracts/search?q=twin-screw%20extruder" title=" twin-screw extruder"> twin-screw extruder</a>, <a href="https://publications.waset.org/abstracts/search?q=storage%20characteristics" title=" storage characteristics"> storage characteristics</a> </p> <a href="https://publications.waset.org/abstracts/99753/development-of-extruded-prawn-snack-using-prawn-flavor-powder-from-prawn-head-waste" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/99753.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">140</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4629</span> Development of Probiotic Edible Film Coated Extruded Food Product</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Manab%20Bandhu%20Bera">Manab Bandhu Bera</a>, <a href="https://publications.waset.org/abstracts/search?q=Navdeep%20Singh"> Navdeep Singh</a>, <a href="https://publications.waset.org/abstracts/search?q=Paramjit%20Singh%20Panesar"> Paramjit Singh Panesar</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In view of exploiting the health benefits of probiotic yeast S.boulardii NCDC 363 and make it available in the form of non-dairy food products, study was undertaken. In this, probiotic yeast S.boulardii NCDC 363 was incorporated in the edible film made from sodium alginate (SA), whey protein concentrate (WPC) and glycerol (50%). Response surface methodology was used to optimize process variables such as; concentration of SA (0.25-0.75%), WPC (1-2%) and temperature (70-80°C) and also to investigate effect of these process variables on viability of probiotic yeast and hardness when applied as an edible coat on extruded food products. Accelerated storage stability of optimized probiotic extruded food products samples was determined at 38 C and 90% RH. The optimized products were packed in high-density polyethylene (HDPE) and aluminum laminated polyethylene (ALP) pouches at 38°C and relative humidity maintained was 90%. It was observed that product stored in ALP had better stability in terms of moisture absorption, hardness and viability. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=probiotic%20yeast" title="probiotic yeast">probiotic yeast</a>, <a href="https://publications.waset.org/abstracts/search?q=extruded%20food%20product" title=" extruded food product"> extruded food product</a>, <a href="https://publications.waset.org/abstracts/search?q=WPC" title=" WPC"> WPC</a>, <a href="https://publications.waset.org/abstracts/search?q=RSM" title=" RSM"> RSM</a> </p> <a href="https://publications.waset.org/abstracts/51806/development-of-probiotic-edible-film-coated-extruded-food-product" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/51806.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">275</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4628</span> Preparation of Corn Flour Based Extruded Product and Evaluate Its Physical Characteristics</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=C.%20S.%20Saini">C. S. Saini</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The composite flour blend consisting of corn, pearl millet, black gram and wheat bran in the ratio of 80:5:10:5 was taken to prepare the extruded product and their effect on physical properties of extrudate was studied. The extrusion process was conducted in laboratory by using twin screw extruder. The physical characteristics evaluated include lateral expansion, bulk density, water absorption index, water solubility index, rehydration ratio and moisture retention. The Central Composite Rotatable Design (CCRD) was used to decide the level of processing variables i.e. feed moisture content (%), screw speed (rpm), and barrel temperature (oC) for the experiment. The data obtained after extrusion process were analyzed by using response surface methodology. A second order polynomial model for the dependent variables was established to fit the experimental data. The numerical optimization studies resulted in 127°C of barrel temperature, 246 rpm of screw speed, and 14.5% of feed moisture as optimum variables to produce acceptable extruded product. The responses predicted by the software for the optimum process condition resulted in lateral expansion 126 %, bulk density 0.28 g/cm3, water absorption index 4.10 g/g, water solubility index 39.90 %, rehydration ratio 544 % and moisture retention 11.90 % with 75 % desirability. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=black%20gram" title="black gram">black gram</a>, <a href="https://publications.waset.org/abstracts/search?q=corn%20flour" title=" corn flour"> corn flour</a>, <a href="https://publications.waset.org/abstracts/search?q=extrusion" title=" extrusion"> extrusion</a>, <a href="https://publications.waset.org/abstracts/search?q=physical%20characteristics" title=" physical characteristics "> physical characteristics </a> </p> <a href="https://publications.waset.org/abstracts/33022/preparation-of-corn-flour-based-extruded-product-and-evaluate-its-physical-characteristics" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/33022.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">479</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4627</span> Characteristics Flakes Product with Dry Residue of Wild Orenago</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Kosutic%20Milenko">Kosutic Milenko</a>, <a href="https://publications.waset.org/abstracts/search?q=Filipovic%20Jelena"> Filipovic Jelena</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Cereals constitute the staple food of the human race. In accordance with the modern nutritionist opinions, cereal products, flakes and snack products are the most common foods in the daily diet, such as ready to eat breakfast cereal, flakes, and snacks. Extrusion technology makes it possible to apply different sources of ingredients for the enrichment of cereal-based flakes or snacks products. Substances with strong antioxidant properties such as wild oregano have a positive impact on human health, therefore attracting the attention of scientists, consumers and food industry experts. This paper investigates the effects of simultaneous addition of dry residue of wild oregano (0.5% and 1%), on the physical and colour properties of corn flakes to obtain new products with altered nutritional properties. Post-hoc Tukey’s HSD test at 95% confidence limit showed significant differences between various samples. Addition of dry residue wild oregano positively influenced physical characteristics (decreased bulk density 30.2%, increased expansion rate 44.9%), influenced of decrease hardness 38.1% and work of compression 40.3% also significantly change the color of flakes product. Presented data point that investigated corn flakes is a new product with good physical and sensory properties due to higher level of dry residue of wild oregano. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=flakes%20product" title="flakes product">flakes product</a>, <a href="https://publications.waset.org/abstracts/search?q=wild%20oregano" title=" wild oregano"> wild oregano</a>, <a href="https://publications.waset.org/abstracts/search?q=phisical%20%20properties" title=" phisical properties"> phisical properties</a>, <a href="https://publications.waset.org/abstracts/search?q=colour" title=" colour"> colour</a>, <a href="https://publications.waset.org/abstracts/search?q=sensory%20properties" title=" sensory properties"> sensory properties</a> </p> <a href="https://publications.waset.org/abstracts/42863/characteristics-flakes-product-with-dry-residue-of-wild-orenago" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/42863.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">322</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4626</span> Physical, Microstructural and Functional Quality Improvements of Cassava-Sorghum Composite Snacks</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Adil%20Basuki%20Ahza">Adil Basuki Ahza</a>, <a href="https://publications.waset.org/abstracts/search?q=Michael%20Liong"> Michael Liong</a>, <a href="https://publications.waset.org/abstracts/search?q=Subarna%20Suryatman"> Subarna Suryatman</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Healthy chips now dominating the snack market shelves. More than 80% processed snack foods in the market are chips. This research takes the advantages of twin extrusion technology to produce two types of product, i.e. directly expanded and intermediate ready-to-fry or microwavable chips. To improve the functional quality, the cereal-tuber based mix was enriched with antioxidant rich mix of temurui, celery, carrot and isolated soy protein (ISP) powder. Objectives of this research were to find best composite cassava-sorghum ratio, i.e. 60:40, 70:30 and 80:20, to optimize processing conditions of extrusion and study the microstructural, physical and sensorial characteristics of the final products. Optimization was firstly done by applying metering section of extruder barrel temperatures of 120, 130 and 140 °C with screw speeds of 150, 160 and 170 rpm to produce direct expanded product. The intermediate product was extruded in 100 °C and 100 rpm screw speed with feed moisture content of 35, 40 and 45%. The directly expanded products were analyzed for color, hardness, density, microstructure, and organoleptic properties. The results showed that interaction of ratio of cassava-sorghum and cooking methods affected the product's color, hardness, and bulk density (p<0.05). Extrusion processing conditions also significantly affected product's microstructure (p<0.05). The direct expanded snacks of 80:20 cassava-sorghum ratio and fried expanded one 70:30 and 80:20 ratio shown the best organoleptic score (slightly liked) while baking the intermediate product with microwave were resulted sensorial not acceptable quality chips. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cassava-sorghum%20composite" title="cassava-sorghum composite">cassava-sorghum composite</a>, <a href="https://publications.waset.org/abstracts/search?q=extrusion" title=" extrusion"> extrusion</a>, <a href="https://publications.waset.org/abstracts/search?q=microstructure" title=" microstructure"> microstructure</a>, <a href="https://publications.waset.org/abstracts/search?q=physical%20characteristics" title=" physical characteristics"> physical characteristics</a> </p> <a href="https://publications.waset.org/abstracts/61248/physical-microstructural-and-functional-quality-improvements-of-cassava-sorghum-composite-snacks" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/61248.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">282</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4625</span> Antioxidant Properties of Snack Crackers Incorporated with Mahaleb (Prunus mahaleb L.) Powder</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Elif%20Yildiz">Elif Yildiz</a>, <a href="https://publications.waset.org/abstracts/search?q=Gizem%20Gungor"> Gizem Gungor</a>, <a href="https://publications.waset.org/abstracts/search?q=Hatice%20Yilmaz"> Hatice Yilmaz</a>, <a href="https://publications.waset.org/abstracts/search?q=Duygu%20%20Gocmen"> Duygu Gocmen</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Nowadays, consumer demand has been increasing for the healthy and functional food. In this context, some natural products rich in phenolic compounds are also added to cereal based food for health benefits. Natural phenolic compounds have many beneficial bioactivities such as anti-allergic, antiviral, anti-inflammatory and anti-mutagenic activities. It has been found that various plant species contain natural bioactive phytochemicals with antioxidant function. One of these plant species is mahaleb (Prunus mahaleb L). Mahaleb berries with dark blue or red colours have the highest antioxidant capacities among all common fruits and vegetables. The aim of this study was to determine the possibilities of improving the antioxidant properties of novel snack crackers by supplementing with mahaleb (Prunus mahaleb L) powder. For this purpose mahaleb powder were used to replace wheat flour in the snack cracker formulation at two different levels (5%, and 7.5% w/w). As a result, mahaleb supplementation caused an increase in total phenolic contents and antioxidant activities of crackers. It can be say that mahaleb powder can be used as an alternative functional and nutritional ingredient in bakery products. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=antioxidant%20activity" title="antioxidant activity">antioxidant activity</a>, <a href="https://publications.waset.org/abstracts/search?q=cracker" title=" cracker"> cracker</a>, <a href="https://publications.waset.org/abstracts/search?q=mahaleb%20%28Prunus%20mahaleb%20L%29" title=" mahaleb (Prunus mahaleb L)"> mahaleb (Prunus mahaleb L)</a>, <a href="https://publications.waset.org/abstracts/search?q=phenolic%20contents" title=" phenolic contents"> phenolic contents</a> </p> <a href="https://publications.waset.org/abstracts/69038/antioxidant-properties-of-snack-crackers-incorporated-with-mahaleb-prunus-mahaleb-l-powder" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/69038.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">264</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4624</span> The Effects of Different Amounts of Additional Moisture on the Physical Properties of Cow Pea (Vigna unguiculata (L.) Walp.) Extrudates</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=L.%20Strauta">L. Strauta</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20Mui%C5%BEniece-Brasava"> S. Muižniece-Brasava</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Even though legumes possess high nutritional value and have a rather high protein content for plant origin products, they are underutilized mostly due to their lengthy cooking time. To increase the presence of legume-based products in human diet, new extruded products were made of cow peas (<em>Vigna unguiculata </em>(L.) Walp.). But as it is known, adding different moisture content to flour before extrusion can change the physical properties of the extruded product. Experiments were carried out to estimate the optimal moisture content for cow pea extrusion. After extrusion, the pH level had dropped from 6.7 to 6.5 and the lowest hardness rate was observed in the samples with additional 9 g 100g<sup>-1</sup> of moisture - 28±4N, but the volume mass of the samples with additional 9 g100g<sup>-1</sup> of water was 263±3 g L<sup>-1</sup>; all samples were approximately 7±1mm long. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cow%20pea" title="cow pea">cow pea</a>, <a href="https://publications.waset.org/abstracts/search?q=extrusion%E2%80%93cooking" title=" extrusion–cooking"> extrusion–cooking</a>, <a href="https://publications.waset.org/abstracts/search?q=moisture" title=" moisture"> moisture</a>, <a href="https://publications.waset.org/abstracts/search?q=size" title=" size"> size</a> </p> <a href="https://publications.waset.org/abstracts/59031/the-effects-of-different-amounts-of-additional-moisture-on-the-physical-properties-of-cow-pea-vigna-unguiculata-l-walp-extrudates" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/59031.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">207</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4623</span> Designing of Food Products Enriched With Phytonutrients Assigned for Hypertension Suffering Consumers</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Anna%20Gramza-Micha%C5%82owska">Anna Gramza-Michałowska</a>, <a href="https://publications.waset.org/abstracts/search?q=Dominik%20Kmiecik"> Dominik Kmiecik</a>, <a href="https://publications.waset.org/abstracts/search?q=Justyna%20Bilon"> Justyna Bilon</a>, <a href="https://publications.waset.org/abstracts/search?q=Joanna%20Skr%C4%99ty"> Joanna Skręty</a>, <a href="https://publications.waset.org/abstracts/search?q=Joanna%20Kobus-Cisowska"> Joanna Kobus-Cisowska</a>, <a href="https://publications.waset.org/abstracts/search?q=J%C3%B3zef%20Korczak"> Józef Korczak</a>, <a href="https://publications.waset.org/abstracts/search?q=Andrzej%20Sidor"> Andrzej Sidor</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Background: Hypertension is one of the civilization diseases with a global scope. Many research showed that every day diet influences significantly our health, helping with the prophylaxis and diseases treatment. The key factor here is the presence of plant origin natural bio active components. Aim: The following research describes snack health-oriented products for hypertension sufferers enriched with selected plant ingredients. Various analytical methods have been applied to determine product’s basic composition and their antioxidant activity. Methods: Snack products was formulated from a composition of different flours, oil, yeast, plant particles and extracts. Basic composition of a product was evaluated as content of protein, lipids, fiber, ash and caloricity. Antioxidant capacity of snacks was evaluated with use radical scavenging methods (DPPH, ABTS) and ORAC value. Proposed snacks as new product was also characterized with sensory analysis. Results and discussion: Results showed that addition of phyto nutrients allowed to improve nutritional and antioxidative value of examined products. Also the anti radical potential was significantly increased, with no loss of sensory value of a snacks. Conclusions: Designed snack is rich in polyphenolics, that express high antioxidant activity, helpful in hypertension and as low calories product obesity prophylaxis. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=antioxidant" title="antioxidant">antioxidant</a>, <a href="https://publications.waset.org/abstracts/search?q=well-being" title=" well-being"> well-being</a>, <a href="https://publications.waset.org/abstracts/search?q=hypertension" title=" hypertension"> hypertension</a>, <a href="https://publications.waset.org/abstracts/search?q=bioactive%20compounds" title=" bioactive compounds"> bioactive compounds</a> </p> <a href="https://publications.waset.org/abstracts/11872/designing-of-food-products-enriched-with-phytonutrients-assigned-for-hypertension-suffering-consumers" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/11872.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">496</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4622</span> Development and Structural Characterization of a Snack Food with Added Type 4 Extruded Resistant Starch</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Alberto%20A.%20Escobar%20Puentes">Alberto A. Escobar Puentes</a>, <a href="https://publications.waset.org/abstracts/search?q=G.%20Adriana%20Garc%C3%ADa"> G. Adriana García</a>, <a href="https://publications.waset.org/abstracts/search?q=Luis%20F.%20Cuevas%20G."> Luis F. Cuevas G.</a>, <a href="https://publications.waset.org/abstracts/search?q=Alejandro%20P.%20Zepeda"> Alejandro P. Zepeda</a>, <a href="https://publications.waset.org/abstracts/search?q=Fernando%20B.%20Mart%C3%ADnez"> Fernando B. Martínez</a>, <a href="https://publications.waset.org/abstracts/search?q=Susana%20A.%20Rinc%C3%B3n"> Susana A. Rincón</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Snack foods are usually classified as ‘junk food’ because have little nutritional value. However, due to the increase on the demand and third generation (3G) snacks market, low price and easy to prepare, can be considered as carriers of compounds with certain nutritional value. Resistant starch (RS) is classified as a prebiotic fiber it helps to control metabolic problems and has anti-cancer colon properties. The active compound can be developed by chemical cross-linking of starch with phosphate salts to obtain a type 4 resistant starch (RS4). The chemical reaction can be achieved by extrusion, a process widely used to produce snack foods, since it's versatile and a low-cost procedure. Starch is the major ingredient for snacks 3G manufacture, and the seeds of sorghum contain high levels of starch (70%), the most drought-tolerant gluten-free cereal. Due to this, the aim of this research was to develop a snack (3G), with RS4 in optimal conditions extrusion (previously determined) from sorghum starch, and carry on a sensory, chemically and structural characterization. A sample (200 g) of sorghum starch was conditioned with 4% sodium trimetaphosphate/ sodium tripolyphosphate (99:1) and set to 28.5% of moisture content. Then, the sample was processed in a single screw extruder equipped with rectangular die. The inlet, transport and output temperatures were 60°C, 134°C and 70°C, respectively. The resulting pellets were expanded in a microwave oven. The expansion index (EI), penetration force (PF) and sensory analysis were evaluated in the expanded pellets. The pellets were milled to obtain flour and RS content, degree of substitution (DS), and percentage of phosphorus (% P) were measured. Spectroscopy [Fourier Transform Infrared (FTIR)], X-ray diffraction, differential scanning calorimetry (DSC) and scanning electron microscopy (SEM) analysis were performed in order to determine structural changes after the process. The results in 3G were as follows: RS, 17.14 ± 0.29%; EI, 5.66 ± 0.35 and PF, 5.73 ± 0.15 (N). Groups of phosphate were identified in the starch molecule by FTIR: DS, 0.024 ± 0.003 and %P, 0.35±0.15 [values permitted as food additives (<4 %P)]. In this work an increase of the gelatinization temperature after the crosslinking of starch was detected; the loss of granular and vapor bubbles after expansion were observed by SEM; By using X-ray diffraction, loss of crystallinity was observed after extrusion process. Finally, a snack (3G) was obtained with RS4 developed by extrusion technology. The sorghum starch was efficient for snack 3G production. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=extrusion" title="extrusion">extrusion</a>, <a href="https://publications.waset.org/abstracts/search?q=resistant%20starch" title=" resistant starch"> resistant starch</a>, <a href="https://publications.waset.org/abstracts/search?q=snack%20%283G%29" title=" snack (3G)"> snack (3G)</a>, <a href="https://publications.waset.org/abstracts/search?q=Sorghum" title=" Sorghum"> Sorghum</a> </p> <a href="https://publications.waset.org/abstracts/49819/development-and-structural-characterization-of-a-snack-food-with-added-type-4-extruded-resistant-starch" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/49819.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">309</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4621</span> Effects of Extrusion Conditions on the Cooking Properties of Extruded Rice Vermicelli Using Twin-Screw Extrusion</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Hasika%20Mith">Hasika Mith</a>, <a href="https://publications.waset.org/abstracts/search?q=Hassany%20Ly"> Hassany Ly</a>, <a href="https://publications.waset.org/abstracts/search?q=Hengsim%20Phoung"> Hengsim Phoung</a>, <a href="https://publications.waset.org/abstracts/search?q=Rathana%20Sovann"> Rathana Sovann</a>, <a href="https://publications.waset.org/abstracts/search?q=Pichmony%20Ek"> Pichmony Ek</a>, <a href="https://publications.waset.org/abstracts/search?q=Sokuntheary%20Theng"> Sokuntheary Theng</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Rice is one of the most important crops used in the production of ready-to-cook (RTC) products such as rice vermicelli, noodles, rice paper, Banh Kanh, wine, snacks, and desserts. Meanwhile, extrusion is the most creative food processing method used for developing products with improved nutritional, functional, and sensory properties. This method authorizes process control such as mixing, cooking, and product shaping. Therefore, the objectives of this study were to produce rice vermicelli using a twin screw extruder, and the cooking properties of extruded rice vermicelli were investigated. Response Surface Methodology (RSM) with Box-Behnken design was applied to optimize extrusion conditions in order to achieve the most desirable product characteristics. The feed moisture rate (30–35%), the barrel temperature (90–110°C), and the screw speed (200–400 rpm) all play a big role and have a significant impact on the water absorption index (WAI), cooking yield (CY), and cooking loss (CL) of extrudate rice vermicelli. Results showed that the WAI of the final extruded rice vermicelli ranged between 216.97% and 571.90%. The CY ranged from 147.94 to 203.19%, while the CL ranged from 8.55 to 25.54%. The findings indicated that at a low screw speed or low temperature, there are likely to be more unbroken polymer chains and more hydrophilic groups, which can bind more water and make WAI values higher. The extruded rice vermicelli's cooking yield value had altered considerably after processing under various conditions, proving that the screw speed had little effect on each extruded rice vermicelli's CY. The increase in barrel temperature tended to increase cooking yield and reduce cooking loss. In conclusion, the extrusion processing by a twin-screw extruder had a significant effect on the cooking quality of the rice vermicelli extrudate. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cooking%20loss" title="cooking loss">cooking loss</a>, <a href="https://publications.waset.org/abstracts/search?q=cooking%20quality" title=" cooking quality"> cooking quality</a>, <a href="https://publications.waset.org/abstracts/search?q=cooking%20yield" title=" cooking yield"> cooking yield</a>, <a href="https://publications.waset.org/abstracts/search?q=extruded%20rice%20vermicelli" title=" extruded rice vermicelli"> extruded rice vermicelli</a>, <a href="https://publications.waset.org/abstracts/search?q=twin-screw%20extruder" title=" twin-screw extruder"> twin-screw extruder</a>, <a href="https://publications.waset.org/abstracts/search?q=water%20absorption%20index" title=" water absorption index"> water absorption index</a> </p> <a href="https://publications.waset.org/abstracts/173920/effects-of-extrusion-conditions-on-the-cooking-properties-of-extruded-rice-vermicelli-using-twin-screw-extrusion" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/173920.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">83</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4620</span> Formulation and Nutrition Analysis of Low-Sugar Snack Bars </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=S.%20Kongtun-Janphuk">S. Kongtun-Janphuk</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20Niwitpong%20Jr."> S. Niwitpong Jr.</a>, <a href="https://publications.waset.org/abstracts/search?q=J.%20Saengsai"> J. Saengsai</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Low-sugar snack bars were formulated with 3 main formulas depending on the main ingredient, which were peanut-green bean-sesame, apple, and prune. The most acceptable formula of each group was obtained by sensory evaluation using a nine-point hedonic scale. The moisture content, total ash, protein, fat and fiber were analyzed by the standard methods of AOAC. The peanut-mung bean-sesame snack bar showed the highest protein content (88.32%) and total fat (0.48%) with the lowest of fiber content (0.01%) while the prune formula showed the lowest protein content (71.91%) and total fat (0.21%) with the highest of fiber content (0.03%). This result indicated that the prune formula could be used as diet food to assist in weight loss program. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=low-sugar%20snack%20bar" title="low-sugar snack bar">low-sugar snack bar</a>, <a href="https://publications.waset.org/abstracts/search?q=diet%20food" title=" diet food"> diet food</a>, <a href="https://publications.waset.org/abstracts/search?q=nutrition%20analysis" title=" nutrition analysis"> nutrition analysis</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20formulation" title=" food formulation"> food formulation</a> </p> <a href="https://publications.waset.org/abstracts/12247/formulation-and-nutrition-analysis-of-low-sugar-snack-bars" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/12247.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">397</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4619</span> Application of Microparticulated Whey Proteins in Reduced-Fat Yogurt through Hot-Extrusion: Influence on Physicochemical and Sensory Properties</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=M.%20K.%20Hossain">M. K. Hossain</a>, <a href="https://publications.waset.org/abstracts/search?q=J.%20Keidel"> J. Keidel</a>, <a href="https://publications.waset.org/abstracts/search?q=O.%20Hensel"> O. Hensel</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20Diakite"> M. Diakite</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Fat reduced dairy products are holding a potential market due to health reason. Due to less creamy, and pleasantness, reduced and/or low-fat dairy products are getting less consumer acceptance whereas the fat molecule provides smooth, creamy and a pleasant mouthfeel in dairy products especially yogurt & ice cream. This study was aimed to investigate whether the application of microparticulated whey proteins (MWPs) processed by extrusion cooking, the reduced fat yogurt can achieve similar or higher creaminess compared to whole milk (3.8% fat) and skimmed milk (0.5% fat) yogurt. Full cream and skimmed milk were used to prepare natural stirred yogurt, as well as the dry matter content, also adjusted up to 16% with skimmed milk powder. Whey protein concentrates (WPC80) were used to produce MWPs in particle size of d50 > 5 µm, d50 3<5 µm and d50 < 3 µm through the hot-extrusion process with a screw speed of 400, 600 and 1000 rpm respectively. Furthermore, the commercially available microparticulated whey protein called Simplesse® was also applied in order to compare with extruded MWPs. The rheological and sensory properties of yogurt were assessed, and data were analyzed statistically. The applications of extruded MWPs with 600 and 1000 rpm were achieved significantly (p < 0.05) higher creaminess and preference compared to the whole and skimmed milk yogurt whereas, 400 rpm got lower preference. On the other hand, Simplesse® obtained the lowest creaminess and preference compared to other yogurts, although the contribution of dry matter in yogurt was same as extruded MWPs. The creaminess and viscosities were strongly (r = 0.62) correlated, furthermore, the viscosity from sensory evaluation and the dynamic viscosity of yogurt was also significantly (r = 0.72) correlated which clarifies that the performance of sensory panelists as well as the quality of the products. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=microparticulation" title="microparticulation">microparticulation</a>, <a href="https://publications.waset.org/abstracts/search?q=hot-extrusion" title=" hot-extrusion"> hot-extrusion</a>, <a href="https://publications.waset.org/abstracts/search?q=reduced-fat%20yogurt" title=" reduced-fat yogurt"> reduced-fat yogurt</a>, <a href="https://publications.waset.org/abstracts/search?q=whey%20protein%20concentrate" title=" whey protein concentrate"> whey protein concentrate</a> </p> <a href="https://publications.waset.org/abstracts/106590/application-of-microparticulated-whey-proteins-in-reduced-fat-yogurt-through-hot-extrusion-influence-on-physicochemical-and-sensory-properties" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/106590.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">130</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4618</span> The Existence of Beauveria bassiana in the Third Generation of Corn Seedling</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Itji%20Diana%20Daud">Itji Diana Daud</a>, <a href="https://publications.waset.org/abstracts/search?q=Nuniek%20Widiayani"> Nuniek Widiayani</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The fungus Beauveria bassiana can be endophytic in maize. The fungus was recovered in culture from stems, leaves and roots after a month planting. This phenomenon was shown until the third generation of the corn. The result from laboratory shows that B. bassiana appear in F1, F2 and F3 in order 70, 80 and 90% in the roots, 80% in the stems in all generation, 90, 80 and 70% in leaves. In CFU’s ml-1 of B. bassiana in corn seed, show F1 was 8.9 x 106, F2 was 8.1 x 106 and F3 was 7.8 x 106. The research showed that B. Bassiana as endophyte still remain to the third generation. Innovation to the corn seed which is endophyte seed is essential to protect from the attack of corn borer and to avoid the usage of insecticide. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=endophytic" title="endophytic">endophytic</a>, <a href="https://publications.waset.org/abstracts/search?q=recovered" title=" recovered"> recovered</a>, <a href="https://publications.waset.org/abstracts/search?q=third%20generation" title=" third generation"> third generation</a>, <a href="https://publications.waset.org/abstracts/search?q=Beauveria%20bassiana" title=" Beauveria bassiana"> Beauveria bassiana</a> </p> <a href="https://publications.waset.org/abstracts/41128/the-existence-of-beauveria-bassiana-in-the-third-generation-of-corn-seedling" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/41128.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">283</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4617</span> Numerical Study of Heat Release of the Symmetrically Arranged Extruded-Type Heat Sinks</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Man%20Young%20Kim">Man Young Kim</a>, <a href="https://publications.waset.org/abstracts/search?q=Gyo%20Woo%20Lee"> Gyo Woo Lee</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In this numerical study, we want to present the design of highly efficient extruded-type heat sink. The symmetrically arranged extruded-type heat sinks are used instead of a single extruded or swaged-type heat sink. In this parametric study, the maximum temperatures, the base temperatures between heaters, and the heat release rates were investigated with respect to the arrangements of heat sources, air flow rates, and amounts of heat input. Based on the results we believe that the use of both side of heat sink is to be much better for release the heat than the use of single side. Also from the results, it is believed that the symmetric arrangement of heat sources is recommended to achieve a higher heat transfer from the heat sink. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=heat%20sink" title="heat sink">heat sink</a>, <a href="https://publications.waset.org/abstracts/search?q=forced%20convection" title=" forced convection"> forced convection</a>, <a href="https://publications.waset.org/abstracts/search?q=heat%20transfer" title=" heat transfer"> heat transfer</a>, <a href="https://publications.waset.org/abstracts/search?q=performance%20evaluation" title=" performance evaluation"> performance evaluation</a>, <a href="https://publications.waset.org/abstracts/search?q=symmetrical%20arrangement" title=" symmetrical arrangement "> symmetrical arrangement </a> </p> <a href="https://publications.waset.org/abstracts/16199/numerical-study-of-heat-release-of-the-symmetrically-arranged-extruded-type-heat-sinks" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/16199.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">416</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4616</span> Contribution of the Corn Milling Industry to a Global and Circular Economy</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=A.%20B.%20Moldes">A. B. Moldes</a>, <a href="https://publications.waset.org/abstracts/search?q=X.%20Vecino"> X. Vecino</a>, <a href="https://publications.waset.org/abstracts/search?q=L.%20Rodriguez-L%C3%B3pez"> L. Rodriguez-López</a>, <a href="https://publications.waset.org/abstracts/search?q=J.%20M.%20Dominguez"> J. M. Dominguez</a>, <a href="https://publications.waset.org/abstracts/search?q=J.%20M.%20Cruz"> J. M. Cruz</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The concept of the circular economy is focus on the importance of providing goods and services sustainably. Thus, in a future it will be necessary to respond to the environmental contamination and to the use of renewables substrates by moving to a more restorative economic system that drives towards the utilization and revalorization of residues to obtain valuable products. During its evolution our industrial economy has hardly moved through one major characteristic, established in the early days of industrialization, based on a linear model of resource consumption. However, this industrial consumption system will not be maintained during long time. On the other hand, there are many industries, like the corn milling industry, that although does not consume high amount of non renewable substrates, they produce valuable streams that treated accurately, they could provide additional, economical and environmental, benefits by the extraction of interesting commercial renewable products, that can replace some of the substances obtained by chemical synthesis, using non renewable substrates. From this point of view, the use of streams from corn milling industry to obtain surface-active compounds will decrease the utilization of non-renewables sources for obtaining this kind of compounds, contributing to a circular and global economy. However, the success of the circular economy depends on the interest of the industrial sectors in the revalorization of their streams by developing relevant and new business models. Thus, it is necessary to invest in the research of new alternatives that reduce the consumption of non-renewable substrates. In this study is proposed the utilization of a corn milling industry stream to obtain an extract with surfactant capacity. Once the biosurfactant is extracted, the corn milling stream can be commercialized as nutritional media in biotechnological process or as animal feed supplement. Usually this stream is combined with other ingredients obtaining a product namely corn gluten feed or may be sold separately as a liquid protein source for beef and dairy feeding, or as a nutritional pellet binder. Following the productive scheme proposed in this work, the corn milling industry will obtain a biosurfactant extract that could be incorporated in its productive process replacing those chemical detergents, used in some point of its productive chain, or it could be commercialized as a new product of the corn manufacture. The biosurfactants obtained from corn milling industry could replace the chemical surfactants in many formulations, and uses, and it supposes an example of the potential that many industrial streams could offer for obtaining valuable products when they are manage properly. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=biosurfactantes" title="biosurfactantes">biosurfactantes</a>, <a href="https://publications.waset.org/abstracts/search?q=circular%20economy" title=" circular economy"> circular economy</a>, <a href="https://publications.waset.org/abstracts/search?q=corn" title=" corn"> corn</a>, <a href="https://publications.waset.org/abstracts/search?q=sustainability" title=" sustainability"> sustainability</a> </p> <a href="https://publications.waset.org/abstracts/46695/contribution-of-the-corn-milling-industry-to-a-global-and-circular-economy" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/46695.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">261</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4615</span> Corn Production in the Visayas: An Industry Study from 2002-2019</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Julie%20Ann%20L.%20Gadin">Julie Ann L. Gadin</a>, <a href="https://publications.waset.org/abstracts/search?q=Andrearose%20C.%20Igano"> Andrearose C. Igano</a>, <a href="https://publications.waset.org/abstracts/search?q=Carl%20Joseph%20S.%20Ignacio"> Carl Joseph S. Ignacio</a>, <a href="https://publications.waset.org/abstracts/search?q=Christopher%20C.%20Bacungan"> Christopher C. Bacungan</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Corn production has become an important and pervasive industry in the Visayas for many years. Its role as a substitute commodity to rice heightens demand for health-particular consumers. Unfortunately, the corn industry is confronted with several challenges, such as weak institutions. Considering these issues, the paper examined the factors that influence corn production in the three administrative regions in the Visayas, namely, Western Visayas, Central Visayas, and Eastern Visayas. The data used was retrieved from a variety of publicly available data sources such as the Philippine Statistics Authority, the Department of Agriculture, the Philippine Crop Insurance Corporation, and the International Disaster Database. Utilizing a dataset from 2002 to 2019, the indicators were tested using three multiple linear regression (MLR) models. Results showed that the land area harvested (p=0.02), and the value of corn production (p=0.00) are statistically significant variables that influence corn production in the Visayas. Given these findings, it is suggested that the policy of forest conversion and sustainable land management should be effective in enabling farmworkers to obtain land to grow corn crops, especially in rural regions. Furthermore, the Biofuels Act of 2006, the Livestock Industry Restructuring and Rationalization Act, and supported policy, Senate Bill No. 225, or an Act Establishing the Philippine Corn Research Institute and Appropriating Funds, should be enforced inclusively in order to improve the demand for the corn-allied industries which may lead to an increase in the value and volume of corn production in the Visayas. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=corn" title="corn">corn</a>, <a href="https://publications.waset.org/abstracts/search?q=industry" title=" industry"> industry</a>, <a href="https://publications.waset.org/abstracts/search?q=production" title=" production"> production</a>, <a href="https://publications.waset.org/abstracts/search?q=MLR" title=" MLR"> MLR</a>, <a href="https://publications.waset.org/abstracts/search?q=Visayas" title=" Visayas"> Visayas</a> </p> <a href="https://publications.waset.org/abstracts/150998/corn-production-in-the-visayas-an-industry-study-from-2002-2019" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/150998.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">211</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4614</span> Utilization of Mustard Leaves (Brassica juncea) Powder for the Development of Cereal Based Extruded Snacks</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Maya%20S.%20Rathod">Maya S. Rathod</a>, <a href="https://publications.waset.org/abstracts/search?q=Bahadur%20Singh%20Hathan"> Bahadur Singh Hathan</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Mustard leaves are rich in folates, vitamin A, K and B-complex. Mustard greens are low in calories and fats and rich in dietary fiber. They are rich in potassium, manganese, iron, copper, calcium, magnesium and low in sodium. It is very rich in antioxidants and Phytonutrients. For the optimization of process variables (moisture content and mustard leave powder), the experiments were conducted according to central composite Face Centered Composite design of RSM. The mustard leaves powder was replaced with composite flour (a combination of rice, chickpea and corn in the ratio of 70:15:15). The extrudate was extruded in a twin screw extruder at a barrel temperature of 120°C. The independent variables were mustard leaves powder (2-10 %) and moisture content (12-20 %). Responses analyzed were bulk density, water solubility index, water absorption index, lateral expansion, hardness, antioxidant activity, total phenolic content and overall acceptability. The optimum conditions obtained were 7.19 g mustard leaves powder in 100 g premix having 16.8 % moisture content (w.b). <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=extrusion" title="extrusion">extrusion</a>, <a href="https://publications.waset.org/abstracts/search?q=mustard%20leaves%20powder" title=" mustard leaves powder"> mustard leaves powder</a>, <a href="https://publications.waset.org/abstracts/search?q=optimization" title=" optimization"> optimization</a>, <a href="https://publications.waset.org/abstracts/search?q=response%20surface%20methodology" title=" response surface methodology"> response surface methodology</a> </p> <a href="https://publications.waset.org/abstracts/33021/utilization-of-mustard-leaves-brassica-juncea-powder-for-the-development-of-cereal-based-extruded-snacks" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/33021.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">545</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4613</span> Potential Applications of Biosurfactants from Corn Steep Liquor in Cosmetic</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=J.%20M.%20Cruz">J. M. Cruz</a>, <a href="https://publications.waset.org/abstracts/search?q=X.%20Vec%C4%B1no"> X. Vecıno</a>, <a href="https://publications.waset.org/abstracts/search?q=L.%20Rodr%C4%B1guez-L%C3%B3pez"> L. Rodrıguez-López</a>, <a href="https://publications.waset.org/abstracts/search?q=J.%20M.%20Dominguez"> J. M. Dominguez</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20B.%20Moldes"> A. B. Moldes</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The cosmetic and personal care industry are the fields where biosurfactants could have more possibilities of success because in this kind of products the replacement of synthetic detergents by natural surfactants will provide an additional added value to the product, at the same time that the harmful effects produced by some synthetic surfactants could be avoided or reduced. Therefore, nowadays, consumers are disposed to pay and additional cost if they obtain more natural products. In this work we provide data about the potential of biosurfactants in the cosmetic and personal care industry. Biosurfactants from corn steep liquor, that is a fermented and condensed stream, have showed good surface-active properties, reducing substantially the surface tension of water. The bacteria that usually growth in corn steep liquor comprises Lactobacillus species, generally recognize as safe. The biosurfactant extracted from CSL consists of a lipopeptide, composed by fatty acids, which can reduce the surface tension of water in more than 30 units. It is a yellow and viscous liquid with a density of 1.053 mg/mL and pH=4. By these properties, they could be introduced in the formulation of cosmetic creams, hair conditioners or shampoos. Moreover this biosurfactant extracted from corn steep liquor, have showed a potent antimicrobial effect on different strains of Streptococcus. Some species of Streptococcus are commonly found weakly living in the human respiratory and genitourinary systems, producing several diseases in humans, including skin diseases. For instance, Streptococcus pyogenes produces many toxins and enzymes that help to stabilize skin infections; probably biosurfactants from corn steep liquor can inhibit the mechanisms of the S. pyogenes enzymes. S. pyogenes is an important cause of pharyngitis, impetigo, cellulitis and necrotizing fasciitis. In this work it was observed that 50 mg/L of biosurfactant extract obtained from corn steep liquor is able to inhibit more than 50% the growth of S. pyogenes. Thus, cosmetic and personal care products, formulated with biosurfactants from corn steep liquor, could have prebiotic properties. The natural biosurfactant presented in this work and obtained from corn milling industry streams, have showed a high potential to provide an interesting and sustainable alternative to those, antibacterial and surfactant ingredients used in cosmetic and personal care manufacture, obtained by chemical synthesis, which can cause irritation, and often only show short time effects. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=antimicrobial%20activity" title="antimicrobial activity">antimicrobial activity</a>, <a href="https://publications.waset.org/abstracts/search?q=biosurfactants" title=" biosurfactants"> biosurfactants</a>, <a href="https://publications.waset.org/abstracts/search?q=cosmetic" title=" cosmetic"> cosmetic</a>, <a href="https://publications.waset.org/abstracts/search?q=personal%20care" title=" personal care"> personal care</a> </p> <a href="https://publications.waset.org/abstracts/46693/potential-applications-of-biosurfactants-from-corn-steep-liquor-in-cosmetic" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/46693.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">257</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4612</span> Oil Palm Leaf and Corn Stalk, Mechanical Properties and Surface Characterization</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Zawawi%20Daud">Zawawi Daud</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Agro waste can be defined as waste from agricultural plant. Oil palm leaf and corn stalk can be categorized as ago waste material. At first, the comparison between oil palm leaf and corn stalk by mechanical properties from soda pulping process. After that, focusing on surface characterization by Scanning Electron Microscopy (SEM). Both material have a potential due to mechanical properties (tensile, tear, burst and fold) and surface characterization but corn stalk shows more in strength and compactness due to fiber characterization compared to oil palm leaf. This study promoting the green technology in develop a friendly product and suitable to be used as an alternative pulp in paper making industry. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=fiber" title="fiber">fiber</a>, <a href="https://publications.waset.org/abstracts/search?q=oil%20palm%20leaf" title=" oil palm leaf"> oil palm leaf</a>, <a href="https://publications.waset.org/abstracts/search?q=corn%20stalk" title=" corn stalk"> corn stalk</a>, <a href="https://publications.waset.org/abstracts/search?q=green%20technology" title=" green technology"> green technology</a> </p> <a href="https://publications.waset.org/abstracts/21503/oil-palm-leaf-and-corn-stalk-mechanical-properties-and-surface-characterization" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/21503.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">490</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4611</span> Comparison of White Sauce Prepared from Native and Chemically Modified Corn and Pearl Millet Starches</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Marium%20%20Shaikh">Marium Shaikh</a>, <a href="https://publications.waset.org/abstracts/search?q=Tahira%20M.%20Ali"> Tahira M. Ali</a>, <a href="https://publications.waset.org/abstracts/search?q=Abid%20Hasnain"> Abid Hasnain</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Physical and sensory properties of white sauces prepared from native and chemically modified corn and pearl millet starches were compared. Interestingly, no syneresis was observed in hydroxypropylated corn and pearl millet starch containing white sauce even after nine days of cold storage (4 °C), while other modifications also reduced the syneresis significantly in comparison to their native counterparts. White sauce containing succinylated corn starch showed least oil separation due to its greater emulsion stability. Light microscopy was used to visualize the size and shape of fat globules, and it was found that they were most homogenously distributed in succinylated and hydroxypropylated samples. Sensory results revealed that chemical modification of corn and pearl millet starch improved the consistency, thickness and overall acceptability of white sauces. Viscosity profiles showed that pasting parameters of native pearl millet starch are almost similar to native corn starch suggesting pearl millet starch as an alternative of corn starch. Also, white sauce prepared from modified pearl millet starch showed better cold storage stability in terms of various textural attributes like hardness, cohesiveness, chewiness, and springiness. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=corn%20starch" title="corn starch">corn starch</a>, <a href="https://publications.waset.org/abstracts/search?q=pearl%20millet" title=" pearl millet"> pearl millet</a>, <a href="https://publications.waset.org/abstracts/search?q=hydroxypropylation" title=" hydroxypropylation"> hydroxypropylation</a>, <a href="https://publications.waset.org/abstracts/search?q=succinylation" title=" succinylation"> succinylation</a>, <a href="https://publications.waset.org/abstracts/search?q=white%20sauce" title=" white sauce"> white sauce</a> </p> <a href="https://publications.waset.org/abstracts/62328/comparison-of-white-sauce-prepared-from-native-and-chemically-modified-corn-and-pearl-millet-starches" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/62328.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">285</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4610</span> Use of Corn Stover for the Production of 2G Bioethanol, Enzymes, and Xylitol Under a Biorefinery Concept</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Astorga-Trejo%20Rebeca">Astorga-Trejo Rebeca</a>, <a href="https://publications.waset.org/abstracts/search?q=Fonseca-Peralta%20H%C3%A9ctor%20Manuel"> Fonseca-Peralta Héctor Manuel</a>, <a href="https://publications.waset.org/abstracts/search?q=Beltr%C3%A1n-Arredondo%20Laura%20Ivonne"> Beltrán-Arredondo Laura Ivonne</a>, <a href="https://publications.waset.org/abstracts/search?q=Castro-Mart%C3%ADnez%20Claudia"> Castro-Martínez Claudia</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The use of biomass as feedstock for the production of fuels and other chemicals of interest is an ever-growing accepted option in the way to the development of biorefinery complexes; in the Mexican state of Sinaloa, two million tons of residues from corn crops are produced every year, most of which can be converted to bioethanol and other products through biotechnological conversion using yeast and other microorganisms. Therefore, the objective of this work was to take advantage of corn stover and evaluate its potential as a substrate for the production of second-generation bioethanol (2G), enzymes, and xylitol. To produce bioethanol 2G, an acid-alkaline pretreatment was carried out prior to saccharification and fermentation. The microorganisms used for the production of enzymes, as well as for the production of xylitol, were isolated and characterized in our workgroup. Statistical analysis was performed using Design Expert version 11.0. The results showed that it is possible to obtain 2G bioethanol employing corn stover as a carbon source and Saccharomyces cerevisiae ItVer01 and Candida intermedia CBE002 with yields of 0.42 g and 0.31 g, respectively. It was also shown that C. intermedia has the ability to produce xylitol with a good yield (0.46 g/g). On the other hand, qualitative and quantitative studies showed that the native strains of Fusarium equiseti (0.4 IU/mL - xylanase), Bacillus velezensis (1.2 IU/mL – xylanase and 0.4 UI/mL - amylase) and Penicillium funiculosum (1.5 IU / mL - cellulases) have the capacity to produce xylanases, amylases or cellulases using corn stover as raw material. This study allowed us to demonstrate that it is possible to use corn stover as a carbon source, a low-cost raw material with high availability in our country, to obtain bioproducts of industrial interest, using processes that are more environmentally friendly and sustainable. It is necessary to continue the optimization of each bioprocess. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=biomass" title="biomass">biomass</a>, <a href="https://publications.waset.org/abstracts/search?q=corn%20stover" title=" corn stover"> corn stover</a>, <a href="https://publications.waset.org/abstracts/search?q=biorefinery" title=" biorefinery"> biorefinery</a>, <a href="https://publications.waset.org/abstracts/search?q=bioethanol%202G" title=" bioethanol 2G"> bioethanol 2G</a>, <a href="https://publications.waset.org/abstracts/search?q=enzymes" title=" enzymes"> enzymes</a>, <a href="https://publications.waset.org/abstracts/search?q=xylitol" title=" xylitol"> xylitol</a> </p> <a href="https://publications.waset.org/abstracts/143684/use-of-corn-stover-for-the-production-of-2g-bioethanol-enzymes-and-xylitol-under-a-biorefinery-concept" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/143684.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">170</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4609</span> Analysis of the Effect of Food Veils on the Preservation of Button and Oyster Mushrooms, Case Study: Zein Corn Coating</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Mohamad%20Javad%20Shakouri">Mohamad Javad Shakouri</a>, <a href="https://publications.waset.org/abstracts/search?q=Hamid%20Tavakkolipour"> Hamid Tavakkolipour</a>, <a href="https://publications.waset.org/abstracts/search?q=Mahdis%20Jamshidi%20Tehranian"> Mahdis Jamshidi Tehranian</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The inclination toward using food coatings is increasing daily, due to containing natural elements and not producing environmental pollution. Food coatings are uniform and thin layers of natural substances that cover the food product and act as a barrier against moisture, oxygen, and substances dissolved in food. Using food coatings on fruits and vegetables can delay water dissipation, losing aroma, decolorization, and improve the appearance of the product, and in general, preserve and protect the quality of fresh produce. When fruits and vegetables grow, they are equipped with a natural shield, called cuticle– a layer of wax. Washing the products, after harvest, the cuticle – this protective coating – is removed. In order to replace the cuticle, we can use an edible protective coating. This coating delays dehydration and deterioration and hence increases the life of the product while keeping its moisture. In this study, it was concluded that using food coatings, such as corn zein, carrageenan, and starch can have a substantial effect on the quantitative and qualitative preservation of food products, such as fruits, vegetables, and mushrooms. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=food%20coating" title="food coating">food coating</a>, <a href="https://publications.waset.org/abstracts/search?q=corn%20zein" title=" corn zein"> corn zein</a>, <a href="https://publications.waset.org/abstracts/search?q=button%20and%20oyster%20mushrooms" title=" button and oyster mushrooms"> button and oyster mushrooms</a>, <a href="https://publications.waset.org/abstracts/search?q=ascorbic%20and%20citric%20acids" title=" ascorbic and citric acids"> ascorbic and citric acids</a> </p> <a href="https://publications.waset.org/abstracts/69368/analysis-of-the-effect-of-food-veils-on-the-preservation-of-button-and-oyster-mushrooms-case-study-zein-corn-coating" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/69368.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">299</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4608</span> Utilization of Rice and Corn Bran with Dairy By-Product in Tarhana Production</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=K%C3%BCbra%20Akta%C5%9F">Kübra Aktaş</a>, <a href="https://publications.waset.org/abstracts/search?q=Nihat%20Akin"> Nihat Akin</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Tarhana is a traditional Turkish fermented food. It is widely consumed as soup and includes many different ingredients such as wheat flour, various vegetables, and spices, yoghurt, bakery yeast. It can also be enriched by adding other ingredients. Thus, its nutritional properties can be enhanced. In this study, tarhana was supplemented with two different types of brans (rice bran and corn bran) and WPC (whey protein concentrate powder) to improve its nutritional and functional properties. Some chemical properties of tarhana containing two different brans and their levels (0, 5, 10 and 15%) and WPC (0, 5, 10%) were investigated. The results indicated that addition of WPC increased ash content in tarhanas which were fortified with rice and corn bran. The highest antioxidant and phenolic content values were obtained with addition of rice bran in tarhana formulation. Compared to tarhana with corn bran, rice bran addition gave higher oil content values. The cellulose content of tarhana samples was determined between 0.75% and 2.74% and corn bran showed an improving effect on cellulose contents of samples. In terms of protein content, addition of WPC into the tarhana raised protein content for the samples. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=corn" title="corn">corn</a>, <a href="https://publications.waset.org/abstracts/search?q=rice" title=" rice"> rice</a>, <a href="https://publications.waset.org/abstracts/search?q=tarhana" title=" tarhana"> tarhana</a>, <a href="https://publications.waset.org/abstracts/search?q=whey" title=" whey"> whey</a> </p> <a href="https://publications.waset.org/abstracts/63106/utilization-of-rice-and-corn-bran-with-dairy-by-product-in-tarhana-production" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/63106.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">334</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4607</span> Dry-Extrusion of Asian Carp, a Sustainable Source of Natural Methionine for Organic Poultry Production</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=I.%20Upadhyaya">I. Upadhyaya</a>, <a href="https://publications.waset.org/abstracts/search?q=K.%20Arsi"> K. Arsi</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20M.%20Donoghue"> A. M. Donoghue</a>, <a href="https://publications.waset.org/abstracts/search?q=C.%20N.%20Coon"> C. N. Coon</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20Schlumbohm"> M. Schlumbohm</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20N.%20Riaz"> M. N. Riaz</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20B.%20Farnell"> M. B. Farnell</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20Upadhyay"> A. Upadhyay</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20J.%20Davis"> A. J. Davis</a>, <a href="https://publications.waset.org/abstracts/search?q=D.%20J.%20Donoghue"> D. J. Donoghue</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Methionine, a sulfur containing amino acid, is essential for healthy poultry production. Synthetic methionine is commonly used as a supplement in conventional poultry. However, for organic poultry, a natural, cost effective source of methionine that can replace synthetic methionine is unavailable. Invasive Asian carp (AC) are a potential natural methionine source; however, there is no proven technology to utilize this fish methionine. Commercially available rendering is environmentally challenging due to the offensive smell produced during production. We explored extrusion technology as a potential cost effective alternative to fish rendering. We also determined the amino acid composition, digestible amino acids and total metabolizable energy (TMEn) for the extruded AC fish meal. Dry extrusion of AC was carried out by mixing the fish with soybean meal (SBM) in a 1:1 proportion to reduce high moisture in the fishmeal using an Insta Pro Jr. dry extruder followed by drying and grinding of the product. To determine the digestible amino acids and TMEn of the extruded product, a colony of cecectomized Bovans White Roosters was used. Adult roosters (48 weeks of age) were fasted for 30 h and tube fed 35 grams of 3 treatments: (1) extruded AC fish meal, (2) SBM and (3) corn. Excreta from each individual bird was collected for the next 48 h. An additional 10 unfed roosters served as endogenous controls. The gross energy and protein content of the feces from the treatments were determined to calculate the TMEn. Fecal samples and treatment feeds were analyzed for amino acid content and percent digestible amino acid. Results from the analysis suggested that addition of Asian carp increased the methionine content of SBM from 0.63 to 0.83%. Also, the digestibility of amino acid and the TMEn values were greater for the AC meal with SBM than SBM alone. The dry extruded AC meal analysis is indicative that the product can replace SBM alone and enhance natural methionine in a standard poultry ration. The results from feed formulation using different concentrations of the AC fish meal depict a potential diet which can supplement the required methionine content in organic poultry production. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Asian%20carp" title="Asian carp">Asian carp</a>, <a href="https://publications.waset.org/abstracts/search?q=extrusion" title=" extrusion"> extrusion</a>, <a href="https://publications.waset.org/abstracts/search?q=natural%20methionine" title=" natural methionine"> natural methionine</a>, <a href="https://publications.waset.org/abstracts/search?q=organic%20poultry" title=" organic poultry"> organic poultry</a> </p> <a href="https://publications.waset.org/abstracts/76974/dry-extrusion-of-asian-carp-a-sustainable-source-of-natural-methionine-for-organic-poultry-production" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/76974.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">217</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4606</span> The Response to Various Planting Conditions of Thein Corn Inbred Lines</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=K.%20Boonlertnirun">K. Boonlertnirun</a>, <a href="https://publications.waset.org/abstracts/search?q=C.%20Rawdsiri"> C. Rawdsiri</a>, <a href="https://publications.waset.org/abstracts/search?q=R.%20Suvannasara"> R. Suvannasara</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20Boonlertnirun"> S. Boonlertnirun</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Thein corn variety well adapted to several planting conditions is usually accepted by most farmers. The objectives of this work were to evaluate yield potential of Thein corn inbred line grown in various nitrogen rates and plant conditions for selecting good inbred lines to be germ plasm for further breeding program. Split plot design with three replications was utilized as experimental design, three planting conditions: normal (control), low nitrogen, and high plant density condition, and sixteen inbred lines of Thein corn were used as main and subplot respectively. The results showed that no interaction between inbred line and planting condition in terms of yield. Correlation between planting conditions based on yield of inbred line was positive at medium level. Thein corn inbreds, namely L7, L5, L16, and L14 lines were tolerant to low nitrogen condition because they could produce high yield under all planting conditions and they were selected to be germ plasm for further breeding program. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=inbred%20line" title="inbred line">inbred line</a>, <a href="https://publications.waset.org/abstracts/search?q=planting%20condition" title=" planting condition"> planting condition</a>, <a href="https://publications.waset.org/abstracts/search?q=Thein%20corn" title=" Thein corn"> Thein corn</a>, <a href="https://publications.waset.org/abstracts/search?q=planting%20conditions" title=" planting conditions"> planting conditions</a> </p> <a href="https://publications.waset.org/abstracts/2298/the-response-to-various-planting-conditions-of-thein-corn-inbred-lines" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/2298.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">372</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4605</span> The Effect of Extruded Full-Fat Rapeseed on Productivity and Eggs Quality of Isa Brown Laying Hens</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Vilma%20Sasyte">Vilma Sasyte</a>, <a href="https://publications.waset.org/abstracts/search?q=Vilma%20Viliene"> Vilma Viliene</a>, <a href="https://publications.waset.org/abstracts/search?q=Agila%20Dauksiene"> Agila Dauksiene</a>, <a href="https://publications.waset.org/abstracts/search?q=Asta%20Raceviciute-Stupeliene"> Asta Raceviciute-Stupeliene</a>, <a href="https://publications.waset.org/abstracts/search?q=Romas%20Gruzauskas"> Romas Gruzauskas</a>, <a href="https://publications.waset.org/abstracts/search?q=Saulius%20Alijosius"> Saulius Alijosius</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The eight-week feeding trial was conducted involving 27-wk-old Isa brown laying hens to study the effect of dry extrusion processing on partial reduction in total glucosinolates content of locally produced rapeseed and on productivity and eggs quality parameters of laying hens. Thirty-six hens were randomly assigned one of three treatments (CONTR, AERS and HERS), each comprising 12, individual caged layers. The main composition of the diets was the same, but extruded soya bean seed were replaced with 2.5% of the extruded rapeseed in the AERS group and 4.5 % in the HERS group. Rapeseed was extruded together with faba beans. Due to extrusion process the glucosinolates content was reduced by 7.83 µmol/g of rapeseed. The results of conducted trial shows, that during all experimental period egg production parameters, such as the average feed intake (6529.17 vs. 6257 g/hen/14 day; P < 0.05) and laying intensity (94.35% vs. 89.29; P < 0.05) were statistically different for HERS and CONTR laying hens respectively. Only the feed conversion ratio to produce 1 kg of eggs, kg in AERS group was by 11 % lower compared to CONTR group (P < 0.05). By analysing the effect of extruded rapeseed on egg mass, the statistical differences between treatments were no determined. The dietary treatments did not affect egg weight, albumen height, haugh units, albumen and yolk pH. However, in the HERS group were get eggs with the more intensive yolk color, higher redness (a) and yellowness (b) values. The inclusion of full-fat extruded rapeseed had no effect on egg shell quality parameters, i.e. shell breaking strength, shell weight with and without coat and shell index, but in the experimental groups were get eggs with the thinner shell (P < 0.05). The internal egg quality analysis showed that with higher content of extruded rapeseed (4.5 %) level in the diet, the total cholesterol in the eggs yolk decreased by 1.92 mg/g in comparison with CONTR group (P < 0.05). Eggs laid by hens fed the diet containing 2.5% and 4.5% had increasing ∑PNRR/∑SRR ratio and decreasing ∑(n-6)/∑(n-3) ratio values of eggs yolk fatty acids than in CONTR group. Eggs of hens fed different amount of extruded rapeseed presented an n-6 : n-3 ratio changed from 5.17 to 4.71. The analysis of the relationship between hypocholesteremia/ hypercholesterolemia fatty acids (H/H), which is based on the functional properties of fatty acids, found that the value of it ratio is significant higher in laying hens fed diets supplemented with 4.5% extruded rapeseed than the CONTR group, demonstrating the positive effects of extruded rapeseed on egg quality. The results of trial confirmed that extruded full fat rapeseed to the 4.5% are suitable to replace soyabean in the compound feed of laying hens. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=egg%20quality" title="egg quality">egg quality</a>, <a href="https://publications.waset.org/abstracts/search?q=extruded%20full-fat%20rapeseed" title=" extruded full-fat rapeseed"> extruded full-fat rapeseed</a>, <a href="https://publications.waset.org/abstracts/search?q=laying%20hens" title=" laying hens"> laying hens</a>, <a href="https://publications.waset.org/abstracts/search?q=productivity" title=" productivity"> productivity</a> </p> <a href="https://publications.waset.org/abstracts/58614/the-effect-of-extruded-full-fat-rapeseed-on-productivity-and-eggs-quality-of-isa-brown-laying-hens" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/58614.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">215</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4604</span> Development of Corn (Zea mays L.) Stalk Geotextile Net for Soil Erosion Mitigation</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Cristina%20S.%20Decano">Cristina S. Decano</a>, <a href="https://publications.waset.org/abstracts/search?q=Vitaliana%20U.%20Malamug"> Vitaliana U. Malamug</a>, <a href="https://publications.waset.org/abstracts/search?q=Melissa%20E.%20Agulto"> Melissa E. Agulto</a>, <a href="https://publications.waset.org/abstracts/search?q=Helen%20F.%20Gavino"> Helen F. Gavino</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study aimed to introduce new natural fiber to be used in the production of geotextile net for mitigation of soil erosion. Fiber extraction from the stalks was the main challenge faced during the processing of stalks to ropes. Thus, an investigation on the extraction procedures of corn (<em>Zea mays</em> L.) stalk under biological and chemical retting was undertaken. Results indicated significant differences among percent fiber yield as affected by the retting methods used with values of 15.07%, 12.97%, 11.60%, and 9.01%, for dew, water, chemical (1 day after harvest and15 days after harvest), respectively, with the corresponding average extracting duration of 70, 82, 89, and 94 minutes. Physical characterization of the developed corn stalk geotextile net resulted to average mass per unit area of 806.25 g/m<sup>2</sup> and 241% water absorbing capacity. The effect of corn stalk geotextile net in mitigating soil erosion was evaluated in a laboratory experiment for 30<sup>o</sup> and 60<sup>o</sup> inclinations with three treatments: bare soil (A<sub>1</sub>), corn stalk geotextile net (A<sub>2</sub>) and combined cornstalk geotextile net and vegetation cover (A<sub>3</sub>). Results revealed that treatment A<sub>2 </sub>and A<sub>3</sub> significantly decreased sediment yield and an increase in terms of soil loss reduction efficiency. The cost of corn stalk geotextile net is Php 62.41 per square meter. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=corn%20stalk" title="corn stalk">corn stalk</a>, <a href="https://publications.waset.org/abstracts/search?q=natural%20geotextile" title=" natural geotextile"> natural geotextile</a>, <a href="https://publications.waset.org/abstracts/search?q=retting" title=" retting"> retting</a>, <a href="https://publications.waset.org/abstracts/search?q=soil%20erosion" title=" soil erosion"> soil erosion</a> </p> <a href="https://publications.waset.org/abstracts/49965/development-of-corn-zea-mays-l-stalk-geotextile-net-for-soil-erosion-mitigation" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/49965.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">299</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">4603</span> Mycoflora and Aflatoxin Contamination of Kokoro: A Nigerian Maize Snack</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=D.%20A.%20Onifade">D. A. Onifade </a> </p> <p class="card-text"><strong>Abstract:</strong></p> Kokoro is maize snack which is very popular among poor masses in Nigeria who consume it along with gari(a cassava product) as lunch on a regular basis. In this study, fungal contaminants of kokoro were characterized and its aflatoxin content determined. A total of 30 fungal isolates were obtained from kokoro samples and they belong to 3 different species. Aspergillus flavus had the highest frequency of occurrence of 73.33% while Penicillium species had the lowest (6.66%). Different concentration of aflatoxin B1 was detected in some of the kokoro samples analyzed. Sample D had the highest concentration of 7.25 parts per billion (ppb). The lowest concentration detected was 0.06 ppb in sample P. No aflatoxin G1 and G2 was detected in all the kokoro samples with exception of sample P which contained 2.54 ppb aflatoxin G1.According to international standards some of the kokoro samples are not suitable for human consumption because of high-level aflatoxin which was above the recommended level. Therefore, production of kokoro should be standardized and appropriate packaging materials utilized to prevent the growth of aflatoxigenic fungi. This is to safeguard the health of many poor Nigerians who consume it on a regular basis. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=kokoro" title="kokoro">kokoro</a>, <a href="https://publications.waset.org/abstracts/search?q=maize%20snack" title=" maize snack"> maize snack</a>, <a href="https://publications.waset.org/abstracts/search?q=aflatoxin" title=" aflatoxin"> aflatoxin</a>, <a href="https://publications.waset.org/abstracts/search?q=contamination" title=" contamination"> contamination</a>, <a href="https://publications.waset.org/abstracts/search?q=mould" title=" mould"> mould</a>, <a href="https://publications.waset.org/abstracts/search?q=Nigeria" title=" Nigeria"> Nigeria</a> </p> <a href="https://publications.waset.org/abstracts/18960/mycoflora-and-aflatoxin-contamination-of-kokoro-a-nigerian-maize-snack" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/18960.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">327</span> </span> </div> </div> <ul class="pagination"> <li class="page-item disabled"><span class="page-link">&lsaquo;</span></li> <li class="page-item active"><span class="page-link">1</span></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=extruded%20corn%20snack%20products&page=2">2</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=extruded%20corn%20snack%20products&page=3">3</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=extruded%20corn%20snack%20products&page=4">4</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=extruded%20corn%20snack%20products&page=5">5</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=extruded%20corn%20snack%20products&page=6">6</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=extruded%20corn%20snack%20products&page=7">7</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=extruded%20corn%20snack%20products&page=8">8</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=extruded%20corn%20snack%20products&page=9">9</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=extruded%20corn%20snack%20products&page=10">10</a></li> <li class="page-item disabled"><span class="page-link">...</span></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=extruded%20corn%20snack%20products&page=154">154</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=extruded%20corn%20snack%20products&page=155">155</a></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=extruded%20corn%20snack%20products&page=2" rel="next">&rsaquo;</a></li> </ul> </div> </main> <footer> <div id="infolinks" class="pt-3 pb-2"> <div class="container"> <div style="background-color:#f5f5f5;" class="p-3"> <div class="row"> <div class="col-md-2"> <ul class="list-unstyled"> About <li><a href="https://waset.org/page/support">About Us</a></li> <li><a href="https://waset.org/page/support#legal-information">Legal</a></li> <li><a target="_blank" rel="nofollow" href="https://publications.waset.org/static/files/WASET-16th-foundational-anniversary.pdf">WASET celebrates its 16th foundational anniversary</a></li> </ul> </div> <div class="col-md-2"> <ul class="list-unstyled"> Account <li><a href="https://waset.org/profile">My Account</a></li> </ul> </div> <div class="col-md-2"> <ul class="list-unstyled"> Explore <li><a href="https://waset.org/disciplines">Disciplines</a></li> <li><a href="https://waset.org/conferences">Conferences</a></li> <li><a href="https://waset.org/conference-programs">Conference Program</a></li> <li><a href="https://waset.org/committees">Committees</a></li> <li><a href="https://publications.waset.org">Publications</a></li> </ul> </div> <div class="col-md-2"> <ul class="list-unstyled"> Research <li><a href="https://publications.waset.org/abstracts">Abstracts</a></li> <li><a href="https://publications.waset.org">Periodicals</a></li> <li><a href="https://publications.waset.org/archive">Archive</a></li> </ul> </div> <div class="col-md-2"> <ul class="list-unstyled"> Open Science <li><a target="_blank" rel="nofollow" href="https://publications.waset.org/static/files/Open-Science-Philosophy.pdf">Open Science Philosophy</a></li> <li><a target="_blank" rel="nofollow" href="https://publications.waset.org/static/files/Open-Science-Award.pdf">Open Science Award</a></li> <li><a target="_blank" rel="nofollow" href="https://publications.waset.org/static/files/Open-Society-Open-Science-and-Open-Innovation.pdf">Open Innovation</a></li> <li><a target="_blank" rel="nofollow" href="https://publications.waset.org/static/files/Postdoctoral-Fellowship-Award.pdf">Postdoctoral Fellowship Award</a></li> <li><a target="_blank" rel="nofollow" href="https://publications.waset.org/static/files/Scholarly-Research-Review.pdf">Scholarly Research Review</a></li> </ul> </div> <div class="col-md-2"> <ul class="list-unstyled"> Support <li><a href="https://waset.org/page/support">Support</a></li> <li><a href="https://waset.org/profile/messages/create">Contact Us</a></li> <li><a href="https://waset.org/profile/messages/create">Report Abuse</a></li> </ul> </div> </div> </div> </div> </div> <div class="container text-center"> <hr style="margin-top:0;margin-bottom:.3rem;"> <a href="https://creativecommons.org/licenses/by/4.0/" target="_blank" class="text-muted small">Creative Commons Attribution 4.0 International License</a> <div id="copy" class="mt-2">© 2024 World Academy of Science, Engineering and Technology</div> </div> </footer> <a href="javascript:" id="return-to-top"><i class="fas fa-arrow-up"></i></a> <div class="modal" id="modal-template"> <div class="modal-dialog"> <div class="modal-content"> <div class="row m-0 mt-1"> <div class="col-md-12"> <button type="button" class="close" data-dismiss="modal" aria-label="Close"><span aria-hidden="true">×</span></button> </div> </div> <div class="modal-body"></div> </div> </div> </div> <script src="https://cdn.waset.org/static/plugins/jquery-3.3.1.min.js"></script> <script src="https://cdn.waset.org/static/plugins/bootstrap-4.2.1/js/bootstrap.bundle.min.js"></script> <script src="https://cdn.waset.org/static/js/site.js?v=150220211556"></script> <script> jQuery(document).ready(function() { /*jQuery.get("https://publications.waset.org/xhr/user-menu", function (response) { jQuery('#mainNavMenu').append(response); });*/ jQuery.get({ url: "https://publications.waset.org/xhr/user-menu", cache: false }).then(function(response){ jQuery('#mainNavMenu').append(response); }); }); </script> </body> </html>