Session 41: Room N-112 | |||
Wednesday AMHigh moisture extrusion: Science, technology and applications | |||
| Sponsor: | Product Development Division | ||
| Cosponsor(s): | Food Engineering Division Chinese American Food Society | ||
| Moderator(s): | K. Liu, Univ. of Missouri, Columbia F. Hsieh, Univ. of Missouri | ||
| Time: | 9:00 AM | ||
| 9:00 AM | Introductory Remarks | ||
| 9:05 AM | 41-1 | Overview of high moisture extrusion technology K. LIU, F. Hsieh | |
| 9:35 AM | 41-2 | Reactive extrusion of starch: Continuous production of starch graft copolymers J. L. WILLETT, V. L. Finkenstadt | |
| 10:05 AM | 41-3 | High moisture extruded soy proteins and their benefits in market place Y. LI | |
| 10:35 AM | 41-4 | High moisture extrusion of whey proteins C. I. ONWULATA | |
| 11:05 AM | 41-5 | High moisture extrusion for making restructured meat products A. D. CLARKE | |
| 11:35 AM | 41-6 | Unique uses of intermediate-moisture extrusion R. D. PHILLIPS | |