|
Corn Puff
Puffcorn or corn puffs are puffed or extruded corn snacks made with corn meal, and baked. Puffcorn is an extruded puffed corn snack which belongs in the snack group products made with corn grits, rice, wheat, or other cereals. Puffcorn is often flavoured with cheese, caramel, oil, chili, onion, or garlic powder, and many other spices. Types of puffcorn can vary in length, density, hardness, springiness, gumminess, chewiness, and level of redness and yellowness, especially when using different percentages of oat flour. Some products sold as puffcorn are given the appearance of popcorn, although they are not made from whole grains as popcorn is. Puffcorn is commonly known as a ready‐to‐eat functional breakfast cereal or an extruded functional snack. Some puffcorn is made with oat flour, flaxseed and chia corn. Due to the health benefits, there has been increased interest in developing functional food products containing chia. Extrusion has been shown to be an effective method ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
United States
The United States of America (U.S.A. or USA), commonly known as the United States (U.S. or US) or America, is a country primarily located in North America. It consists of 50 states, a federal district, five major unincorporated territories, nine Minor Outlying Islands, and 326 Indian reservations. The United States is also in free association with three Pacific Island sovereign states: the Federated States of Micronesia, the Marshall Islands, and the Republic of Palau. It is the world's third-largest country by both land and total area. It shares land borders with Canada to its north and with Mexico to its south and has maritime borders with the Bahamas, Cuba, Russia, and other nations. With a population of over 333 million, it is the most populous country in the Americas and the third most populous in the world. The national capital of the United States is Washington, D.C. and its most populous city and principal financial center is New York City. Paleo-Americ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Reese's Puffs
Reese's Puffs (formerly Reese's Peanut Butter Puffs) is a corn-based breakfast cereal manufactured by General Mills inspired by Reese's Peanut Butter Cups. At its launch in May 1994 the cereal consisted of corn puffs flavored with chocolate and peanut butter. Later, the formula was revised to be a mixture of chocolate puffs and peanut butter puffs. Artificial flavours and food coloring were removed in 2015 in response to consumer demand. See also * Reese's Peanut Butter Cups Reese's Peanut Butter Cups are an American candy consisting of a chocolate cup filled with peanut butter, marketed by The Hershey Company. They were created on November 15, 1928, by H. B. Reese, a former dairy farmer and shipping foreman for M ... References General Mills cereals Products introduced in 1994 {{Breakfast-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Antinutrient
Antinutrients are natural or synthetic compounds that interfere with the absorption of nutrients. Nutrition studies focus on antinutrients commonly found in food sources and beverages. Antinutrients may take the form of drugs, chemicals that naturally occur in food sources, proteins, or overconsumption of nutrients themselves. Antinutrients may act by binding to vitamins and minerals, preventing their uptake, or inhibiting enzymes. Throughout history, humans have bred crops to reduce antinutrients, and cooking processes have developed to remove them from raw food materials and increase nutrient bioavailability, notably in staple foods such as cassava. Mechanisms Preventing mineral uptake Phytic acid has a strong binding affinity to minerals such as calcium, magnesium, iron, copper, and zinc. This results in precipitation, making the minerals unavailable for absorption in the intestines. Phytic acids are common in the hulls of nuts, seeds, and grains and of great importance in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Denaturation (biochemistry)
In biochemistry, denaturation is a process in which proteins or nucleic acids lose the quaternary structure, tertiary structure, and secondary structure which is present in their native state, by application of some external stress or compound such as a strong acid or base, a concentrated inorganic salt, an organic solvent (e.g., alcohol or chloroform), agitation and radiation or heat. If proteins in a living cell are denatured, this results in disruption of cell activity and possibly cell death. Protein denaturation is also a consequence of cell death. Denatured proteins can exhibit a wide range of characteristics, from conformational change and loss of solubility to aggregation due to the exposure of hydrophobic groups. The loss of solubility as a result of denaturation is called ''coagulation''. Denatured proteins lose their 3D structure and therefore cannot function. Protein folding is key to whether a globular or membrane protein can do its job correctly; it must be ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Starch Gelatinization
Starch gelatinization is a process of breaking down the intermolecular bonds of starch molecules in the presence of water and heat, allowing the hydrogen bonding sites (the hydroxyl hydrogen and oxygen) to engage more water. This irreversibly dissolves the starch granule in water. Water acts as a plasticizer. Three main processes happen to the starch granule: granule swelling, crystallite or double helical melting, and amylose leaching. *During heating, water is first absorbed in the amorphous space of starch, which leads to a swelling phenomenon. *Water then enters via amorphous regions into the tightly bound areas of double helical structures of amylopectin. At ambient temperatures these crystalline regions do not allow water to enter. Heat causes such regions to become diffuse, the amylose chains begin to dissolve, to separate into an amorphous form and the number and size of crystalline regions decreases. Under the microscope in polarized light starch loses its bire ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lipid
Lipids are a broad group of naturally-occurring molecules which includes fats, waxes, sterols, fat-soluble vitamins (such as vitamins A, D, E and K), monoglycerides, diglycerides, phospholipids, and others. The functions of lipids include storing energy, signaling, and acting as structural components of cell membranes. Lipids have applications in the cosmetic and food industries, and in nanotechnology. Lipids may be broadly defined as hydrophobic or amphiphilic small molecules; the amphiphilic nature of some lipids allows them to form structures such as vesicles, multilamellar/unilamellar liposomes, or membranes in an aqueous environment. Biological lipids originate entirely or in part from two distinct types of biochemical subunits or "building-blocks": ketoacyl and isoprene groups. Using this approach, lipids may be divided into eight categories: fatty acyls, glycerolipids, glycerophospholipids, sphingolipids, saccharolipids, and polyketides (derived from condensati ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Amylose
Amylose is a polysaccharide made of α-D-glucose units, bonded to each other through α(1→4) glycosidic bonds. It is one of the two components of starch, making up approximately 20–30%. Because of its tightly packed helical structure, amylose is more resistant to digestion than other starch molecules and is therefore an important form of resistant starch. Structure Amylose is made up of α(1→4) bound glucose molecules. The carbon atoms on glucose are numbered, starting at the aldehyde (C=O) carbon, so, in amylose, the 1-carbon on one glucose molecule is linked to the 4-carbon on the next glucose molecule (α(1→4) bonds). The structural formula of amylose is pictured at right. The number of repeated glucose subunits (n) is usually in the range of 300 to 3000, but can be many thousands. There are three main forms of amylose chains can take. It can exist in a disordered amorphous conformation or two different helical forms. It can bind with itself in a double helix (A or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Starch
Starch or amylum is a polymeric carbohydrate consisting of numerous glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants for energy storage. Worldwide, it is the most common carbohydrate in human diets, and is contained in large amounts in staple foods such as wheat, potatoes, maize (corn), rice, and cassava (manioc). Pure starch is a white, tasteless and odorless powder that is insoluble in cold water or alcohol. It consists of two types of molecules: the linear and helical amylose and the branched amylopectin. Depending on the plant, starch generally contains 20 to 25% amylose and 75 to 80% amylopectin by weight. Glycogen, the energy reserve of animals, is a more highly branched version of amylopectin. In industry, starch is often converted into sugars, for example by malting. These sugars may be fermented to produce ethanol in the manufacture of beer, whisky and biofuel. In addition, sugars produced from processed starch are used ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Biaxially-oriented Polypropylene
Polypropylene (PP), also known as polypropene, is a thermoplastic polymer used in a wide variety of applications. It is produced via chain-growth polymerization from the monomer propylene. Polypropylene belongs to the group of polyolefins and is partially crystalline and non-polar. Its properties are similar to polyethylene, but it is slightly harder and more heat-resistant. It is a white, mechanically rugged material and has a high chemical resistance. Bio-PP is the bio-based counterpart of polypropylene (PP). Polypropylene is the second-most widely produced commodity plastic (after polyethylene). In 2019, the global market for polypropylene was worth $126.03 billion. Revenues are expected to exceed US$145 billion by 2019. The sales of this material are forecast to grow at a rate of 5.8% per year until 2021. History Phillips Petroleum chemists J. Paul Hogan and Robert Banks first demonstrated the polymerization of propylene in 1951. The stereoselective polymerization t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Low-density Polyethylene
Low-density polyethylene (LDPE) is a thermoplastic made from the monomer ethylene. It was the first grade of polyethylene, produced in 1933 by Imperial Chemical Industries (ICI) using a high pressure process via free radical polymerization. Its manufacture employs the same method today. The EPA estimates 5.7% of LDPE ( resin identification code 4) is recycled in the United States. Despite competition from more modern polymers, LDPE continues to be an important plastic grade. In 2013 the worldwide LDPE market reached a volume of about US$33 billion. Despite its designation with the recycling symbol, it cannot be as commonly recycled as No. 1 (polyethylene terephthalate) or 2 plastics (high-density polyethylene). Properties LDPE is defined by a density range of 917–930 kg/m3. At room temperature it is not reactive, except to strong oxidizers; some solvents cause it to swell. It can withstand temperatures of continuously and for a short time. Made in translucent and opaque ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oxygen Transmission Rate
Oxygen transmission rate (OTR) is the measurement of the amount of oxygen gas that passes through a substance over a given period. It is mostly carried out on non-porous materials, where the mode of transport is diffusion, but there are a growing number of applications where the transmission rate also depends on flow through apertures of some description. It relates to the permeation of oxygen through packaging to sensitive foods and pharmaceuticals. Measurement Standard test methods are available for measuring the oxygen transmission rate of packaging materials. Completed packages, however, involve heat seals, creases, joints, and closures which often reduce the effective barrier of the package. For example, the glass of a glass bottle may have an effective total barrier but the screw cap closure and the closure liner might not. ASTM standard test methods include: * D3985 Standard Test Method for Oxygen Gas Transmission Rate Through Plastic Film and Sheeting Using a Coulometri ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Water Vapour Transmission Rate
Moisture vapor transmission rate (MVTR), also water vapor transmission rate (WVTR), is a measure of the passage of water vapor through a substance. It is a measure of the permeability for vapor barriers. There are many industries where moisture control is critical. Moisture sensitive foods and pharmaceuticals are put in packaging with controlled MVTR to achieve the required quality, safety, and shelf life. In clothing, MVTR as a measure of breathability has contributed to greater comfort for wearers of clothing for outdoor activity. The building materials industry also manages the moisture barrier properties in architectural components to ensure the correct moisture levels in the internal spaces of buildings. Optoelectronic devices based on organic material, generally named OLEDs, need an encapsulation with low values of WVTR to guarantee the same performances over the lifetime of the device. MVTR generally decreases with increasing thickness of the film/barrier, and increases ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
.jpg "Click for more on -> Corn Puff")
