Publications

Development and Characterization of Spaghetti with High Resistant Starch Content Supplemented with Banana Starch - (Peer Reviewed Journal)

Hernandez-Nava, R.G., Berrios, J.D., Pan, J., Osorio-Diaz, P., Bello-Perez, L.A. 2009. Development and Characterization of Spaghetti with High Resistant Starch Content Supplemented with Banana Starch. Food Science and Technology International. 15(1):73-78.

In Vitro Bile Acid Binding Capacity of Wheat Bran, Milled Wheat Bran and Milled Extruded Wheat Bran at Five Specific Mechanical Energy Levels - (Peer Reviewed Journal)

Kahlon, T.S., Berrios, J.DeJ., Smith, G.E., Pan, J.L. 2006. In Vitro Bile Acid Binding Capacity of Milled Wheat Bran and Milled Extruded Wheat Bran at Five Specific Mechanical Energy Levels. Cereal Chemistry. 83(4):434-438.

Hypocholesterolemic Properties of Food Fibers and Fractions - (Abstract) - (20-Dec-05)

Extrusion Conditions Modify Hypocholesterolemic Properties of Wheat Bran Fed to Hamsters - (Peer Reviewed Journal)

Kahlon, T.S., Berrios, J.D., Smith, G.E., Pan, J. 2006. Extrusion conditions modify hypocholesterolemic properties of wheat bran fed to hamsters. Cereal Chemistry 83(2):152-156.

In Vitro Bile Acid Binding Capacity of Wheat Bran Extruded at Five Specific Mechanical Energy Levels - (Peer Reviewed Journal)

Kahlon, T.S., Berrios, J.D., Smith, G.E., Pan, J. 2006. In vitro bile acid binding capacity of wheat bran extruded at five specific mechanical energy levels. Cereal Chemistry, 83(2):157-160.

Thermal Transitions and Extrusion of Glycerol-Plasticized Whey Protein Mixtures - (Abstract)

Hernandez, V.M., Reid, D.S., Mc Hugh, T.H., Berrios, J.D., Olsen, C.W., Olson, D.A., Pan, J., Krochta, J.M. 2005. Thermal transitions and extrusion of glycerol-plasticized whey protein mixtures. Meeting Abstract No. 54D-7. p. 60., IFT Annual Meeting, July 2005, New Orleans, LA.

Sodium Bicarbonate and the Microstructure, Expansion and Color of Extruded Black Beans - (Peer Reviewed Journal)

Berrios, J.D., Wood, D.F., Whitehand, L.C., Pan, J. 2004. Sodium Bicarbonate and the Microstructure, Expansion and Color of Extruded Black Beans. Journal of Food Processing and Preservation. 28(5):321-335.

Extrusion Cooking of Selected Legume Flours - (Abstract)

Berrios, J.D., Tang, J., Swanson, B.G., Pan, J. 2004. Extrusion cooking of selected legume flours. Meeting Abstract Paper 1. AACC Sympsoium, September 2004, San Diego, CA.

Reduction of Oligossacharides in Raw and Extruded Dry Bean Flours by Enzymatic Treatment - (Abstract)

Pan, J., Berrios, J.D. 2003. Reduction of oligossacharides in raw and extruded dry bean flours by enzymatic treatment. American Association of Cereal Chemists Meetings. Abstract #96:86.

Expansion, Textural, Visual and Chemical Characteristics of Black Bean Flours of Different Particle-Sizes Processed Using Twin-Screw Extrusion Technology - (Abstract)

Berrios, J.D., Pan, J. 2003. Expansion, textural, visual and chemical characteristics of black bean flours of different particle-sizes processed using twin-screw extrusion technology. American Association of Cereal Chemists Meetings. Abstract 97:86.