Publications by authors named "Alejandro Fernandez-Quintero"
Article Synopsis
- The study investigates the impact of high-protein hydrolyzed (HPH) flour made from trout residues on the extrusion process and characteristics of the resulting extrudate.
- The research involved analyzing microstructural changes, including porosity and amino acid profiles, along with chemical changes during extrusion using fishmeal and cassava starch.
- Findings indicate that while the pellets produced have a high durability due to protein cohesiveness, they also exhibit low hardness due to increased porosity and demonstrate a strong link between the HPH flour and changes in protein properties throughout the process.
The aim of this study was to determine and compare the melting (T), glass transition (T) and mechanical relaxation (T) temperatures of a new waxy cassava starch. Thermal transitions measurements were obtained by Differential Scanning Calorimetry (DSC) and Dynamical Mechanical Thermal Analysis (DMTA). The experimental data showed a high correlation between water volume fraction and melting temperature (T) indicating that the Flory-Huggins theory can be used to describe the thermal behavior of this starch.
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