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| 1 | Effects of condensed distillers solubles and drying temperature on the physico-chemical characteristics of laboratory-prepared wheat distillers grain with solubles显示文摘Samples of wheat distillers grain with solubles were prepared at 15%,30%,and 45%condensed distillers solubles(CDS)and dried under 40°C,80°C,and 120°C to examine the effects of CDS level and drying temperature on their chemical,physical,flow,compression,thermal,and frictional properties.As CDS level increased,protein and ash contents increased while fat and fiber contents decreased.Fat and acid detergent fiber contents were also markedly affected by drying temperature.While CDS level,drying temperature,and their interaction significantly affected a number of the physical properties,results suggest that CDS level had a stronger influence.Samples with high CDS level,for example,were significantly finer,denser,less flowable,and less dispersible than those with lower CDS.These samples also had significantly higher thermal diffusivity and coefficient of internal friction and produced pellets with higher failure stresses than those with lower CDS.Their pellet density increased with CDS level and was also significantly affected by drying temperature.Further,the samples were classified as fairly flowable and floodable and their compression characteristics were adequately described by the Kawakita-Ludde model. | Maria Rosario P.Mosqueda Lope G.Tabil Kasiviswanathan Muthukumarappan | 2013 | International Journal of Agricultural and Biological Engineering2013，6，2： | 2 |
| 2 | Effects of exopoly- saccharide-producing cultures on the viscoelastic properties of reduced-fat Cheddar cheese显示文摘 | HASSAN A N AWAD S MUTHUKUMARAPPAN K | 2005 | Journal of Dairy Science2005，88，12： | 1 |
| 3 | Kinetics of nonenzymatic browning in cheddar cheese powder during storage显示文摘 | Meral Kilic K Muthukumarappan Sundaram | 1997 | Journal of Food Processing and Preservation1997，21，： | 1 |
| 4 | Short Communication: Modified Schreiber Test for Evaluation of Mozzarella Cheese Meltability显示文摘 | K Muthukumarappan Y-C Wang S Gunasekaran | 1992 | Journal of Dairy Science1992，82，6： | 1 |
| 5 | Colour degradation and quality parameters of sonicated orange juice using response surface methodology显示文摘 | Tiwari B K Muthukumarappan K O'Donnell C P el al | 2008 | LWT-Food Science and Technology2008，41，10： | 1 |
| 6 | Changes in fianctionality of soy-based extrudates during single-screw extrusion proc- essing显示文摘 | Sun Y Muthukumarappan K | 2007 | International Journal of Food Properties2007，5，2： | 1 |
| 7 | Inactivation kinetics of pectin methylesterase and cloud retention in sonicated orange juice显示文摘 | Tiwari B K Muthukumarappan K O'Donnell C P | 2009 | Innovative Food Science and Emerging Technologies2009，10，2： | 1 |
| 8 | Understanding the Role of Calcium in Functionality of Part Skim Mozzarella Cheese显示文摘 | N S Joshi K Muthukumarappan R I Dave | 2003 | Journal of Dairy Science2003，86，： | 1 |
| 9 | Influence of calcium fortification on sensory, physical and theological characteristics of fruit yogurt 显示文摘 | Singh G Muthukumarappan k | 2008 | Food Science and Technology2008，，41： | 1 |
| 10 | Understanding the role of Calcium in functionality of part skim Mozzarella cheese显示文摘 | JOSHI N S MUTHUKUMARAPPAN K DAVE R I | 2003 | J Dairy Sci2003，86，： | 1 |
| 11 | Effect of Calcium on microstructure and meltability of part skim Mozzarella cheese显示文摘 | JOSHI N S MUTHUKUMARAPPAN K DAVE R L | 2004 | J Dairy Sci2004，87，： | 1 |
| 12 | Textural and rheological properties of processed cheese 显示文摘 | Joshi N S Jhala R P Muthukumarappan K | 2004 | International Journal of Food Properties2004，，7： | 1 |
| 13 | Ascorbic acid degradation kinetics of sonicated orange juice during storage and comparison with thermally pasteurised juice 显示文摘 | Tiwari B K O'Donnell C P Muthukumarappan K | 2009 | LWT-Food Science and Technology2009，42，3： | 1 |
| 14 | Understanding the role of calcium in functionality of part skim Mozzarella cheese显示文摘 | JOSHI N S MUTHUKUMARAPPAN K DAVA R I | 2003 | Journal of Dairy Science2003，86，： | 1 |
| 15 | The role of polymeric micelles on chemical changes ofpretreated corn stover, cellulase structure, and adsorption显示文摘 | ECKARD A D MUTHUKUMARAPPAN K GIBBONS W | 2014 | Bioenergy Research2014，7，1： | 1 |
| 16 | Flow properties of DDGS with varing soluble and mois- ture contents using jenike shear testing 显示文摘 | Ganesan V Muthukumarappan K Rosentrater K A | 2008 | Powder Technology2008，187，2： | 1 |
| 17 | The prevalence of skin manifestations in thyrotoxicosis-a retrospective study显示文摘 | Ramanathan M Abidin MN Muthukumarappan M | 1989 | Med J Malaysia1989，44，4： | 1 |
| 18 | Volumetric Changes in Rice Kernels During Desorption and Adsorption显示文摘 | Muthukumarappan K Jindal V K Gunasekaran S | 1992 | Transactions of the ASAE1992，35，： | 1 |
| 19 | Extraction of Soluble Fiber from Distillers’ Grains显示文摘 | Hunter R. Flodman Elizabeth J. Boyer Arthy Muthukumarappan Hossein Noureddini | 2012 | Applied Biochemistry and Biotechnology2012，，4： | 1 |
| 20 | Effect of Calcium on Microstructure and Meltability of Part Skim Mozzarella Cheese显示文摘 | JONSHI N S MUTHUKUMARAPPAN K DAVE R I | 2004 | Journal of Dairy Science2004，87，7： | 1 |
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