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                    U.S. DEPARTMENT OF AGRICULTURE
 Healthy Processed Foods Research: Albany, CA
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ARS Home Pacific West Area Albany, California Western Regional Research Center Healthy Processed Foods Research People & Locations







Jose De J Berrios
                        Healthy Processed Foods Research

                        




                        
                        Research Food Technologist
                        Phone: (510) 559-5652
                        
                        
                        Fax: (510) 559-5787(Employee information on this page comes from the REE Directory. Please contact your front office staff to update the REE Directory.)
                            ProjectsNew Sustainable Processes, Preservation Technologies, and Product Concepts for Specialty Crops and Their Co-Products
                                                    In-House Appropriated
                                                                    (D)Accession Number: 439532**Publications**
                                                (Clicking on the reprint icon
                                                    Reprint Icon
                                                    will take you to the publication reprint.)Value-added processing of food legumes using extrusion technology - A review

- (Peer Reviewed Journal)Extrusion cooking effect on carbohydrate fraction in novel gluten-free flours based on chickpea and rice
                                                        

- (Peer Reviewed Journal)Ciudad-Mulero, M., Vega, N., García-Herrera, P., Pedrosa, M., Arribas, C., Berrios, J.D., Cámara, M., Fernández-Ruiz, V., Morales, P. 2022. Extrusion cooking effect on carbohydrate fraction in novel gluten-free flours based on chickpea and rice. Molecules. 27(3). Article 1143. https://doi.org/10.3390/molecules27031143.Dry bean proteins: Extraction methods, functionality, and application in products for human consumption
                                                        

- (Review Article)Carvalho Ferreira, K., Correia Bento, J.A., Caliari, M., Zaczuk Bassinello, P., Berrios, J.D. 2021. Dry bean proteins: Extraction methods, functionality, and application in products for human consumption. Cereal Chemistry. 99(1):67-77. https://doi.org/10.1002/cche.10514.Growth yield and health benefit of farm shrimp (Litopenaeus vannamei) fed in a pre-fattening phase with a diet based on wheat (Triticum sativum) and chickpea (Cicer arietinum) enriched with spirulina (Spirulina maxima)
                                                        

- (Peer Reviewed Journal)Castaneda-Ruelas, G.M., Fajardo Lopez, A.J., Berrios, J.D., Mendoza-Lopez, I.A. 2022. Growth yield and health benefit of farm shrimp (Litopenaeus vannamei) fed in a pre-fattening phase with a diet based on wheat (Triticum sativum) and chickpea (Cicer arietinum) enriched with spirulina (Spirulina maxima). Veterinaria Mexico. 9. https://doi.org/10.22201/fmvz.24486760e.2022.966.Extrusion processing of dry beans and pulses
                                                        

- (Book / Chapter)Berrios, J.D., Losso, J.N., Albertos, I. 2021. Extrusion processing of dry beans and pulses. In: Siddiq, M., Uebersax, M.A., editors. Dry Beans and Pulses: Production, processing, and nutrition. 2nd edition. West Sussex, UK: John Wiley & Sons Ltd. p. 225-246.Extrusion process as an alternative to improve pulses products consumption. A review
                                                        

- (Peer Reviewed Journal)Cotapallapa-Sucapuca, M., Vega, E.N., Maieves, H.A., Berrios, J.D., Morales, P., Fernandez-Ruiz, V., Camera, M. 2021. Extrusion process as an alternative to improve pulses products consumption. A review. Foods. 10. Article 1096. https://doi.org/10.3390/foods10051096.Native and modified chayotextle flour effect on functional property and cooking quality of spaghetti
                                                        

- (Peer Reviewed Journal)Chavarria-Hernandez, S.M., Berrios, J.D., Pan, J., Alves, P.L., Palma-Rodriguez, H.M., Hernandez-Uribe, J.P., Aparicio-Saguilan, A., Vargas-Torres, A. 2021. Native and modified chayotextle flour effect on functional property and cooking quality of spaghetti. International Journal of Food Science and Technology. https://doi.org/10.1111/ijfs.15058.Tiger nut (cyperus esculentus) as a functional ingredient in gluten-free extruded snacks
                                                        

- (Peer Reviewed Journal)Gasparre, N., Pan, J., Da Silva Alves, P.L., Rosell, C.M., Berrios, J.D. 2020. Tiger nut (cyperus esculentus) as a functional ingredient in gluten-free extruded snacks. Foods. 9(12):1770. https://doi.org/10.3390/foods9121770.Black, pinto and white beans lower hepatic lipids in hamsters fed high fat diets by excretion of bile acids
                                                        

- (Peer Reviewed Journal)Alves, P.L., Berrios, J.D., Pan, J., Yokoyama, W.H. 2020. Black, pinto and white beans lower hepatic lipids in hamsters fed high fat diets by excretion of bile acids. Food Production, Processing, and Nutrition. 2. Article 25. https://doi.org/10.1186/s43014-020-00039-5.Effect of size and amount of sugarcane fibers on the properties of baked foams based on plantain flour
                                                        

- (Peer Reviewed Journal)Roman-Moreno, J.L., Radilla-Serrano, G.P., Flores-Castro, A., Berrios, J.D., Glenn, G.M., Klamczynski, A.P., Salgado-Delgado, A.M., Palma-Rodriguez, H.M., Vargas-Torres, A. 2020. Sugarcane fiber and plantain flour mixes made into biodegradable baked foams. Revista Mexicana de Ingenieria Quimica. 6(9). Article e04927. https://doi.org/10.1016/j.heliyon.2020.e04927.Effect of size and amount of sugarcane fibers on the properties of baked foams based on plantain flour
                                                        

- (Peer Reviewed Journal)Roman-Moreno, J.L., Radilla-Serrano, G.P., Flores-Castro, A., Berrios, J.D., Glenn, G.M., Salgado-Delgado, A., Palma-Rodríguez, H., Vargas-Torres, A. 2020. Effect of size and amount of sugarcane fibers on the properties of baked foams based on plantain flour. Heliyon. 6:9. https://doi.org/10.1016/j.heliyon.2020.e04927.Physicomechanical properties and biodegradation rate of composites made from plantain and chayotextle starch/fiber
                                                        

- (Peer Reviewed Journal)Roman-Brito, J.A., Juarez-Lopez, A.L., Rosas-Acevedo, J.L., Berrios, J.D., Glenn, G.M., Klamczynski, A.P., Palma-Rodriguez, H.M., Vargas-Torres, A. 2020. Physicomechanical properties and biodegradation rate of composites made from plantain and chayotextle starch/fiber. Polymers and the Environment. 28:2710-2719. https://doi.org/10.1007/s10924-020-01805-9.HPLC/ESI-TOF-MS identification and quantification of phenolic compounds in fermented/non-fermented Jaboticaba fruit (Myrciaria jaboticaba (Vell.) O. Berg)
                                                        

- (Peer Reviewed Journal)Watanabe, S., Matyska-Pesek, M.T., Berrios, J.D., Takeoka, G.R., Pesek, J.J. 2018. HPLC/ESI-TOF-MS identification and quantification of phenolic compounds in fermented/non-fermented Jaboticaba fruit (Myrciaria jaboticaba (Vell.) O. Berg). International Journal of Food Sciences and Nutrition. 3(5):105-109. https://doi:10.22271/food.2018.v3.i5.21.Influence of extruded lentil containing high chromium nutritional yeast on the main physiological factors associated with metabolic syndrome in rodent models
                                                        

- (Peer Reviewed Journal)Attaran, S., Yokoyama, W.H., Pan, J., Berrios, J.D. 2018. Influence of extruded lentil containing high chromium nutritional yeast on the main physiological factors associated with metabolic syndrome in rodent models. Food and Function. 9:5238-5244. https://doi.org/10.1039/C8FO00612A.Passion fruit shell flour and rice blends processed into fiber rich expanded extrudates
                                                        

- (Peer Reviewed Journal)Da Silva Alves, P.L., Berrios, J.D., Pan, J., Ramirez Ascheri, J.L. 2018. Passion fruit shell flour and rice blends processed into fiber rich expanded extrudates. CyTA - Journal of Food. 16(1):901-908. https://doi.org/10.1080/19476337.2018.1503618.Effects of rice amylose content and processing conditions on the quality of rice and bean-based expanded extrudates
                                                        

- (Peer Reviewed Journal)Levien-Vanier, N., Dos Santos, J.P., Villanova, F.A., Colussia, R., Elias, M.C., Pan, J., Berrios, J.D. 2018. Effects of rice amylose content and processing conditions on the quality of rice and bean-based expanded extrudates. Journal of Food Processing and Preservation. 42(9):e13758. https://doi.org/10.1111/jfpp.13758.Influence of infrared radiation drying on storage characteristics of brown rice
                                                        

- (Peer Reviewed Journal)Ding, C., Khir, R., Pan, Z., Wood, D.F., Venkitasamy, C., Tu, K., El-Mashad, H., Berrios, J.D. 2018. Influence of infrared radiation drying on storage characteristics of brown rice. Food Chemistry. 264:149-156. https://doi.org/10.1016/j.foodchem.2018.05.042.Biodegradable baked foam made with chayotextle starch mixed with plantain flour and wood fiber
                                                        

- (Peer Reviewed Journal)Vargas-Torres, A., Palma-Rodriguez, H.M., Berrios, J.D., Glenn, G.M., Salgado-Delgado, R., Olarte-Paredes, A., Prieto-Mendez, J., Hernandez-Uribe, J.P. 2017. Biodegradable baked foam made with chayotextle starch mixed with plantain flour and wood fiber. Journal of Applied Polymer Science. 134(48):45565. https://doi.org/10.1002/app.45565.Profile analysis and correlation across phenolic compounds, isoflaves, and antioxidant capacity during germination of soybeans (Glycine max L.)
                                                        

- (Peer Reviewed Journal)Guzman-Ortiz, F.A., San Martin-Martinez, E., Rodriguez-Aza, Y., Valverde, M., Berrios, J.D., Mora-Escobedo, R. 2017. Profile analysis and correlation across phenolic compounds, isoflaves, and antioxidant capacity during germination of soybeans (Glycine max L.). CyTA - Journal of Food. 15(4):516-524. https://doi.org/10.1080/19476337.2017.1302995.Physical characterization of biodegradable films based on chitosan, polyvinyl alcohol and Opuntia mucilage

- (Peer Reviewed Journal)Dominguez-Martinez, B.M., Martinez-Flores, H., Berrios, J.D., Otoni, C.G., Wood, D.F., Velazquez, G. 2016. Physical characterization of biodegradable films based on chitosan, polyvinyl alcohol and Opuntia mucilage. Journal of Polymers and the Environment. 25(3):683-691.Extrusion of rice, bean, and corn starches: extrudate structure and molecular changes in amylose and amylopectin

- (Peer Reviewed Journal)Vanier-Levine, N., Vanadevam, V., Bruni, G.P., Ferreira, C.D., Pinto, V.Z., Da Rosa Zavareze, E., Elias, M.C., Berrios, J.D. 2016. Extrusion of starches from different sources and amylose contents: effect on extrudate structure and molecular changes in amylose and amylopectin. Journal of Food Science. 81(12):E2932-E2938.Electrostatic and conventional spraying of alginate-based edible coating with natural antimicrobials for preserving fresh strawberry quality
                                                        

- (Peer Reviewed Journal)Peretto, G., Du, W.N., Avena-Bustillos, R.D., Sambo, P., Berrios, J.D., McHugh, T.H. 2016. Electrostatic and conventional spraying of alginate-based edible coating with natural antimicrobials for preserving fresh strawberry quality. Food and Bioprocess Technology. 10(1):164-174. https://doi.org/10.1007/s11947-016-1808-9.Non-fermented and fermented Jabuticaba (Myrciaria cauliflora Mart.) pomaces of as valuable sources of functional ingredients

- (Peer Reviewed Journal)Morales, P., Barros, L., Dias, M.I., Santos-Buelga, C., Ferreira, I.C., Ramirez Asquieri, E., Berrios, J.D. 2016. Non-fermented and fermented Jabuticaba (Myrciaria cauliflora Mart.) pomaces of as valuable sources of functional ingredients. Journal of Food Chemistry. 208:220-227. doi: 10.1016/j.foodchem.2016.04.011.Improvement in storage stability of infrared dried rough rice

- (Peer Reviewed Journal)Ding, C., Khir, R., Pan, Z., Wood, D.F., Tu, K., El-Mashad, H., Berrios, J.D. 2016. Improvement in storage stability of infrared dried rough rice. Food and Bioprocess Technology. 9(6):1010-1020.Antioxidant activity of black bean (Phaseolus vulgaris L.) protein hydrolysates

- (Peer Reviewed Journal)Do Evangelho, J.A., Berrios, J.D., Pinto, V.Z., Dias-Atunes, M., Levien-Vanier, N., Zavareze, E. 2016. Antioxidant activity of black bean (Phaseolus vulgaris L.) protein hydrolysates. Journal of Food Science and Technology. 36(1):23-27. doi: oi.org/10.1590/1678-457X.0047.Effect of the storage conditions on mechanical properties and microstructure of biodegradabel baked starch foams

- (Peer Reviewed Journal)Palma-Rodriguez, H.M., Berrios, J.D., Glenn, G.M., Salgado-Delgado, R., Aparicio-Saguilian, A., Rodriguez-Hernandez, A., Vargas-Torres, A. 2015. Effect of the storage conditions on mechanical properties and microstructure of biodegradabel baked starch foams. CyTA - Journal of Food. 14(3):415-422. doi: 10.1080/19476337.2015.1117142.Polishing and parboiling effect on the nutritional and technological properties of pigmented rice

- (Peer Reviewed Journal)Fernandes-Paiva, F., Vanier, N., Berrios, J.D., Zanella-Pinto, V., Wood, D.F., Williams, T.G., Pan, J., Cardosa-Elias, M. 2015. Polishing and parboiling effect on the nutritional and technological properties of pigmented rice. Journal of Food Chemistry. 191:105-112. doi: 10.1016/j.foodchem.2015.02.047.Physicochemical, nutritional and infrared spectroscopy evaluation of an optimized soybean/corn flour extrudate

- (Peer Reviewed Journal)Guzman-Ortiz, F.A., Berrios, J.D., Hernández-Sánchez, H., Yee-Madeira, H., San Martín-Martínez, E., Robles-Ramírez, C., Rojas-López, M., Mora-Escobedo, R. 2014. Physicochemical, nutritional and infrared spectroscopy evaluation of an optimized soybean/corn flour extrudate. Journal of Food Science and Technology. doi: 10.1007/s13197-014-1485-5.Properties of cast films made of chayote (Sechium edule Sw.) tuber starch reinforced with cellulose nanocrystals

- (Peer Reviewed Journal)Terrazas, J.A., Berrios, J.D., Glenn, G.M., Imam, S.H., Wood, D.F., Bello-Perez, L.A., Vargas, A. 2014. Properties of cast films made of chayote (Sechium edule Sw.) tuber starch reinforced with cellulose nanocrystals. Polymers and the Environment. 23(1):30-37. doi: 10.1007/s10924-014-0652-0.Gluten-free spaghetti with unripe plantain, chickpea and maize: physicochemical, texture and sensory properties

- (Peer Reviewed Journal)Flores-Silva, P.C., Berrios, J.D., Pan, J., Agama-Acevedoa, E., Bello-Perez, L.A., Mansalves-Gonzalez, A. 2014. Gluten-free spaghetti with unripe plantain, chickpea and maize: physicochemical, texture and sensory properties. CyTA - Journal of Food. 13(2):159-166. doi: 10.1080/19476337.2014.929178.Physicochemical and nutritional properties of pigmented rice subjected to different degrees of milling

- (Peer Reviewed Journal)Fernandes-Pavia, F., Vanier, N.L., Villanova, F.A., Berrios, J.D., Takeoka, G.R., Cardosa-Elias, M. 2014. Physicochemical and nutritional properties of pigmented rice subjected to different degrees of milling. Journal of Food Composition and Analysis. 35(1):10-17. doi: 10.1016/j.jfca.2014.05.003.Physical characteristics of extrudates from corn flour and dehulled carioca bean flour blend

- (Peer Reviewed Journal)Moreira Da Silva, E.M., Ramirez-Ascheri, J.L., Pilar De Caralho, C.W., Yoshie-Takeiti, C., Berrios, J.D. 2014. Physical characteristics of extrudates from corn flour and dehulled carioca bean flour blend. Journal of Food Science and Technology. 58:620-626.Physicochemical and pasting properties of maize as affected by storage temperature

- (Peer Reviewed Journal)Paraginski, R.T., Levien-Vanier, N., Berrios, J.D., De Oliveira, M., Elias, M.C. 2014. Physicochemical and pasting properties of maize as affected by storage temperature. Journal of Stored Products Research. doi: 10.1016/j.jspr.2014.02.010.Gluten-free spaghetti made with chickpea, unripe plantain, and maize flours: functional and chemical properties and starch digestibility

- (Peer Reviewed Journal)Flores-Silva, P.C., Berrios, J.D., Pan, J., Osorio-Diez, P., Bello-Perez, L.A. 2014. Gluten-free spaghetti made with chickpea, unripe plantain, and maize flours: functional and chemical properties and starch digestibility. International Food Science and Technology. 49(9): DOI: 10.1111/ijfs.12529.Optimization of antimicrobial and physical properties of alginate coating containing carvacrol and methyl cinnamate for strawberry application
                                                        

- (Peer Reviewed Journal)Peretto, G., Du, W., Avena Bustillos, R.D., Berrios, J.D., Sambo, P., McHugh, T.H. 2014. Optimization of antimicrobial and physical properties of alginate coating containing carvacrol and methyl cinnamate for strawberry application. Journal of Agricultural and Food Chemistry. DOI: 10.1021/jf4042886.Impact of food processing on the glycemic index (GI) of potato products

- (Peer Reviewed Journal)Nayak, B., Berrios, J.D., Tang, J. 2013. Impact of food processing on the glycemic index (GI) of potato products. Food Research International. 56:35-46.Effect of germination on bioactive compounds of soybean (Glycine max)

- (Book / Chapter)Guzman-Ortiz, F.A., Robles-Ramirez, M.C., Sanches-Pardo, M.E., Berrios, J.D., Mora-Escobeda, R. 2014. Effect of germination on bioactive compounds of soybean (Glycine max). In: Mora-Escobeda, R.,  Berrios, J.D., Gutierrez-Lopez, G.F., editors. Seeds as Functional Foods and Nutraceuticals: New Frontiers in food Science. Hauppage, New York: Nova Publishers. p.23-42.Extruded dry bean and other pulses

- (Book / Chapter)Berrios, J.D., Ramirez-Ascheri, J.L., Losso, J.N. 2013. Extruded dry bean and other pulses. In: Siddiq, M. and Uebersax, M.A., editors. Dry Beans and Pulses-Production, Processing and Nutrition. Ames, IA: Wiley Blackwell, John Wiley & Sons, Inc. p. 185-203.Extruded/injection-molded composites containing unripe plantain flour, ethylene vinyl-alcohol and glycerol: Evaluation of color, mechanical property and biodegradability

- (Peer Reviewed Journal)Vargas, A., Berrios, J.D., Chiou, B., Wood, D.F., Glenn, G.M., Bello, L., Imam, S.H. 2012. Extruded/injection-molded composites containing unripe plantain flour, ethylene vinyl-alcohol and glycerol: Evaluation of color, mechanical property and biodegradability. Journal of Applied Polymer Science. 124(3):2632-2639.Thermal degradation of anthocyanins from purple potato (Cv. Purple Majesty) and their impact on antioxidant capacity

- (Peer Reviewed Journal)Nayak, B., Berrios, J.D., Power, J.R., Tang, J. 2011. Thermal degradation of anthocyanins from purple potato (Cv. Purple Majesty) and their impact on antioxidant capacity. Journal of Agriculture and Food Chemistry. 59(20):11040-11049. DOI: 10.1021/jf201923a.Bioavailability of antioxidants in extruded products prepared from purple potato and dry pea flours

- (Peer Reviewed Journal)Nayak, B., Liu, R., Berrios, J.D., Tang, J., Derito, C. 2011. Bioavailability of antioxidants in extruded products prepared from purple potato and dry pea flours. Journal of Agricultural and Food Chemistry. 59(15):8233-8243. DOI: 10.1021/jf200732p.Effect of extrusion on the antioxidant capacity and color attributes of expanded extrudates prepared from purple potato and yellow pea flour mixes

- (Peer Reviewed Journal)Nayak, B., Berrios, J.D., Power, J.R., Tang, J. 2011. Effect of extrusion on the antioxidant capacity and color attributes of expanded extrudates prepared from purple potato and yellow pea flour mixes. Journal of Food Science. 76(6):C874-C883. DOI: 10.1111/j.1750-3841.2011.02279x.Extrusion processing of main commercial legume pulses

- (Book / Chapter)Berrios, J.D. 2011. Extrusion processing of main commercial legume pulses. In: Maskan, M. and Altan, A., editors. Advances in Food Extrusion Technology. Boca Raton, FL: CRC Press, Taylor & Francis Group. p. 209-236Effect of ultrasonic treatment of brown rice at different temperatures on cooking properties and quality

- (Peer Reviewed Journal)Cui, L., Pan, Z., Yue, T., Atungulu, G.G., Berrios, J.D. 2010. Effect of ultrasonic treatment of brown rice at different temperatures on cooking properties and quality. Cereal Chemistry. 87(5):403-408. doi: 10.1094/CCHEM-02-10-0034.Extrusion cooking: Legume pulses

- (Book / Chapter)Berrios, J.D. 2010. Extrusion cooking: Legume pulses. In: Helman, D.R., Moraru, C.I., editors. Encyclopedia of Agricultural, Food, and Biological Engineering. 2nd edition. New York, NY: Taylor & Francis Group. p. 453-464.Colored potatoes (Solanum tuberosum L.) dried into antioxidant-rich value-added foods

- (Peer Reviewed Journal)Nayak, B., Berrios, J.D., Power, J.R., Ji, Y., Tang, J. 2011. Colored potatoes (Solanum tuberosum L.) dried into antioxidant-rich value-added foods. Journal of Food Processing and Preservation. 35(5):571-580.Carbohydrate Composition of Raw and Extruded Pulse Flours

- (Peer Reviewed Journal)Berrios, J.D., Morales, P., Camara, M., Sanchez-Mata, M.C. 2010. Carbohydrate Composition of Raw and Extruded Pulse Flours. Food Research International. 43: 531-536.Value and production of novel legume pulses-based snack foods

- (Peer Reviewed Journal)Berrios, J.D. 2008. Value and Production of Novel Legume Pulses-Based Snack Foods. Times Food Processing Journal. 36-40.Thermal Transitions and Extrusion of Glycerol-Plasticized Whey Protein Mixtures

- (Peer Reviewed Journal)Hernandez-Izquierdo, V.M., Reid, D.S., Mc Hugh, T.H., Berrios, J.D., Krochta, J.M. 2008. Thermal Transitions and Extrusion of Glycerol-Plasticized Whey Protein Mixtures. Journal of Food Science. V73(4):169-175.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 Only)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.EXTRUSION COOKING OF LEGUMES: DRY BEAN FLOURS

- (Book / Chapter)J.D. Berrios, 2006. Extrusion Cooking of Legumes: Dry Bean Flours. Encyclopedia of Agricultural, Food, and Biological Engineering. DOI: 10.1081:1-8.THE USE OF EXTRUSION PROCESSING TECHNOLOGY FOR THE FABRICATION OF NOVEL LEGUME-BASED VALUE-ADDED PRODUCTS

- (Abstract Only)Berrios, J.D., Patil, R.T., Tang, J., Swanson, B.G. 2005. The use of extrusion processing technology for the fabrication of novel legume-based value-added products. Meeting Abstract No. 99F-29. IFT Annual Meeting, July 2005, New Orleans, LA.THERMAL TRANSITIONS AND EXTRUSION OF GLYCEROL-PLASTICIZED WHEY PROTEIN MIXTURES

- (Abstract Only)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 Only)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.FIBER SUPPLEMENTS AND THE PHYSICAL PROPERTIES OF LEGUME EXTRUDATES

- (Abstract Only)Cheng, M., Berrios, J.D., Tang, J., Swanson, B.G., Garnanez, R.J. 2003. Fiber supplements and the physical properties of legume extrudates. International Food Technology Meeting Abstracts.EXPANSION, TEXTURAL, VISUAL AND CHEMICAL CHARACTERISTICS OF BLACK BEAN FLOURS OF DIFFERENT PARTICLE-SIZES PROCESSED USING TWIN-SCREW EXTRUSION TECHNOLOGY

- (Abstract Only)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.CHARACTERIZATION OF DRY PEA EXTRUDATES WITH ADDED FIBER BY SCANNING ELECTRONMICROSCOPY (SEM) AND TEXTURE ANALYZER

- (Abstract Only)Cheng, M., Berrios, J.D., Garnanez, R.J., Tang, J., Swanson, B.G. 2003. Characterization of dry pea extrudates with added fiber by scanning electronmicroscopy (sem) and texture analyzer. American Association of Cereal Chemists Meetings. Abstract #100:87.EFFECTS OF WHEAT BRAN AND APPLE POMACE ON PASTING VISCOSITY AND EXPANSION OF YELLOW PEA EXTRUDATES

- (Abstract Only)Garnandez, R.J., Berrios, J.D., Tang, J., Swanson, B.G. 2003. Effects of wheat bran and apple pomace on pasting viscosity and expansion of yellow pea extrudates. American Association of Cereal Chemists Meetings.  Abstract #311:134.REDUCTION OF OLIGOSSACHARIDES IN RAW AND EXTRUDED DRY BEAN FLOURS BY ENZYMATIC TREATMENT

- (Abstract Only)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.
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