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Jose De J Berrios
Processed Foods Research
Research Food Technologist

Phone: (510) 559-5652
Fax: (510) 559-5787
Room 0204
USDA, ARS, PWA, WRRC-PFR
800 BUCHANAN STREET
ALBANY, CA, 94710

Projects

OPTIMIZATION OF THE NUTRITIONAL, FUNCTIONAL, AND SENSORY PROPERTIES OF RAW AND PROCESSED LEGUMES, GRAINS, AND SPECIALTY CROPS

	Appropriated (D)
	Accession Number: 419936

Publications (Clicking on the reprint icon

will take you to the publication reprint.)

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) pp. 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.

Effect 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.

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) - (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.

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.

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.

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.

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