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Dr. Lloyd W. Rooney is an Emeritus Regents Professor and Faculty Fellow in Nutrition and Food Science, Texas A&M University, College Station, TX His research is to improve cereal, processing, feed/food quality attributes and develop a better understanding of mechanisms that influence cereal quality. Use light fluorescence, SEM, ESEM analyses of food microstructure as affected by process modifications for a variety of products and processes including pretzels, tortilla chips, extruded snacks, popped and puffed products and ready to eat breakfast foods; troubleshooting for cause of product defects; flaking and micronizing of cereals; role of modified starches and rice in baked chip texture; role of starch and protein in shelf stability of tortillas, texture measurement of tortillas, snacks and noodles; changes in corn during processing into nixtamal; improved methods to produce and evaluate dry masa; masa composition and quality factors; baking of low fat snacks; in-plant trials of steam flaking and tortilla production; sensory evaluation of food products; tortilla staling prevention; maize quality for nixtamalization; documented that special sorghums have antioxidants that produce healthy products with natural dark color and increased dietary fiber.