Flavor formation during extrusion cooking

Cereal Foods World

Volumn 41, Issue 9, 1996, Pages 734-736

  Camire, M E ^a,b,c,d,e   Beldez, E O ^a,f,g  

^a UNIVERSITY OF MAINE   (United States)

^b AACC Nutrition Division

^c Radcliffe College   (United States)

^d UNIVERSITY OF MASSACHUSETTS   (United States)

^e TEXAS WOMAN'S UNIVERSITY   (United States)

^f YILDIZ TECHNICAL UNIVERSITY   (Turkey)

^g BOGAZICI UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0030491889     PISSN: 01466283     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Review

References (17)

1. Maga, J. A. Flavor formation and retention during extrusion. In: Extrusion Cooking. C. Mercier, P. Linko, and J. M. Harper, Eds. American Association of Cereal Chemists, St. Paul, MN, 1989.
2. Villota, R., and Hawkes, J. G. Flavoring in extrusion. In: Thermally Generated Flavors: Maillard, Microwave, and Extrusion Processes. T. H. Parliment, M. J. Morello, and R. J. McGorrin, Eds. American Chemical Society, Washington, DC, 1994.
3. Palkert, P. E., and Fagerson, I. S. Determination of flavor retention in pre-extrusion flavored texturized soy protein. J. Food Sci. 45:526, 1980.
4. Maga, J. A., and Kim, C. H. Binding during extrusion of added flavorants as influenced by starch and protein types. In: Food Science and Human Nutrition. G. Charamboulas, Ed. Elsevier Applied Science Publishers, New York, 1992.
5. Chen, J., Reineccius, G. A., and Labuza, T. P. Prediction and measurement of volatile retention during extrusion processing. J. Food Technol. 21:36, 1986.
6. Nair, M., Shi, Z., Karwe, M. V., Ho, C.-T., and Daun, H. Collection and characterization of volatile compounds released at the die during twin screw extrusion of corn flour. In: Thermally Generated Flavors: Maillard, Microwave, and Estrusion Processes. T. H. Parliment, M. J. Morello, and R. J. McGorrin, Eds. American Chemical Society, Washington, DC, 1994.
7. Kollengode, A. N., and Hanna, M. F. Influence of flavor addition method on its retention during extrusion cooking. Abstract 93F-6, p. 293, Institute of Food Technologists Annual Meeting Book of Abstracts, 1995.
8. Crouzet, J., Sadafian, A., Doko, B., and Chouvel, H. Retention des composes volatils au cours de la cuisson-extrusion. In: Thermal Processing and Quality of Foods. P. Zeuthen et al., Eds. Elsevier Applied Science Publishers, New York, 1985.
9. Manley, C. H., and Ahmedi, S. The development of process flavors. Trends Food Sci. Technol. 6:46, 1995.
10. McAuley, J. A., Kunkel, M. E., and Acton, J. C. Relationships of available lysine to lignin, color and protein digestibility of selected wheat-based breakfast cereals. J. Food Sci. 52:1580, 1987.
11. Sokhey, A. S., Rizvi, S. S., and Mulvaney, S. J. Application of supercritical fluid extraction to cereal processing. Cereal Foods World 41:29, 1996.
12. Bailey, M. E., Gutheil, R. A., Hsieh, F-H., Cheng, C.-W., and Gerhardt, K.O. Maillard reaction volatile compounds and color quality of a whey protein concentrate-corn meal extruded product. In: Thermally Generated Flavors: Maillard, Microwave, and Extrusion Processes. T. H. Parliment, M. J. Morello, and R. J. McGorrin, Eds. American Chemical Society, Washington, DC, 1994.
13. Izzo, H. V., and Ho, C.-T. Ammonia affects Maillard chemistry of an extruded autolyzed yeast extract: Pyrazine aroma generation and brown color formation. J. Food Sci. 57:657, 1992.
14. Izzo, H. V., Hartman, T. G., and Ho, C.-T. Ammonium bicarbonate and pyruvaldehyde as flavor precursors in extruded food systems. In: Thermally Generated Flavors: Maillard, Microwave, and Estrusion Processes. T. H. Parliment, M. J. Morello, and R. J. McGorrin, Eds. American Chemical Society, Washington, DC, 1994.
15. Yaylayan, V. A., Fichtali, J., and van de Voort, F. R. Production of Maillard reaction flavour precursors by extrusion processing. Food Res. Intl. 25:175, 1992.
16. Ho, C.-T., Bruechert, L. J., Kuo, M.-C., and Izzo, M. T. Formation of volatile compounds from extruded corn-based model systems. In: Thermal Generation of Aromas. T. H. Parliment, R. J. McGorrin, and C.-T. Ho, Eds. American Chemical Society, Washington, DC, 1989.
17. 1). In: Sulfur Compounds in Foods. C. J. Mussinan and M. E. Keelan, Eds. American Chemical Society, Washington, DC, 1994.