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Volumn 30, Issue 8, 1997, Pages 814-818

Effect of Low Boiling Point Liquids on Volatile Retentions in Starch Extrudates

Author keywords

Extrusion; injection; retention; starch; volatiles

Indexed keywords

ZEA MAYS;

EID: 0031457242     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1006/fstl.1997.0272     Document Type: Article
Times cited : (5)

References (13)
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    • Sadafian, A.1    Crouzet, J.2
  • 4
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    • Cyclodextrin: Production, properties and applications
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    • (1988) Cyclodextrin Technology
    • Hedges, A.R.1
  • 5
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    • Flavors for food stuffs obtained by extrusion cooking: Analytical and applicative aspects
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    • (1985) Progress in Flavor Research
    • Mariani, M.1    Scotti, A.2    Colombo, E.3
  • 6
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    • Nutritional effects of extrusion-cooking
    • Cheftel J. C. Nutritional effects of extrusion-cooking. Food Chemistry. 20:1986;263-283.
    • (1986) Food Chemistry , vol.20 , pp. 263-283
    • Cheftel, J.C.1
  • 7
    • 10544244173 scopus 로고    scopus 로고
    • Volatiles retention as influenced by method of addition during extrusion cooking
    • Kollengode A. N. R., Hanna M. A., Cuppett S. Volatiles retention as influenced by method of addition during extrusion cooking. Journal of Food Science. 61:1996;985-989.
    • (1996) Journal of Food Science , vol.61 , pp. 985-989
    • Kollengode, A.N.R.1    Hanna, M.A.2    Cuppett, S.3
  • 8
    • 85159255265 scopus 로고    scopus 로고
    • Flavor retention in pre-gelatinized internally flavored starch extrudates
    • Kollengode, A. N. R. Hanna, M. A. Flavor retention in pre-gelatinized internally flavored starch extrudates, Cereal Chemistry.
    • Cereal Chemistry
    • Kollengode, A.N.R.1    Hanna, M.A.2
  • 9
    • 0002052582 scopus 로고
    • Problems of flavoring extruded snack foods
    • Blanchfield J. R., Ovenden C. Problems of flavoring extruded snack foods. Food Manufacture. 49:1974;27-29.
    • (1974) Food Manufacture , vol.49 , pp. 27-29
    • Blanchfield, J.R.1    Ovenden, C.2
  • 10
    • 0002819405 scopus 로고
    • Popularity of extrusion processing places added demands on flavorings
    • Lyon L. Popularity of extrusion processing places added demands on flavorings. Food Product Development. 14:1980;58-61.
    • (1980) Food Product Development , vol.14 , pp. 58-61
    • Lyon, L.1
  • 12
    • 0010712454 scopus 로고
    • Chain length and functional group impact on flavor retention during extrusion
    • T.H. Parliament, M.J. Morello, & R.J. McGorrin. Washington: American Chemical Society
    • Kim C. H., Maga J. A. Chain length and functional group impact on flavor retention during extrusion. Parliament T. H., Morello M. J., McGorrin R. J. Thermally Generated Flavors Maillard, Microwave and Extrusion Processes. 1994;American Chemical Society, Washington.
    • (1994) Thermally Generated Flavors Maillard, Microwave and Extrusion Processes
    • Kim, C.H.1    Maga, J.A.2
  • 13
    • 0003166347 scopus 로고
    • Flavor formation and retention in extrusion cooking
    • C. Mercier, P. Linko, & J.M. Harper. St. Paul: American Association of Cereal Chemists
    • Maga J. A. Flavor formation and retention in extrusion cooking. Mercier C., Linko P., Harper J. M. Extrusion Cooking. 1989;American Association of Cereal Chemists, St. Paul.
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    • Maga, J.A.1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.