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Journal of Agricultural and Food Chemistry

Volumn 48, Issue 8, 2000, Pages 3497-3506

Sensory and instrumental analyses of volatiles generated during the extrusion cooking of oat flours

(4) Parker, J K a Hassell, G M E a Mottram, D S a Guy, R C E b

a UNIVERSITY OF READING (United Kingdom)

b CAMPDEN BRI (United Kingdom)

Author keywords

Aroma; Cereal; Extrusion processing; Lipid degradation; Maillard reaction; Oats; Volatiles

Indexed keywords

ALKENE DERIVATIVE; FURAN DERIVATIVE; LINOLEIC ACID; PYRAZINE DERIVATIVE; PYRROLE DERIVATIVE; SULFUR DERIVATIVE; TRIACYLGLYCEROL LIPASE;

ARTICLE; CEREAL; CHEMICAL ANALYSIS; CHEMISTRY; COOKING; ENZYME ACTIVITY; FLOUR; FOOD HANDLING; FOOD PROCESSING; GLYCATION; HUMAN; MOISTURE; OAT; ODOR; TEMPERATURE; VOLATILIZATION;

AVENA SATIVA; FLOUR; FOOD HANDLING; HUMANS; ODORS; VOLATILIZATION;

AVENA;

EID: 0033864623 PISSN: 00218561 EISSN: None Source Type: Journal
DOI: 10.1021/jf991302r Document Type: Article

Times cited : (94)

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