Quantification and characterization of volatiles evolved during extrusion of rice and soy flours

Biotechnology Progress

Volumn 16, Issue 2, 2000, Pages 299-301

  Vodovotz, Y ^a   Zasypkin, D ^b   Lertsiriyothin, W ^b   Lee, T C ^b   Bourland, C T ^a  

^a NASA JOHNSON SPACE CENTER   (United States)

^b RUTGERS UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EQUIPMENT; EXTRUSION; FLOUR; FOOD PROCESSING; FOOD PRODUCT; MOISTURE; RICE FLOUR; SOYBEAN; VOLATILE AGENT;

ALCOHOLS; ALDEHYDES; CROPS; ECOSYSTEMS; KETONES; LIFE SUPPORT SYSTEMS (SPACECRAFT); PLANTS (BOTANY);

RICE FLOUR; SOYBEAN; SPACECRAFT MAXIMUM ALLOWABLE CONCENTRATIONS (SMAC);

BIOTECHNOLOGY;

NASA DISCIPLINE LIFE SUPPORT SYSTEMS; NASA PROGRAM ADVANCED HUMAN SUPPORT TECHNOLOGY; NON-NASA CENTER;

ACETALDEHYDE; AIR POLLUTANTS; FLOUR; FOOD HANDLING; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; KETONES; LIFE SUPPORT SYSTEMS; METHANOL; ORYZA SATIVA; SOYBEANS; VOLATILIZATION;

EMBRYOPHYTA; GLYCINE MAX; TRITICUM AESTIVUM;

EID: 0034008997     PISSN: 87567938     EISSN: None     Source Type: Journal    
DOI: 10.1021/bp990149i     Document Type: Article

References (10)

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