Filled-snacks production by co-extrusion-cooking. Part 3. A rheological-based method to compare filler processing properties

Journal of Food Engineering

Volumn 54, Issue 3, 2002, Pages 227-240

  Peressini, Donatella ^a   Sensidoni, Alessandro ^a   Pollini, Claudio M ^b   Gabriele, Domenico ^c   Migliori, Massimo ^c   De Cindio, Bruno ^c  

^a UNIVERSITY OF UDINE   (Italy)

^b Pavan SpA   (Italy)

^c UNIVERSITY OF CALABRIA   (Italy)

Author keywords

Filling process; Processing modelling; Rheology; Snack production; Weak gel

Indexed keywords

ALGORITHMS; CHEMICAL MODIFICATION; COMPUTER SIMULATION; CREEP TESTING; EXTRUSION; FILLERS; GELS; RHEOLOGY; SHEAR FLOW; VISCOSITY;

CO-EXTRUSION COOKING;

FOOD PRODUCTS;

EID: 0036722387     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(01)00208-4     Document Type: Article

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