Temperature Influence on Chemical Changes during the Extrusion Cooking;Utjecaj temperature na kemijske promjene tijekom postupka ekstruzije

Kemija u industriji/Journal of Chemists and Chemical Engineers

Volumn 52, Issue 10, 2003, Pages 495-499

  Kovacek D ^a   Nincevic A ^a   Miljevic I ^a   Vikic Topic D ^b   Brncic M ^a   Curic D ^a   Tripalo, B ^a   Jezek D ^a   Karlovic D ^a   Feges M ^a  

^a UNIVERSITY OF ZAGREB   (Croatia)

^b RUDER BO KOVI INSTITUTE   (Croatia)

Author keywords

[No Author keywords available]

Indexed keywords

BIOPOLYMERS; EXTRUSION; NUTRITION; PROTEINS; SPECTROSCOPIC ANALYSIS;

EXTRUSION COOKING;

FOOD PROCESSING;

EID: 0242305012     PISSN: 00229830     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (20)

1. M. Brnčić, V. Mrkić, D. Ježek, B. Tripalo, Kem. Ind. 49:3 (2000) 101.
2. D. Apichartsrangkoon, D. A. Ledward, A. E. Bell, J. G. Brennan, Food Chem. 63:2 (1998) 215.
3. D. W. Stanley, Protein reactions during extrusion processing, u C. Mercier, P. Linko, J. M. Harper (ur.), Extrusion cooking, American Association of Cereal Chemists, Inc., St. Paul, Minnesota, 1989, str. 321-339.
4. Z. H. Mohammed, S. E. Hill, J. R. Mitchell, J. Food Chem. 65 (2000) 221.
5. M. Friedman, A reviw. J. Agric. Food Chem. 42 (1994) 3.
6. M. Friedman, J. Agric. Food Chem. 47 (1999) 1295.
7. M. Friedman, C. E. Levine, A. T. Noma, J. Food Sci. 49 (1984) 1282.
8. K. Heremans, L. Smeller, Biochimica et Biophysica Acta 1386 (1998) 353.
9. R. R. Balandrán-Quintana i sur., j. Food Sci. 63 (1998) 113.
10. K. C. Park, S. K. Woo, Y. K. Yoo, A. M. Wyndham, R. T. Baker, C. Ha Chung, Arcchives of Biochemistry and biophysics 347 (1997) 78.
11. T. F. Schweizer, Wursch (1979) J. Sci. Food Agr. 30 (1997) 613.
12. G. H. Ryu, C. E. Walker, Starch/Stärke 47 (1995) 33.
13. W. Wiedmann, E. Storbel, Food Technol. Werner & Pfleiderer GmBh, 1988,
14. W. Seibel, K. Seiler, G. Eisner, Getreide Mehl und Brot. 38 (1984) 182.
15. R. E. Tribelhorn, J. M. Harper, Cereal foods worlds 25 (1980) 154.
16. K. Seiler, Schuy Gardian 83 (5) 88-94 (6) (1983) 121.
17. J. M. Aguilera, D. W. Stanley, Food engineering and Process Applications 7 (1986) 131.
18. D. Kovaček, A. Ninčević, I. Miljevié, PBN Revija 1 (2002) .8.
19. L. Smeller, K. Heremans, Vib. Spectrosc. 19 (1999) 375.
20. J.L . R Arondo, f.M. Gonǐni, Progress in Biophysics & Molecular Biology 72 (1999) 367.