Extrusion Conditions Affect Chemical Composition and in Vitro Digestion of Select Food Ingredients

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 10, 2004, Pages 2989-2996

  Dust, Jolene M ^a   Gama, Angela M ^a   Flickinger, Elizabeth A ^a   Burkhalter, Toni M ^a   Merchen, Neal R ^a   Fahey Jr , George C ^a  

^a UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

Author keywords

Chemical composition; Digestion; Extrusion; In vitro; Short chain fatty acids

Indexed keywords

ORGANIC MATTER; PROTEIN; SHORT CHAIN FATTY ACID; STARCH;

ARTICLE; BARLEY; BRAN; CHEMICAL COMPOSITION; CORN; DIGESTION; EXTRUSION; FERMENTATION; FIBER; FOOD COMPOSITION; FOOD PROCESSING; HYDROLYSIS; OAT; SOYBEAN; WHEAT BRAN;

AVENA SATIVA; CEREALS; DIETARY FIBER; DIETARY PROTEINS; FOOD HANDLING; HORDEUM; SOYBEANS; STARCH; TRITICUM; ZEA MAYS;

GLYCINE MAX; HORDEUM VULGARE SUBSP. VULGARE; TRITICUM AESTIVUM; ZEA MAYS;

EID: 2442562618     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf049883u     Document Type: Article

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