Lipid oxidation in glassy and rubbery-state starch extrudates

Food Chemistry

Volumn 106, Issue 1, 2008, Pages 227-234

  Gray, David A ^a   Bowen, Sarah E ^a   Farhat, Imad ^b   Hill, Sandra E ^a  

^a UNIVERSITY OF NOTTINGHAM   (United Kingdom)

^b Email:   (Switzerland)

Author keywords

Extrusion; Glassy state; Hexanal; Linoleic acid; Oxidation; Rubbery state; Starch; Water activity

Indexed keywords

LINOLEIC ACID; OMEGA 6 FATTY ACID; POLYUNSATURATED FATTY ACID; RUBBER; STARCH;

ARTICLE; FOOD PROCESSING; HYDRATION; LIPID COMPOSITION; LIPID OXIDATION; TOPOGRAPHY;

ZEA MAYS;

EID: 34548324423     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.05.095     Document Type: Article

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