Study of starch-lipid complexes in model system and real food produced using extrusion-cooking technology

Innovative Food Science and Emerging Technologies

Volumn 12, Issue 4, 2011, Pages 610-616

  De Pilli, T ^a   Derossi, A ^a   Talja, R A ^b   Jouppila, K ^c   Severini, C ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

^b KCL   (Finland)

^c UNIVERSITY OF HELSINKI   (Finland)

Author keywords

Extrusion cooking; Fat loss; Oleic acid; Pistachio nut flour; Starch; Starch lipid complexes

Indexed keywords

BARREL TEMPERATURE; COMPLEX FORMATIONS; EXTRUDED PRODUCTS; FAT LOSS; FATTY MEALS; FLOUR BLENDS; FOOD INDUSTRIES; FREE FATTY ACID; HUMAN NUTRITION; MELTING ENTHALPY; MODEL SYSTEM; PHYSICAL AND CHEMICAL PROPERTIES; PISTACHIO NUT; PROCESSING CONDITION; QUALITY CHARACTERISTIC; REAL FOODS; RICE STARCH; SCREW SPEED; STARCH-LIPID COMPLEXES; STRUCTURE FORMATIONS; TEMPERATURE PROFILES; USE-MODEL;

BIOMOLECULES; BIOPOLYMERS; CHEMICAL CONTAMINATION; CHEMICAL PROPERTIES; EXTRUSION; LIPIDS; OLEIC ACID; STARCH; UNSATURATED FATTY ACIDS; WATER CONTENT;

THERMAL PROCESSING (FOODS);

PISTACIA VERA;

EID: 80054074743     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2011.07.011     Document Type: Article

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