Effects of cold extrusion process on thiamine and riboflavin contents of fortified corn extrudates

Food Chemistry

Volumn 132, Issue 4, 2012, Pages 2165-2170

  Bilgi Boyaci, Berna ^a   Han, Jae Yoon ^b   Masatcioglu, M Tugrul ^c   Yalcin, Erkan ^d   Celik, Sueda ^c   Ryu, Gi Hyung ^b   Koksel, Hamit ^c  

^a Plant Protection Research Institute   (Turkey)

^b Kongju National University   (South Korea)

^c HACETTEPE UNIVERSITY   (Turkey)

^d ABANT IZZET BAYSAL UNIVERSITY   (Turkey)

Author keywords

Cold extrusion; Extrusion cooking; HPLC; Riboflavin; Thiamine

Indexed keywords

AIR CELLS; BARREL TEMPERATURE; COLD EXTRUSION; COLD EXTRUSION PROCESS; CORN FLOUR; EXPANSION INDEX; EXTRUDATES; HPLC; MOISTURE CONTENTS; RIBOFLAVIN; THIAMINE;

CARBON DIOXIDE; MOISTURE; MOISTURE DETERMINATION;

EXTRUSION;

CARBON DIOXIDE; RIBOFLAVIN; THIAMINE;

BULK DENSITY; COLD; CONFERENCE PAPER; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MAIZE; MOISTURE; NONHUMAN; SCANNING ELECTRON MICROSCOPY; TEMPERATURE;

ZEA MAYS;

EID: 84857058374     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.12.013     Document Type: Conference Paper

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