Effect of extrusion conditions on the structural properties of corn extrudates enriched with dehydrated vegetables

Food Research International

Volumn 53, Issue 1, 2013, Pages 1-14

  Bisharat, G I ^a   Oikonomopoulou, V P ^b   Panagiotou, N M ^b   Krokida, M K ^b   Maroulis, Z B ^b  

^a AL HUSSEIN BIN TALAL UNIVERSITY   (Jordan)

^b NATIONAL TECHNICAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Broccoli; Extrusion cooking; Modeling; Moisture diffusion coefficient; Olive paste; Structure

Indexed keywords

BROCCOLI; EXTRUSION CONDITIONS; EXTRUSION TEMPERATURES; MATERIAL CHARACTERISTICS; MOISTURE DIFFUSION COEFFICIENT; OLIVE PASTE; REHYDRATION KINETIC; TWIN SCREW EXTRUDERS;

EXTRUSION; MATHEMATICAL MODELS; MODELS; MOISTURE; MOISTURE DETERMINATION; REGRESSION ANALYSIS; SCANNING ELECTRON MICROSCOPY; SCREWS; STRUCTURAL PROPERTIES; STRUCTURE (COMPOSITION);

DIFFUSION;

EID: 84877336375     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.03.043     Document Type: Article

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