A holistic approach towards defined product attributes by Maillard-type food processing

Food and Function

Volumn 4, Issue 7, 2013, Pages 1105-1110

  Davidek, Tomas ^a   Illmann, Silke ^a   Rytz, Andreas ^a   Blank, Imre ^a  

^a NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

[No Author keywords available]

Indexed keywords

EXTRUDED PRODUCTS; FRACTIONAL FACTORIAL EXPERIMENTAL DESIGN; HOLISTIC APPROACH; PHOSPHATE LEVELS; PROCESSING PARAMETERS; PRODUCT ATTRIBUTES; RECIPE PARAMETERS; SPECIFIC MECHANICAL ENERGY;

AMIDES; AMINO ACIDS; MOISTURE;

FOOD PROCESSING;

ACRYLAMIDE; FLAVORING AGENT; FURAN DERIVATIVE; FURANEOL; RHAMNOSE;

ANALYSIS; CHEMISTRY; COLOR; COOKING; EVALUATION STUDY; FLOUR; FOOD INDUSTRY; GLYCATION; HEAT; PROCEDURES; RICE; VISCOSITY; ARTICLE; METHODOLOGY;

ACRYLAMIDE; COLOR; COOKING; FLAVORING AGENTS; FLOUR; FOOD-PROCESSING INDUSTRY; FURANS; HOT TEMPERATURE; MAILLARD REACTION; ORYZA SATIVA; RHAMNOSE; VISCOSITY;

EID: 84879935841     PISSN: 20426496     EISSN: 2042650X     Source Type: Journal    
DOI: 10.1039/c3fo60080g     Document Type: Article

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