Effect of extrusion cooking process parameters on the retention of bilberry anthocyanins in starch based food

Journal of Food Engineering

Volumn 125, Issue 1, 2014, Pages 139-146

  Hirth, Mario ^a   Leiter, Andreas ^a   Beck, Svenja M ^a   Schuchmann, Heike P ^a  

^a KARLSRUHE INSTITUTE OF TECHNOLOGY   (Germany)

Author keywords

Anthocyanins; Bilberry; HTST extrusion cooking; Kinetics

Indexed keywords

ANTI-OXIDANT ACTIVITIES; BARREL TEMPERATURE; BILBERRY; EXTRACT SOLUTIONS; EXTRUSION COOKING PROCESS; MECHANICAL ENERGIES; TOTAL PHENOLICS; TWIN SCREW EXTRUDERS;

AGENTS; ANTHOCYANINS; ENZYME KINETICS; FLOW RATE; MOISTURE DETERMINATION; RATE CONSTANTS; THERMAL PROCESSING (FOODS);

EXTRUSION;

EID: 84888109561     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2013.10.034     Document Type: Article

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