Physical and chemical properties of tomato, green tea, and ginseng-supplemented corn extrudates produced by conventional extrusion and CO2 injection process

European Food Research and Technology

Volumn 237, Issue 5, 2013, Pages 801-809

  Masatcioglu, M Tugrul ^a   Yalcin, Erkan ^b   Kim, Mihwan ^c   Ryu, Gi Hyung ^c   Celik, Sueda ^a   Köksel, Hamit ^a  

^a HACETTEPE UNIVERSITY   (Turkey)

^b ABANT IZZET BAYSAL UNIVERSITY   (Turkey)

^c Kongju National University   (South Korea)

Author keywords

Antioxidant activity; Extrusion; HMF; Maillard reaction; Total phenolic compounds

Indexed keywords

CARBON DIOXIDE; CHEMICAL REACTIONS; FRUITS; GLYCOSYLATION;

ANTI-OXIDANT ACTIVITIES; EXTRUSION TEMPERATURES; HMF; HYDROXYMETHYLFURFURAL; MAILLARD REACTION; MAILLARD REACTION PRODUCTS; PHYSICAL AND CHEMICAL PROPERTIES; TOTAL PHENOLIC COMPOUNDS;

EXTRUSION;

LYCOPERSICON ESCULENTUM; PANAX GINSENG; ZEA MAYS;

EID: 84899456328     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-013-2053-3     Document Type: Article

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