Influence of HTST extrusion cooking process parameters on the stability of anthocyanins, procyanidins and hydroxycinnamic acids as the main bioactive chokeberry polyphenols

LWT

Volumn 62, Issue 1, 2015, Pages 511-516

  Hirth, Mario ^a   Preiß, Rebecca ^a   Mayer Miebach, Esther ^b   Schuchmann, Heike P ^a  

^a KARLSRUHE INSTITUTE OF TECHNOLOGY   (Germany)

^b FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

Author keywords

Anthocyanins; Aronia melanocarpa; HTST extrusion cooking; Procyanidins; Stability

Indexed keywords

CEREAL PRODUCTS; CONVERGENCE OF NUMERICAL METHODS; EXTRUSION; PRODUCT DESIGN; SCREWS;

ARONIA MELANOCARPA; CEREAL-BASED PRODUCTS; EXTRUSION COOKING PROCESS; HYDROXYCINNAMIC ACIDS; INFLUENCE OF PROCESS PARAMETERS; PROCYANIDINS; SPECIFIC MECHANICAL ENERGY; THERMOMECHANICAL ENERGY;

ANTHOCYANINS;

PHOTINIA; PHOTINIA MELANOCARPA; ZEA MAYS;

EID: 84924077271     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.08.032     Document Type: Article

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