Effects of the extrusion conditions, the addition of oil and the food matrix on the physical and sensory characteristics of pre-extrusion flavored products-Reference-Cited by-同舟云学术

Effects of the extrusion conditions, the addition of oil and the food matrix on the physical and sensory characteristics of pre-extrusion flavored products

Published:2024-04-24 Issue: Volume: Page:
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Flôres Isadora Giacomini,Salles Christian,Conti Ana Carolina^ORCID

Funder

Fundação de Amparo à Pesquisa do Estado de São Paulo

Publisher

Springer Science and Business Media LLC

Link

https://link.springer.com/content/pdf/10.1007/s13197-024-05985-3.pdf

Reference31 articles.

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2. Bhandari B, D’Arcy B, Young G (2001) Flavour retention during high temperature short time extrusion cooking process: a review. Int J Food Sci Technol 36:453–461. https://doi.org/10.1046/j.1365-2621.2001.00495.x

3. Chiang JH, Tay W, Ong DSM, Liebl D, Ng CP, Henry CJ (2021) Physicochemical, textural and structural characteristics of wheat gluten-soy protein composited meat analogs prepared with the mechanical elongation method. Food Struct 28:100183. https://doi.org/10.1016/j.foostr.2021.100183

4. Conti-Silva AC, Bastos DHM, Arêas JAG (2012) The effects of extrusion conditions and the addition of volatile compounds and flavour enhancers to corn grits on the retention of the volatile compounds and texture of the extrudates. Int J Food Sci Technol 47:1896–1902. https://doi.org/10.1111/j.1365-2621.2012.03047.x

5. Devezeaux De Lavergne M, Young AK, Engmann J, Hartmann C (2021) Food oral processing—an industry perspective. Front Nutr 8:634410. https://doi.org/10.3389/fnut.2021.634410

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