Flavour retention during high temperature short time extrusion cooking process: a review-Reference-Cited by-同舟云学术

Flavour retention during high temperature short time extrusion cooking process: a review

Published:2001-06 Issue:5 Volume:36 Page:453-461
ISSN:0950-5423
Container-title:International Journal of Food Science and Technology
language:en
Short-container-title:Int J Food Sci Tech

Author:

Bhandari Bhesh,D'Arcy Bruce,Young Gordon

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1046/j.1365-2621.2001.00495.x/fullpdf

Reference36 articles.

1. 2 J. Bakker (1995 ). Flavour interactions with the food matrix and their effects on perception . In:Ingredient Interactions(edited by A. G. Gaonkar). Pp. 411-440. New York: Marcel Dekker Inc.

2. Lemon Oil to β-Cyclodextrin Ratio Effect on the Inclusion Efficiency of β-Cyclodextrin and the Retention of Oil Volatiles in the Complex

3. Implication of glass transition for the drying and stability of dried foods

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