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image/svg+xml Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Closed Access logo, derived from PLoS Open Access logo. This version with transparent background. http://commons.wikimedia.org/wiki/File:Closed_Access_logo_transparent.svg Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao https://doi.org/10.1...arrow_drop_down
image/svg+xml Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Closed Access logo, derived from PLoS Open Access logo. This version with transparent background. http://commons.wikimedia.org/wiki/File:Closed_Access_logo_transparent.svg Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao
https://doi.org/10.1007/978-1-...
Part of book or chapter of book . 1998 . Peer-reviewed
License: Springer TDM
Data sources: Crossref
https://pubmed.ncbi.nlm.nih.go...
Article . 1998
Data sources: Europe PubMed Central
https://dx.doi.org/10.1007/978...
Article
Data sources: Microsoft Academic Graph
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Flavor Generation during Extrusion Cooking

descriptionPublicationkeyboard_double_arrow_right Part of book or chapter of book , Article 01 Jan 1998 English Publisher:Springer US
Authors: W E, Riha; C T, Ho;

doi: 10.1007/978-1-4899-1925-0_25

pmid: 9598209

Flavor Generation during Extrusion Cooking

Abstract

Extrusion cooking is a high temperature-short time process which is ideal for the production of flavor volatiles. However, due to the nature of this process there are many opportunities for these volatiles to be lost. This has led many researchers to study the formation and retention of volatiles during extrusion. This review will focus on-the flavor related reactions which may occur during extrusion and their occurrence in various flours and due to the addition of reactive precursors.

Related Organizations
Keywords

Flavoring Agents, Cooking, Cysteine, Dietary Proteins, Amino Acids, Zea mays, Food Analysis, Maillard Reaction, Solanum tuberosum

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    popularity
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    influence
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    This indicator reflects the initial momentum of an article directly after its publication, based on the underlying citation network.
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selected citations
These citations are derived from selected sources.
This is an alternative to the "Influence" indicator, which also reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
BIP!Citations provided by BIP!
popularity
This indicator reflects the "current" impact/attention (the "hype") of an article in the research community at large, based on the underlying citation network.
BIP!Popularity provided by BIP!
influence
This indicator reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
BIP!Influence provided by BIP!
impulse
This indicator reflects the initial momentum of an article directly after its publication, based on the underlying citation network.
BIP!Impulse provided by BIP!
5
Average
Average
Average
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