Related references
Note: Only part of the references are listed.Storage stability of snacks with reduced saturated and trans fatty acids contents
Vanessa Dias Capriles et al.
CIENCIA E TECNOLOGIA DE ALIMENTOS (2009)
Effect of glutamate and inosinate on sensory and instrumental texture of extruded products
Renata Cassar et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2008)
Effect of inclusion of soluble and insoluble fibres into extruded breakfast cereal products made with reverse screw configuration
Margaret A. Brennan et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2008)
Effects of processing methods on amaranth starch digestibility and predicted glycemic index
V. D. Capriles et al.
JOURNAL OF FOOD SCIENCE (2008)
VOLATILE COMPOUNDS IN THE THERMOPLASTIC EXTRUSION OF BOVINE RUMEN
Ana Carolina Conti e Silva et al.
QUIMICA NOVA (2008)
Analysis of the volatile components of Cheddar cheese by direct thermal desorption GC x GC-TOF/MS
Fahrettin Gogus et al.
JOURNAL OF SEPARATION SCIENCE (2006)
Extrusion of mixtures of starch and D-limonene encapsulated with beta-cyclodextrin: Flavour retention and physical properties
S Yuliani et al.
FOOD RESEARCH INTERNATIONAL (2006)
Solid phase microextraction (SPME) combined with gas-chromatography and olfactometry-mass spectrometry for characterization of cheese aroma compounds
DC Frank et al.
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY (2004)
Characterisation of commercial Cheddar cheese flavour. 2: study of Cheddar cheese discrimination by composition, volatile compounds and descriptive flavour assessment
PJ O'Riordan et al.
INTERNATIONAL DAIRY JOURNAL (2003)
Flavour retention during high temperature short time extrusion cooking process: a review
B Bhandari et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2001)
Extrusion cooking process for amaranth (Amaranthus caudatus L.)
RN Chávez-Jáuregui et al.
JOURNAL OF FOOD SCIENCE (2000)