Formation of flavors during extrusion cooking
作者:
WilliamE. Riha,
Chi‐Tang Ho,
期刊:
Food Reviews International
(Taylor Available online 1996)
卷期:
Volume 12,
issue 3
页码: 351-373
ISSN:8755-9129
年代: 1996
DOI:10.1080/87559129609541084
出版商: Taylor & Francis Group
数据来源: Taylor
摘要:
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 focuses on the flavor‐related reactions which may occur during extrusion, including their occurrence in various flours and due to the addition of reactive precursors.
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