Prediction and measurement of volatile retention during extrusion processing

No abstract is available for this paper.

• Publication year

  2007

• Venue

  International Journal of Food Science and Technology

• Publication date

  2007-06-28

• Fields of study

  Agricultural and Food Sciences, Chemistry

• Identifiers
  DOI 10.1111/J.1365-2621.1986.TB00415.X
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

• Effect of Temperature on the Moisture Sorption Isotherms and Water Activity Shift of Two Dehydrated Foods

  2006cited by this paper
• Influence of Dryer Infeed Matrices on the Retention of Volatile Flavor Compounds During Spray Drying

  1982cited by this paper
• DETERMINATION OF FLAVOR RETENTION IN PRE‐EXTRUSION FLAVORED TEXTURED SOY PROTEIN

  1980cited by this paper
• Water activity and its estimation in food systems: theoretical aspects

  1978cited by this paper
• A VISCOSITY MODEL FOR A COOKING DOUGH

  1978cited by this paper
• Comparison of porous copolymers and related adsorbents for the stripping of low molecular weight compounds from a flowing air stream

  1978cited by this paper
• Prediction of the effect of temperature on water sorption isotherms of food material

  1976cited by this paper
• Chromatographic Characterization of Porous Polymers for Use as Adsorbents in Sampling Columns.

  1976cited by this paper
• Effect of the Drying Method on the Water Sorption of Dehydrated Apple and Potato

  1967cited by this paper
• Thermodynamic consistency tests for solid-liquid equilibria

  1965cited by this paper

• Encapsulation of orange terpenes investigating a plasticisation extrusion process

  2015cites this paper
• Encapsulation of liquids using a counter rotating twin screw extruder.

  2015cites this paper
• Investigations in the mechanisms of encapsulating liquid active ingredients via extrusion processing

  2015cites this paper
• Orange terpenes, carvacrol and α-tocopherol encapsulated in maltodextrin and sucrose matrices via batch mixing

  2014cites this paper
• Physical and Processing Characteristics of Extrudates Made from Starch and d-Limonene Mixtures

  2009cites this paper