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Please use this identifier to cite or link to this item: http://acervodigital.unesp.br/handle/11449/76916
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dc.contributor.authorMenis, Michele Eliza Cortazzo-
dc.contributor.authorMilani, Talita Maira Goss-
dc.contributor.authorJordano, Amanda-
dc.contributor.authorBoscolo, Maurício-
dc.contributor.authorConti-Silva, Ana Carolina-
dc.date.accessioned2014-05-27T11:30:53Z-
dc.date.accessioned2016-10-25T18:55:07Z-
dc.date.available2014-05-27T11:30:53Z-
dc.date.available2016-10-25T18:55:07Z-
dc.date.issued2013-12-01-
dc.identifierhttp://dx.doi.org/10.1016/j.lwt.2013.06.021-
dc.identifier.citationLWT - Food Science and Technology, v. 54, n. 2, p. 434-439, 2013.-
dc.identifier.issn0023-6438-
dc.identifier.urihttp://hdl.handle.net/11449/76916-
dc.identifier.urihttp://acervodigital.unesp.br/handle/11449/76916-
dc.description.abstractThe effects of the moisture content of the raw material, extrusion temperature and screw speed on flavor retention, sensory acceptability and structure of corn grits extrudates flavored with isovaleraldehyde, ethyl butyrate and butyric acid were investigated. Higher temperature resulted in more expanded extrudates with lower density and cutting force, while higher moisture content increased ethyl butyrate retention. The most acceptable extrudates were those obtained with low moisture content, under conditions of high extrusion temperature and high screw speed, or low screw speed and low extrusion temperature, whereas the aroma intensity closest to the ideal was observed under conditions of low extrusion temperature and low moisture content of the raw material. © 2013 Elsevier Ltd.en
dc.format.extent434-439-
dc.language.isoeng-
dc.sourceScopus-
dc.subjectCorn grits-
dc.subjectFlavor-
dc.subjectPre-flavored-
dc.subjectResponse surface methodology-
dc.subjectThermoplastic extrusion-
dc.subjectCorn grit-
dc.subjectExtrusion temperatures-
dc.subjectSensory acceptabilities-
dc.subjectStructural characteristics-
dc.subjectVolatile compounds-
dc.subjectFlavors-
dc.subjectMoisture determination-
dc.subjectScrews-
dc.subjectVolatile fatty acids-
dc.subjectVolatile organic compounds-
dc.subjectExtrusion-
dc.subjectZea mays-
dc.titleExtrusion of flavored corn grits: Structural characteristics, volatile compounds retention and sensory acceptabilityen
dc.typeoutro-
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)-
dc.description.affiliationDepartamento de Engenharia e Tecnologia de Alimentos Instituto de Biociências Letras e Ciências Exatas, Universidade Estadual Paulista, Rua Cristóvão Colombo, 2265, CEP 15054-000, São José do Rio Preto, SP-
dc.description.affiliationUnespDepartamento de Engenharia e Tecnologia de Alimentos Instituto de Biociências Letras e Ciências Exatas, Universidade Estadual Paulista, Rua Cristóvão Colombo, 2265, CEP 15054-000, São José do Rio Preto, SP-
dc.identifier.doi10.1016/j.lwt.2013.06.021-
dc.identifier.wosWOS:000323594100018-
dc.rights.accessRightsAcesso aberto-
dc.identifier.file2-s2.0-84881543316.pdf-
dc.relation.ispartofLWT: Food Science and Technology-
dc.identifier.scopus2-s2.0-84881543316-
Appears in Collections:Artigos, TCCs, Teses e Dissertações da Unesp

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