Formation of flavors during extrusion cooking

William E. Riha; Chi Tang Ho

doi:10.1080/87559129609541084

Formation of flavors during extrusion cooking

William E. Riha, Chi Tang Ho

School of Environmental and Biological Sciences, Food Science

Research output: Contribution to journal › Article › peer-review

22 Scopus citations

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 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.

Original language	English (US)
Pages (from-to)	351-373
Number of pages	23
Journal	Food Reviews International
Volume	12
Issue number	3
DOIs	https://doi.org/10.1080/87559129609541084
State	Published - 1996

All Science Journal Classification (ASJC) codes

Food Science
General Chemical Engineering

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10.1080/87559129609541084

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title = "Formation of flavors 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 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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Formation of flavors during extrusion cooking

Abstract

All Science Journal Classification (ASJC) codes

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