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Food Reviews International Volume 12, 1996 - Issue 3
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Original Articles

Formation of flavors during extrusion cooking

William E. Riha III Department of Food Science, New Jersey Agricultural Experiment Station, Rutgers‐The State University of New Jersey, New Brunswick, New Jersey, 08903
&
Chi‐Tang Ho Department of Food Science and Center for Advanced Food Technology, Cook College, New Jersey Agricultural Experiment Station, Rutgers‐The State University of New Jersey, New Brunswick, New Jersey, 08903
Pages 351-373 | Published online: 03 Nov 2009

Citations (18)

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Read on this site (3)

Sri Yuliani, P.J. Torley & Bhesh Bhandari. (2009) Physical and Processing Characteristics of Extrudates Made from Starch and d-Limonene Mixtures. International Journal of Food Properties 12:3, pages 482-495.
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Sri Yuliani, Bhesh Bhandari, Rulande Rutgers & Bruce D'Arcy. (2004) Application of Microencapsulated Flavor to Extrusion Product. Food Reviews International 20:2, pages 163-185.
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BRIAN M. REIFSTECK & IKE J. JEON. (2000) RETENTION OF VOLATILE FLAVORS IN CONFECTIONS BY EXTRUSION PROCESSING. Food Reviews International 16:4, pages 435-452.
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Articles from other publishers (15)

Lingyu Yang, Tianyu Zhang, He Li, Tianpeng Chen & Xinqi Liu. (2023) Control of Beany Flavor from Soybean Protein Raw Material in Plant-Based Meat Analog Processing. Foods 12:5, pages 923.
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Fabio Tuccillo, Katja Kantanen, Yaqin Wang, Jose Martin Ramos Diaz, Marjo Pulkkinen, Minnamari Edelmann, Antti Knaapila, Kirsi Jouppila, Vieno Piironen, Anna-Maija Lampi, Mari Sandell & Kati Katina. (2022) The flavor of faba bean ingredients and extrudates: Chemical and sensory properties. Food Research International 162, pages 112036.
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Yaqin Wang, Fabio Tuccillo, Anna‐Maija Lampi, Antti Knaapila, Marjo Pulkkinen, Susanna Kariluoto, Rossana Coda, Minnamari Edelmann, Kirsi Jouppila, Mari Sandell, Vieno Piironen & Kati Katina. (2022) Flavor challenges in extruded plant‐based meat alternatives: A review. Comprehensive Reviews in Food Science and Food Safety 21:3, pages 2898-2929.
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Rui Xu, Lu Yue, Shimo Kang & Ling Liu. (2017) Assessment of the Concentration of Advanced Glycation End Products in Traditional Chinese Foods. Journal of Food Processing and Preservation 41:2, pages e12811.
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Emanuela Mattiolo, Fabio Licciardello, Grazia Maria Lombardo, Giuseppe Muratore & Umberto Anastasi. (2016) Volatile profiling of durum wheat kernels by HS–SPME/GC–MS. European Food Research and Technology 243:1, pages 147-155.
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Charles I. Onwulata, Michael H. Tunick & Phoebe X. Qi. 2011. 173 200 .
Tomas Davidek, Silke Illmann, Andreas Rytz, Hélène Chanvrier, Greet Vandeputte, Heike P. Schuchmann, Imre Blank & Josef Kerler. 2010. Controlling Maillard Pathways To Generate Flavors. Controlling Maillard Pathways To Generate Flavors 45 51 .
Sobhy M. Mohsen, Hoda H. M. Fadel, M. A. Bekhit, Amr E. Edris & Mohamad Y. S. Ahmed. (2009) Effect of substitution of soy protein isolate on aroma volatiles, chemical composition and sensory quality of wheat cookies. International Journal of Food Science & Technology 44:9, pages 1705-1712.
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. (2006) Control of snack food manufacturing systems. IEEE Control Systems 26:4, pages 40-53.
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Chi-Tang Ho & William E. RihaIIIIII. 2005. The Maillard Reaction in Foods and Medicine. The Maillard Reaction in Foods and Medicine 187 192 .
J. Pokorný, A. Farouk Mansour, F. Pudil & V. Janda. (2002) Effect of defatted soybean flour on the flavour of extruded mixtures with wheat flour. Czech Journal of Food Sciences 20:6, pages 229-236.
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Bhesh Bhandari, Bruce D'Arcy & Gordon Young. (2001) Flavour retention during high temperature short time extrusion cooking process: a review. International Journal of Food Science & Technology 36:5, pages 453-461.
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A. Farouk Mansour, F. Pudil, V. Janda & J. Pokorný. (2001) Changes during the extrusion of semolina in mixture with sugars. Czech Journal of Food Sciences 19:1, pages 24-30.
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A. Arnoldi. 2001. Thermal Technologies in Food Processing. Thermal Technologies in Food Processing 138 159 .
Mei Li & Tung-Ching Lee. (2000) Effect of Extrusion Temperature on the Solubility and Molecular Weight of Lentil Bean Flour Proteins Containing Low Cysteine Residues. Journal of Agricultural and Food Chemistry 48:3, pages 880-884.
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