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International Journal of Food Sciences and Nutrition Volume 48, 1997 - Issue 3
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Original Article

Kinetics of starch gelatinization during extrusion of tarhana, a traditional turkish wheat flour-yogurt mixture

Senol Ibanoglu Department of Food and Consumer Technology, Hollings Faculty, Manchester Metropolitan University, Old Hall Lane, Manchester, M14 6HR, UK
&
Paul Ainsworth Department of Food and Consumer Technology, Hollings Faculty, Manchester Metropolitan University, Old Hall Lane, Manchester, M14 6HR, UK
Pages 201-204 | Published online: 06 Jul 2009

Citations (9)

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Read on this site (2)

M. S. Alam, Jasmeen Kaur, Harjot Khaira & Kalika Gupta. (2016) Extrusion and Extruded Products: Changes in Quality Attributes as Affected by Extrusion Process Parameters: A Review. Critical Reviews in Food Science and Nutrition 56:3, pages 445-473.
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Xuewei Zhao, Yimin Wei, Zhangcun Wang, Fengliang Chen & Anthony Okhonlaye Ojokoh. (2011) Reaction Kinetics in Food Extrusion: Methods and Results. Critical Reviews in Food Science and Nutrition 51:9, pages 835-854.
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Articles from other publishers (7)

Andri Cahyo Kumoro, Diah Susetyo Retnowati & Ratnawati Ratnawati. (2020) Kinetics of Starch Degradation during Extrusion Cooking of Steady State Flow Konjac (Amorphophallus oncophyllus) Tuber Flour in a Single Screw Extruder. Bulletin of Chemical Reaction Engineering & Catalysis 15:2, pages 591-602.
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Jasmeet Kour, Sukhcharn Singh & Dharmesh C. Saxena. (2019) Kinetic study of extrusion cooking of corn-rice flour blend fortified with nutraceutical concentrates with respect to various physical parameters. British Food Journal 122:2, pages 586-605.
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A.Y. Tamime & R.K. Robinson. 2007. Tamime and Robinson's Yoghurt. Tamime and Robinson's Yoghurt 348 467 .
S. Ilo & E. Berghofer. (2006) Kinetics of Lysine and Other Amino Acids Loss During Extrusion Cooking of Maize Grits. Journal of Food Science 68:2, pages 496-502.
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Mahir Turhan & Sundaram Gunasekaran. (2002) Kinetics of in situ and in vitro gelatinization of hard and soft wheat starches during cooking in water. Journal of Food Engineering 52:1, pages 1-7.
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D.D Muir, A.Y Tamime & M Khaskheli. (2000) Effect of Processing Conditions and Raw Materials on the Properties of Kishk 2. Sensory Profile and Microstructure. LWT - Food Science and Technology 33:6, pages 452-461.
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Marcela Alviña, Héctor Araya, Gloria Vera & Nelly Pak. (2000) Effect of starch intake on satiation and satiety in preschool children. Nutrition Research 20:4, pages 479-489.
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