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Extrusion of flavored corn grits: Structural characteristics, volatile compounds retention and sensory acceptability
(2013-12-01)
The 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 ...
Extrusion of flavored corn grits: Structural characteristics, volatile compounds retention and sensory acceptability
(2013-12-01)
The 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 ...
Effect of salt and monosodium glutamate on the sensory characteristics of low-sodium cheese-flavored corn grits expanded snacks
(2020-12-01)
The effects of salt and monosodium glutamate on the sensory characteristics of cheese-flavored corn grits expanded snacks, looking to reduce the sodium content of these products, were studied. An increase in the percentage ...
Rendimento de cultivares de milho em grits para produção de Snacks
(Universidade Federal de LavrasPrograma de Pós-graduação em Ciência dos AlimentosUFLAbrasilDepartamento de Ciência dos Alimentos, 2019)
Breakfast cereals with inulin obtained through thermoplastic extrusion: Chemical characteristics and physical and technological properties
(2021-02-01)
Inulin is an interesting dietary fiber with potential to improve the technological and nutritional properties of food products. Thus, the objective of this work was to develop breakfast cereals through extrusion of corn ...