Effects of Extrusion Cooking on Furosine Formation

著录项

• 来源
  《14th ICC cereal and bread congress and forum on fats amp; oils : Science and technology innovation for healthy cereals amp; oils : book of abstracts》|2012年|82-83|共2页
• 会议地点 Beijing(CN)
• 作者

  M.Tugrul Masatcioglu; Perry K.W.Ng; Hamit Koksel;

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• 作者单位

  Hacettepe University, Food Engineering Department, Ankara-TURKEY;

  Michigan State University, Food Science and Human Nutrition Department , East Lansing, MI USA;

  Hacettepe University, Food Engineering Department, Ankara-TURKEY;

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• 会议组织
• 原文格式 PDF
• 正文语种 eng
• 中图分类 农作物;
• 关键词

  extrusion cooking; sodium bicarbonate; Maillard reaction; furosine;

  机译：挤压蒸煮；碳酸氢钠美拉德反应；速尿;