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Water Diffusivity in the Extrusion Cooking of Starch Materials

机译：淀粉材料挤压蒸煮中的水扩散系数

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摘要

No abstract available.

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作者
Karathanos, V. T.; Saravacos, G. D.;
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年度 1990
页码
总页数 12
原文格式 PDF
正文语种 eng
中图分类工业技术;
关键词
Diffusivity; Water; Food processing; Starches; Extrusion; Reprints;

机译：扩散性;水;食品加工;淀粉;挤出;重印;

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专利

1. Application of extrusion-cooking technique for foamed starch-based materials [J] . Maciej Combrzyński, Leszek Mo?cicki, Marcin Mitrus, BIO Web of Conferences . 2018,第4期

机译：挤压蒸煮技术在泡沫淀粉基材料中的应用
2. Starch-lipid complex formation during extrusion-cooking of model system (rice starch and oleic acid) and real food (rice starch and pistachio nut flour). [J] . Pilli T. de, Derossi A., Talja R. A., European food research and technology =: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A . 2012,第3期

机译：模型系统（大米淀粉和油酸）和真实食品（大米淀粉和开心果粉）的挤压蒸煮过程中形成淀粉-脂质复合物。
3. Starch–lipid complex formation during extrusion-cooking of model system (rice starch and oleic acid) and real food (rice starch and pistachio nut flour) [J] . T. De Pilli, A. Derossi, R. A. Talja, European Food Research and Technology . 2012,第3期

机译：模型系统（大米淀粉和油酸）和实际食品（大米淀粉和开心果粉）的挤压蒸煮过程中形成淀粉-脂质复合物
4. Physical Properties of Mixtures of Rice Starch and Tapioca Starch Prepared by Extrusion Cooking Technology [C] . Wen Xia, Ji-hua Li, Fei Wang, International Symposium on Energy Science and Chemical Engineering . 2015

机译：挤出烹饪技术制备水稻淀粉和木薯淀粉混合物的物理性质
5. Effects of β-glucan-starch interaction and extrusion cooking on the resistance of barley starches towards hydrolysis by amylases [D] . Faraj, Abdul Kipruto 2004

机译：β-葡聚糖-淀粉相互作用和挤压蒸煮对大麦淀粉抗淀粉酶水解能力的影响
6. Influence of extrusion cooking on physicochemical properties and starch digestion kinetics of [O] . Oluwafunmilayo O. Adeleye, Seun T. Awodiran, Atinuke O. Ajayi, 2020

机译：挤压烹饪对物理化学性质和淀粉消化动力学的影响
7. Enrichment of soybean dietary fiber and protein fortified rice grain by dry flour extrusion cooking: the physicochemical, pasting, taste, palatability, cooking and starch digestibility properties [O] . Xia Liu, Jiafeng Zhao, Xin Zhang, 2018

机译：通过干粉挤出烹饪浓缩大豆膳食纤维和蛋白质强化水稻籽粒：物理化学，粘膏，味觉，适口性，烹饪和淀粉消化性质

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