가야대학교 분성도서관

상단 글로벌/추가 메뉴

회원 로그인

주메뉴

: • 전체검색; • 단행본; • 정기간행물; • 학위논문; • 비도서; • 특정번호 검색; • 기사색인; • 학습연구지원; • 지정도서

: • 전자자원통합검색; • 해외 WEB DB; • E-Book; • E-Learning; • 국내 WEB DB; • 인터넷검색

: • 대출현황조회/연장; • 예약현황조회/취소; • 희망도서; • 내서재; • 나의서평; • 나의태그; • 나의위젯; • RSS; • SDI; • 개인정보관리

: • 공지사항; • FAQ; • Q&A 일반·학술; • 신착/인기 도서; • 학위논문온라인제출; • 외부인 이용안내; • 설문조사

: • 도서관 소개; • 연혁; • 현황; • 이용안내; • 찾아오시는 길

자료검색

Home
상세정보

상세정보

검색결과 돌아가기

부가기능

MARC보기

Influence of Flour and Processing Factors on Flavor Attributes of Extruded Corn Puffs

상세 프로파일

상세정보
자료유형	E-Book
개인저자	Smith, Kenneth E.
단체저자명	University of Minnesota. Food Science.
서명/저자사항	Influence of Flour and Processing Factors on Flavor Attributes of Extruded Corn Puffs.
발행사항	[S.l.] : University of Minnesota., 2018
발행사항	Ann Arbor : ProQuest Dissertations & Theses, 2018
형태사항	116 p.
소장본 주기	School code: 0130.
ISBN	9780438168732
일반주기	Source: Dissertation Abstracts International, Volume: 79-12(E), Section: B. Advisers: Devin G. Peterson
요약	Consumer awareness regarding the impact of nutrition on health and wellness has been steadily growing, along with interest in fresh, natural and wholesome foods and ingredients. Despite the growing demand for healthy food, and the increasing inf
요약	Understanding how whole grains differ from more widely accepted refined grain flours, and the mechanisms of whole grain flavor development is a vital step in improving the food production system to meet consumer flavor expectations. To address f
요약	Key aroma compounds that drive the differences in the refined and whole grain extruded corn puffs were characterized to better understand the flavor performance of whole grain formulated corn puffs and related mechanistic pathways of flavor gene
요약	GC-O/MS and AEDA analysis identified 13 odor active compounds with different aroma intensity and quantitative concentrations between the whole grain and refined corn puffs. Of the identified aroma compounds 9 were significantly higher in concent
요약	Descriptive Analysis (DA) was employed to investigate the sensory impact of the identified odorants important for aroma attribute differences. In general, the results indicated that the perceived puffed aroma intensities of the RFP and WGP profi
요약	In addition to changes in the aroma attribute intensities, other flavors characteristics like taste are important. One bitter compound chaenorpine, a major contributor of bitterness in extruded WGP, was also examined. The impact of processing tr
요약	The influence of heat treatment on bitterness generation was examined using both a bench scale thermal processing protocol, as well as pilot scale extrusion. Chaenorpine concentration was monitored via LC/MS/MS and was determined in solvent extr
요약	Sensory studies agreed with analytical findings and confirmed that the overall perception of bitterness was reduced in puffs, when TSP was included in the formulation and the concentration of chaenorpine was reduced. Thus, providing a potential
일반주제명	Food science.
언어	영어
기본자료 저록	Dissertation Abstracts International79-12B(E). Dissertation Abstract International
대출바로가기	http://www.riss.kr/pdu/ddodLink.do?id=T14998571