(Influence of lipid components on the extrusion of starch raw materials)

Seiler, K.

(Influence of lipid components on the extrusion of starch raw materials)

1993

Seiler, K. (Bundesanstalt fuer Getreide-, Kartoffel- und Fettforschung in Detmold und Muenster, Detmold (Germany))

German. Fette sind als wertbestimmende Bestandteile staerkehaltiger Extrudate anzusehen, die Einfluss auf die Endproduktqualitaet nehmen. Ihr Beitrag beschreibt die Wirkung von Lipiden auf das viskose Verhalten von Staerke und die Staerke-Lipid-Komplexierungsreaktionen bei der Heissextrusion.

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AGROVOC Keywords

amidon calidad chemical reactions chemical structure corps gras cuisson extrusion extrusion cooking fats food technology grasas lipide lipids quality starch structure chimique technologie alimentaire

Bibliographic information

Published in

Gordian (Germany)

Volume 93 Issue 12 ISSN 0017-2243

Pagination

pp. 195-197

Other Subjects

Lipidos; Amidon industriel/ emulsifiant; Estructura quimica; Reaction chimique; Qualite; Coccion extrusion; Reacciones quimicas; Tecnologia de los alimentos; Almidon; Productos amilaceos/ emulsificantes; Starch products/ emulsifiers

Language

German

Note

30 ref.

In AGRIS since: 1994-08-15

Format: AGRIS AP

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(Influence of lipid components on the extrusion of starch raw materials)

1993

AGROVOC Keywords

Bibliographic information