The influence of extrusion on corn hygienic quality | Uticaj ekstrudiranja na higijensku ispravnost kukuruza
2008
Kormanjos, S. | Filipovic, S. | Plavsic, D. | Lazarevic, R. | Zivancev, D. | Filipovic, J., Institut za prehrambene tehnologije, Novi Sad (Serbia)
The obtained results show that extrusion process could improve nutritional and hygiene quality of corn, which could be safety used for feeding young animals, fish and pets. The total content of microorganisms in ground non-treated corn was 1,300,000 per gram. By extrusion at 90 deg C and 95 deg C the total content of microorganisms decreased to 120 and 100 per gram, respectively.
显示更多 [+] 显示较少 [-]AGROVOC关键词
书目信息
页码
pp. 222-224
其它主题
Maiz; Securite; Innocuite des produits alimentaires
语言
塞尔维亚
注释
Summaries (En, Sr)
2 tables
25 ref.
类型
Summary
2009-03-15
AGRIS AP