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Carotenoid and color changes in traditionally flaked and extruded products
(Elsevier, 2017-08)The objective of this study was to evaluate the impact of process and formulation on individual carotenoid loss in traditionally prepared cornflakes and those prepared by extrusion. The first step in the traditional process ... -
Colour and surface fluorescence development and their relationship with Maillard reaction markers as influenced by structural changes during cornflakes production
(Elsevier, 2012-12)The aim of this work was to study colour and surface fluorescence development in relation to the chemical markers for the Maillard reaction at the cooking, flaking and toasting stages of cornflake production process. Colour ... -
Microstructural characteristics and physical properties of corn-based extrudates affected by the addition of millet, sorghum, quinoa and canary seed flour
(Elsevier, 2020-07)Corn flour blends including 25 % of pearl millet, red sorghum, quinoa or canary seed flours, not deeply studied in the extrusion process of corn-based products, were used for extrudates production. Several physical, ...