Extrusion of flavored corn grits: Structural characteristics, volatile compounds retention and sensory acceptability (2013)
- Authors:
- Autor USP: SILVA, ANA CAROLINA CONTI E - ESALQ
- Unidade: ESALQ
- DOI: 10.1016/j.lwt.2013.06.021
- Subjects: ANÁLISE SENSORIAL DE ALIMENTOS; AROMATIZANTES; COMPOSTOS VOLÁTEIS; EXTRUSÃO; MILHO; SUPERFÍCIES DE RESPOSTA
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: LWT - Food Science and Technology
- ISSN: 0023-6438
- Volume/Número/Paginação/Ano: v. 54, n. 2, p. 434-439, 2013
- Status:
- Artigo possui versão em acesso aberto em repositório (Green Open Access)
- Versão do Documento:
- Versão submetida (Pré-print)
- Acessar versão aberta:
-
ABNT
MENIS, Michele Eliza Cortazzo et al. Extrusion of flavored corn grits: Structural characteristics, volatile compounds retention and sensory acceptability. LWT - Food Science and Technology, v. 54, n. 2, p. 434-439, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2013.06.021. Acesso em: 15 abr. 2026. -
APA
Menis, M. E. C., Milani, T. M. G., Jordano, A., Boscolo, M., & Silva, A. C. C. e. (2013). Extrusion of flavored corn grits: Structural characteristics, volatile compounds retention and sensory acceptability. LWT - Food Science and Technology, 54( 2), 434-439. doi:10.1016/j.lwt.2013.06.021 -
NLM
Menis MEC, Milani TMG, Jordano A, Boscolo M, Silva ACC e. Extrusion of flavored corn grits: Structural characteristics, volatile compounds retention and sensory acceptability [Internet]. LWT - Food Science and Technology. 2013 ; 54( 2): 434-439.[citado 2026 abr. 15 ] Available from: https://doi.org/10.1016/j.lwt.2013.06.021 -
Vancouver
Menis MEC, Milani TMG, Jordano A, Boscolo M, Silva ACC e. Extrusion of flavored corn grits: Structural characteristics, volatile compounds retention and sensory acceptability [Internet]. LWT - Food Science and Technology. 2013 ; 54( 2): 434-439.[citado 2026 abr. 15 ] Available from: https://doi.org/10.1016/j.lwt.2013.06.021 - Cereal bars produced with banana peel flour: evaluation of acceptability and sensory profile
- An exploratory study of pre-extrusion flavouring: investigation with vitamins, amino acids, essential oils, natural aromas and seasonings
- Effect of salt and monosodium glutamate on the sensory characteristics of low‐sodium cheese‐flavored corn grits expanded snacks
- Identification of sensory and non-sensory factors involved in food consumption: A study with extruded corn-based snacks
- Honey from Tiúba stingless bees ( Melipona fasciculata ) produced in different ecosystems: physical and sensory studies
- Preference mappings for gluten-free chocolate cookies: sensory and physical characteristics
- Acoustic settings combination as a sensory crispness indicator of dry crispy food
- Cheese-flavored expanded snacks with low lipid content: Oil effects on the in vitro release of butyric acid and on the duration of the dominant sensations of the products
- Innovative winemaking: consumer acceptance of red table wines
- Sensory profile and evaluation of the degree of acceptability of bread produced with inulin and oligofructose
Informações sobre a disponibilidade de versões do artigo em acesso aberto coletadas automaticamente via oaDOI API (Unpaywall).
Por se tratar de integração com serviço externo, podem existir diferentes versões do trabalho (como preprints ou postprints), que podem diferir da versão publicada.
Download do texto completo
| Tipo | Nome | Link | |
|---|---|---|---|
 |
3007596-Extrusion_of_flav... | Direct link |
How to cite
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
