The effects of extrusion cooking on nutritional value — A literature review
作者： I. Björck , N.-G. Asp
DOI: 10.1016/0260-8774(83)90016-X
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摘要: Abstract Like other processes for heat treatment of food, extrusion cooking may have both beneficial and undesirable effects on nutritional value. Beneficial include destruction antinutritional factors gelatinization starch. On the hand Maillard reactions between protein sugars reduce value protein. Heat-labile vitamins be lost to varying extents. In this paper a review literature is presented. The type extruder specified and, when relevant known, process conditions.
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