Effect of pre-extrusion application of flavour and extrusion conditions on molecular interactions and aroma retention in different materials

• Grant number: 08/05797-6
• Support Opportunities: Scholarships in Brazil - Post-Doctoral
• Start date: December 01, 2008
• End date: December 31, 2009
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal Investigator: José Alfredo Gomes Arêas
• Grantee: Ana Carolina Conti
• Host Institution: Faculdade de Saúde Pública (FSP). Universidade de São Paulo (USP). São Paulo , SP, Brazil

Scientific publications

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

CONTI-SILVA, ANA C.; BASTOS, DEBORAH H. M.; AREAS, JOSE A. G.. The effects of extrusion conditions and the addition of volatile compounds and flavour enhancers to corn grits on the retention of the volatile compounds and texture of the extrudates. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, v. 47, n. 9, p. 1896-1902, SEP 2012. (08/05797-6)