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- W2497531312 abstract "The application of glycosides as flavor precursors during extrusion cooking was evaluated using phenyl-β-glucoside as a model compound. The glycoside was added to cornmeal, and the amount of phenol generated during twin-screw extrusion was measured as a function of different temperatures and screw speeds. The extrudate was extracted with methanol, followed by water-saturated butanol and quantified by HPLC analysis. The analytical results indicated that phenol could be produced from its glycoside during extrusion cooking. Extrusion temperature had more significant effects on phenol generation than screw speed. Higher temperatures, in general, resulted in more generation of phenol." @default.
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- W2497531312 date "1993-11-30" @default.
- W2497531312 modified "2023-10-15" @default.
- W2497531312 title "Glycoside as a Flavor Precursor during Extrusion" @default.
- W2497531312 doi "https://doi.org/10.1021/bk-1994-0543.ch031" @default.
- W2497531312 hasPublicationYear "1993" @default.
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