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Food extrusion (English Wikipedia)

Analysis of information sources in references of the Wikipedia article "Food extrusion" in English language version.

refsWebsite
Global rank English rank
8doi.org
2nd place
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4nih.gov
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1zenodo.org
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1food-info.net
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1web.archive.org
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1napolina.com
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1americanextrusion.com
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americanextrusion.com

doi.org

  • Harper, J.M. (1978). "Food extrusion". Critical Reviews in Food Science and Nutrition. 11 (2): 155–215. doi:10.1080/10408397909527262. PMID 378548.
  • Akdogan, Hülya (June 1999). "High moisture food extrusion". International Journal of Food Science & Technology (Submitted manuscript). 34 (3): 195–207. doi:10.1046/j.1365-2621.1999.00256.x.
  • Camire, M.E. (1998). "Chemical Changes during Extrusion Cooking: Recent Advances". Process-Induced Chemical Changes in Food. Advances in Experimental Medicine and Biology. Vol. 434. pp. 109–121. doi:10.1007/978-1-4899-1925-0_11. ISBN 978-1-4899-1927-4. PMID 9598195.
  • Brennan, Margaret A.; Monro, John A.; Brennan, Charles S. (December 2008). "Effect of inclusion of soluble and insoluble fibres into extruded breakfast cereal products made with reverse screw configuration". International Journal of Food Science & Technology. 43 (12): 2278–2288. doi:10.1111/j.1365-2621.2008.01867.x.
  • Shivendra Singh; Shirani Gamlath; Lara Wakeling (10 May 2007). "Nutritional aspects of food extrusion: a review". International Journal of Food Science & Technology. 12 (8): 916–929. doi:10.1111/j.1365-2621.2006.01309.x.
  • Brennan, Margaret A.; Menard, Carine; Roudaut, Gaëlle; Brennan, Charles S. (19 January 2012). "Amaranth, millet and buckwheat flours affect the physical properties of extruded breakfast cereals and modulates their potential glycaemic impact". Starch - Stärke. 64 (5): 392–398. doi:10.1002/star.201100150.
  • Koushik Adhikari1; Andrea Cole; Ingolf Grün; Hildegarde Heymann; Fu-Hung Hsieh; Harold Huff (June 2009). "Physical and sensory characteristics of processed cheeses manufactured by extrusion technology". Journal of the Science of Food and Agriculture. 89 (9): 1428–1433. doi:10.1002/jsfa.3608.{{cite journal}}: CS1 maint: numeric names: authors list (link)
  • Zuber, F.; Mégard, D.; Cheftel, J.C. (December 1987). "Continuous emulsification and gelation of dairy ingredients by HTST extrusion cooking: production of processed cheeses". International Journal of Food Science & Technology. 22 (6): 607–626. doi:10.1111/j.1365-2621.1987.tb00529.x.

food-info.net

napolina.com

  • "Ingredients". Napolina Ltd. Archived from the original on June 23, 2012. Napolina's pasta range also includes a premium bronze die pasta which is extruded through bronze dies to create a rough, porous surface.

nih.gov

pubmed.ncbi.nlm.nih.gov

  • Harper, J.M. (1978). "Food extrusion". Critical Reviews in Food Science and Nutrition. 11 (2): 155–215. doi:10.1080/10408397909527262. PMID 378548.
  • Institute of Medicine (US) Committee on Strategies to Reduce Sodium Intake; Henney, J. E.; Taylor, C. L.; Boon, C. S. (2010). Jane E Henney; Christine L Taylor; Caitlin S Boon (eds.). Strategies to Reduce Sodium Intake in the United States. Washington, D.C.: National Academies Press, National Academy of Sciences. ISBN 978-0-309-14805-4. PMID 21210559.
  • Camire, M.E. (1998). "Chemical Changes during Extrusion Cooking: Recent Advances". Process-Induced Chemical Changes in Food. Advances in Experimental Medicine and Biology. Vol. 434. pp. 109–121. doi:10.1007/978-1-4899-1925-0_11. ISBN 978-1-4899-1927-4. PMID 9598195.
  • Beaufrand MJ, de la Guérivière JF, Monnier C, Poullain B (1978). "Effect of the extrusion process on the availability of proteins". Annales de la Nutrition et de l'Alimentation. 32 (2–3): 353–64. PMID 707920.

web.archive.org

  • "Ingredients". Napolina Ltd. Archived from the original on June 23, 2012. Napolina's pasta range also includes a premium bronze die pasta which is extruded through bronze dies to create a rough, porous surface.

zenodo.org