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Nutritional aspects of food extrusion: a review

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Nutritional aspects of food extrusion: a review (English)

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Shirani Gamlath

2

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author name string

Shivendra Singh

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1

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Lara Wakeling

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3

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publication date

August 2007

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published in

International Journal of Food Science and Technology

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volume

42

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issue

8

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page(s)

916-929

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cites work

Acrylamide in foods: occurrence, sources, and modeling

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reference URL

https://api.crossref.org/works/10.1111%2FJ.1365-2621.2006.01309.X

retrieved

21 January 2018

Acrylamide in French fries: influence of free amino acids and sugars

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reference URL

https://api.crossref.org/works/10.1111%2FJ.1365-2621.2006.01309.X

retrieved

21 January 2018

Chemical Changes during Extrusion Cooking

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reference URL

https://api.crossref.org/works/10.1111%2FJ.1365-2621.2006.01309.X

retrieved

21 January 2018

Fate of mycotoxins in cereals during extrusion cooking: a review

1 reference

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https://api.crossref.org/works/10.1111%2FJ.1365-2621.2006.01309.X

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21 January 2018

A new breakfast cereal containing guar gum reduces postprandial plasma glucose and insulin concentrations in normal-weight human subjects.

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https://api.crossref.org/works/10.1111%2FJ.1365-2621.2006.01309.X

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21 January 2018

The effect of heating on the haemagglutinating activity and nutritional properties of bean (Phaseolus vulgaris) seeds

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reference URL

https://api.crossref.org/works/10.1111%2FJ.1365-2621.2006.01309.X

retrieved

21 January 2018

Acrylamide is formed in the Maillard reaction

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Crossref

reference URL

https://api.crossref.org/works/10.1111%2FJ.1365-2621.2006.01309.X

retrieved

21 January 2018

Analysis of acrylamide by LC-MS/MS and GC-MS in processed Japanese foods

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https://api.crossref.org/works/10.1111%2FJ.1365-2621.2006.01309.X

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21 January 2018

Raw and extruded fibre from pea hulls. Part I: Composition and physico-chemical properties

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21 January 2018

Acrylamide from Maillard reaction products

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https://api.crossref.org/works/10.1111%2FJ.1365-2621.2006.01309.X

retrieved

21 January 2018

Why asparagine needs carbohydrates to generate acrylamide.

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https://api.crossref.org/works/10.1111%2FJ.1365-2621.2006.01309.X

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21 January 2018

Flavour retention during high temperature short time extrusion cooking process: a review

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retrieved

21 January 2018

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DOI

10.1111/J.1365-2621.2006.01309.X

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(Q56804978)

Nutritional aspects of food extrusion: a review

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