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Chemical and nutritional changes in foods during extrusion
Abstract
Revue bibliographique sur les transformations physicochimiques provoquees par la cuisson-extrusion sur l'amidon, les lipides, les proteines, les elements mineraux, les fibres, les vitamines, les contaminants et les facteurs antinutritionnels presents dans les aliments
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Citations
Cited by
Evaluation of rice flour modified by extrusion cooking
Hagenimana, A., Ding, X., & Fang, T. (2006) · Journal of Cereal Science · doi:10.1016/j.jcs.2005.09.003 · Cited by 466
Changes in conformation and quality of vegetable protein during texturization process by extrusion
Zhang, J., Liu, L., Liu, H., Yoon, A., Rizvi, S. S. H., & Wang, Q. (2019) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2018.1487383 · Cited by 325
Effects of extrusion on the polyphenols, vitamins and antioxidant activity of foods
Brennan, C., Brennan, M., Derbyshire, E., & Tiwari, B. K. (2011) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2011.05.007 · Cited by 320
Development of High-Moisture Meat Analogues with Hemp and Soy Protein Using Extrusion Cooking
Zahari, I., Ferawati, F., Helstad, A., Ahlström, C., Östbring, K., Rayner, M., & Purhagen, J. K. (2020) · Foods · doi:10.3390/foods9060772 · Cited by 285
Middelbos, I. S., & Fahey, G. C. (2008) · Soybeans · doi:10.1016/b978-1-893997-64-6.50012-3 · Cited by 36
Metadata
- Authors
- Camire, M. E., Camire, A., & Krumhar, K.
- Venue
- Critical Reviews in Food Science and Nutrition
- Publisher
- Informa UK Limited
- Published
- 1990-01
- Volume
- 29
- Issue
- 1
- Pages
- 35-57
- ISSN
- 1040-8398 (ISSN-L)
- 1549-7852
- OpenAlex
- W2181277713
- Cited by
- 538
- References
- 0
- FWCI
- 6.36
- Type
- journal article
- Language
- en
- Open access
- closed
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- CoChat. (2026). Citation check: Chemical and nutritional changes in foods during extrusion. https://app.cochat.ai/papers/10.1080/10408399009527513
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- Camire, M. E., Camire, A., & Krumhar, K. (1990). Chemical and nutritional changes in foods during extrusion. Critical Reviews in Food Science and Nutrition. https://doi.org/10.1080/10408399009527513
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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
