Pitanje br. 10875
 
Pitanje: 
 Proizvodnja flipsa, ekstruzija flipsa, uređaji ekstruderi
Odgovor: 
 Knjige:

  1. Prerada poljoprivrednih proizvoda. Model PR9. Proizvodnja flipsa // Hrvatski farmer : programi razvoja obiteljskih gospodarstava. Zagreb : Globus, 1992. - sign. 63 /HRV/

  2. Herceg, Zoran. Procesi u prehrambenoj industriji : prehrambeno-procesno inženjerstvo 1. Zagreb : Plejada, 2011. - sign. 664(075.8) /HER/ p

  3. Snack foods, Processing // Encyclopedia of grain science. Vol. 3 : [Q-Z]. Oxford : Elsevier Academic Press, 2004 - sign. 631(031)sv3 /ENC/


Članci u časopisima:


  1. Brnčić, Mladen; Ježek, Damir; Tripalo, Branko; Karlović, Damir; Ćurić, Duška. Povijesni pregled tehnološkog razvoja ekstrudera i primjene ekstruzije u prehrambenoj industiji // PBN revija. - (2002), 1/2 ; str. 5-7

  2. Brnčić, Mladen; Karlović, Sven; Bosiljkov, Tomislav; Tripalo, Branko; Ježek, Damir; Cugelj, Ivana;  Obradović, Valentina. Obogaćivanje ekstrudiranih proizvoda proteinima sirutke // Mljekarstvo. 58 (2008), 3 ; str. 275-295

  3. Brnčić, Mladen; Mrkić, Vlatka; Ježek, Damir; Tripalo, Branko. Modeli reakcija za vrijeme ekstruzije pšeničnog škroba. // Kemija u Industriji. - 49 (2000), 3 ; str. 101-110


EBSCO Host (pristup u GISKO ili putem NSK Portala elektroničkih izvora):


  1. Gurkirat, Kaur, Sharma Savita, and Singh Baljit. "Response surface analysis for preparation of modified flours using twin screw extrusion cooking." International Journal Of Food Engineering 10, no. 3 (January 1, 2014): 503-510. FSTA - Food Science and Technology Abstracts, EBSCOhost (accessed February 1, 2016).

  2. Suryakanta M. R., Joshi, M. B. Bera, and P. S. Panesar. "Extrusion cooking of maize/spirulina mixture: factors affecting expanded product characteristics and sensory quality." Journal Of Food Processing And Preservation 38, no. 2 (January 1, 2014): 655-664. FSTA - Food Science and Technology Abstracts, EBSCOhost (accessed February 1, 2016).

  3. Joshi, Suryakanta M.R., M.B. Bera, and P.S. Panesar. "Extrusion Cooking of Maize/Spirulina Mixture: Factors Affecting Expanded Product Characteristics and Sensory Quality." Journal Of Food Processing & Preservation 38, no. 2 (April 2014): 655-664. Business Source Complete, EBSCOhost (accessed February 1, 2016).


Wiley Online Library - Open Access:


  1. Leszek Moscicki and Dick J. van Zuilichem. Extrusion-Cooking and Related Technique. // Extrusion-Cooking Techniques: Applications, Theory and Sustainability. Wiley, 2011


Google Books:


  1. R C E Guy. Extrusion cooking : technologies and applications. Cambridge : Woodhead, 2001. - pdf. ver

  2. Edmund W. Lusas,Lloyd W. Rooney. Snack Foods Processing. Boca Raton : CRC Press, 2002


Izvori na internetu (01.02.2016.):


  1. Peter Fellows. Extrusion of Foods. - Dostupno na: http://infohub.practicalaction.org/oknowledge/bitstream/11283/314209/1/4f708d46-72a8-4e55-8ceb-266c0ae4f5bb.pdf
UDK pojmovi: 
66 Tehnologija
Predmetnice: 
 Prehrambena tehnologija