User talk:Mille504

Welcome!
Hello, Mille504, and welcome to Wikipedia! My name is Ian and I work with the Wiki Education Foundation; I help support students who are editing as part of a class assignment.

I hope you enjoy editing here. If you haven't already done so, please check out the student training library, which introduces you to editing and Wikipedia's core principles. You may also want to check out the Teahouse, a community of Wikipedia editors dedicated to helping new users. Below are some resources to help you get started editing. If you have any questions, please don't hesitate to contact me on my talk page. Ian (Wiki Ed) (talk) 13:34, 16 March 2018 (UTC)

Article Evaluation
Topic: Food Extrusion

1. Is everything relevant to the topic? - edits "with a design specific to the food". The selected design is based on multiple factors including marketing preference, desired texture and consistency.

The information presented is on topic, however the location of some information is in an inappropriate subheading. Would consider a significant overhaul of the article (keep information, but shuffle into different subheading).

2. Anything that distracted you? Bolding definitions is helpful and eye-catching (not distracting). There is a picture of extruded cheese puffs. The image does not accurately represent the process of extrusion and is difficult to verify the product has been extruded. Would suggest finding a more suitable image for the section.

3. Article neutral? Any biased perspectives? No biased opinions indicated in the article.3rd person perspective and the article is informative as opposed to persuasive! Good!

4. Viewpoints overrepresented or underrepresented A bulk of information is placed in the "process" section that does not pertain to the process of extrusion, rather highlight characteristics of products that can be extruded. Would revise section.

Inaccurate representation of the Maillard reactions (i.e. reducing nutritional value of proteins) The section of "effects" indicates 'the effects of extrusion on nutritional quality are ambiguous', yet describes detailed effects of extrusion on nutritional quality.

5. Links to citations working? Valid Substantiation? Some citations are inappropriate for the literature. A lit review should not be cited for a definition. Would select a textbook reference.

6. Is fact referenced with an appropriate article? No. Reference regarding salt to distribute colour and flavours after extrusion is not using an appropriate reference.

7. Out of date info? Info does not seem out of date, rather there is missing information with respect to different types of extruders. Information has the capability to be expanded upon.

8. Any conversations on the talk page? Article is of interest to multiple wikiprojects (Food and drink & Technology) Conversations have added external links about extrusion and requesting a review. No discussion has been had since 2016. (This signature also syas "cyberbot II Talk to my owner ???)

9. How is the article rated? Article has been rated as a C-class on the quality scale with mid-importance. Has not been checked against criteria for B class.

10. Does the article differ from the way we've 'talked about it in class'? The subheadings should be adjusted and agree with the C-class rating

Mille504 (talk) 16:23, 27 March 2018 (UTC)mille504