Advances in food extrusion technology
"A fresh view of the state-of-the-art Advances in Food Extrusion Technology focuses on extruder selection, extrudate development, quality parameters, and troubleshooting in the 21st century extrusion process. In particular, the book:Introduces the history, nomenclature, and working principles o...
| Main Authors: | , |
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| Format: | Book |
| Language: | English |
| Published: |
Boca Raton, Florida :
CRC Press ,
c2012
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| Series: | Contemporary food engineering
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| Subjects: |
Table of Contents:
- 1. Introduction to extrusion technology
- 2. Extruder selection, design, and operation for different food applications
- 3. Raw materials for extrusion of foods
- 4. Nutritional changes during extrusion cooking
- 5. Rheological properties of materials during the extrusion process
- 6. Development of extruded foods by utilizing food industry by-products
- 7. Extrusion of snacks, breakfast cereals, and confectioneries
- 8. Extrusion processing of main commercial legume pulses
- 9. Extrusion of pet foods and aquatic feeds
- 10. Industrial application of extrusion for development of snack products including co-injection and pellet technologies
- 11. Thermal and nonthermal extrusion of protein products
- 12. Quality control parameters of extrudates and methods for determination
- 13. Modeling of twin-screw extrusion process for food products design and process optimization
- 14. Troublesshooting