- 412 pages
- English
- PDF
- Available on iOS & Android
eBook - PDF
Advances in Food Extrusion Technology
About this book
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 of extrusion technologyPresents an overview of various t
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Information
Table of contents
- Front Cover
- Contents
- Series Preface
- Series Editor
- Preface
- Editors
- Contributors
- Chapter 1: Introduction to Extrusion Technology
- Chapter 2: Extruder Selection, Design, and Operation for Different Food Applications
- Chapter 3: Raw Materials for Extrusion of Foods
- Chapter 4: Nutritional Changes during Extrusion Cooking
- Chapter 5: Rheological Properties of Materials during the Extrusion Process
- Chapter 6: Development of Extruded Foods by Utilizing Food Industry By-Products
- Chapter 7: Extrusion of Snacks, Breakfast Cereals, and Confectioneries
- Chapter 8: Extrusion Processing of Main Commercial Legume Pulses
- Chapter 9: Extrusion of Pet Foods and Aquatic Feeds
- Chapter 10: Industrial Application of Extrusion for Development of Snack Products Including Co-Injection and Pellet Technologies
- Chapter 11: Thermal and Nonthermal Extrusion of Protein Products
- Chapter 12: Quality Control Parameters of Extrudates and Methods for Determination
- Chapter 13: Modeling of Twin-Screw Extrusion Process for Food Products Design and Process Optimization
- Chapter 14: Troubleshooting
- Back Cover
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Yes, you can access Advances in Food Extrusion Technology by Medeni Maskan, Aylin Altan, Da-Wen Sun in PDF and/or ePUB format, as well as other popular books in Physical Sciences & Industrial & Technical Chemistry. We have over one million books available in our catalogue for you to explore.