eBook - ePub
Advances in Food Extrusion Technology
- 412 pages
- English
- ePUB (mobile friendly)
- Available on iOS & Android
eBook - ePub
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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Yes, you can access Advances in Food Extrusion Technology by Medeni Maskan,Aylin Altan, Medeni Maskan, Aylin Altan in PDF and/or ePUB format, as well as other popular books in Physical Sciences & Food Science. We have over one million books available in our catalogue for you to explore.
Information
Table of contents
- Cover Page
- Halftitle Page
- Frontmatter
- Title Page
- Copyright Page
- Contents
- Series Preface
- Series Editor
- Preface
- Editors
- About the Contributors
- 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 TwinScrew Extrusion Process for Food Products Design and Process Optimization
- 14 Troubleshooting
- Index