rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Extrusion cooking
    sub title: technologies and applications
  name:
    name part: Guy, R. C. E. (Robin C. E.)
  type of resource: text
  genre: bibliography
  genre: elektronické knihy
  genre: electronic books
  origin info:
    place:
      place term: flu
    place:
      place term: Boca Raton, Fla
    place:
      place term: Cambridge, England
    publisher: CRC Press
    publisher: Woodhead Pub.
    date issued: 2001
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: remote
    extent: 1 online resource (vii, 206 pages) : illustrations
  abstract: Extrusion cooking is an ideal method for manufacturing a number of food products from snacks and breakfast cereals to baby foods. However, as a complex multivariate process it requires careful control if product quality is to be maintained. Edited by a leading authority in the field, and with an international team of contributors, this important collection reviews the key factors affecting quality and how they can be controlled in manufacturing a range of extruded products. The first part of Extrusion Cooking</> looks at general influences on quality. There are chapters on the selection of raw materials, criteria for selecting the right extruder, analysing and optimising thermal performance in extrusion cooking, and effective process control. There is also an important chapter on maintaining nutritional quality in extruded products. The second part of the book looks at the application of extrusion in particular product groups. Each chapter examines the range of extruded products within the product group, the specific production issues and future trends. It also includes chapters on key products such as breakfast cereals, snack foods and baby foods. Extrusion cooking will be widely welcomed as a major reference in maximising the quality of extruded products. A key reference to improving efficeincy and quality on extruded products.
  table of contents: Preliminaries; Contents; 1 Introduction; 2 Raw materials for extrusion cooking; 3 Selecting the right extruder; 4 Optimised thermal performance in extrusion; 5 Effective process control; 6 Extrusion and nutritional quality; 7 Breakfast cereals; 8 Snack foods; 9 Baby foods; Index.
  note: edited by Robin Guy.
  note: Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty
  note: Includes bibliographical references and index.
  subject:
    topic: Processed foods
  subject:
    topic: Extrusion process
  subject:
    topic: Food
    topic: Extrusion
  subject:
    topic: Food processing machinery
  related item:
    title info:
      title: Extrusion cooking
    origin info:
      publisher: Boca Raton, Fla. : CRC Press ; Cambridge, England : Woodhead Pub., 2001
    identifier: (OCoLC)46944551
  related item:
    title info:
      title: Woodhead Publishing series in food science and technology
  identifier: 1591243335
  identifier: 9781591243335
  identifier: 1855735598
  identifier: 9781855735590
  identifier: 1855736314
  identifier: 9781855736313
  identifier: 0849312078
  identifier: 9780849312076
  identifier: https://proxy.k.utb.cz/login
  access condition: Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty
  record info:
    record content source: KNOVL
    record creation date: 020528
    record change date: 20240717213016.0
    record identifier: kn-ocm50266871
    language of cataloging:
      language term: eng