Extrusion cooking : technologies and applications

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 int...

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Bibliographic Details
Other Authors Guy, R. C. E.
Format Electronic eBook
LanguageEnglish
Published Boca Raton, Fla. : Cambridge, England : CRC Press ; Woodhead Pub., 2001.
SeriesWoodhead Publishing series in food science and technology.
Subjects
Processed foods.
Extrusion process.
Food > Extrusion.
Food processing machinery.
elektronické knihy
electronic books
Online AccessFull text
ISBN1591243335
9781591243335
1855735598
9781855735590
1855736314
9781855736313
0849312078
9780849312076
Physical Description1 online resource (vii, 206 pages) : illustrations

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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.

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