Extrusion cooking : cereal grains processing

Extrusion Cooking provides a detailed description of extrusion processing with an in-depth exploration of cereal grains processing. In particular, the book addresses the basic principles of extrusion processing, various extruder parts and their design principles, food ingredients and their character...

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Bibliographic Details
Other Authors: Ganjyal, Girish M.
Format: eBook
Language: English
Published: Duxford : Woodhead Publishing, 2020.
Edition: Second edition.
Subjects:
Processed foods.
Grain.
Extrusion process.
Food processing machinery.
elektronické knihy
electronic books
ISBN: 9780128153611
012815361X
9780128153604
0128153601
Physical Description: 1 online resource

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Table of contents

LEADER 04384cam a2200433 a 4500
001 kn-on1179047552
003 OCoLC
005 20240717213016.0
006 m o d
007 cr cn|||||||||
008 200801s2020 enk o 001 0 eng d
040 |a YDX  |b eng  |e pn  |c YDX  |d OPELS  |d UKAHL  |d DKU  |d OCLCF  |d OCLCQ  |d OCLCO  |d K6U  |d OCLCQ  |d N$T  |d OCLCO  |d OCLCL  |d SXB  |d OCLCQ  |d OCLCO 
020 |a 9780128153611  |q (electronic bk.) 
020 |a 012815361X  |q (electronic bk.) 
020 |z 9780128153604 
020 |z 0128153601 
035 |a (OCoLC)1179047552  |z (OCoLC)1376355746 
245 0 0 |a Extrusion cooking :  |b cereal grains processing /  |c edited by Girish M. Ganjyal. 
250 |a Second edition. 
260 |a Duxford :  |b Woodhead Publishing,  |c 2020. 
300 |a 1 online resource 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
500 |a Includes index. 
505 8 0 |g 1.  |t Basics of extrusion processing /  |r Pichmony Ek and Girish M. Ganjyal --  |g 2.  |t Engineering aspects of extrusion : extrusion processing as a multiple-input and multiple-output system /  |r Jorge C. Morales Alvarez --  |g 3.  |t Extruder screw, barrel, and die assembly : general design principles and operation /  |r Waleed Yacu --  |g 4.  |t Raw material behaviors in extrusion processing I (carbohydrates) /  |r Pichmony Ek, Ryan J. Kowalski and Girish M. Ganjyal --  |g 5.  |t Raw material behaviors in extrusion processing II (proteins, lipids, and other minor ingredients) /  |r Wesley Twombly --  |g 6.  |t Transport phenomena and material changes during extrusion /  |r Magdalen Kristiawan and Guy Della Valle --  |g 7.  |t Extrusion cooking of high-moisture meat analogues /  |r Gi-Hyung Ryu --  |g 8.  |t Extrusion processing of cereal grains, tubers, and seeds /  |r Pichmony Ek, Jonathan M. Baner and Girish M. Ganjyal --  |g 9.  |t Instrumentation for extrusion processing /  |r Bradley Strahm --  |g 10.  |t Extrusion cooking modeling, control, and optimization /  |r Magdalena Kristiawan, Sofiane Guessasma and Guy Della Valle 
505 8 0 |g 11.  |t Scale-up, experimentation, and data evaluation /  |r Leon Levine and Seth Levine --  |g 12.  |t Extrusion plant design /  |r Jocelyn Richards and Jenni Harrington --  |g 13.  |t Impacts of extrusion processing on nutritional components in cereals and legumes : carbohydrates, proteins, lipids, vitamins, and minerals /  |r Paridhi Gulati, Sandrayee Brahma and Devin J. Rose --  |g 14.  |t Bioconversions in extrusion cooking /  |r Kasiviswanathan Muthukumarappan and Gabriela John Swamy --  |g 15.  |t Advances in auxiliary technologies for extrusion processing /  |r Bharadwaj Narayanan --  |g 16.  |t Food safety in extrusion processing /  |r Gerardo Morantes, Pichmony Ek and Girish M. Ganjyal --  |g 17.  |t Future of extrusion processing /  |r Ryan J. Kowalski and Girish M. Ganjyal. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty 
520 |a Extrusion Cooking provides a detailed description of extrusion processing with an in-depth exploration of cereal grains processing. In particular, the book addresses the basic principles of extrusion processing, various extruder parts and their design principles, food ingredients and their characteristics as they relate to extrusion. It also discusses physicochemical changes in the different ingredient components as they are processed in an extruder, modeling and control of extrusion process, scale-up aspects, extrusion plant design, food safety in extrusion, new advancements in extrusion, and a look into the future of extrusion. This valuable text serves as a one-volume reference on extrusion processing for food industry professionals and students. --  |c Provided by publisher. 
590 |a Knovel  |b Knovel (All titles) 
650 0 |a Processed foods. 
650 0 |a Grain. 
650 0 |a Extrusion process. 
650 0 |a Food processing machinery. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Ganjyal, Girish M.  |1 https://id.oclc.org/worldcat/entity/E39PCjwrBTRdrmyQvChwCXbgqP 
776 0 8 |i Print version:  |t Extrusion cooking.  |b Second edition.  |d Duxford : Woodhead Publishing, 2020  |z 0128153601  |z 9780128153604  |w (OCoLC)1111640344 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpECCGPE02/extrusion-cooking-cereal?kpromoter=marc  |y Full text 

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