Extrusion cooking : technologies and applications /

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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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Détails bibliographiques
Cote:Libro Electrónico
Autres auteurs: Guy, R. C. E. (Robin C. E.)
Format: Électronique eBook
Langue:Inglés
Publié: Boca Raton, Fla. : Cambridge, England : CRC Press ; Woodhead Pub., 2001.
Collection:Woodhead Publishing series in food science and technology.
Sujets:
Processed foods.
Extrusion process.
Food > Extrusion.
Food processing machinery.
Aliments transform�es.
Extrusion (M�ecanique)
Cuisson-extrusion.
Aliments > Traitement > Machines.
extrusion.
TECHNOLOGY & ENGINEERING > Food Science.
Accès en ligne:Texto completo
Table des matières:
  • 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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