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Title:
Extrusion cooking : cereal grains processing
Author:
Ganjyal, Girish M.
ISBN:
9780128153611
Edition:
Second edition.
Publication Information:
Duxford : Woodhead Publishing, 2020.
Physical Description:
1 online resource
Contents:
Basics of extrusion processing / Engineering aspects of extrusion : extrusion processing as a multiple-input and multiple-output system / Extruder screw, barrel, and die assembly : general design principles and operation / Raw material behaviors in extrusion processing I (carbohydrates) / Raw material behaviors in extrusion processing II (proteins, lipids, and other minor ingredients) / Transport phenomena and material changes during extrusion / Extrusion cooking of high-moisture meat analogues / Extrusion processing of cereal grains, tubers, and seeds / Instrumentation for extrusion processing / Extrusion cooking modeling, control, and optimization
Scale-up, experimentation, and data evaluation / Extrusion plant design / Impacts of extrusion processing on nutritional components in cereals and legumes : carbohydrates, proteins, lipids, vitamins, and minerals / Bioconversions in extrusion cooking / Advances in auxiliary technologies for extrusion processing / Food safety in extrusion processing / Future of extrusion processing
Added Author:
Electronic Access:
ScienceDirect https://www.sciencedirect.com/science/book/9780128153604Copies:
Available:*
Library | Material Type | Item Barcode | Shelf Number | Status | Item Holds |
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Searching... | E-Book | 522452-1001 | XX(522452.1) | Searching... | Searching... |