Başlık:
Extrusion cooking : cereal grains processing
Yazar:
Ganjyal, Girish M.
ISBN:
9780128153611
Basım Bilgisi:
Second edition.
Yayın Bilgileri:
Duxford : Woodhead Publishing, 2020.
Fiziksel Tanımlama:
1 online resource
İçerik:
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
Yazar Ek Girişi:
Elektronik Erişim:
ScienceDirect https://www.sciencedirect.com/science/book/9780128153604Kopya:
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Kütüphane | Materyal Türü | Demirbaş Numarası | Yer Numarası | Durumu/İade Tarihi | Materyal Ayırtma |
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Arıyor... | E-Kitap | 522452-1001 | XX(522452.1) | Arıyor... | Arıyor... |