Extrusion cooking: technologies and applications
Gespeichert in:
| Format: | Elektronisch E-Book |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Boca Raton, Fla.
CRC Press
2001
|
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Beschreibung: | Includes bibliographical references and index 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 international team of contributors, this important collection reviews the key factors affecting quality and how they can be controlled in manufacturing a range of extruded products. The first part of Extrusion Cooking</> looks at general influences on quality. There are chapters on the selection of raw materials, criteria for selecting the right extruder, analysing and optimising thermal performance in extrusion cooking, and effective process control. There is also an important chapter on maintaining nutritional quality in extruded products. The second part of the book looks at the application of extrusion in particular product groups. Each chapter examines the range of extruded products within the product group, the specific production issues and future trends. It also includes chapters on key products such as breakfast cereals, snack foods and baby foods. Extrusion cooking will be widely welcomed as a major reference in maximising the quality of extruded products. A key reference to improving efficeincy and quality on extruded products |
| Beschreibung: | 1 Online-Ressource (vii, 206 p.) |
| ISBN: | 1591243335 9781591243335 1855735598 9781855735590 0849312078 |
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| 500 | |a Includes bibliographical references and index | ||
| 500 | |a 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 international team of contributors, this important collection reviews the key factors affecting quality and how they can be controlled in manufacturing a range of extruded products. The first part of Extrusion Cooking</> looks at general influences on quality. There are chapters on the selection of raw materials, criteria for selecting the right extruder, analysing and optimising thermal performance in extrusion cooking, and effective process control. There is also an important chapter on maintaining nutritional quality in extruded products. The second part of the book looks at the application of extrusion in particular product groups. Each chapter examines the range of extruded products within the product group, the specific production issues and future trends. It also includes chapters on key products such as breakfast cereals, snack foods and baby foods. Extrusion cooking will be widely welcomed as a major reference in maximising the quality of extruded products. A key reference to improving efficeincy and quality on extruded products | ||
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| 650 | 4 | |a Cocina | |
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| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664/.024 |
| dewey-search | 664/.024 |
| dewey-sort | 3664 224 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| format | Electronic eBook |
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| illustrated | Not Illustrated |
| indexdate | 2024-07-10T01:18:08Z |
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| isbn | 1591243335 9781591243335 1855735598 9781855735590 0849312078 |
| language | English |
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| spelling | Extrusion cooking technologies and applications edited by Robin Guy Boca Raton, Fla. CRC Press 2001 1 Online-Ressource (vii, 206 p.) txt rdacontent c rdamedia cr rdacarrier Includes bibliographical references and index 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 international team of contributors, this important collection reviews the key factors affecting quality and how they can be controlled in manufacturing a range of extruded products. The first part of Extrusion Cooking</> looks at general influences on quality. There are chapters on the selection of raw materials, criteria for selecting the right extruder, analysing and optimising thermal performance in extrusion cooking, and effective process control. There is also an important chapter on maintaining nutritional quality in extruded products. The second part of the book looks at the application of extrusion in particular product groups. Each chapter examines the range of extruded products within the product group, the specific production issues and future trends. It also includes chapters on key products such as breakfast cereals, snack foods and baby foods. Extrusion cooking will be widely welcomed as a major reference in maximising the quality of extruded products. A key reference to improving efficeincy and quality on extruded products Alimentos Extrusión Cocina Extrusion process fast Food / Extrusion fast Food processing machinery fast Processed foods fast Processed foods Extrusion process Food Extrusion Food processing machinery Lebensmittel (DE-588)4034870-2 gnd rswk-swf Extrudieren (DE-588)4071089-0 gnd rswk-swf Extrudieren (DE-588)4071089-0 s Lebensmittel (DE-588)4034870-2 s 1\p DE-604 Guy, R. C. E. Sonstige oth http://www.sciencedirect.com/science/book/9781855735590 Verlag Volltext 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Extrusion cooking technologies and applications Alimentos Extrusión Cocina Extrusion process fast Food / Extrusion fast Food processing machinery fast Processed foods fast Processed foods Extrusion process Food Extrusion Food processing machinery Lebensmittel (DE-588)4034870-2 gnd Extrudieren (DE-588)4071089-0 gnd |
| subject_GND | (DE-588)4034870-2 (DE-588)4071089-0 |
| title | Extrusion cooking technologies and applications |
| title_auth | Extrusion cooking technologies and applications |
| title_exact_search | Extrusion cooking technologies and applications |
| title_full | Extrusion cooking technologies and applications edited by Robin Guy |
| title_fullStr | Extrusion cooking technologies and applications edited by Robin Guy |
| title_full_unstemmed | Extrusion cooking technologies and applications edited by Robin Guy |
| title_short | Extrusion cooking |
| title_sort | extrusion cooking technologies and applications |
| title_sub | technologies and applications |
| topic | Alimentos Extrusión Cocina Extrusion process fast Food / Extrusion fast Food processing machinery fast Processed foods fast Processed foods Extrusion process Food Extrusion Food processing machinery Lebensmittel (DE-588)4034870-2 gnd Extrudieren (DE-588)4071089-0 gnd |
| topic_facet | Alimentos Extrusión Cocina Extrusion process Food / Extrusion Food processing machinery Processed foods Food Extrusion Lebensmittel Extrudieren |
| url | http://www.sciencedirect.com/science/book/9781855735590 |
| work_keys_str_mv | AT guyrce extrusioncookingtechnologiesandapplications |