Advances in food extrusion technology:
Gespeichert in:
| Format: | Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Boca Raton, FL
CRC Press
2012
|
| Schriftenreihe: | Contemporary food engineering
|
| Schlagworte: | |
| Beschreibung: | "A fresh view of the state-of-the-art Advances in Food Extrusion Technology focuses on extruder selection, extrudate development, quality parameters, and troubleshooting in the 21st century extrusion process. In particular, the book:Introduces the history, nomenclature, and working principles of extrusion technologyPresents an overview of various types of extruders as well as parts and components of an extruder for design considerationsDiscusses extruder selection and design, fluid flow problem with different types of raw materials, and heat transfer and viscous energy dissipation, with advantages and limitations for particular casesEmphasizes recent research while providing an overview of trends previously reported in the literatureCovers the coinjection of food substances into an extruder die with the objective of creating defined colored patterns, adding internal flavors, and achieving other food injection applications into cereal-based extruded productsDescribes thermal and nonthermal extrusion of protein productsDiscussing the influence of design and raw materials on extruder performance and nutritional value, this book covers current and developing products from cereal-based snacks to pet food. In addition to the usual benefits of heat processing, extrusion offers the possibility of modifying and expanding the functional properties of food ingredients. Designed for both the active and future food scientist, this book is an exciting addition to a creative and ever-evolving field. "--Provided by publisher. -- "Preface Eating and drinking foods are vital habits of human. During the centuries, different practical techniques and skills were developed by people all around the world to process foods. In recent years extrusion cooking, which is a specialized form of processing, has become a well established industrial technology, with a number of foods and feed appl Includes bibliographical references and index |
| Beschreibung: | XVI, 396 S. Ill., graph. Darst. |
| ISBN: | 9781439815205 1439815208 |
Internformat
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| 300 | |a XVI, 396 S. |b Ill., graph. Darst. | ||
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| 490 | 0 | |a Contemporary food engineering | |
| 500 | |a "A fresh view of the state-of-the-art Advances in Food Extrusion Technology focuses on extruder selection, extrudate development, quality parameters, and troubleshooting in the 21st century extrusion process. In particular, the book:Introduces the history, nomenclature, and working principles of extrusion technologyPresents an overview of various types of extruders as well as parts and components of an extruder for design considerationsDiscusses extruder selection and design, fluid flow problem with different types of raw materials, and heat transfer and viscous energy dissipation, with advantages and limitations for particular casesEmphasizes recent research while providing an overview of trends previously reported in the literatureCovers the coinjection of food substances into an extruder die with the objective of creating defined colored patterns, adding internal flavors, and achieving other food injection applications into cereal-based extruded productsDescribes thermal and nonthermal extrusion of protein productsDiscussing the influence of design and raw materials on extruder performance and nutritional value, this book covers current and developing products from cereal-based snacks to pet food. In addition to the usual benefits of heat processing, extrusion offers the possibility of modifying and expanding the functional properties of food ingredients. Designed for both the active and future food scientist, this book is an exciting addition to a creative and ever-evolving field. "--Provided by publisher. -- "Preface Eating and drinking foods are vital habits of human. During the centuries, different practical techniques and skills were developed by people all around the world to process foods. In recent years extrusion cooking, which is a specialized form of processing, has become a well established industrial technology, with a number of foods and feed appl | ||
| 500 | |a Includes bibliographical references and index | ||
| 650 | 4 | |a Food |x Extrusion | |
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| 700 | 1 | |a Maskan, Medeni |e Sonstige |4 oth | |
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Datensatz im Suchindex
| _version_ | 1804174797609893888 |
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| building | Verbundindex |
| bvnumber | BV042622122 |
| callnumber-first | T - Technology |
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| callnumber-raw | TP371 |
| callnumber-search | TP371 |
| callnumber-sort | TP 3371 |
| callnumber-subject | TP - Chemical Technology |
| classification_tum | LEB 123f |
| ctrlnum | (OCoLC)767949627 (DE-599)BVBBV042622122 |
| dewey-full | 664/.024 |
| 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 Lebensmitteltechnologie |
| format | Book |
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| genre_facet | Aufsatzsammlung |
| id | DE-604.BV042622122 |
| illustrated | Illustrated |
| indexdate | 2024-07-10T07:06:06Z |
| institution | BVB |
| isbn | 9781439815205 1439815208 |
| language | English |
| lccn | 2011035876 |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-028054818 |
| oclc_num | 767949627 |
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| owner | DE-M49 DE-BY-TUM |
| owner_facet | DE-M49 DE-BY-TUM |
| physical | XVI, 396 S. Ill., graph. Darst. |
| publishDate | 2012 |
| publishDateSearch | 2012 |
| publishDateSort | 2012 |
| publisher | CRC Press |
| record_format | marc |
| series2 | Contemporary food engineering |
| spelling | Advances in food extrusion technology ed. by Medeni Maskan, Aylin Altan Boca Raton, FL CRC Press 2012 XVI, 396 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Contemporary food engineering "A fresh view of the state-of-the-art Advances in Food Extrusion Technology focuses on extruder selection, extrudate development, quality parameters, and troubleshooting in the 21st century extrusion process. In particular, the book:Introduces the history, nomenclature, and working principles of extrusion technologyPresents an overview of various types of extruders as well as parts and components of an extruder for design considerationsDiscusses extruder selection and design, fluid flow problem with different types of raw materials, and heat transfer and viscous energy dissipation, with advantages and limitations for particular casesEmphasizes recent research while providing an overview of trends previously reported in the literatureCovers the coinjection of food substances into an extruder die with the objective of creating defined colored patterns, adding internal flavors, and achieving other food injection applications into cereal-based extruded productsDescribes thermal and nonthermal extrusion of protein productsDiscussing the influence of design and raw materials on extruder performance and nutritional value, this book covers current and developing products from cereal-based snacks to pet food. In addition to the usual benefits of heat processing, extrusion offers the possibility of modifying and expanding the functional properties of food ingredients. Designed for both the active and future food scientist, this book is an exciting addition to a creative and ever-evolving field. "--Provided by publisher. -- "Preface Eating and drinking foods are vital habits of human. During the centuries, different practical techniques and skills were developed by people all around the world to process foods. In recent years extrusion cooking, which is a specialized form of processing, has become a well established industrial technology, with a number of foods and feed appl Includes bibliographical references and index Food Extrusion Lebensmitteltechnologie (DE-588)4034901-9 gnd rswk-swf Lebensmittelverarbeitung (DE-588)4167045-0 gnd rswk-swf Strangpressen (DE-588)4130569-3 gnd rswk-swf (DE-588)4143413-4 Aufsatzsammlung gnd-content Lebensmittelverarbeitung (DE-588)4167045-0 s Lebensmitteltechnologie (DE-588)4034901-9 s Strangpressen (DE-588)4130569-3 s b DE-604 Maskan, Medeni Sonstige oth |
| spellingShingle | Advances in food extrusion technology Food Extrusion Lebensmitteltechnologie (DE-588)4034901-9 gnd Lebensmittelverarbeitung (DE-588)4167045-0 gnd Strangpressen (DE-588)4130569-3 gnd |
| subject_GND | (DE-588)4034901-9 (DE-588)4167045-0 (DE-588)4130569-3 (DE-588)4143413-4 |
| title | Advances in food extrusion technology |
| title_auth | Advances in food extrusion technology |
| title_exact_search | Advances in food extrusion technology |
| title_full | Advances in food extrusion technology ed. by Medeni Maskan, Aylin Altan |
| title_fullStr | Advances in food extrusion technology ed. by Medeni Maskan, Aylin Altan |
| title_full_unstemmed | Advances in food extrusion technology ed. by Medeni Maskan, Aylin Altan |
| title_short | Advances in food extrusion technology |
| title_sort | advances in food extrusion technology |
| topic | Food Extrusion Lebensmitteltechnologie (DE-588)4034901-9 gnd Lebensmittelverarbeitung (DE-588)4167045-0 gnd Strangpressen (DE-588)4130569-3 gnd |
| topic_facet | Food Extrusion Lebensmitteltechnologie Lebensmittelverarbeitung Strangpressen Aufsatzsammlung |
| work_keys_str_mv | AT maskanmedeni advancesinfoodextrusiontechnology |