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Advances in Food Extrusion Technology
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Advances in Food Extrusion Technology

Advances in Food Extrusion Technology

Edited ByMedeni Maskan, Aylin Altan
Edition 1st Edition
First Published 2011
eBook Published 19 April 2016
Pub. location Boca Raton
Imprint CRC Press
DOIhttps://doi.org/10.1201/b11286
Pages 412 pages
eBook ISBN 9781439815212
SubjectsEngineering & Technology, Food Science & Technology
Get Citation

Get Citation

Maskan, M. (Ed.), Altan, A. (Ed.). (2012). Advances in Food Extrusion Technology. Boca Raton: CRC Press, https://doi.org/10.1201/b11286
ABOUT THIS BOOK

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 t

TABLE OF CONTENTS
chapter 1|22 pages
Introduction to Extrusion Technology
View abstract
chapter 2|46 pages
Extruder Selection, Design, and Operation for Different Food Applications
View abstract
chapter 3|18 pages
Raw Materials for Extrusion of Foods
View abstract
chapter 4|16 pages
Nutritional Changes during Extrusion Cooking
View abstract
chapter 5|18 pages
Rheological Properties of Materials during the Extrusion Process
View abstract
chapter 6|48 pages
Development of Extruded Foods by Utilizing Food Industry By-Products
View abstract
chapter 7|40 pages
Extrusion of Snacks, Breakfast Cereals, and Confectioneries
View abstract
chapter 8|28 pages
Extrusion Processing of Main Commercial Legume Pulses
View abstract
chapter 9|20 pages
Extrusion of Pet Foods and Aquatic Feeds
View abstract
chapter 10|18 pages
Industrial Application of Extrusion for Development of Snack Products Including Co-Injection and Pellet Technologies
View abstract
chapter 11|22 pages
Thermal and Nonthermal Extrusion of Protein Products
View abstract
chapter 12|30 pages
Quality Control Parameters of Extrudates and Methods for Determination
View abstract
chapter 13|28 pages
Modeling of Twin-Screw Extrusion Process for Food Products Design and Process Optimization
View abstract
chapter 14|28 pages
Troubleshooting
View abstract

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 t

TABLE OF CONTENTS
chapter 1|22 pages
Introduction to Extrusion Technology
View abstract
chapter 2|46 pages
Extruder Selection, Design, and Operation for Different Food Applications
View abstract
chapter 3|18 pages
Raw Materials for Extrusion of Foods
View abstract
chapter 4|16 pages
Nutritional Changes during Extrusion Cooking
View abstract
chapter 5|18 pages
Rheological Properties of Materials during the Extrusion Process
View abstract
chapter 6|48 pages
Development of Extruded Foods by Utilizing Food Industry By-Products
View abstract
chapter 7|40 pages
Extrusion of Snacks, Breakfast Cereals, and Confectioneries
View abstract
chapter 8|28 pages
Extrusion Processing of Main Commercial Legume Pulses
View abstract
chapter 9|20 pages
Extrusion of Pet Foods and Aquatic Feeds
View abstract
chapter 10|18 pages
Industrial Application of Extrusion for Development of Snack Products Including Co-Injection and Pellet Technologies
View abstract
chapter 11|22 pages
Thermal and Nonthermal Extrusion of Protein Products
View abstract
chapter 12|30 pages
Quality Control Parameters of Extrudates and Methods for Determination
View abstract
chapter 13|28 pages
Modeling of Twin-Screw Extrusion Process for Food Products Design and Process Optimization
View abstract
chapter 14|28 pages
Troubleshooting
View abstract
CONTENTS
ABOUT THIS BOOK

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 t

TABLE OF CONTENTS
chapter 1|22 pages
Introduction to Extrusion Technology
View abstract
chapter 2|46 pages
Extruder Selection, Design, and Operation for Different Food Applications
View abstract
chapter 3|18 pages
Raw Materials for Extrusion of Foods
View abstract
chapter 4|16 pages
Nutritional Changes during Extrusion Cooking
View abstract
chapter 5|18 pages
Rheological Properties of Materials during the Extrusion Process
View abstract
chapter 6|48 pages
Development of Extruded Foods by Utilizing Food Industry By-Products
View abstract
chapter 7|40 pages
Extrusion of Snacks, Breakfast Cereals, and Confectioneries
View abstract
chapter 8|28 pages
Extrusion Processing of Main Commercial Legume Pulses
View abstract
chapter 9|20 pages
Extrusion of Pet Foods and Aquatic Feeds
View abstract
chapter 10|18 pages
Industrial Application of Extrusion for Development of Snack Products Including Co-Injection and Pellet Technologies
View abstract
chapter 11|22 pages
Thermal and Nonthermal Extrusion of Protein Products
View abstract
chapter 12|30 pages
Quality Control Parameters of Extrudates and Methods for Determination
View abstract
chapter 13|28 pages
Modeling of Twin-Screw Extrusion Process for Food Products Design and Process Optimization
View abstract
chapter 14|28 pages
Troubleshooting
View abstract

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 t

TABLE OF CONTENTS
chapter 1|22 pages
Introduction to Extrusion Technology
View abstract
chapter 2|46 pages
Extruder Selection, Design, and Operation for Different Food Applications
View abstract
chapter 3|18 pages
Raw Materials for Extrusion of Foods
View abstract
chapter 4|16 pages
Nutritional Changes during Extrusion Cooking
View abstract
chapter 5|18 pages
Rheological Properties of Materials during the Extrusion Process
View abstract
chapter 6|48 pages
Development of Extruded Foods by Utilizing Food Industry By-Products
View abstract
chapter 7|40 pages
Extrusion of Snacks, Breakfast Cereals, and Confectioneries
View abstract
chapter 8|28 pages
Extrusion Processing of Main Commercial Legume Pulses
View abstract
chapter 9|20 pages
Extrusion of Pet Foods and Aquatic Feeds
View abstract
chapter 10|18 pages
Industrial Application of Extrusion for Development of Snack Products Including Co-Injection and Pellet Technologies
View abstract
chapter 11|22 pages
Thermal and Nonthermal Extrusion of Protein Products
View abstract
chapter 12|30 pages
Quality Control Parameters of Extrudates and Methods for Determination
View abstract
chapter 13|28 pages
Modeling of Twin-Screw Extrusion Process for Food Products Design and Process Optimization
View abstract
chapter 14|28 pages
Troubleshooting
View abstract
ABOUT THIS BOOK
ABOUT THIS BOOK

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 t

TABLE OF CONTENTS
chapter 1|22 pages
Introduction to Extrusion Technology
View abstract
chapter 2|46 pages
Extruder Selection, Design, and Operation for Different Food Applications
View abstract
chapter 3|18 pages
Raw Materials for Extrusion of Foods
View abstract
chapter 4|16 pages
Nutritional Changes during Extrusion Cooking
View abstract
chapter 5|18 pages
Rheological Properties of Materials during the Extrusion Process
View abstract
chapter 6|48 pages
Development of Extruded Foods by Utilizing Food Industry By-Products
View abstract
chapter 7|40 pages
Extrusion of Snacks, Breakfast Cereals, and Confectioneries
View abstract
chapter 8|28 pages
Extrusion Processing of Main Commercial Legume Pulses
View abstract
chapter 9|20 pages
Extrusion of Pet Foods and Aquatic Feeds
View abstract
chapter 10|18 pages
Industrial Application of Extrusion for Development of Snack Products Including Co-Injection and Pellet Technologies
View abstract
chapter 11|22 pages
Thermal and Nonthermal Extrusion of Protein Products
View abstract
chapter 12|30 pages
Quality Control Parameters of Extrudates and Methods for Determination
View abstract
chapter 13|28 pages
Modeling of Twin-Screw Extrusion Process for Food Products Design and Process Optimization
View abstract
chapter 14|28 pages
Troubleshooting
View abstract

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 t

TABLE OF CONTENTS
chapter 1|22 pages
Introduction to Extrusion Technology
View abstract
chapter 2|46 pages
Extruder Selection, Design, and Operation for Different Food Applications
View abstract
chapter 3|18 pages
Raw Materials for Extrusion of Foods
View abstract
chapter 4|16 pages
Nutritional Changes during Extrusion Cooking
View abstract
chapter 5|18 pages
Rheological Properties of Materials during the Extrusion Process
View abstract
chapter 6|48 pages
Development of Extruded Foods by Utilizing Food Industry By-Products
View abstract
chapter 7|40 pages
Extrusion of Snacks, Breakfast Cereals, and Confectioneries
View abstract
chapter 8|28 pages
Extrusion Processing of Main Commercial Legume Pulses
View abstract
chapter 9|20 pages
Extrusion of Pet Foods and Aquatic Feeds
View abstract
chapter 10|18 pages
Industrial Application of Extrusion for Development of Snack Products Including Co-Injection and Pellet Technologies
View abstract
chapter 11|22 pages
Thermal and Nonthermal Extrusion of Protein Products
View abstract
chapter 12|30 pages
Quality Control Parameters of Extrudates and Methods for Determination
View abstract
chapter 13|28 pages
Modeling of Twin-Screw Extrusion Process for Food Products Design and Process Optimization
View abstract
chapter 14|28 pages
Troubleshooting
View abstract
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