Extrusion Cooking: Cereal Grains Processing
Editat de Girish M. Ganjyalen Limba Engleză Paperback – 20 iul 2020
- Covers the engineering, chemistry, nutrition, and food safety aspects of extrusion cooking
- Presents both the fundamental and applied aspects of extrusion processing
- Details the extrusion of whole-grain, high-fiber, and high-protein foods
- Covers both expanded and texturized products
- Outlines extrusion processing of different ingredients
- Addresses new technologies that have expanded the extruder capabilities
- Analyzes new developments in the area of modeling of extrusion processing
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Specificații
ISBN-13: 9780128153604
ISBN-10: 0128153601
Pagini: 564
Dimensiuni: 152 x 229 x 31 mm
Greutate: 0.75 kg
Ediția:2
Editura: ELSEVIER SCIENCE
ISBN-10: 0128153601
Pagini: 564
Dimensiuni: 152 x 229 x 31 mm
Greutate: 0.75 kg
Ediția:2
Editura: ELSEVIER SCIENCE
Public țintă
R&D Professionals in all Food Companies, University/College Faculty and Students, Other Professionals (such as Plant Managers, Extruder Operators and Technical Sales) within the Food Industry, and Government employees, such as in the USDA Research LabsCuprins
1. Basics of Extrusion Processing
2. Engineering Aspects of Extrusion: Extrusion Processing as a Multiple-Input and Multiple-Output System
3. Extruders Screw, Barrel and Die Assembly General Design Principles and Operation
4. Raw Material Behaviors in Extrusion Processing I
5. Raw Material Behaviors in Extrusion Processing II
6. Transport Phenomena and Material Changes during Extrusion
7. Extrusion Cooking of High-moisture Protein Foods
8. Extrusion Processing of Cereal Grains
9. Instrumentation for Extrusion Processing
10. Extrusion Cooking Modelling, Control and Optimization
11. Scaleup, Experimentation, and Data Evaluation
12. Extrusion Plant Design
13. Impacts of extrusion processing on nutritional components in cereals and legumes: Carbohydrates, proteins, lipids, vitamins, and minerals
14. Bioconversions in Extrusion Cooking
15. Advances in Auxiliary Technologies for Extrusion Processing
16. Extrusion Cooking and Food Safety
17. Future of Extrusion Processing
2. Engineering Aspects of Extrusion: Extrusion Processing as a Multiple-Input and Multiple-Output System
3. Extruders Screw, Barrel and Die Assembly General Design Principles and Operation
4. Raw Material Behaviors in Extrusion Processing I
5. Raw Material Behaviors in Extrusion Processing II
6. Transport Phenomena and Material Changes during Extrusion
7. Extrusion Cooking of High-moisture Protein Foods
8. Extrusion Processing of Cereal Grains
9. Instrumentation for Extrusion Processing
10. Extrusion Cooking Modelling, Control and Optimization
11. Scaleup, Experimentation, and Data Evaluation
12. Extrusion Plant Design
13. Impacts of extrusion processing on nutritional components in cereals and legumes: Carbohydrates, proteins, lipids, vitamins, and minerals
14. Bioconversions in Extrusion Cooking
15. Advances in Auxiliary Technologies for Extrusion Processing
16. Extrusion Cooking and Food Safety
17. Future of Extrusion Processing