Shere, Dr. Prerana and Agrawal, Dr. Rinku (2024) Applications of Extrusion in Food Processing. B P International, pp. 22-76. ISBN 978-81-972831-6-1
Full text not available from this repository.Abstract
Extrusion technology has emerged as a versatile tool in the food processing industry, offering numerous advantages such as enhanced product functionality, improved nutritional value, extended shelf-life, and cost-effectiveness. This chapter provides a comprehensive overview of the application of extrusion technology in food processing, covering various aspects ranging from the basic principles of extrusion to its diverse applications in different food categories. This chapter delves into the application of extrusion technology in the production of a wide array of food products, including breakfast cereals, snacks, pasta, pet foods, meat analogs, confectioneries and functional ingredients. This chapter underscores the significant role of extrusion technology as a versatile and efficient tool for industry by-product utilization, offering unparalleled opportunities for innovation and product development in the food industry.
Item Type: | Book |
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Subjects: | Pustakas > Agricultural and Food Science |
Depositing User: | Unnamed user with email support@pustakas.com |
Date Deposited: | 01 May 2024 08:01 |
Last Modified: | 01 May 2024 08:01 |
URI: | http://archive.pcbmb.org/id/eprint/1984 |