Advances in Food Extrusion Technology (Hardcover)

Introduction to Extrusion Technology
Massoud Kazemzadeh
Extruder Selection, Design, and Operation for Different Food Applications
Waleed A. Yacu
Raw Materials for Extrusion of Foods
Suvendu Bhattacharya
Nutritional Changes During Extrusion Cooking
Mary Ellen Camire
Rheological Properties of Materials During the Extrusion Process
Kathryn L. McCarthy, Daniel J. Rauch, and John M. Krochta
Development of Extruded Foods by Utilizing Food Industry By-Products
Aylin Altan and Medeni Maskan
Extrusion of Snacks, Breakfast Cereals, and Confectioneries
Mahmut Seker
Extrusion Processing of Main Commercial Legume Pulses
Jose De J. Berrios
Extrusion of Pet Foods and Aquatic Feeds
Kasiviswanathan Muthukumarappan
Industrial Application of Extrusion for Development of Snack Products Including Co-injection and Pellet Technologies
Jorge C. Morales-Alvarez and Mohan Rao
Thermal and Nonthermal Extrusion of Protein Products
Charles I. Onwulata
Quality Control Parameters of Extrudates and Methods for Determination
Sibel Yagcı and Fahrettin Go˘gus，
Modeling of Twin Screw Extrusion Process for Food Products Design and Process Optimization
Guy Della Valle, Francoise Berzin, and Bruno Vergnes
Troubleshooting
Galen J. Rokey