Extrusion cooking Technologies and applications
Extrusion is a major technology for a wide range of food products. The first part of this book introduces this technology. It examines extruders and their use in thermal transitions of raw materials into functional forms for the manufacture of particular foods. It also includes valuable guidance on...
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| Định dạng: | Sách |
| Ngôn ngữ: | English |
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Woodhead Publishing
2011
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| Truy cập trực tuyến: | http://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/25509 |
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oai:scholar.dlu.edu.vn:DLU123456789-255092012-03-03T04:46:32Z Extrusion cooking Technologies and applications Guy, Robin Hóa học Extrusion is a major technology for a wide range of food products. The first part of this book introduces this technology. It examines extruders and their use in thermal transitions of raw materials into functional forms for the manufacture of particular foods. It also includes valuable guidance on the range of extruders and how to select the correct one, as well as the basic requirements in a typical extrusion process. The second part looks at the application of extrusion in specific product groups. Each chapter examines the range of extruded products within the product group, the specific production issues to the products, and future trends. 2011-09-09T07:13:09Z 2011-09-09T07:13:09Z 2001 Book 1 85573 559 8 0-8493-1207-8 http://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/25509 en application/pdf Woodhead Publishing |
| institution |
Thư viện Trường Đại học Đà Lạt |
| collection |
Thư viện số |
| language |
English |
| topic |
Hóa học |
| spellingShingle |
Hóa học Guy, Robin Extrusion cooking Technologies and applications |
| description |
Extrusion is a major technology for a wide range of food products. The first part of this book introduces this technology. It examines extruders and their use in thermal transitions of raw materials into functional forms for the manufacture of particular foods. It also includes valuable guidance on the range of extruders and how to select the correct one, as well as the basic requirements in a typical extrusion process. The second part looks at the application of extrusion in specific product groups. Each chapter examines the range of extruded products within the product group, the specific production issues to the products, and future trends. |
| format |
Book |
| author |
Guy, Robin |
| author_facet |
Guy, Robin |
| author_sort |
Guy, Robin |
| title |
Extrusion cooking Technologies and applications |
| title_short |
Extrusion cooking Technologies and applications |
| title_full |
Extrusion cooking Technologies and applications |
| title_fullStr |
Extrusion cooking Technologies and applications |
| title_full_unstemmed |
Extrusion cooking Technologies and applications |
| title_sort |
extrusion cooking technologies and applications |
| publisher |
Woodhead Publishing |
| publishDate |
2011 |
| url |
http://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/25509 |
| _version_ |
1757674609186963456 |