Extrusion for the Sustainable Development of Novel Foods : basics, Principles, and Applications
Extrusion processing is a thermo-mechanical technology that was initially developed for the plastic industry, but then it was adapted for cereals’ food development using extruders with different lengths and diameters. During this process, the raw ingredients are fed into a cylinder, where one or two...
| Autores principales: | , , |
|---|---|
| Formato: | info:ar-repo/semantics/parte de libro |
| Lenguaje: | Inglés |
| Publicado: |
Taylor & Francis Group
2023
|
| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12123/15412 https://www.taylorfrancis.com/chapters/edit/10.1201/9781003231059-13/extrusion-sustainable-development-novel-foods-guido-rolandelli-abel-eduardo-farroni-mar%C3%ADa-del-pilar-buera |
Ejemplares similares: Extrusion for the Sustainable Development of Novel Foods : basics, Principles, and Applications
- Extrusión para el desarrollo de alimentos innovadores: caso de productos a base de maíz
- An optimized purple corn cob extract as an ingredient for the development of maize-based extrudates with novel characteristics
- Components interactions and changes at molecular level in maize flour-based blends as affected by the extrusion process. A multi-analytical approach
- Carotenoid and color changes in traditionally flaked and extruded products
- Microstructural characteristics and physical properties of corn-based extrudates affected by the addition of millet, sorghum, quinoa and canary seed flour
- Elaboración de un alimento por extrusión a base de maíz chuncho (Zea mays) y frijol Chiclayo (Vigna ungiculata).