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: | , , |
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| Formato: | info:ar-repo/semantics/parte de libro |
| Lenguaje: | Inglés |
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Taylor & Francis Group
2023
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| 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 |
| _version_ | 1855037314485452800 |
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| author | Rolandelli, Guido Farroni, Abel Eduardo Buera, María del Pilar |
| author_browse | Buera, María del Pilar Farroni, Abel Eduardo Rolandelli, Guido |
| author_facet | Rolandelli, Guido Farroni, Abel Eduardo Buera, María del Pilar |
| author_sort | Rolandelli, Guido |
| collection | INTA Digital |
| description | 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 co- or counter-rotating screws mix and shear the materials through the different sections of the barrel. Extrusion flexibility and versatility allow obtaining a wide variety of products using the same technology: breakfast cereals, snacks, cereal bars, pellets, different types of pasta, texturized proteins, and meat analogues among others. |
| format | info:ar-repo/semantics/parte de libro |
| id | INTA15412 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2023 |
| publishDateRange | 2023 |
| publishDateSort | 2023 |
| publisher | Taylor & Francis Group |
| publisherStr | Taylor & Francis Group |
| record_format | dspace |
| spelling | INTA154122023-10-04T11:18:56Z Extrusion for the Sustainable Development of Novel Foods : basics, Principles, and Applications Rolandelli, Guido Farroni, Abel Eduardo Buera, María del Pilar Alimentos Extrusión Sostenibilidad Cereales Foods Extrusion Sustainability Cereals 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 co- or counter-rotating screws mix and shear the materials through the different sections of the barrel. Extrusion flexibility and versatility allow obtaining a wide variety of products using the same technology: breakfast cereals, snacks, cereal bars, pellets, different types of pasta, texturized proteins, and meat analogues among others. EEA Pergamino Fil: Rolandelli, G. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industria y Química Orgánica; Argentina Fil: Rolandelli, G. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Farroni, Abel Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Pergamino. Laboratorio Calidad de Alimento, Suelo y Agua; Argentina Fil: Buera, María del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industria y Química Orgánica; Argentina Fil: Buera, María del Pilar. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina 2023-10-04T11:12:53Z 2023-10-04T11:12:53Z 2023-11 info:ar-repo/semantics/parte de libro info:eu-repo/semantics/bookPart info:eu-repo/semantics/publishedVersion 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 978-10-0323-105-9 eng info:eu-repo/semantics/restrictedAccess http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) application/pdf Taylor & Francis Group Lopes, E.J., Zepka, L.Q., & Deprá, M.C. (Eds.). (2023). Smart Food Industry: The Blockchain for Sustainable Engineering: Fundamentals, Technologies, and Management, Volume 1 (1st ed.). CRC Press. Cap. 11, p. 199-218 |
| spellingShingle | Alimentos Extrusión Sostenibilidad Cereales Foods Extrusion Sustainability Cereals Rolandelli, Guido Farroni, Abel Eduardo Buera, María del Pilar Extrusion for the Sustainable Development of Novel Foods : basics, Principles, and Applications |
| title | Extrusion for the Sustainable Development of Novel Foods : basics, Principles, and Applications |
| title_full | Extrusion for the Sustainable Development of Novel Foods : basics, Principles, and Applications |
| title_fullStr | Extrusion for the Sustainable Development of Novel Foods : basics, Principles, and Applications |
| title_full_unstemmed | Extrusion for the Sustainable Development of Novel Foods : basics, Principles, and Applications |
| title_short | Extrusion for the Sustainable Development of Novel Foods : basics, Principles, and Applications |
| title_sort | extrusion for the sustainable development of novel foods basics principles and applications |
| topic | Alimentos Extrusión Sostenibilidad Cereales Foods Extrusion Sustainability Cereals |
| url | 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 |
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