Extrusion Cooking for Food and Feed: Biochemistry, Technology, and Applications offers a comprehensive updated knowledge on extruded food products (for human, pet, and aquaculture) and the associated processing technologies and machinery requirements. Comprised of 18 chapters, the book covers every possible application of the food extrusion, explaining the biochemical changes of food ingredients during extrusion cooking, the design aspect of the extruder, besides also covering cold and hybrid extrusion, the role of carbohydrates, proteins, fat and lipid in extrusion, and the pet feed and aqua feed. A concise book on extrusion cooking benefits the readers to understand the present status of snacks foods, and it also allows industries take on meeting the growing demand for pet food.
1. 1 Introduction to extrusion cooking - p. 1 2. 2 Design and modeling of single-screw extruder - p. 19 3. 3 Design and modeling of twin-screw extruder - p. 39 4. 4 Reactive extrusion processing - p. 61 5. 5 Extrusion-based three-dimensional printing - p. 77 6. 6 Bioextrusion - p. 107 7. 7 Hybrid extrusion - p. 133 8. 8 Role of carbohydrates in extrusion - p. 169 9. 9 Role of protein in extrusion - p. 193 10. 10 Role of fat and lipid in extrusion - p. 217 11. 11 Effect on phytochemical properties - p. 229 12. 12 Effect on antinutritional factors - p. 271 13. 13 Development of texturized vegetable protein - p. 299 14. 14 Development of aquafood by extrusion processing - p. 329 15. 15 Development of pet foods by extrusion processing - p. 353 16. 16 Development of starch/polymeric foams by extrusion processing - p. 391 17. 17 Extrusion processing of foods: Product and process standardization - p. 415 18. 18 Novel applications of extrusion in food product development - p. 445 19. Index - p. 471
Extrusion Cooking for Food and Feed: Biochemistry, Technology, and Applications offers a comprehensive updated knowledge on extruded food products (for human, pet, and aquaculture) and the associated processing technologies and machinery requirements. Comprised of 18 chapters, the book covers every possible application of the food extrusion, explaining the biochemical changes of food ingredients during extrusion cooking, the design aspect of the extruder, besides also covering cold and hybrid extrusion, the role of carbohydrates, proteins, fat and lipid in extrusion, and the pet feed and aqua feed. A concise book on extrusion cooking benefits the readers to understand the present status of snacks foods, and it also allows industries take on meeting the growing demand for pet food.
1. 1 Introduction to extrusion cooking - p. 1 2. 2 Design and modeling of single-screw extruder - p. 19 3. 3 Design and modeling of twin-screw extruder - p. 39 4. 4 Reactive extrusion processing - p. 61 5. 5 Extrusion-based three-dimensional printing - p. 77 6. 6 Bioextrusion - p. 107 7. 7 Hybrid extrusion - p. 133 8. 8 Role of carbohydrates in extrusion - p. 169 9. 9 Role of protein in extrusion - p. 193 10. 10 Role of fat and lipid in extrusion - p. 217 11. 11 Effect on phytochemical properties - p. 229 12. 12 Effect on antinutritional factors - p. 271 13. 13 Development of texturized vegetable protein - p. 299 14. 14 Development of aquafood by extrusion processing - p. 329 15. 15 Development of pet foods by extrusion processing - p. 353 16. 16 Development of starch/polymeric foams by extrusion processing - p. 391 17. 17 Extrusion processing of foods: Product and process standardization - p. 415 18. 18 Novel applications of extrusion in food product development - p. 445 19. Index - p. 471
