Open access peer-reviewed Edited Volume

Extrusion of Metals, Polymers and Food Products

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23,792 Chapter Downloads

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Academic Editor

Sayyad Zahid Qamar
Sayyad Zahid Qamar

Sultan Qaboos University,
Oman

Published28 February 2018

Doi10.5772/65577

ISBN978-953-51-3838-9

Print ISBN978-953-51-3837-2

eBook (PDF) ISBN978-953-51-3983-6

Copyright year2018

Number of pages220

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  • Dimension
  • OpenAIRE
  • AZ ebsco
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Table of Contents

Open access  chapters

4. Indirect Extrusion: A Multifaceted Approach of Sub-surface Tubular Expansion

By Tasneem Pervez, Sayyad Z. Qamar, Omar S.A. Al-Abri and Rashid Khan

1,433
5. The Extrusion Cooking Process for the Development of Functional Foods

By Martha G. Ruiz-Gutiérrez, Miguel Á. Sánchez-Madrigal and Armando Quintero-Ramos

2,634
3
6. Changes in Nutritional Properties and Bioactive Compounds in Cereals During Extrusion Cooking

By Cuauhtémoc Reyes Moreno, Perla C. Reyes Fernández, Edith O. Cuevas Rodríguez, Jorge Milán Carrillo and Saraid Mora Rochín

2,056
12
7. Physicochemical and Rheological Changes of Starch in Nixtamalization Processes: Extrusion as an Alternative to Produce Corn Flour

By Carlos Martín Enríquez Castro, Patricia Isabel Torres-Chávez, Benjamín Ramírez-Wong, Ana Irene Ledezma-Osuna, Armando Quintero-Ramos, Jaime López-Cervantes and María Irene Silvas- García

1,613
1
8. Extruded Aquaculture Feed: A Review

By Efren Delgado and Damian Reyes-Jaquez

2,212
4
3,588
6
10. Design of Polymer Extrusion Dies Using Finite Element Analysis

By G.N. Kouzilos, G.V. Seretis, C.G. Provatidis and D.E. Manolakos

2,484
1

IMPACT OF THIS BOOK AND ITS CHAPTERS

23,792 Total Chapter Downloads

8,013 Total Chapter Views

39 Crossref Citations

29 Web of Science Citations

91 Dimensions Citations

5 Altmetric Score

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