TY  - CHAP
AU  - Martha G. Ruiz-Gutiérrez
AU  - Miguel Á. Sánchez-Madrigal and
Armando Quintero-Ramos
ED  - Sayyad Zahid Qamar
Y1  - 2017-12-20
PY  - 2017
T1  - The Extrusion Cooking Process for the Development of Functional Foods
N2  - Extrusion is a very popular manufacturing process, especially because of its versatility in terms of materials and shapes. Representing the vast and multifaceted field of extrusion, this book contains write-ups on latest developments from experts in the field. Part (A) on Metal Extrusion contains chapters on spur gear manufacturing, stiff vacuum extrusion, and indirect extrusion for subsurface tubular expansion. Part (B) on Food and Polymer Extrusion includes chapters on extrusion cooking of functional foods, changes in nutritional properties in extrusion of cereals, physicochemical changes of starch in extrusion of corn flour, extruded aquaculture feed, optimal design of polymer extrusion dies, and extrusion cooking technology for food products.
BT  - Extrusion of Metals, Polymers, and Food Products
SP  - Ch. 5
UR  - https://doi.org/10.5772/intechopen.68741
DO  - 10.5772/intechopen.68741
SN  - 978-953-51-3838-9
PB  - IntechOpen
CY  - Rijeka
Y2  - 2024-04-23
ER  -