Description

Highlighting the versatility and efficiency of extrusion cooking, this comprehensive introduction offers the most up-to-date information available. It emphasizes recent advances in extrusion technology and extruder systems and instructs in the proper selection of raw materials and extruders. Describing the advantages and disadvantages of extrusion versus other methods, it covers the use of extrusion to develop new products such as cereal-based snacks, baby foods, pasta products, breakfast cereals, texturized protein, and modified starch from cereals. It provides practical troubleshooting advice and discusses the modification of functional properties of foods through extrusion.

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