Extrusion cooking : cereal grains processing /: cereal grains processing. (2020)

• Record Type: Book
• Further Information: Note: Edited by Girish M. Ganjyal.
• Editors: Ganjyal, Girish M
• Contents: 1. Basics of Extrusion Processing 2. Engineering Aspects of Extrusion: Extrusion Processing as a Multiple-Input and Multiple-Output System 3. Extruders Screw, Barrel and Die Assembly General Design Principles and Operation 4. Raw Material Behaviors in Extrusion Processing I 5. Raw Material Behaviors in Extrusion Processing II 6. Transport Phenomena and Material Changes during Extrusion 7. Extrusion Cooking of High-moisture Protein Foods 8. Extrusion Processing of Cereal Grains 9. Instrumentation for Extrusion Processing 10. Extrusion Cooking Modelling, Control and Optimization 11. Scaleup, Experimentation, and Data Evaluation 12. Extrusion Plant Design 13. Impacts of extrusion processing on nutritional components in cereals and legumes: Carbohydrates, proteins, lipids, vitamins, and minerals 14. Bioconversions in Extrusion Cooking 15. Advances in Auxiliary Technologies for Extrusion Processing 16. Extrusion Cooking and Food Safety 17. Future of Extrusion Processing
• Edition: 2nd edition
• Publisher Details: Oxford : Woodhead Publishing and AACC International Press
• Publication Date: 2020
• Extent: 1 online resource
• Subjects: 664.024; Grain -- Processing; Extrusion process
• Languages: English
• ISBNs: 9780128153611
• Notes: Note: Description based on CIP data; resource not viewed.
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.