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- W4285173661 abstract "Extrusion cooking is a process that combines the unit operations of mixing, cooking, shaping and forming to produce foods such as breakfast cereals, snackfoods, plant-based meat analogues and confectionery. It is a high-temperature short-time process that inactivates microorganisms and enzymes and reduces the water activity of products but largely retains their nutritional value and improves organoleptic properties, especially texture. The first part of this chapter describes the relationship between the properties of ingredients and extruder-operating characteristics. It then describes extrusion equipment and selected applications and concludes with a summary of the effects of extrusion on microorganisms and the organoleptic quality of foods." @default.
- W4285173661 created "2022-07-14" @default.
- W4285173661 creator A5069673786 @default.
- W4285173661 date "2022-01-01" @default.
- W4285173661 modified "2023-09-29" @default.
- W4285173661 title "Extrusion cooking" @default.
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- W4285173661 doi "https://doi.org/10.1016/b978-0-323-85737-6.00005-4" @default.
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