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- W4383426069 abstract "Extrusion is a high temperature–short time process with raising applications in the food industry, such as meat processing (e.g., sausage production), pasta and snack production, and modification of flours. Both single- and twin-screw extruders may be used in the snack processing, and directly and indirectly expanded snacks may be produced. If secondary expansion is required, it may be done by frying, baking, microwave heating, etc. Aside from traditionally used corn grits, other cereal grits and flours, along with different plant materials may be used. All of these bring a broad spectrum of final products that may be developed and produced by extrusion. Versatility, small quantity of by-products and waste, low requirements regarding the space, and energy inputs are the main advantages of the process. This chapter covers process basics, physical and chemical changes during processing, properties of snacks produced by extrusion, and some novel research in the field." @default.
- W4383426069 created "2023-07-07" @default.
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- W4383426069 date "2023-01-01" @default.
- W4383426069 modified "2023-09-23" @default.
- W4383426069 title "Extrusion cooking and snack food technologies" @default.
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- W4383426069 doi "https://doi.org/10.1016/b978-0-323-95295-8.00017-4" @default.
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