ABSTRACT

A fresh view of the state-of-the-art, Advances in Food Extrusion Technology focuses on extruder selection, extrudate development, quality parameters, and troubleshooting in the 21st century extrusion process. In particular, the book:Introduces the history, nomenclature, and working principles of extrusion technologyPresents an overview of various t

chapter 1|22 pages

Introduction to Extrusion Technology

chapter 3|18 pages

Raw Materials for Extrusion of Foods

chapter 9|20 pages

Extrusion of Pet Foods and Aquatic Feeds

chapter 14|28 pages

Troubleshooting