Extrusion Cooking for Food and Feed : Biochemistry, Technology, and Applications
Book Details
Format
Paperback / Softback
ISBN-10
0443299870
ISBN-13
9780443299872
Publisher
Elsevier Science Publishing Co Inc
Imprint
Academic Press Inc
Country of Manufacture
GB
Country of Publication
GB
Publication Date
Jan 1st, 2026
Print length
494 Pages
Weight
450 grams
Product Classification:
Food & beverage technologyFood and beverage technology
Ksh 21,250.00
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Extrusion Cooking for Food and Feed: Biochemistry, Technology, and Applications offers a comprehensive updated knowledge on extruded food products (for human, pet, and aquaculture) and the associated processing technologies and machinery requirements. Comprised of 18 chapters, the book covers every possible application of the food extrusion, explaining the biochemical changes of food ingredients during extrusion cooking, the design aspect of the extruder, besides also covering cold and hybrid extrusion, the role of carbohydrates, proteins, fat and lipid in extrusion, and the pet feed and aqua feed. A concise book on extrusion cooking benefits the readers to understand the present status of snacks foods, and it also allows industries take on meeting the growing demand for pet food.
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