000			03476cam a2200289Ma 4500
999			_c7967 _d7967
001			spr840284061
003			OCoLC
005			20200226185956.0
006			m o d
007			cr |||||||||||
008			121227s1994 mau o 000 0 eng d
020			_a9781461358916 _q(print)
040			_c0
082			_a664.02 FRA
100	1		_aFrame, N. D.
245	1	4	_aThe Technology of Extrusion Cooking / _cedited by N.D. Frame.
260			_aBoston, MA : _bSpringer US : _bImprint : _bSpringer, _c1994.
300			_ax, 253 p. : _c24 cm.
504			_aIncludes reference, conclusion and index.
505	0		_a1 Operational characteristics of the co-rotating twin-screw extruder -- 1.1 Types of extruders -- 1.2 Process characteristics of the t. s.e. -- 1.3 Ancillary processes -- 1.4 Raw materials -- 1.5 Practical operation of the t. s.e. -- start up, shut down and control -- 1.6 Glossary -- References -- 2 Raw materials for extrusion cooking processes -- 2.1 Introduction -- 2.2 Structure-forming raw materials -- 2.3 Raw materials acting as fillers in the extrudates -- 2.4 Raw materials as plasticisers and lubricants -- 2.5 Raw materials acting as nucleants for gas bubble formation -- 2.6 Raw materials acting as flavours -- References -- 3 Breakfast and cereal extrusion technology -- 3.1 Introduction -- 3.2 What is a breakfast cereal? -- 3.3 A closer look at the products -- 3.4 Breakfast cereal processes -- 3.5 Principles of cooking -- 3.6 Overview of cooking processes -- 3.7 Breakfast cereal processes: traditional and extrusion methods -- 3.8 Conclusion -- References -- 4 Snack food extrusion -- 4.1 Introduction -- 4.2 Ingredients -- 4.3 Equipment review -- 4.4 Direct expanded products -- 4.5 Co-extruded snacks -- 4.6 Indirect expanded products -- 4.7 Die and cutter design -- References -- 5 Petfood and fishfood extrusion -- 5.1 Introduction -- 5.2 Raw material characteristics and selection -- 5.3 Selection of hardware -- 5.4 Processing variables -- 5.5 Final product specifications -- 5.6 Evaluation of operational costs -- 5.7 Conclusion -- References -- 6 Confectionery extrusion -- 6.1 Introduction -- 6.2 Processing -- 6.3 Flavours and other special ingredients for confectionery extrusion -- 6.4 Liquorice -- 6.5 Toffees, caramels and fudges -- 6.6 Boiled sweets -- 6.7 Sugar crust liqueurs -- 6.8 Pressed tablets -- 6.9 Creams, pastes and lozenges -- 6.10 Gums -- 6.11 Jellies -- 6.12 Cocoa and crumb -- 6.13 Chocolate -- 6.14 Reaction chamber products -- 6.15 Aerated confections -- 6.16 Chewing gum -- 6.17 Frozen confectionery -- 6.18 Croutons -- 6.19 Three-dimensional confections -- 6.20 Confections by half products -- 6.21 Other areas -- 6.22 Conclusion -- Acknowledgements -- References -- 7 Extrusion of brewers' hops -- 7.1 Introduction -- 7.2 Application of extrusion technology to the production of bitterness in beer -- 7.3 Development of extrusion technology in hop processing -- 7.4 Process chemistry -- choice of alkaline salt -- 7.5 Composition and quality of extruded hops -- 7.6 Experimental brewing studies with extruded hops -- 7.7 Process development to commercial scale production -- 7.8 Conclusion -- References.
650		0	_aChemistry.
650		0	_aFood industry and trade.
776	0	8	_iPrinted edition: _z9781461358916.
856	4	0	_uhttps://colorado.idm.oclc.org/login?url=http://link.springer.com/10.1007/978-1-4615-2135-8 _zFull Text (via Springer)
907			_a.b335535537
942			_2ddc _cFOOD SCI