Extrusion technology has emerged as a versatile tool in the
food processing industry, offering numerous advantages such as enhanced product
functionality, improved nutritional value, extended shelf-life, and
cost-effectiveness. This chapter provides a comprehensive overview of the
application of extrusion technology in food processing, covering various
aspects ranging from the basic principles of extrusion to its diverse
applications in different food categories. This chapter delves into the
application of extrusion technology in the production of a wide array of food
products, including breakfast cereals, snacks, pasta, pet foods, meat analogs,
confectioneries and functional ingredients. This chapter underscores the
significant role of extrusion technology as a versatile and efficient tool for
industry by-product utilization, offering unparalleled opportunities for
innovation and product development in the food industry.
Author(s) Details:
Dr. Prerana Shere,
MIT School of Food Technology, MIT Art, Design and Technology
University, Pune, Maharashtra, India.
Dr. Rinku Agrawal,
MIT School
of Food Technology, MIT Art, Design and Technology University, Pune,
Maharashtra, India.
Please see the link here: https://stm.bookpi.org/ETTFP/article/view/14298
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