Food extrusion technology has emerged as a pivotal process
in the food industry, revolutionizing the production of a wide array of food
products. This chapter provides a comprehensive introduction to the principles,
significance and commercial applications of food extrusion technology. It
delves into the significant advantages offered by extrusion technology,
including enhanced nutritional value, improved texture, extended shelf life,
and cost-effectiveness. Furthermore, the chapter explores the diverse
applications of food extrusion across various food categories, ranging from
breakfast cereals and snacks to pet foods and meat analogs. Overall, this chapter
serves as a primer for understanding the role of food extrusion technology in
modern food processing and its potential for driving 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/14296
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