The novel gateways for processing is one of the major
developments in extrusion technology. The novelties in functional food
processing, the extended application of extrusion through porosification,
texturization and 3D printing offer numerous advantages to develop novel food
products by extrusion. The supercritical extrusion provides additional
advantages over and above the extrusion in terms of expansion, bioactive
component stability etc. The low temperature application of an extruder in ice
cream making provides novel texture and organoleptic experience in the finished
product.
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/14300
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