Extrusion Cooking for Food and Feed

Nyhet

Biochemistry, Technology, and Applications

Häftad, Engelska, 2026

Av Amit Baran Das, Poonam Singha, Kasiviswanathan Muthukumarappan

1 849 kr

Kommande

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.

Covers the biochemical changes of food ingredients during extrusion cooking
Discusses the design aspect of the extruder as well as how to design an extruder
Provides insightful knowledge on pet feed and aqua feed
Explores new extrusion technologies such as 3D and 4D printing
Brings the biochemical aspect with the engineering aspect of food extrusion

Produktinformation

Utgivningsdatum2026-05-01
Mått152 x 229 x undefined mm
Vikt450 g
FormatHäftad
SpråkEngelska
Antal sidor390
FörlagElsevier Science
ISBN9780443299872

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Tillverkningsteknik inom Naturvetenskap och teknik

Dr. Amit Baran Das has extensive research experience in extrusion processing, food rheology and novel solvents for food application. Dr. Das has published more than 40 peer reviewed articles and 8 book chapters. He has 3 patents and serves as a team leader for more than 4 sponsored projects. He is also working as team leader of Govt. sponsored food mission. Dr. Poonam Singha has extensive research experience in extrusion processing, food emulsions and functionalization of dairy and vegetable proteins. She has interdisciplinary knowledge and expertise gained from her research and industrial exposure. She has strong knowledge on food analysis, plant proteins, cereals, and grains. Dr. Singha has published several peer reviewed articles and her research interests are functional food, novel non-thermal processing, plant-based proteins, and value-added food product. She is currently leading a funded project on “Functionalization of pea protein using extrusion processing for development of healthy plant-based food products and involved in couple of consultancy projects. Dr. Kasiviswanathan Muthukumarappan is Maynard A. Klingbeil Endowed Department Head and Distinguished Professor of the Department of Agricultural and Biosystems Engineering at the South Dakota State University. In his more than 25 years of professional career, Dr. Muthu has devoted his time to develop novel methods to test the functional properties of food materials, develop fundamental platform technologies and bio-refinery systems to produce energy, materials and chemicals from renewable resources and extrusion processing of value-added co-products. He has authored or co-authored more than 250 peer-reviewed publications and made more than 350 regional, national, and international presentations. A few of his awards and honors include a 2013 Distinguished Professor, 2012 ASABE Fellow Award, 2011 Griffith Faculty Research Award, 2009 Evelyn E. Rosentreter Standards Award in recognition of his outstanding contributions as a research leader and educator in the food and bioprocess engineering area.

1. Introduction to extrusion cooking2. Design and modelling of single screw extruder3. Design and modelling of twin screw extruder4. Reactive extrusion processing5. Extrusion-based 3D printing6. Cold extrusion7. Hybrid extrusion8. Role of carbohydrates in extrusion9. Role of protein in extrusion10. Role of fat and lipid in extrusion11. Effect on phytochemical properties12. Effect on anti-nutritional factors13. Development of texturized vegetable protein14. Development of aqua food by extrusion processing15. Development of pet foods by extrusion processing16. Development of starch/polymeric foams by extrusion processing17. Process standardization18. Novel applications19. Working with an extruder: Problems, safety and troubleshooting