Advances in food extrusion technology / (notice n° 1299)
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| fixed length control field | 06019cam a22006014a 4500 |
| 001 - CONTROL NUMBER | |
| control field | ocn526106822 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | IMIST |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20170417104851.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 110923s2012 flua b 001 0 eng |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER | |
| LC control number | 2011035876 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781439815205 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 1439815208 |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | DLC |
| Language of cataloging | eng |
| Transcribing agency | DLC |
| Modifying agency | YDX |
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| -- | YDXCP |
| -- | UKMGB |
| -- | BWX |
| -- | CDX |
| -- | IG# |
| -- | AGL |
| -- | INCSK |
| -- | OCLCF |
| -- | OCLCQ |
| -- | CRCPR |
| -- | IMIST |
| -- | P4A |
| -- | GBVCP |
| -- | I8M |
| -- | OCLCO |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 664.024 |
| Edition number | 22 |
| 245 00 - TITLE STATEMENT | |
| Title | Advances in food extrusion technology / |
| Statement of responsibility, etc | edited by Medeni Maskan, Aylin Altan. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Place of publication, distribution, etc | Boca Raton, FL : |
| Name of publisher, distributor, etc | CRC Press, |
| Date of publication, distribution, etc | ©2012. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xvi, 396 pages : |
| Other physical details | illustrations ; |
| Dimensions | 24 cm. |
| 336 ## - CONTENT TYPE | |
| Content Type Term | text |
| Content Type Code | txt |
| Source | rdacontent |
| 337 ## - MEDIA TYPE | |
| Media Type Term | unmediated |
| Media Type Code | n |
| Source | rdamedia |
| 338 ## - CARRIER TYPE | |
| Carrier Type Term | volume |
| Carrier Type Code | nc |
| Source | rdacarrier |
| 490 1# - SERIES STATEMENT | |
| Series statement | Contemporary food engineering |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc | Includes bibliographical references and index. |
| 505 0# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Introduction to extrusion technology -- Extruder selection, design, and operation for different food applications -- Raw materials for extrusion of foods -- Nutritional changes during extrusion cooking -- Rheological properties of materials during the extrusion process -- Development of extruded foods by utilizing food industry by-products -- Extrusion of snacks, breakfast cereals, and confectioneries -- Extrusion processing of main commercial legume pulses -- Extrusion of pet foods and aquatic feeds -- Industrial application of extrusion for development of snack products including co-injection and pellet technologies -- Thermal and nonthermal extrusion of protein products -- Quality control parameters of extrudates and methods for determination -- Modeling of twin-screw extrusion process for food products design and process optimization -- Troubleshooting. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc | "A fresh view of the state-of-the-art Advances in Food Extrusion Technology focuses on extruder selection, extrudate development, quality parameters, and troubleshooting in the 21st century extrusion process. In particular, the book:Introduces the history, nomenclature, and working principles of extrusion technologyPresents an overview of various types of extruders as well as parts and components of an extruder for design considerationsDiscusses extruder selection and design, fluid flow problem with different types of raw materials, and heat transfer and viscous energy dissipation, with advantages and limitations for particular casesEmphasizes recent research while providing an overview of trends previously reported in the literatureCovers the coinjection of food substances into an extruder die with the objective of creating defined colored patterns, adding internal flavors, and achieving other food injection applications into cereal-based extruded productsDescribes thermal and nonthermal extrusion of protein productsDiscussing the influence of design and raw materials on extruder performance and nutritional value, this book covers current and developing products from cereal-based snacks to pet food. In addition to the usual benefits of heat processing, extrusion offers the possibility of modifying and expanding the functional properties of food ingredients. Designed for both the active and future food scientist, this book is an exciting addition to a creative and ever-evolving field."--Provided by publisher. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc | "Preface Eating and drinking foods are vital habits of human. During the centuries, different practical techniques and skills were developed by people all around the world to process foods. In recent years extrusion cooking, which is a specialized form of processing, has become a well established industrial technology, with a number of foods and feed applications. It is a high temperature, short time process being used increasingly in the food industries for the development of new products such as cereal-based snacks including dietary fiber, baby foods, pasta products, breakfast cereals, texturized protein food stuffs and modified starch from cereals. In addition to the usual benefits of heat processing, extrusion offers the possibility of modifying the functional properties of food ingredients and/or expanding them. Extrusion cooking as a continuous cooking, mixing and shaping process, is a versatile and very efficient technology in food processing. In the extruder, the food mix is thermomechanically cooked to a high temperature (usually in the range 100ʻC-180ʻC), pressure and shear stress are generated in the screw-barrel assembly. The cooked melt is then texturized and shaped in the die. Extrusion-cooked melts go from high pressure to low (atmospheric) pressure when they exit the die. This sudden pressure drop causes part of the internal moisture and the vapor pressure to flash off forming bubbles in the molten extrudate, resulting in the expansion of melt."--Provided by publisher. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Food |
| General subdivision | Extrusion. |
| 9 (RLIN) | 6097 |
| 650 #1 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Food technology. |
| 9 (RLIN) | 6098 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | SCIENCE |
| General subdivision | Chemistry |
| -- | Industrial & Technical. |
| Source of heading or term | bisacsh |
| 9 (RLIN) | 6099 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | TECHNOLOGY & ENGINEERING |
| General subdivision | Food Science. |
| Source of heading or term | bisacsh |
| 9 (RLIN) | 6100 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Food |
| General subdivision | Extrusion. |
| Source of heading or term | fast |
| 9 (RLIN) | 6097 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Lebensmitteltechnologie |
| Source of heading or term | gnd |
| 9 (RLIN) | 5084 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Lebensmittelverfahrenstechnik |
| Source of heading or term | gnd |
| 9 (RLIN) | 6101 |
| 650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Extrudieren |
| Source of heading or term | gnd |
| 9 (RLIN) | 6102 |
| 650 #4 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Alimentos |
| General subdivision | Extrusión. |
| 9 (RLIN) | 6103 |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Maskan, Medeni. |
| 9 (RLIN) | 6104 |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Altan, Aylin. |
| 9 (RLIN) | 6105 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | |
| Item type | Livre |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Permanent location | Current location | Date acquired | Inventory number | Total Checkouts | Full call number | Barcode | Date last seen | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| La bibliothèque des sciences de l'ingénieur | La bibliothèque des sciences de l'ingénieur | 04/17/2017 | 24339 | 664.024 MAS | 0000000025154 | 04/17/2017 | 04/17/2017 | Livre |