Practical considerations in extrusion processing

Extruders in Food Applications

Volumn , Issue , 2000, Pages 149-165

  Riaz, Main N ^a  

^a TEXAS A AND M UNIVERSITY SYSTEM   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EXTRUSION PROCESSING;

EID: 84926480961     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Chapter

References (6)

1. Fapojuwo, O.M.O. and J. A. Maga. 1979. “Butylated hydroxyanisole (BHA) retention during the extrusion of corn.” I. Agr. Food Chern. 27: 822–824.
2. Lee, T., T. Chen, G. Alid, and C.O. Chichester. 1978. “Stability of vitamin A and provitamin A (carotenoids) in extrusion cooking processing.” AIChE Symposium Series Food, Pharmaceutical and Bioengineering-1976/77. 74: 192–195.
3. Lusas, E. W. and Riaz, M. N. 1999. Introduction to extrusion and extrusion principles. In “Feeds and Pet Food Extrusion Manual.” Ed; Riaz, M. M. Food Protein R&D Center, Texas A&M University, College Station, TX.
4. Maga, J. A. and C. E. Sizer. 1978. “Ascorbic acid and thiamine retention during extrusion of potato flakes.” Lebensm - Wis. u. -TechnoL. 11: 192–194.
5. Mair, C. 1998. “Solving common processing problems.” Paper Presented at Petfood Forum 98. Chicago, IL, Mar. 30-Apr. I.
6. Raricot, W. F., L. D. Satterlee, and M. A. Hanna. 1981. “Interaction of lactose and sucrose with cornmeal proteins during extrusion.” I. Food Sci. 46: 1, 500-1, 506.