Extrusion processing of raw food materials and by-products: A review-Reference-Cited by-同舟云学术

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Extrusion processing of raw food materials and by-products: A review

Published:2018-07-12 Issue:18 Volume:59 Page:2979-2998
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Offiah Vivian¹²,Kontogiorgos Vassilis³,Falade Kolawole O.¹⁴

Affiliation:

1. Department of Food Technology, University of Ibadan, Ibadan, Nigeria

2. Department of Food Science and Technology, Federal University of Agriculture, Makurdi, Nigeria

3. Department of Biological Sciences, School of Applied Sciences, University of Huddersfield, Huddersfield, UK

4. Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2018.1480007

Reference218 articles.

1. Physical and sensory characteristics of processed cheeses manufactured by extrusion technology

2. Preparation of High-Quality Protein-Based Extruded Pellets Expanded by Microwave Oven

3. Extrusion cooking technology: Principal mechanism and effect on direct expanded snacks – An overview

4. Yam: Technological Interventions

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