Extrusion-Cooking Techniques Applications, Theory and Sustainability Leszek Moscicki Buch Englisch 2011 - gebunden oder broschiert
2011, ISBN: 9783527328888
[ED: Gebunden], [PU: Wiley VCH Verlag GmbH], Offering an engineering perspective and the latest information on the application of this rapidly expanding technique, this practical book cov… Mehr…
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ISBN: 9783527328888
Offering an engineering perspective and the latest information on the application of this rapidly expanding technique, this practical book covers the technology, engineering, materials an… Mehr…
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ISBN: 9783527328888
Offering an engineering perspective and the latest information on the application of this rapidly expanding technique, this practical book covers the technology, engineering, materials an… Mehr…
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2011, ISBN: 9783527328888
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Applications, Theory and Sustainability, Buch, Hardcover, 1. Auflage, [PU: Wiley-VCH], Wiley-VCH, 2011
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2011, ISBN: 9783527328888
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Applications, Theory and Sustainability, [ED: 1], 1. Auflage, Hardcover, Buch, [PU: Wiley-VCH]
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Extrusion-Cooking Techniques Applications, Theory and Sustainability Leszek Moscicki Buch Englisch 2011 - gebunden oder broschiert
2011, ISBN: 9783527328888
[ED: Gebunden], [PU: Wiley VCH Verlag GmbH], Offering an engineering perspective and the latest information on the application of this rapidly expanding technique, this practical book cov… Mehr…
ISBN: 9783527328888
Offering an engineering perspective and the latest information on the application of this rapidly expanding technique, this practical book covers the technology, engineering, materials an… Mehr…
ISBN: 9783527328888
Offering an engineering perspective and the latest information on the application of this rapidly expanding technique, this practical book covers the technology, engineering, materials an… Mehr…
2011, ISBN: 9783527328888
Gebundene Ausgabe
Applications, Theory and Sustainability, Buch, Hardcover, 1. Auflage, [PU: Wiley-VCH], Wiley-VCH, 2011
2011, ISBN: 9783527328888
Gebundene Ausgabe
Applications, Theory and Sustainability, [ED: 1], 1. Auflage, Hardcover, Buch, [PU: Wiley-VCH]
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Detailangaben zum Buch - Extrusion-Cooking Techniques: Applications, Theory and Sustainability
EAN (ISBN-13): 9783527328888
ISBN (ISBN-10): 3527328882
Gebundene Ausgabe
Erscheinungsjahr: 2011
Herausgeber: Wiley-VCH
220 Seiten
Gewicht: 0,608 kg
Sprache: eng/Englisch
Buch in der Datenbank seit 2011-06-16T12:50:24+02:00 (Vienna)
Detailseite zuletzt geändert am 2022-11-28T15:06:20+01:00 (Vienna)
ISBN/EAN: 9783527328888
ISBN - alternative Schreibweisen:
3-527-32888-2, 978-3-527-32888-8
Alternative Schreibweisen und verwandte Suchbegriffe:
Autor des Buches: wiley vch
Titel des Buches: cook, techniques extrusion cooking
Daten vom Verlag:
Autor/in: Leszek Moscicki
Titel: Extrusion-Cooking Techniques - Applications, Theory and Sustainability
Verlag: Wiley-VCH; Wiley-VCH
220 Seiten
Erscheinungsjahr: 2011-01-26
Gedruckt / Hergestellt in Singapur.
Gewicht: 0,612 kg
Sprache: Englisch
105,00 € (DE)
Not available (reason unspecified)
170mm x 240mm x 16mm
BB; Hardcover, Softcover / Biologie/Landwirtschaft, Gartenbau, Forstwirtschaft, Fischerei, Ernährung; Lebensmittel- und Getränkeverarbeitung; Verstehen; Hauswirtschaft; Agrochemicals; Agrochemikalien; Chemie; Chemistry; Extrusionskochen; Food Chemistry; Food Processing, Production & Manufacture; Food Science & Technology; Herstellung u. Verarbeitung von Lebensmitteln; Industrial Chemistry; Lebensmittelchemie; Lebensmittelforschung u. -technologie; Lebensmitteltechnik; Technische u. Industrielle Chemie; Verfahrenstechnik; Technische u. Industrielle Chemie; Agrochemikalien; Herstellung u. Verarbeitung von Lebensmitteln; Lebensmittelchemie
Preface EXTRUSION-COOKING AND RELATED TECHNIQUE Extrusion-Cooking Technology Quality Parameters Extrusion-Cooking Technique MOdern Food Extruders Concluding Remarks ENGINEERING ASPECTS OF EXTRUSION Mass Flow and Temperature Distribution in a Single-Screw Extruder Energy Balance Mass and Heat Transfer in a Twin-Screw Extruder RAW MATERIALS IN THE PRODUCTION OF EXTRUDATES Introduction Structure-Forming Raw Materials and Additional Components Physical and Chemical Changes in Vegetable Raw Materials During the Extrusion-Cooking Nutritional Value of Extrusion-Cooked Foods Concluding Remarks PRODUCTION OF BREAKFAST CEREALS Introduction Direct Extruded Breakfast Cereals Flaked Cereals Remarks on Operation SNACK PELLETS Introduction The Methods of Snack Pellets Manufacturing CRISP BREAD, BREAD CRUMBS, BABY FOOD Production of Crisped Bread Production of Bread Crumbs Production of Precooked Flour, Instant Semolina and Baby Food PRECOOKED PASTA Introduction Raw Materials Used in Pasta Processing Extrusion-Cooked Pasta Like Products Conclusions PROCESSING OF FULL FAT SOYBEANS AND TEXTURED VEGETABLE PROTEINS Introduction Extrusion-Cooking of Full-Fat Soybeans and Other Protein-Rich Vegetable Materials Production of Textured Proteins and Meat Analogues EXTRUSION TECHNIQUE IN CONFECTIONERY Introduction Sweets and Candy Creams and Pastes Gums and Jellies Other Products Concluding Remarks PET FOOD AND AQUAFEED Introduction Market Development Feed Extruders Technology Concluding Remarks EXPANDERS Introduction Design of Expanders Application Concluding Remarks EXTRUSION-COOKING IN WASTE MANAGEMENT AND PAPER PULP Introduction Processing of Animal Waste Utilisation of Non-Meat Waste of the Food Industry Extrusion in Paper Pulp Processing PROCESS AUTOMATION Introduction Control and Automation THERMOPLASTIC STARCH Introduction Raw Materials Physical and Utility Features Production of Biodegradable Packaging Materials Concluding Remarks SCALE UP OF EXTRUSION-COOKING in Single Screw Extruders Introduction Basic Analysis Summary of Equations Used Kinematical Similarity Geometrical and Kinetic Similarity Motor Power and Torque Equal Average End Temperature Similar Temperature Profiles Similarity in Residence Times Guidelines for Scaling PRODUCERS OF FOOD EXTRUDERS AND EXPANDERSWeitere, andere Bücher, die diesem Buch sehr ähnlich sein könnten:
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