3. Raw Materials in the Production of Extrudates

  1. Prof. Dr. Leszek Moscicki
  1. Prof. Dr. Leszek Mościcki and
  2. Agnieszka Wójtowicz

Published Online: 14 FEB 2011

DOI: 10.1002/9783527634088.ch3

Extrusion-Cooking Techniques: Applications, Theory and Sustainability

Extrusion-Cooking Techniques: Applications, Theory and Sustainability

How to Cite

Mościcki, L. and Wójtowicz, A. (2011) Raw Materials in the Production of Extrudates, in Extrusion-Cooking Techniques: Applications, Theory and Sustainability (ed L. Moscicki), Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim, Germany. doi: 10.1002/9783527634088.ch3

Editor Information

  1. Lublin University of Life Sciences, Department of Food Process Engineering, Doswiadczalna Str. 44, 20-280 Lublin, Poland

Author Information

  1. Lublin University of Life Sciences, Department of Food Process Engineering, Doswiadczalna Str. 44, 20-280 Lublin, Poland

Publication History

  1. Published Online: 14 FEB 2011
  2. Published Print: 26 JAN 2011

ISBN Information

Print ISBN: 9783527328888

Online ISBN: 9783527634088

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Keywords:

  • raw materials;
  • cereals;
  • structure forming;
  • physical changes;
  • chemical changes;
  • nutritional value

Summary

This chapter contains sections titled:

  • Introduction

  • Structure-Forming Raw Materials and Additional Components

  • Physical and Chemical Changes in Vegetable Raw Materials During Extrusion-Cooking

  • Nutritional Value of Extrusion-Cooked Foods

  • Concluding Remarks

  • References