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Resumen
Extrusion processing is a thermo-mechanical technology that was initially developed for the plastic industry, but then it was adapted for cereals’ food development using extruders with different lengths and diameters. During this process, the raw ingredients are fed into a cylinder, where one or two co- or counter-rotating screws mix and shear the materials through the different sections of the barrel. Extrusion flexibility and versatility allow obtaining
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dc.contributor.author | Rolandelli, Guido | |
dc.contributor.author | Farroni, Abel Eduardo | |
dc.contributor.author | Buera, María del Pilar | |
dc.date.accessioned | 2023-10-04T11:12:53Z | |
dc.date.available | 2023-10-04T11:12:53Z | |
dc.date.issued | 2023-11 | |
dc.identifier.isbn | 978-10-0323-105-9 | |
dc.identifier.uri | http://hdl.handle.net/20.500.12123/15412 | |
dc.identifier.uri | https://www.taylorfrancis.com/chapters/edit/10.1201/9781003231059-13/extrusion-sustainable-development-novel-foods-guido-rolandelli-abel-eduardo-farroni-mar%C3%ADa-del-pilar-buera | |
dc.description.abstract | Extrusion processing is a thermo-mechanical technology that was initially developed for the plastic industry, but then it was adapted for cereals’ food development using extruders with different lengths and diameters. During this process, the raw ingredients are fed into a cylinder, where one or two co- or counter-rotating screws mix and shear the materials through the different sections of the barrel. Extrusion flexibility and versatility allow obtaining a wide variety of products using the same technology: breakfast cereals, snacks, cereal bars, pellets, different types of pasta, texturized proteins, and meat analogues among others. | eng |
dc.format | application/pdf | es_AR |
dc.language.iso | eng | es_AR |
dc.publisher | Taylor & Francis Group | es_AR |
dc.rights | info:eu-repo/semantics/restrictedAccess | es_AR |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-sa/4.0/ | es_AR |
dc.source | Lopes, E.J., Zepka, L.Q., & Deprá, M.C. (Eds.). (2023). Smart Food Industry: The Blockchain for Sustainable Engineering: Fundamentals, Technologies, and Management, Volume 1 (1st ed.). CRC Press. Cap. 11, p. 199-218 | es_AR |
dc.subject | Alimentos | es_AR |
dc.subject | Foods | eng |
dc.subject | Extrusión | es_AR |
dc.subject | Extrusion | eng |
dc.subject | Sostenibilidad | es_AR |
dc.subject | Sustainability | eng |
dc.subject | Cereales | es_AR |
dc.subject | Cereals | eng |
dc.title | Extrusion for the Sustainable Development of Novel Foods : basics, Principles, and Applications | es_AR |
dc.type | info:ar-repo/semantics/parte de libro | es_AR |
dc.type | info:eu-repo/semantics/bookPart | es_AR |
dc.type | info:eu-repo/semantics/publishedVersion | es_AR |
dc.rights.license | Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) | es_AR |
dc.description.origen | EEA Pergamino | es_AR |
dc.description.fil | Fil: Rolandelli, G. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industria y Química Orgánica; Argentina | es_AR |
dc.description.fil | Fil: Rolandelli, G. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina | es_AR |
dc.description.fil | Fil: Farroni, Abel Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Pergamino. Laboratorio Calidad de Alimento, Suelo y Agua; Argentina | es_AR |
dc.description.fil | Fil: Buera, María del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industria y Química Orgánica; Argentina | es_AR |
dc.description.fil | Fil: Buera, María del Pilar. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina | es_AR |
dc.subtype | libro |
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