Roberto Zanolla

GRAINS EXTRUSION - Why, What, and How Roberto Zanolla

Grains Extrusion - Why, What, and How is a one-of-a-kind reference text that present a broad but thorough coverage of an important food processing method known to greatly influence the attributes of foods - food industrial extrusion. The properties and nutritional benefits of extruded corn, wheat, barley, oats, and pseudocereals are fully described. An overview on historical impact, key benefits and methods of preparation of extruded grain products both in human and animal nutrition is provided. This book belongs on the shelves of all food manufacturers who have to decide the best course of action, for use in product development, quality control, and food safety. Students of Food Science and Agriculture, as well as newcomers to these areas, will appreciate this handbook. A glossary is included for a better understanding, a bibliography for further reading, and a list of world most renowned extrusion equipment manufacturers for who's ready for the real thing.