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Extrusion Cooking for Food and Feed

Extrusion Cooking for Food and Feed Biochemistry, Technology, and Applications

Paperback (01 Jan 2026)

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Publisher's Synopsis

Extrusion Cooking for Food and Feed: Biochemistry, Technology, and Applications offers a comprehensive updated knowledge on extruded food products (for human, pet, and aquaculture) and the associated processing technologies and machinery requirements. Comprised of 18 chapters, the book covers every possible application of the food extrusion, explaining the biochemical changes of food ingredients during extrusion cooking, the design aspect of the extruder, besides also covering cold and hybrid extrusion, the role of carbohydrates, proteins, fat and lipid in extrusion, and the pet feed and aqua feed. A concise book on extrusion cooking benefits the readers to understand the present status of snacks foods, and it also allows industries take on meeting the growing demand for pet food.

Book information

ISBN: 9780443299872
Publisher: Elsevier Science
Imprint: Academic Press
Pub date:
Language: English
Number of pages: 390
Weight: -1g