Transforming Food Production: A Review of Extrusion Technology and its Applications
Extrusion Technology: Transforming Food Processing,
27 April 2024
,
Page 13-21
https://doi.org/10.9734/bpi/mono/978-81-972831-8-5/CH2
Abstract
The modern lifestyle and changing food consumption patterns have created a demand for nutritionally upgraded food products without compromising the sensory attributes of the products. The food industry and food scientists are continuously developing a new era of food products and processing technologies. One such technology is “extrusion” in which the mixed food ingredients are squeezed through a die under differential pressure and temperature to produce a variety of food products.
Keywords:
- Transforming food production
- bioplastics
- microbial contamination
- anti-nutritional factors
How to Cite
Shere, D. P. ., & Agrawal, D. R. . (2024). Transforming Food Production: A Review of Extrusion Technology and its Applications. Extrusion Technology: Transforming Food Processing, 13–21. https://doi.org/10.9734/bpi/mono/978-81-972831-8-5/CH2