Transforming Food Production: A Review of Extrusion Technology and its Applications

Authors

  • Dr. Prerana Shere MIT School of Food Technology, MIT Art, Design and Technology University, Pune, Maharashtra, India.
  • Dr. Rinku Agrawal MIT School of Food Technology, MIT Art, Design and Technology University, Pune, Maharashtra, India.

DOI:

https://doi.org/10.9734/bpi/mono/978-81-972831-8-5/CH2

Keywords:

Transforming food production, bioplastics, microbial contamination, anti-nutritional factors

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.

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Published

2024-04-27

How to Cite

Dr. Prerana Shere, & Dr. Rinku Agrawal. (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

Issue

Extrusion Technology: Transforming Food Processing

Section

Contents