Extrusion for the Sustainable Development of Novel Foods : basics, Principles, and Applications

Autores
Rolandelli, Guido; Farroni, Abel Eduardo; Buera, María del Pilar
Año de publicación
2023
Idioma
inglés
Tipo de recurso
parte de libro
Estado
versión publicada
Descripción
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.
EEA Pergamino
Fil: Rolandelli, G. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industria y Química Orgánica; Argentina
Fil: Rolandelli, G. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Farroni, Abel Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Pergamino. Laboratorio Calidad de Alimento, Suelo y Agua; Argentina
Fil: Buera, María del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industria y Química Orgánica; Argentina
Fil: Buera, María del Pilar. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fuente
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
Materia
Alimentos
Extrusión
Sostenibilidad
Cereales
Foods
Extrusion
Sustainability
Cereals
Nivel de accesibilidad
acceso restringido
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
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spelling Extrusion for the Sustainable Development of Novel Foods : basics, Principles, and ApplicationsRolandelli, GuidoFarroni, Abel EduardoBuera, María del PilarAlimentosExtrusiónSostenibilidadCerealesFoodsExtrusionSustainabilityCerealsExtrusion 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.EEA PergaminoFil: Rolandelli, G. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industria y Química Orgánica; ArgentinaFil: Rolandelli, G. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Farroni, Abel Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Pergamino. Laboratorio Calidad de Alimento, Suelo y Agua; ArgentinaFil: Buera, María del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industria y Química Orgánica; ArgentinaFil: Buera, María del Pilar. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaTaylor & Francis Group2023-10-04T11:12:53Z2023-10-04T11:12:53Z2023-11info:eu-repo/semantics/bookPartinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_3248info:ar-repo/semantics/parteDeLibroapplication/pdfhttp://hdl.handle.net/20.500.12123/15412https://www.taylorfrancis.com/chapters/edit/10.1201/9781003231059-13/extrusion-sustainable-development-novel-foods-guido-rolandelli-abel-eduardo-farroni-mar%C3%ADa-del-pilar-buera978-10-0323-105-9Lopes, 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. 199-218reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)2025-11-06T09:41:46Zoai:localhost:20.500.12123/15412instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-11-06 09:41:46.454INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Extrusion for the Sustainable Development of Novel Foods : basics, Principles, and Applications
title Extrusion for the Sustainable Development of Novel Foods : basics, Principles, and Applications
spellingShingle Extrusion for the Sustainable Development of Novel Foods : basics, Principles, and Applications
Rolandelli, Guido
Alimentos
Extrusión
Sostenibilidad
Cereales
Foods
Extrusion
Sustainability
Cereals
title_short Extrusion for the Sustainable Development of Novel Foods : basics, Principles, and Applications
title_full Extrusion for the Sustainable Development of Novel Foods : basics, Principles, and Applications
title_fullStr Extrusion for the Sustainable Development of Novel Foods : basics, Principles, and Applications
title_full_unstemmed Extrusion for the Sustainable Development of Novel Foods : basics, Principles, and Applications
title_sort Extrusion for the Sustainable Development of Novel Foods : basics, Principles, and Applications
dc.creator.none.fl_str_mv Rolandelli, Guido
Farroni, Abel Eduardo
Buera, María del Pilar
author Rolandelli, Guido
author_facet Rolandelli, Guido
Farroni, Abel Eduardo
Buera, María del Pilar
author_role author
author2 Farroni, Abel Eduardo
Buera, María del Pilar
author2_role author
author
dc.subject.none.fl_str_mv Alimentos
Extrusión
Sostenibilidad
Cereales
Foods
Extrusion
Sustainability
Cereals
topic Alimentos
Extrusión
Sostenibilidad
Cereales
Foods
Extrusion
Sustainability
Cereals
dc.description.none.fl_txt_mv 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.
EEA Pergamino
Fil: Rolandelli, G. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industria y Química Orgánica; Argentina
Fil: Rolandelli, G. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Farroni, Abel Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Pergamino. Laboratorio Calidad de Alimento, Suelo y Agua; Argentina
Fil: Buera, María del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industria y Química Orgánica; Argentina
Fil: Buera, María del Pilar. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description 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.
publishDate 2023
dc.date.none.fl_str_mv 2023-10-04T11:12:53Z
2023-10-04T11:12:53Z
2023-11
dc.type.none.fl_str_mv info:eu-repo/semantics/bookPart
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_3248
info:ar-repo/semantics/parteDeLibro
format bookPart
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/20.500.12123/15412
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
978-10-0323-105-9
url http://hdl.handle.net/20.500.12123/15412
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
identifier_str_mv 978-10-0323-105-9
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv restrictedAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Taylor & Francis Group
publisher.none.fl_str_mv Taylor & Francis Group
dc.source.none.fl_str_mv 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
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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score 13.142177

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