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The Technology of Extrusion Cooking / (Record no. 7967)

MARC details
000 -LEADER
fixed length control field 03476cam a2200289Ma 4500
001 - CONTROL NUMBER
control field spr840284061
003 - CONTROL NUMBER IDENTIFIER
control field OCoLC
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20200226185956.0
006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS--GENERAL INFORMATION
fixed length control field m o d
007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION
fixed length control field cr |||||||||||
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 121227s1994 mau o 000 0 eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9781461358916
Qualifying information (print)
040 ## - CATALOGING SOURCE
Transcribing agency 0
082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 664.02 FRA
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Frame, N. D.
245 14 - TITLE STATEMENT
Title The Technology of Extrusion Cooking /
Statement of responsibility, etc edited by N.D. Frame.
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Place of publication, distribution, etc Boston, MA :
Name of publisher, distributor, etc Springer US :
-- Imprint :
-- Springer,
Date of publication, distribution, etc 1994.
300 ## - PHYSICAL DESCRIPTION
Extent x, 253 p. :
Dimensions 24 cm.
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc Includes reference, conclusion and index.
505 0# - FORMATTED CONTENTS NOTE
Formatted contents note 1 Operational characteristics of the co-rotating twin-screw extruder -- 1.1 Types of extruders -- 1.2 Process characteristics of the t. s.e. -- 1.3 Ancillary processes -- 1.4 Raw materials -- 1.5 Practical operation of the t. s.e. -- start up, shut down and control -- 1.6 Glossary -- References -- 2 Raw materials for extrusion cooking processes -- 2.1 Introduction -- 2.2 Structure-forming raw materials -- 2.3 Raw materials acting as fillers in the extrudates -- 2.4 Raw materials as plasticisers and lubricants -- 2.5 Raw materials acting as nucleants for gas bubble formation -- 2.6 Raw materials acting as flavours -- References -- 3 Breakfast and cereal extrusion technology -- 3.1 Introduction -- 3.2 What is a breakfast cereal? -- 3.3 A closer look at the products -- 3.4 Breakfast cereal processes -- 3.5 Principles of cooking -- 3.6 Overview of cooking processes -- 3.7 Breakfast cereal processes: traditional and extrusion methods -- 3.8 Conclusion -- References -- 4 Snack food extrusion -- 4.1 Introduction -- 4.2 Ingredients -- 4.3 Equipment review -- 4.4 Direct expanded products -- 4.5 Co-extruded snacks -- 4.6 Indirect expanded products -- 4.7 Die and cutter design -- References -- 5 Petfood and fishfood extrusion -- 5.1 Introduction -- 5.2 Raw material characteristics and selection -- 5.3 Selection of hardware -- 5.4 Processing variables -- 5.5 Final product specifications -- 5.6 Evaluation of operational costs -- 5.7 Conclusion -- References -- 6 Confectionery extrusion -- 6.1 Introduction -- 6.2 Processing -- 6.3 Flavours and other special ingredients for confectionery extrusion -- 6.4 Liquorice -- 6.5 Toffees, caramels and fudges -- 6.6 Boiled sweets -- 6.7 Sugar crust liqueurs -- 6.8 Pressed tablets -- 6.9 Creams, pastes and lozenges -- 6.10 Gums -- 6.11 Jellies -- 6.12 Cocoa and crumb -- 6.13 Chocolate -- 6.14 Reaction chamber products -- 6.15 Aerated confections -- 6.16 Chewing gum -- 6.17 Frozen confectionery -- 6.18 Croutons -- 6.19 Three-dimensional confections -- 6.20 Confections by half products -- 6.21 Other areas -- 6.22 Conclusion -- Acknowledgements -- References -- 7 Extrusion of brewers' hops -- 7.1 Introduction -- 7.2 Application of extrusion technology to the production of bitterness in beer -- 7.3 Development of extrusion technology in hop processing -- 7.4 Process chemistry -- choice of alkaline salt -- 7.5 Composition and quality of extruded hops -- 7.6 Experimental brewing studies with extruded hops -- 7.7 Process development to commercial scale production -- 7.8 Conclusion -- References.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Chemistry.
Topical term or geographic name as entry element Food industry and trade.
776 08 - ADDITIONAL PHYSICAL FORM ENTRY
Display text Printed edition:
International Standard Book Number 9781461358916.
856 40 - ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier <a href="https://colorado.idm.oclc.org/login?url=http://link.springer.com/10.1007/978-1-4615-2135-8">https://colorado.idm.oclc.org/login?url=http://link.springer.com/10.1007/978-1-4615-2135-8</a>
Public note Full Text (via Springer)
907 ## - LOCAL DATA ELEMENT G, LDG (RLIN)
a .b335535537
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme
Koha item type Food Science
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Home library Current library Date acquired Cost, normal purchase price Total Checkouts Full call number Barcode Date last seen Price effective from Koha item type
          College of Natural Resources College of Natural Resources 26/02/2020 6599.18   664.02 FRA P6411 26/02/2020 26/02/2020 Food Science
          College of Natural Resources College of Natural Resources 19/08/2021     664.02 FRA P7085 19/08/2021 19/08/2021 Food Science

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