The Technology of Extrusion Cooking / (Record no. 7967)
| 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 |
| 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 | Total Renewals | Full call number | Barcode | Date last seen | Date checked out | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| College of Natural Resources | College of Natural Resources | 26/02/2020 | 6599.18 | 1 | 1 | 664.02 FRA | P6411 | 16/05/2023 | 06/04/2023 | 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 |