Extrusion Cooking for Food and Feed: Biochemistry, Technology, and Applications offers a comprehensive updated knowledge on extruded food products (for human, pet, and aquaculture) and the associated processing technologies and machinery requirements. Comprised of 18 chapters, the book covers every possible application of the food extrusion, explaining the biochemical changes of food ingredients during extrusion cooking, the design aspect of the extruder, besides also covering cold and hybrid extrusion, the role of carbohydrates, proteins, fat and lipid in extrusion, and the pet feed and aqua feed. A concise book on extrusion cooking benefits the readers to understand the present status of snacks foods, and it also allows industries take on meeting the growing demand for pet food.
- Covers the biochemical changes of food ingredients during extrusion cooking
- Discusses the design aspect of the extruder as well as how to design an extruder
- Provides insightful knowledge on pet feed and aqua feed
- Explores new extrusion technologies such as 3D and 4D printing
- Brings the biochemical aspect with the engineering aspect of food extrusion
Dr. Amit Baran Das has extensive research experience in extrusion processing, food rheology and novel solvents for food application. Dr. Das has published more than 40 peer reviewed articles and 8 book chapters. He has 3 patents and serves as a team leader for more than 4 sponsored projects. He is also working as team leader of Govt. sponsored food mission.
Dr. Poonam Singha has extensive research experience in extrusion processing, food emulsions and functionalization of dairy and vegetable proteins. She has interdisciplinary knowledge and expertise gained from her research and industrial exposure. She has strong knowledge on food analysis, plant proteins, cereals, and grains. Dr. Singha has published several peer reviewed articles and her research interests are functional food, novel non-thermal processing, plant-based proteins, and value-added food product. She is currently leading a funded project on “Functionalization of pea protein using extrusion processing for development of healthy plant-based food products” and involved in couple of consultancy projects.
Dr. Kasiviswanathan Muthukumarappan is Maynard A. Klingbeil Endowed Department Head and Distinguished Professor of the Department of Agricultural and Biosystems Engineering at the South Dakota State University.
In his more than 25 years of professional career, Dr. Muthu has devoted his time to develop novel methods to test the functional properties of food materials, develop fundamental platform technologies and bio-refinery systems to produce energy, materials and chemicals from renewable resources and extrusion processing of value-added co-products. He has authored or co-authored more than 250 peer-reviewed publications and made more than 350 regional, national, and international presentations. A few of his awards and honors include a 2013 Distinguished Professor, 2012 ASABE Fellow Award, 2011 Griffith Faculty Research Award, 2009 Evelyn E. Rosentreter Standards Award in recognition of his outstanding contributions as a research leader and educator in the food and bioprocess engineering area.
