Food-Science

Extrusion technology in food processing

Downloads for the e-learning lecture by Dr. Mario Jekle

 

• Jekle - Extrusion technology in food processing_e-lecture

• Jekle - Extrususion technology in food processing_supplementary slides

 

 

Some topic-related open access publications

• Carmo, C. S. et al.: Meat analogues from a faba bean concentrate can be generated by high moisture extrusion. Future Foods 3 (2021): https://www.sciencedirect.com/science/article/pii/S2666833521000046
• Pasqualone, A. et al.: Use of Legumes in Extrusion Cooking: A Review. Foods 9 (2020): https://www.mdpi.com/2304-8158/9/7/958
• Samard, S. et al.: Effects of extrusion types, screw speed and addition of wheat gluten on physicochemical characteristics and cooking stability of meat analogues. Journal of the Science of Food and Agriculture 99 (2019): https://onlinelibrary.wiley.com/doi/10.1002/jsfa.9722
• Zahari, I. et al.: Development of High-Moisture Meat Analogues with Hemp and Soy Protein Using Extrusion Cooking. Foods 9 (2020): https://www.mdpi.com/2304-8158/9/6/772

 

 

Some topic-related videos

• Food extrusion – single screw extruder animation: https://www.youtube.com/watch?v=skv4xILxm4E
• Planetary Roller Extruder: https://www.youtube.com/watch?v=L0PQ8c-SSDE