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[null,"1.","Record Nr.",null,"UNINA990009089960403321"]
[null,null,"Titolo",null,"Regesta Pontificum Romanorum inde ab a. post Christum natum 1198 ad a. 1304 / edidit Augustus Potthast ; opus ab Academia Litterarum Berolinensi ... editum"]
[null,null,"Pubbl/distr/stampa",null,"Graz : Akademische Druck und Verlagsanstalt, 1957"]
[null,null,"Edizione",null,"[Ripr. facs. dell’ed.: Berlin, 1874]"]
[null,null,"Descrizione fisica",null,"2 v. (2157 p. compless.)"]
[null,null,"Disciplina",null,"417.7"]
[null,null,"Locazione",null,"FGBC"]
[null,null,"Collocazione",null,"III Z 104 (1-2)"]
[null,null,"Lingua di pubblicazione",null,"Latino"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,"2.","Record Nr.",null,"UNINA9910141049703321"]
[null,null,"Titolo",null,"Extrusion-cooking techniques [[electronic resource] ] : applications, theory and sustainability / / edited by Leszek Moscicki"]
[null,null,"Pubbl/distr/stampa",null,"Weinheim, Germany, : Wiley-VCH, 2011"]
[null,null,"ISBN",null,"1-283-14070-5"]
[{"$nulls":4},"9786613140708"]
[{"$nulls":4},"3-527-63408-8"]
[{"$nulls":4},"3-527-63409-6"]
[null,null,"Descrizione fisica",null,"1 online resource (236 p.)"]
[null,null,"Disciplina",null,"664.02"]
[null,null,"Soggetti",null,"Food - Extrusion"]
[{"$nulls":4},"Extrusion process"]
[{"$nulls":4},"Processed foods"]
[{"$nulls":4},"Electronic books."]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Description based upon print version of record."]
[null,null,null,"Nota di bibliografia","Includes bibliographical references and index."]
[null,null,"Nota di contenuto",null,"Extrusion-Cooking Techniques: Applications, Theory and Sustainability; Contents; Preface; List of Contributors; 1 Extrusion-Cooking and Related Technique; 1.1 Extrusion-Cooking Technology; 1.1.1 Preparation of Raw Material; 1.1.2 Extrusion-Cooking; 1.1.3 Forming, Drying and Packing; 1.2 Quality Parameters; 1.3 Extrusion-Cooking Technique; 1.3.1 Historical Development; 1.3.2 Processing of Biopolymers; 1.3.3 Food Melting; 1.3.4 Rheological Considerations; 1.4 Modern Food Extruders; 1.4.1 Single-Screw Extrusion-Cookers; 1.4.2 Twin-Screw Extrusion-Cookers; 1.5 Concluding Remarks; References"]
[{"$nulls":4},"2 Engineering Aspects of Extrusion2.1 Mass Flow and Temperature Distribution in a Single-Screw Extruder; 2.1.1 The Theory of Mass Flow and Temperature Distribution; 2.1.2 Residence Time Distribution of the Material in the Extruder; 2.2 Energy Balance; 2.2.1 Components of Energy Balance; 2.2.2 Total Power Input to a Screw; 2.3 Mass and Heat Transfer in a Twin-Screw Extruder; 2.3.1 Heat Transfer; 2.3.2 Model by Yacu; 2.3.2.1 Solid Conveying Section; 2.3.2.2 Melt Pumping Section; 2.3.3 Model by van Zuilichem; References; 3 Raw Materials in the Production of Extrudates; 3.1 Introduction"]
[{"$nulls":4},"3.2 Structure-Forming Raw Materials and Additional Components3.3 Physical and Chemical Changes in Vegetable Raw Materials During "]
[{"$nulls":4},"Extrusion- Cooking; 3.3.1 Changes in Starchy Materials; 3.3.2 Changes in Protein-Rich Materials; 3.3.3 Changes in Fibers; 3.3.4 Changes in Vitamins; 3.4 Nutritional Value of Extrusion-Cooked Foods; 3.5 Concluding Remarks; References; 4 Production of Breakfast Cereals; 4.1 Introduction; 4.2 Directly Extruded Breakfast Cereals; 4.3 Flaked Cereals; 4.4 Remarks on Operation; References; 5 Snack Pellets; 5.1 Introduction; 5.2 Methods of Snack Pellet Manufacturing"]
[{"$nulls":4},"5.2.1 Production Stages5.2.1.1 Initial Phase; 5.2.1.2 Extrusion and Forming; 5.2.1.3 Production of Short Forms; 5.2.1.4 Production of Laminated, Perforated and Spatial Forms; 5.2.1.5 Drying, Packing and Storage; 5.2.1.6 Toasting or Frying - Final Stage of Snack Production; References; 6 Crispbread, Bread Crumbs and Baby Food; 6.1 Production of Crispbread; 6.2 Production of Bread Crumbs; 6.3 Production of Precooked Flour, Instant Semolina and Baby Food; References; 7 Precooked Pasta; 7.1 Introduction; 7.2 Raw Materials Used in Pasta Processing; 7.3 Extrusion-Cooked Pasta-Like Products"]
[{"$nulls":4},"7.3.1 Experimental Results7.4 Conclusions; References; 8 Processing of Full Fat Soybeans and Textured Vegetable Proteins; 8.1 Introduction; 8.2 Extrusion-Cooking of Full-Fat Soybeans and Other Protein-Rich Vegetable Materials; 8.3 Production of Textured Proteins and Meat Analogues; References; 9 Extrusion Technique in Confectionery; 9.1 Introduction; 9.2 Sweets and Candy; 9.3 Creams and Pastes; 9.4 Gums and Jellies; 9.5 Other Products; 9.6 Concluding Remarks; References; 10 Pet Food and Aquafeed; 10.1 Introduction; 10.2 Market Development; 10.3 Feed Extruders; 10.4 Technology"]
[{"$nulls":4},"10.4.1 Raw Materials and their Preparation"]
[null,null,null,"Sommario/riassunto","Offering an engineering perspective plus the latest information on the application of this rapidly expanding technique, this practical book covers the technology, engineering, materials and products, as well as economic and ecological aspects. In addition to the theory, it also utilizes case studies that can easily be put into industrial practice.Each step of the process is discussed in terms of sustainability, and all data complies with the EU and FTA environmental regulations.Invaluable reading for food chemists and technologists, process engineers, chemists in industry, agricultural"]