Ekstrüzyon Teknolojisi, Prensibi, Gıda Uygulamaları ve Gıda Bileşenleri Üzerine Önemli Etkileri
Özet
Ekstrüzyon, bir madde veya madde karışımının belirli bir şekle sahip bir açıklıktan veya kalıptan zorlandığı bir işlemdir. Kullanılan madde bu açıklıktan ayrılırken basınçtaki ani bir düşüş suyu buhara dönüştürerek maddenin genişlemesini sağlamaktadır. Ekstrüzyon koşulları, bitkisel kaynaklı proteininin kendine özgü özellikleri üzerinde oldukça önemli bir etki göstermektedir. Bu tekniğin kullanımıyla özellikle mevcut bağların kırıldığı ve diğer besinlerle çapraz bağlantıların oluştuğu ve yeni bileşiklerin oluştuğu gözlenmiştir. Yağlar üzerinde ise, mekanik ve ısı enerjisini aktarmak için gereken sürtünmeyi azalttığından, gıda formülasyonlarının ekstrüzyonunda genellikle düşük oranlarda kullanılmaktadır. Nişasta üzerinde ise ekstrüzyon en önemlisi jelatinizasyon, depolimerizasyon ve dekstrinizasyon olmak üzere bazı önemli değişikliklere yol açmaktadır. Ekstrüzyonda kullanılan yüksek sıcaklık, nişastanın kristal yapısını bozar ve moleküller arası hidrojen bağlarını kırmaktadır. Fiberler üzerinde ise ekstrüzyon, Ekstüde fiberin çözünürlüğünü ve yapısındaki değişiklikler fonksiyonel özelliklerini değiştirmektedir. Su tutma kapasitesi genellikle lif ve su arasındaki etkileşimleri belirlemek için kullanılmaktadır. Avantajları arasında, bu yöntemle hem zararlı mikrobiyal organizmalar hem de anti-besin enzimlerini yok edilirken yüksek sıcaklık ve kısa süreli pişirme süresi, daha uzun raf ömrüne sahip, besin değerini koruyan ürünlerin ortaya çıkarılmaktadır. Ekstrüzyon tekniği sağlıklı ekstrüzyon ürünleri üretmek için gelecekte ekstrüzyonda katma değer ve yan ürün atıklarının kullanımı teşvik edilmek için tercih edilmeli ve bu konuda yapılacak çalışmaların sayısı artırılmalıdır.
Referanslar
Alonso, R., & Marzo, A. A. F. 2000. Effects of extrusion and traditional processing methods on antinutrients and in vitro digestibility of protein and starch in faba and kidney beans. Food Chemistry, 68, 159–165.
Alonso, R., Orue, E., Zabalza, M. J., Grant, G., & Marzo, F. 2000. Effect of extrusion cooking on structure and functional properties of pea and kidney bean proteins. Journal of the Science of Food and Agriculture, 80, 397–403.
Alonso, R., Rubio, L. A., Muzquiz, M., & Marzo, F. 2001. The effect of extrusion cooking on mineral bioavailability in pea and kidney bean seed meals. Animal Feed Science and Technology, 94, 1–13.
Anton, A. A., Fulcher, R. G., & Arntfield, S. D. 2009. Physical and nutritional impact of fortification of corn starch-based extruded snacks with common bean (Phaseolus vulgaris l.) flour: effects of bean addition and extrusion cooking. Food Chemistry, 113(4), 989-996.
Areas, J. A. G., Rocha-Olivieri, C. M., Marques, M. R. 2016. Extrusion cooking: Chemical and nutritional changes. In B. Caballero, P. M. Finglas, & F. Toldra (eds.), Encyclopedia of food and health (pp. 569–575). Cambridge, MA: Academic Press.
Arora, B., Yoon, A., Sriram, M., Singha, P., Rizvi, S. S. H. 2020. Reactive extrusion: A review of the physicochemical changes in food systems. Innovative Food Science & Emerging Technologies 64: 102429
Arribas, C., Cabellos, B., Sanchez, C., Cuadrado, C., Guillamon, E., Pedrosa, M. M. 2017. The impact of extrusion on the nutritional composition, dietary fiber and in vitro digestibility of gluten-free snacks based on rice, pea and carob flour blends. Food & Function, 18, 3654–3663
Aune, D., Chan, D. S.M., Lau, R., Vieira, R., Greenwood, D. C., Kampman, E., Norat, T. 2011. Dietary fibre, whole grains, and risk of colorectal cancer: Systematic review and dose-response metaanalysis of prospective studies. British Medical Journal, 343, 6617–6637.
Backus R. G., Boshold R. F., Johanisson T. G.1984. Drawing, extruding and upsetting. In: Wick C, Benedict J. T., Veilleux R. F., editors. Tool and manufacturing engineering handbook, vol 2. 4th ed. Dearborn, MI: Society of Manufacturing Engineers;. p. 11–13.
Bairagi, S., Mishra, A. K., Mottaleb, K. A. 2022. Impacts of the covid-19 pandemic on food prices: Evidence from storable and perishable commodities in india. PloS One 17 (3): e0264355
Bamidele, O. P., Emmambux, M. N. 2021. Encapsulation of bio¬active compounds by “extrusion” technologies: A review. Critical Reviews in Food Science and Nutrition 61 (18): 3100–3118.
Beck, S. M., Knoerzer, K., Arcot, J. 2017. Effect of low moisture extrusion on a pea protein isolate’s expansion, solubility, molecular weight distribution and secondary structure as determined by Fourier transform infrared spectroscopy (FTIR). Journal of Food Engineering, 214, 166–174.
Beckman, J., Baquedano, F., Countryman, A. 2021. The impacts of Covid-19 on gdp, food prices, and food security. Q Open 1 (1): qoab005.
Beninger, C. W., Hosfield, G. L. 2003. Antioxidant activity of extracts, condensed tannin fractions, and pure flavonoids from phaseolus vulgaris l. Seed coat color genotypes. Journal of Agricultural and Food Chemistry, 51(27), 7879-7883
Bjorck, I., Asp, N. G. 1983. The effects of extrusion cooking on nutritional value—A literature review. Journal of Food Engineering, 2, 281–308.
Brennan, C., Brennan, M., Derbyshire, E., & Tiwari, B. K. 2011. Effects of extrusion on the polyphenols, vitamins and antioxidant activity of foods. Trends in Food Science&Technology, 22, 570–575.
Camire, M. E., Chaovanalikit, A., Dougherty, M. P., & Briggs, J. L. 2002. Blueberry and grape anthocyanins as breakfast cereal colorants. Journal of Food Science, 67(1), 438-441
Camire, M. E., Dougherty, M. P., & Briggs, J. L. 2007. Functionality of fruit powders in extruded corn breakfast cereals. Food Chemistry, 101(2), 765-770.
Camire, M. E., Violette, D., Dougherty, M. P., McLaughlin, M. A. 1997. Potato peel dietary fiber composition: Effects of peeling and extrusion cooking processes. Journal of Agricultural and Food Chemistry, 45, 1404–1408.
Cassagnau, P., Bounor-Legare, V., Vergnes. B. 2019. Experimental and modelling aspects of the reactive extrusion process. Mechanics & Industry 20 (8):8: 803.
Castro, N., Durrieu, V., Raynaud, C., Rouilly, A., Rigal, L., Quellet, C. 2016. Melt extrusion encapsulation of flavors: A review. Polymer Reviews 56 (1):1: 137–186.
Chakraborty, S. K., Kumbhar, B. K., Chakraborty, S., & Yadav, P., 2011. Influence of processing parameters on textural characteristics and overall acceptability of millet enriched biscuits using response surface methodology. Journal of Food Science and Technology, 48(2), 167–174
Chakraborty, S. K., Singh, D. S., & Chakraborty, S., 2009. Extrusion: A novel technology for manufacture of nutritious snack foods. Journal of Beverage and Food World, 42, 23–26.
Chaovanalikit, A., Dougherty, M. P., Camire, M. E., Briggs, J. 2003. Ascorbic acid fortification reduces anthocyanins in extruded blueberry-corn cereals. Journal of Food Science, 68(6), 2136-2140
Dar, A. H., Sharma, H. K., & Kumar, N. 2014. Effect of extrusion temperature on the microstructure, textural and functional attributes of carrot pomace-based extrudates. Journal of Food Processing and Preservation, 38, 212–222
de la Rosa-Millan, J., Heredia-Olea, E., Perez-Carrillo, E., Guajardo- Flores, D., Serna-Saldivar, S. O. 2019. Effect of decortication, germination and extrusion on physicochemical and in vitro protein and starch digestion characteristics of black beans (Phaseolus vulgaris L.). LWT - Food Science and Technology, 102, 330–337
de Pilli, T., Giuliani, R., Carbone, B. F., Derossi, A., Severini, C. 2005. Study on different emulsifiers to retain fatty fraction during extrusion of fatty flours. Cereal Chemistry, 82, 494–498
Di Crosta, A., Ceccato, I., Marchetti, D., La Malva, P., Maiella, R., Cannito, L., Cipi, M., Mammarella, N., Palumbo, R., Verrocchio, M. C. et al. 2021. Psychological factors and consumer behavior during the covid-19 pandemic. PloS One 16 (8): e0256095
Diamond America. Food extrusion equipment. [cited 2018 June 1]. Available from: http://daextrusion.com/applications/food-extruders/
Dlamini, N. R., Taylor, J. R. N., & Rooney, L. W. 2007. The effect of sorghum type and processing on the antioxidant properties of african sorghum-based foods. Food Chemistry, 105(4), 1412-1419.
Emin, M. A. 2022. 7 – key technological advances of extrusion pro¬cessing. In Food engineering innovations across the food supply chain, edited by P. Juliano, R. Buckow, M. H. Nguyen, K. Knoerzer, and J. Sellahewa, 131–48. Cambridge, Massachusetts: Academic Press
Fellows, P. J. 2009. Food processing technology: Principles and practice (3rd ed.). Boca Raton, FL: Woodhead Publishing
Fellows, P. J. 2009. Food processing technology: Principles and practice (3rd ed.). Boca Raton, FL: Woodhead Publishing
Galanakis, C. M., M. Rizou, T. M. S. Aldawoud, I. Ucak, and N. J. Rowan. 2021. Innovations and technology disruptions in the food sector within the covid-19 pandemic and post-lockdown era. Trends in Food Science & Technology 110: 193–200
Garcia-Amezquita, L. E., Tejada-Ortigoza, V., Serna-Saldivar, S. O., Welti-Chanes, J. (2018). Dietary fiber concentrates from fruit and vegetable by-products: Processing, modification, and application as functional ingredients. Food and Bioprocess Technology, 11, 1439–1463.
Gu, B.-Y., Kowalski, R. J., Ganjyal, G. M. 2017. Food extrusion processing: An overview
Häusling, M., B. Biteau, S. Wiener, P. Holmgren, T. Metz, and F. Guerreiro. 2022. Motion for a resolution on the need for urgent eu action to ensure food security in light of russian aggression against ukraine, and a long-term action plan on developing eu food au¬tonomy (2022/2593(rsp)). European parliament.
Huang, Y. L., & Ma, Y. S. 2016. The effect of extrusion processing on the physiochemical properties of extruded orange pomace. Food Chemistry, 192, 363–369
Hyvärinen, M., Jabeen, R., Kärki, T. 2020. The modelling of ex¬trusion processes for polymers-a review. Polymers 12 (6): 1306
Khanal, R. C., Howard, L. R., Brownmiller, C. R., Prior, R. L. 2009. Influence of extrusion processing on procyanidin composition and total anthocyanin contents of blueberry pomace. Journal of Food Science, 74(2), H52-H58
Khanal, R., Howard, L., Prior, R. 2009. Procyanidin content of grape seed and pomace, and total anthocyanin content of grape pomace as affected by extrusion processing. Journal of Food Science, 74(6), H174-H182
Lai, L. S., Kokini, J. L. 1991. Physicochemical changes and rheological properties of starch during extrusion (a review). Biotechnology Progress, 7, 251–266
Lazou, A, Krokida, M. K. 2017. Extrusion for microencapsulation. In Thermal and nonthermal encapsulation methods, 1st ed., edited by M. K. Krokida, 137–71. Boca Raton, Florida: CRC Press.
Madhujith, T., & Shahidi, F. 2005. Antioxidant potential of pea beans (Phaseolus vulgaris l.). Journal of Food Science, 70(1), S85-S90
Makowska, A., Mildner-Szkudlarz, S., Obuchowski, W. 2013. Effect of brewer’s spent grain addition on properties of corn extrudates with an increased dietary fibre content. Polish Journal of Food and Nutrition Sciences, 63, 19–24.
Manthey, F. A., & Hall, C. A. 2007. Effect of processing and cooking on the content of minerals and protein in pasta containing buckwheat bran flour. Journal of the Science of Food and Agriculture, 87, 2026–2033.
Moad, G. 2011. Chemical modification of starch by reactive extrusion. Progress in Polymer Science 36 (2):2: 218–237.
Moscicki, L. 2016. Extrusion cooking: Principles and practice. In B. Caballero, P. M. Finglas, & F. Toldra (eds.), Encyclopedia of food and health (pp. 576–580). Cambridge, MA: Academic Press.
Özer, E. A., İbanoğlu, Ş., Ainsworth, P., & Yağmur, C. 2004. Expansion characteristics of a nutritious extruded snack food using response surface methodology. European Food Research and Technology, 218(5), 474–479.
Panyam, D., Kilara, A. 1996. Enhancing the functionality of food proteins by enzymatic modification. Trends in Food Science & Technology, 7, 120–125.
Prabha, K. P., Ghosh, A. S, Joseph, R. M., Krishnan, R., Rana, S. S., Pradhan. R. C. 2021. Recent development, challenges, and prospects of extrusion technology. Future Foods 3: 100019.
Ralet, M. C., Valle, G. D., & Thibault, J. F. 1993. Raw and extruded fibre from pea hulls. Part I: Composition and physicochemical properties. Carbohydrate Polymers, 20, 17–23
Rashid, S., Rakha, A., Anjum, F. M., Ahmed, W., Sohail, M. 2015. Effects of extrusion cooking on the dietary fibre content and Water Solubility Index of wheat bran extrudates. International Journal of Food Science & Technology, 50, 1533–1537.
Redgwell, R. J., Curti, D., Robin, F., Donato, L., & Pineau, N. 2011. Extrusion-induced changes to the chemical profile and viscosity generating properties of citrus fiber. Journal of Agricultural and Food Chemistry, 59, 8272–8279
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Referanslar
Alonso, R., & Marzo, A. A. F. 2000. Effects of extrusion and traditional processing methods on antinutrients and in vitro digestibility of protein and starch in faba and kidney beans. Food Chemistry, 68, 159–165.
Alonso, R., Orue, E., Zabalza, M. J., Grant, G., & Marzo, F. 2000. Effect of extrusion cooking on structure and functional properties of pea and kidney bean proteins. Journal of the Science of Food and Agriculture, 80, 397–403.
Alonso, R., Rubio, L. A., Muzquiz, M., & Marzo, F. 2001. The effect of extrusion cooking on mineral bioavailability in pea and kidney bean seed meals. Animal Feed Science and Technology, 94, 1–13.
Anton, A. A., Fulcher, R. G., & Arntfield, S. D. 2009. Physical and nutritional impact of fortification of corn starch-based extruded snacks with common bean (Phaseolus vulgaris l.) flour: effects of bean addition and extrusion cooking. Food Chemistry, 113(4), 989-996.
Areas, J. A. G., Rocha-Olivieri, C. M., Marques, M. R. 2016. Extrusion cooking: Chemical and nutritional changes. In B. Caballero, P. M. Finglas, & F. Toldra (eds.), Encyclopedia of food and health (pp. 569–575). Cambridge, MA: Academic Press.
Arora, B., Yoon, A., Sriram, M., Singha, P., Rizvi, S. S. H. 2020. Reactive extrusion: A review of the physicochemical changes in food systems. Innovative Food Science & Emerging Technologies 64: 102429
Arribas, C., Cabellos, B., Sanchez, C., Cuadrado, C., Guillamon, E., Pedrosa, M. M. 2017. The impact of extrusion on the nutritional composition, dietary fiber and in vitro digestibility of gluten-free snacks based on rice, pea and carob flour blends. Food & Function, 18, 3654–3663
Aune, D., Chan, D. S.M., Lau, R., Vieira, R., Greenwood, D. C., Kampman, E., Norat, T. 2011. Dietary fibre, whole grains, and risk of colorectal cancer: Systematic review and dose-response metaanalysis of prospective studies. British Medical Journal, 343, 6617–6637.
Backus R. G., Boshold R. F., Johanisson T. G.1984. Drawing, extruding and upsetting. In: Wick C, Benedict J. T., Veilleux R. F., editors. Tool and manufacturing engineering handbook, vol 2. 4th ed. Dearborn, MI: Society of Manufacturing Engineers;. p. 11–13.
Bairagi, S., Mishra, A. K., Mottaleb, K. A. 2022. Impacts of the covid-19 pandemic on food prices: Evidence from storable and perishable commodities in india. PloS One 17 (3): e0264355
Bamidele, O. P., Emmambux, M. N. 2021. Encapsulation of bio¬active compounds by “extrusion” technologies: A review. Critical Reviews in Food Science and Nutrition 61 (18): 3100–3118.
Beck, S. M., Knoerzer, K., Arcot, J. 2017. Effect of low moisture extrusion on a pea protein isolate’s expansion, solubility, molecular weight distribution and secondary structure as determined by Fourier transform infrared spectroscopy (FTIR). Journal of Food Engineering, 214, 166–174.
Beckman, J., Baquedano, F., Countryman, A. 2021. The impacts of Covid-19 on gdp, food prices, and food security. Q Open 1 (1): qoab005.
Beninger, C. W., Hosfield, G. L. 2003. Antioxidant activity of extracts, condensed tannin fractions, and pure flavonoids from phaseolus vulgaris l. Seed coat color genotypes. Journal of Agricultural and Food Chemistry, 51(27), 7879-7883
Bjorck, I., Asp, N. G. 1983. The effects of extrusion cooking on nutritional value—A literature review. Journal of Food Engineering, 2, 281–308.
Brennan, C., Brennan, M., Derbyshire, E., & Tiwari, B. K. 2011. Effects of extrusion on the polyphenols, vitamins and antioxidant activity of foods. Trends in Food Science&Technology, 22, 570–575.
Camire, M. E., Chaovanalikit, A., Dougherty, M. P., & Briggs, J. L. 2002. Blueberry and grape anthocyanins as breakfast cereal colorants. Journal of Food Science, 67(1), 438-441
Camire, M. E., Dougherty, M. P., & Briggs, J. L. 2007. Functionality of fruit powders in extruded corn breakfast cereals. Food Chemistry, 101(2), 765-770.
Camire, M. E., Violette, D., Dougherty, M. P., McLaughlin, M. A. 1997. Potato peel dietary fiber composition: Effects of peeling and extrusion cooking processes. Journal of Agricultural and Food Chemistry, 45, 1404–1408.
Cassagnau, P., Bounor-Legare, V., Vergnes. B. 2019. Experimental and modelling aspects of the reactive extrusion process. Mechanics & Industry 20 (8):8: 803.
Castro, N., Durrieu, V., Raynaud, C., Rouilly, A., Rigal, L., Quellet, C. 2016. Melt extrusion encapsulation of flavors: A review. Polymer Reviews 56 (1):1: 137–186.
Chakraborty, S. K., Kumbhar, B. K., Chakraborty, S., & Yadav, P., 2011. Influence of processing parameters on textural characteristics and overall acceptability of millet enriched biscuits using response surface methodology. Journal of Food Science and Technology, 48(2), 167–174
Chakraborty, S. K., Singh, D. S., & Chakraborty, S., 2009. Extrusion: A novel technology for manufacture of nutritious snack foods. Journal of Beverage and Food World, 42, 23–26.
Chaovanalikit, A., Dougherty, M. P., Camire, M. E., Briggs, J. 2003. Ascorbic acid fortification reduces anthocyanins in extruded blueberry-corn cereals. Journal of Food Science, 68(6), 2136-2140
Dar, A. H., Sharma, H. K., & Kumar, N. 2014. Effect of extrusion temperature on the microstructure, textural and functional attributes of carrot pomace-based extrudates. Journal of Food Processing and Preservation, 38, 212–222
de la Rosa-Millan, J., Heredia-Olea, E., Perez-Carrillo, E., Guajardo- Flores, D., Serna-Saldivar, S. O. 2019. Effect of decortication, germination and extrusion on physicochemical and in vitro protein and starch digestion characteristics of black beans (Phaseolus vulgaris L.). LWT - Food Science and Technology, 102, 330–337
de Pilli, T., Giuliani, R., Carbone, B. F., Derossi, A., Severini, C. 2005. Study on different emulsifiers to retain fatty fraction during extrusion of fatty flours. Cereal Chemistry, 82, 494–498
Di Crosta, A., Ceccato, I., Marchetti, D., La Malva, P., Maiella, R., Cannito, L., Cipi, M., Mammarella, N., Palumbo, R., Verrocchio, M. C. et al. 2021. Psychological factors and consumer behavior during the covid-19 pandemic. PloS One 16 (8): e0256095
Diamond America. Food extrusion equipment. [cited 2018 June 1]. Available from: http://daextrusion.com/applications/food-extruders/
Dlamini, N. R., Taylor, J. R. N., & Rooney, L. W. 2007. The effect of sorghum type and processing on the antioxidant properties of african sorghum-based foods. Food Chemistry, 105(4), 1412-1419.
Emin, M. A. 2022. 7 – key technological advances of extrusion pro¬cessing. In Food engineering innovations across the food supply chain, edited by P. Juliano, R. Buckow, M. H. Nguyen, K. Knoerzer, and J. Sellahewa, 131–48. Cambridge, Massachusetts: Academic Press
Fellows, P. J. 2009. Food processing technology: Principles and practice (3rd ed.). Boca Raton, FL: Woodhead Publishing
Fellows, P. J. 2009. Food processing technology: Principles and practice (3rd ed.). Boca Raton, FL: Woodhead Publishing
Galanakis, C. M., M. Rizou, T. M. S. Aldawoud, I. Ucak, and N. J. Rowan. 2021. Innovations and technology disruptions in the food sector within the covid-19 pandemic and post-lockdown era. Trends in Food Science & Technology 110: 193–200
Garcia-Amezquita, L. E., Tejada-Ortigoza, V., Serna-Saldivar, S. O., Welti-Chanes, J. (2018). Dietary fiber concentrates from fruit and vegetable by-products: Processing, modification, and application as functional ingredients. Food and Bioprocess Technology, 11, 1439–1463.
Gu, B.-Y., Kowalski, R. J., Ganjyal, G. M. 2017. Food extrusion processing: An overview
Häusling, M., B. Biteau, S. Wiener, P. Holmgren, T. Metz, and F. Guerreiro. 2022. Motion for a resolution on the need for urgent eu action to ensure food security in light of russian aggression against ukraine, and a long-term action plan on developing eu food au¬tonomy (2022/2593(rsp)). European parliament.
Huang, Y. L., & Ma, Y. S. 2016. The effect of extrusion processing on the physiochemical properties of extruded orange pomace. Food Chemistry, 192, 363–369
Hyvärinen, M., Jabeen, R., Kärki, T. 2020. The modelling of ex¬trusion processes for polymers-a review. Polymers 12 (6): 1306
Khanal, R. C., Howard, L. R., Brownmiller, C. R., Prior, R. L. 2009. Influence of extrusion processing on procyanidin composition and total anthocyanin contents of blueberry pomace. Journal of Food Science, 74(2), H52-H58
Khanal, R., Howard, L., Prior, R. 2009. Procyanidin content of grape seed and pomace, and total anthocyanin content of grape pomace as affected by extrusion processing. Journal of Food Science, 74(6), H174-H182
Lai, L. S., Kokini, J. L. 1991. Physicochemical changes and rheological properties of starch during extrusion (a review). Biotechnology Progress, 7, 251–266
Lazou, A, Krokida, M. K. 2017. Extrusion for microencapsulation. In Thermal and nonthermal encapsulation methods, 1st ed., edited by M. K. Krokida, 137–71. Boca Raton, Florida: CRC Press.
Madhujith, T., & Shahidi, F. 2005. Antioxidant potential of pea beans (Phaseolus vulgaris l.). Journal of Food Science, 70(1), S85-S90
Makowska, A., Mildner-Szkudlarz, S., Obuchowski, W. 2013. Effect of brewer’s spent grain addition on properties of corn extrudates with an increased dietary fibre content. Polish Journal of Food and Nutrition Sciences, 63, 19–24.
Manthey, F. A., & Hall, C. A. 2007. Effect of processing and cooking on the content of minerals and protein in pasta containing buckwheat bran flour. Journal of the Science of Food and Agriculture, 87, 2026–2033.
Moad, G. 2011. Chemical modification of starch by reactive extrusion. Progress in Polymer Science 36 (2):2: 218–237.
Moscicki, L. 2016. Extrusion cooking: Principles and practice. In B. Caballero, P. M. Finglas, & F. Toldra (eds.), Encyclopedia of food and health (pp. 576–580). Cambridge, MA: Academic Press.
Özer, E. A., İbanoğlu, Ş., Ainsworth, P., & Yağmur, C. 2004. Expansion characteristics of a nutritious extruded snack food using response surface methodology. European Food Research and Technology, 218(5), 474–479.
Panyam, D., Kilara, A. 1996. Enhancing the functionality of food proteins by enzymatic modification. Trends in Food Science & Technology, 7, 120–125.
Prabha, K. P., Ghosh, A. S, Joseph, R. M., Krishnan, R., Rana, S. S., Pradhan. R. C. 2021. Recent development, challenges, and prospects of extrusion technology. Future Foods 3: 100019.
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