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ESTRUSIONE DEI CEREALI - Cosa, Come, Perché

ESTRUSIONE DEI CEREALI - Cosa, Come, Perché

ESTRUSIONE DEI CEREALI - Cosa, Come, Perché

Roberto Zanolla

63,27 €
IVA incluido
Disponible
Editorial:
Lulu Press
Año de edición:
2019
Materia
Ingeniería: general
ISBN:
9780244805203
63,27 €
IVA incluido
Disponible

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Estrusione dei Cereali - Cosa, Come, Perché è un testo di riferimento unico nel suo genere, che analizza un metodo di trasformazione alimentare noto per influenzare notevolmente le caratteristiche degli alimenti - l’estrusione industriale alimentare. Un libro strutturato come solida introduzione al concetto di estrusione dei cereali, utile ai professionisti del settore e agli studenti di Scienze dell’Alimentazione e di Agricoltura, per comprendere i meccanismi attraverso i quali l’estrusione influenza qualità, durata di conservazione e sicurezza dei prodotti alimentari e dei mangimi. Proprietà e benefici nutrizionali di mais, grano, orzo, avena e pseudocereali estrusi. Impatto storico, benefici e metodi di preparazione dei prodotti estrusi a base di cereali, destinati all’alimentazione umana e animale. Questo manuale appartiene ai produttori di alimenti che devono decidere il miglior modo di agire nello sviluppo del prodotto, nel controllo della qualità e nella sicurezza alimentare.

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