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ARS Home » Pacific West Area » Albany, California » Research » Publications at this Location » Publication #346563
Title: How extrusion shapes food processing

Author
item McHugh, Tara

Submitted to: Food Technology
Publication Type: Review Article
Publication Acceptance Date: 6/12/2017
Publication Date: 7/1/2017
Citation: Mchugh, T.H. 2017. How extrusion shapes food processing. Food Technology. 71(7): 67-69.

Interpretive Summary: Extrusion is a common method for processing breakfast cereals and snacks. This column will review extrusion processing.

Technical Abstract: This month's column will explore food extrusion. Extrusion is one of the most commonly used food manufacturing processes. Its versatility enables production of a diverse array of food products. This column will review the basic principles and provide an overview of applications. I would like to extend special thanks to my coauthor, Gilles Maller from Clextral, for contributing to the column.