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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
26/08/2024 |
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Data da última atualização: |
26/08/2024 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
ASCHERI, J. L. R. |
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Afiliação: |
JOSE LUIS RAMIREZ ASCHERI, CTAA. |
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Título: |
Why Food Technology by Extrusion-Cooking? |
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Ano de publicação: |
2024 |
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Fonte/Imprenta: |
Discoveries in Agriculture and Food Sciences, v. 12, n. 4, 2024. p. 110-144. |
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Idioma: |
Inglês |
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Conteúdo: |
Thermoplastic extrusion technology has become a cornerstone in the food processing industry, offering a versatile and efficient method for producing a wide range of food products. This technology is especially significant due to its status as a "clean technology," characterized by minimal environmental impact, efficient energy use, and the ability to produce food with consistent quality and safety. The process involves the continuous cooking, mixing, and shaping of raw materials, allowing for the creation of a diverse array of products that cater to both human consumption and animal feed. One of the key advantages of thermoplastic extrusion is its ability to produce pre-cooked and instant flours, which are highly popular in consumer markets. These flours are not only convenient but also enable the production of other products, such as snacks, breakfast cereals, and even infant formulas. The abundance of extruded products on supermarket shelves, ranging from instant noodles to textured vegetable proteins, is a testament to the versatility and consumer appeal of this technology. Moreover, thermoplastic extrusion is particularly beneficial for small, medium, and large enterprises alike. The technology is adaptable, with a variety of equipment available to suit different scales of production. This flexibility, combined with the relatively low labor requirements, makes it an attractive option for businesses of all sizes. The process also allows for the use of diverse raw materials, including cereals, legumes, and even by-products from other industries, which can be efficiently transformed into high-value products. In the realm of animal feed, extruded products are equally important. The technology allows for the precise control of nutritional content and physical properties, resulting in feed that meets the specific needs of different animals. This has led to the widespread adoption of extrusion technology in the production of pet foods, aquafeeds, and livestock feed. In conclusion, thermoplastic extrusion technology is a pivotal innovation in food processing, offering numerous benefits across various sectors. Its clean technology status, ease of use, and adaptability make it a vital tool in modern food production, enabling the creation of a vast array of products that meet the demands of today's consumers. Whether for human consumption or animal feed, extruded products are a staple in the food industry, with their presence only expected to grow as technology advances. MenosThermoplastic extrusion technology has become a cornerstone in the food processing industry, offering a versatile and efficient method for producing a wide range of food products. This technology is especially significant due to its status as a "clean technology," characterized by minimal environmental impact, efficient energy use, and the ability to produce food with consistent quality and safety. The process involves the continuous cooking, mixing, and shaping of raw materials, allowing for the creation of a diverse array of products that cater to both human consumption and animal feed. One of the key advantages of thermoplastic extrusion is its ability to produce pre-cooked and instant flours, which are highly popular in consumer markets. These flours are not only convenient but also enable the production of other products, such as snacks, breakfast cereals, and even infant formulas. The abundance of extruded products on supermarket shelves, ranging from instant noodles to textured vegetable proteins, is a testament to the versatility and consumer appeal of this technology. Moreover, thermoplastic extrusion is particularly beneficial for small, medium, and large enterprises alike. The technology is adaptable, with a variety of equipment available to suit different scales of production. This flexibility, combined with the relatively low labor requirements, makes it an attractive option for businesses of all sizes. The process also allows for the use of diverse raw material... Mostrar Tudo |
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Palavras-Chave: |
Alimentação animal; Alimentação humana; Cozimento. |
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Thesagro: |
Cocção; Extrusão; Tecnologia de Alimento. |
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Thesaurus Nal: |
Cooking; Extrusion; Food technology. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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Marc: |
LEADER 03148naa a2200229 a 4500
001 2166798
005 2024-08-26
008 2024 bl uuuu u00u1 u #d
100 1 $aASCHERI, J. L. R.
245 $aWhy Food Technology by Extrusion-Cooking?$h[electronic resource]
260 $c2024
520 $aThermoplastic extrusion technology has become a cornerstone in the food processing industry, offering a versatile and efficient method for producing a wide range of food products. This technology is especially significant due to its status as a "clean technology," characterized by minimal environmental impact, efficient energy use, and the ability to produce food with consistent quality and safety. The process involves the continuous cooking, mixing, and shaping of raw materials, allowing for the creation of a diverse array of products that cater to both human consumption and animal feed. One of the key advantages of thermoplastic extrusion is its ability to produce pre-cooked and instant flours, which are highly popular in consumer markets. These flours are not only convenient but also enable the production of other products, such as snacks, breakfast cereals, and even infant formulas. The abundance of extruded products on supermarket shelves, ranging from instant noodles to textured vegetable proteins, is a testament to the versatility and consumer appeal of this technology. Moreover, thermoplastic extrusion is particularly beneficial for small, medium, and large enterprises alike. The technology is adaptable, with a variety of equipment available to suit different scales of production. This flexibility, combined with the relatively low labor requirements, makes it an attractive option for businesses of all sizes. The process also allows for the use of diverse raw materials, including cereals, legumes, and even by-products from other industries, which can be efficiently transformed into high-value products. In the realm of animal feed, extruded products are equally important. The technology allows for the precise control of nutritional content and physical properties, resulting in feed that meets the specific needs of different animals. This has led to the widespread adoption of extrusion technology in the production of pet foods, aquafeeds, and livestock feed. In conclusion, thermoplastic extrusion technology is a pivotal innovation in food processing, offering numerous benefits across various sectors. Its clean technology status, ease of use, and adaptability make it a vital tool in modern food production, enabling the creation of a vast array of products that meet the demands of today's consumers. Whether for human consumption or animal feed, extruded products are a staple in the food industry, with their presence only expected to grow as technology advances.
650 $aCooking
650 $aExtrusion
650 $aFood technology
650 $aCocção
650 $aExtrusão
650 $aTecnologia de Alimento
653 $aAlimentação animal
653 $aAlimentação humana
653 $aCozimento
773 $tDiscoveries in Agriculture and Food Sciences$gv. 12, n. 4, 2024. p. 110-144.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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Biblioteca |
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| Registros recuperados : 9 | |
| 1. |  | FERREIRA, L. B.; CASTRO, L. M. de; LOPES, F. B.; MAGNABOSCO, C. U.; MENDANHA, K. S. Estimativas de (co)variâncias genéticas de características de carcaça e maciez da carne em bovinos Nelore mocho. In: SEMINÁRIO JOVENS TALENTOS, 7., 2013, Santo Antônio de Goiás. Coletânea dos resumos apresentados. Santo Antônio de Goiás: Embrapa Arroz e Feijão, 2013. p. 38. (Embrapa Arroz e Feijão. Documentos, 292). Pôster - graduação.| Biblioteca(s): Embrapa Arroz e Feijão. |
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| 2. | | MENDANHA, K. S.; MAGNABOSCO, C. U.; LOPES, F. B.; CASTRO, L. M.; FERREIRA, L. G. B. O uso de valores moleculares de características produtivas e reprodutivas para seleção de touros da raça Nelore por meio de análises multivariadas. In: SEMINÁRIO JOVENS TALENTOS, 7., 2013, Santo Antônio de Goiás. Coletânea dos resumos apresentados. Santo Antônio de Goiás: Embrapa Arroz e Feijão, 2013. p. 39. (Embrapa Arroz e Feijão. Documentos, 292). Pôster - graduação.| Biblioteca(s): Embrapa Arroz e Feijão. |
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| 3. | | GUIMARÃES, L. S.; MAGNABOSCO, C. de U.; CASTRO, L. M.; MOREIRA, L. DA C.; MENDANHA, K. S.; NAKAGAWA, A. F. Estimativas de (co)variância e parâmetros genéticos para pesos padronizados aos 365, 450 e 550 dias de idade em bovinos Nelore Mocho. In: REUNIÃO ANUAL DA SOCIEDADE BRASILEIRA DE ZOOTECNIA, 49., 2012, Brasília. A produção animal no mundo em transformação: anais. Brasília, DF: SBZ, 2012. 1 CD-ROM.| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Cerrados. |
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| 4. | | MENDANHA, K. S.; MAGNABOSCO, C. de U.; LOPES, F. B.; CASTRO, L. M.; FERREIRA, L. G. B.; GUIMARÃES, L. S. Estudo genético quantitativo de características relacionadas à velocidade de crescimento de bovinos Nelore Mocho. In: REUNIÃO ANUAL DA SOCIEDADE BRASILEIRA DE ZOOTECNIA, 49., 2012, Brasília. A produção animal no mundo em transformação: anais. Brasília, DF: SBZ, 2012. 1 CD-ROM.| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Cerrados. |
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| 5. | | MOREIRA, L. DA C.; MAGNABOSCO, C. de U.; LOPES, F. B.; COSTA, M. F. O. e; MENDANHA, K.; GUIMARÃES, L. Tendências e ganhos genéticos para pesos calculados aos 120 e 240 dias de idade de bovinos da raça Nelore Mocho. In: REUNIÃO ANUAL DA SOCIEDADE BRASILEIRA DE ZOOTECNIA, 49., 2012, Brasília. A produção animal no mundo em transformação: anais. Brasília, DF: SBZ, 2012. 1 CD-ROM.| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Arroz e Feijão; Embrapa Cerrados. |
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| 6. | | CASTRO, L. M. de; FERREIRA, L. B.; LOPES, F. B.; MAGNABOSCO, C. de U.; MENDANHA, K. S.; CARVALHO, M. V. S. de. Estimativas de parâmetros genéticos de características de carcaça e maciez da carne em bovinos da raça Nelore mocho. In: SEMINÁRIO JOVENS TALENTOS, 7., 2013, Santo Antônio de Goiás. Coletânea dos resumos apresentados. Santo Antônio de Goiás: Embrapa Arroz e Feijão, 2013. p. 81. (Embrapa Arroz e Feijão. Documentos, 292). Pôster - pós-graduação.| Biblioteca(s): Embrapa Arroz e Feijão. |
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| 7. | | FERREIRA, L. G. B.; MAGNABOSCO, C. de U.; LOPES, F. B.; CASTRO, L. M. DE; MAMEDE, M. M. S.; MENDANHA, K. S. Estimativas de (co)variância e parâmetros genéticos para ganho em peso de um rebanho de bovinos da raça Nelore mocho. In: REUNIÃO ANUAL DA SOCIEDADE BRASILEIRA DE ZOOTECNIA, 49., 2012, Brasília. A produção animal no mundo em transformação: anais. Brasília, DF: SBZ, 2012. 1 CD-ROM.| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Cerrados. |
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| 8. | | MENDANHA, K. S.; MAGNABOSCO, C. de U.; LOPES, F. B.; NAKAGWA, A. F.; CASTRO, L. M. de; FERREIRA, L. G. B. Tendência genética de características relacionadas à velocidade de crescimento de bovinos Nelore Mocho. In: REUNIÃO ANUAL DA SOCIEDADE BRASILEIRA DE ZOOTECNIA, 49., 2012, Brasília. A produção animal no mundo em transformação: anais. Brasília, DF: SBZ, 2012. 1 CD-ROM.| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Cerrados. |
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| 9. | | FERREIRA, L. G. B.; MAGNABOSCO, C. de U.; LOPES, F. B.; CASTRO, L. M. DE; MENDANHA, K. S.; COSTA, M. F. O. e. Tendência genética para ganho em peso do nascimento aos 550 dias de idade de um rebanho de bovinos da raça Nelore mocho. In: REUNIÃO ANUAL DA SOCIEDADE BRASILEIRA DE ZOOTECNIA, 49., 2012, Brasília. A produção animal no mundo em transformação: anais. Brasília, DF: SBZ, 2012. 1 CD-ROM.| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Arroz e Feijão; Embrapa Cerrados. |
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| Registros recuperados : 9 | |
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| Nenhum registro encontrado para a expressão de busca informada. |
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