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|Title: ||Producing food ingredients by extrusion cooking|
|Authors: ||Byrne, Briege|
Troy, Declan J.
Lyng, James G.
|Keywords: ||Extrusion cooking|
|Issue Date: ||Apr-2001|
|Citation: ||Producing food ingredients by extrusion cooking. The National Food Centre Research Report No. 34. Briege Byrne et al. Dublin; Teagasc, 2001. ISBN 184170203X|
|Series/Report no.: ||The National Food Centre Research Report;No. 34|
|Abstract: ||The objective of the project was to improve the quality and acceptability of convenience foods produced by extrusion cooking. A range of acceptable, quality ingredients and food products was produced by extrusion cooking. These products had acceptable textural properties and were received favourably in consumer pre-test studies. However, a trade and consumer market analysis suggests that it would be difficult to develop a market for extruded meat products.|
|Description: ||End of Project Report|
|Appears in Collections:||Food Chemistry & Technology|
Food Programme End of Project Reports
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