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Please use this identifier to cite or link to this item: http://hdl.handle.net/11019/119

Title: Producing food ingredients by extrusion cooking
Authors: Byrne, Briege
O'Neill, Gary
Troy, Declan J.
Lyng, James G.
Keywords: Extrusion cooking
Convenience foods
Sensory analysis
Consumer studies
Food quality
Issue Date: Apr-2001
Publisher: Teagasc
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
URI: http://hdl.handle.net/11019/119
ISBN: 184170203X
Appears in Collections:Food Chemistry & Technology
Food Programme End of Project Reports

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