Producing food ingredients by extrusion cooking

dc.contributor.author	Byrne, Briege	*
dc.contributor.author	O'Neill, Gary	*
dc.contributor.author	Troy, Declan J.	*
dc.contributor.author	Lyng, James G.	*
dc.date.accessioned	2012-08-31T14:08:23Z
dc.date.available	2012-08-31T14:08:23Z
dc.date.issued	2001-04
dc.identifier.citation	Producing food ingredients by extrusion cooking. The National Food Centre Research Report No. 34. Briege Byrne et al. Dublin; Teagasc, 2001. ISBN 184170203X	en_GB
dc.identifier.isbn	184170203X
dc.identifier.uri	http://hdl.handle.net/11019/119
dc.description	End of Project Report	en_GB
dc.description.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.	en_GB
dc.language.iso	en	en_GB
dc.publisher	Teagasc	en_GB
dc.relation.ispartofseries	The National Food Centre Research Report;No. 34
dc.subject	Extrusion cooking	en_GB
dc.subject	Convenience foods	en_GB
dc.subject	Sensory analysis	en_GB
dc.subject	Consumer studies	en_GB
dc.subject	Food quality	en_GB
dc.title	Producing food ingredients by extrusion cooking	en_GB
dc.type	Technical Report	en_GB
dc.identifier.rmis	4390
refterms.dateFOA	2018-01-12T07:30:33Z

Name:

Report 34.pdf

Size:

433.8Kb

Format:

PDF