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01936nma a2200301 u 4500 |
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240202 ||| eng |
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|a 9789535138372
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|a 9789535139836
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|a 9789535138389
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|a 65577
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|a Zahid Qamar, Sayyad
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| 245 |
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|a Extrusion of Metals, Polymers, and Food Products
|h Elektronische Ressource
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| 260 |
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|b IntechOpen
|c 2018
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| 300 |
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|a 1 electronic resource (220 p.)
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| 653 |
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|a functional properties, bioactive compounds, aquaculture, finite element method, functional food, legumes
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| 653 |
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|a Other manufacturing technologies / bicssc
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| 700 |
1 |
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|a Zahid Qamar, Sayyad
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| 041 |
0 |
7 |
|a eng
|2 ISO 639-2
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| 989 |
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|b DOAB
|a Directory of Open Access Books
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| 500 |
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|a Creative Commons (cc), https://creativecommons.org/licenses/by/3.0/
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| 024 |
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|a 10.5772/65577
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| 856 |
4 |
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|u https://mts.intechopen.com/storage/books/5830/authors_book/authors_book.pdf
|7 0
|x Verlag
|3 Volltext
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| 856 |
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|u https://directory.doabooks.org/handle/20.500.12854/130155
|z DOAB: description of the publication
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| 520 |
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|a Extrusion is a very popular manufacturing process, especially because of its versatility in terms of materials and shapes. Representing the vast and multifaceted field of extrusion, this book contains write-ups on latest developments from experts in the field. Part (A) on Metal Extrusion contains chapters on spur gear manufacturing, stiff vacuum extrusion, and indirect extrusion for subsurface tubular expansion. Part (B) on Food and Polymer Extrusion includes chapters on extrusion cooking of functional foods, changes in nutritional properties in extrusion of cereals, physicochemical changes of starch in extrusion of corn flour, extruded aquaculture feed, optimal design of polymer extrusion dies, and extrusion cooking technology for food products.
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