𝔖 Bobbio Scriptorium
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Nutritional aspects of food extrusion: a review

✍ Scribed by Shivendra Singh; Shirani Gamlath; Lara Wakeling

Book ID
108826387
Publisher
John Wiley and Sons
Year
2007
Tongue
English
Weight
549 KB
Volume
42
Category
Article
ISSN
0950-5423

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## Abstract The manuscript reviews beneficial aspects of food processing with main focus on cooking/heat treatment, including other food‐processing techniques (__e.g.__ fermentation). Benefits of thermal processing include inactivation of food‐borne pathogens, natural toxins or other detrimental co