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"Extrusion Technology: Adding Value to Fish Products" Food and Agricultural Organization (FAO) estimated that ten percent of the total fish are underutilized. Those are excellent sources of lipid that contain omega-3 fatty acids, especially, Eicosapantaenoic acid (EPA) and Decosahexaenoic acid (DHA), which is within the reach of the common man. Extrusion Technology, is a continuous High-Temperature Short-Time process, has been considered potential solution to utilization of those resources to formulate new engineered foods. Most of the extruded snack are generally cereal based and thus have less protein content and are limited in some essential amino acids. This study demonstrated that shrimp flour can be successfully incorporated with cereals to produce as high quality protein snack food in place of exclusive cereal based snack for local and distant market, without compromising on the quality of final product. The advantage of developing fish based engineered product will help in supplying balanced diets to undernourished people in developing countries as well as opening new avenues for local entrepreneurship.
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Shrimp Based Snack Food Using Extrusion Technology
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LAP Lambert Academic Publishing Jan 2016, 2016
ISBN 10: 3659808385
ISBN 13: 9783659808388
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Da: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germania
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Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -'Extrusion Technology: Adding Value to Fish Products' Food and Agricultural Organization (FAO) estimated that ten percent of the total fish are underutilized. Those are excellent sources of lipid that contain omega-3 fatty acids, especially, Eicosapantaenoic acid (EPA) and Decosahexaenoic acid (DHA), which is within the reach of the common man. Extrusion Technology, is a continuous High-Temperature Short-Time process, has been considered potential solution to utilization of those resources to formulate new engineered foods. Most of the extruded snack are generally cereal based and thus have less protein content and are limited in some essential amino acids. This study demonstrated that shrimp flour can be successfully incorporated with cereals to produce as high quality protein snack food in place of exclusive cereal based snack for local and distant market, without compromising on the quality of final product. The advantage of developing fish based engineered product will help in supplying balanced diets to undernourished people in developing countries as well as opening new avenues for local entrepreneurship. 192 pp. Englisch. Codice articolo 9783659808388
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Shrimp Based Snack Food Using Extrusion Technology
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LAP LAMBERT Academic Publishing, 2015
ISBN 10: 3659808385
ISBN 13: 9783659808388
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Da: AHA-BUCH GmbH, Einbeck, Germania
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Taschenbuch. Condizione: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - 'Extrusion Technology: Adding Value to Fish Products' Food and Agricultural Organization (FAO) estimated that ten percent of the total fish are underutilized. Those are excellent sources of lipid that contain omega-3 fatty acids, especially, Eicosapantaenoic acid (EPA) and Decosahexaenoic acid (DHA), which is within the reach of the common man. Extrusion Technology, is a continuous High-Temperature Short-Time process, has been considered potential solution to utilization of those resources to formulate new engineered foods. Most of the extruded snack are generally cereal based and thus have less protein content and are limited in some essential amino acids. This study demonstrated that shrimp flour can be successfully incorporated with cereals to produce as high quality protein snack food in place of exclusive cereal based snack for local and distant market, without compromising on the quality of final product. The advantage of developing fish based engineered product will help in supplying balanced diets to undernourished people in developing countries as well as opening new avenues for local entrepreneurship. Codice articolo 9783659808388
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Shrimp Based Snack Food Using Extrusion Technology
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LAP LAMBERT Academic Publishing, 2015
ISBN 10: 3659808385
ISBN 13: 9783659808388
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Da: moluna, Greven, Germania
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Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Baraiya KiranKiran Baraiya has Obtained his Post-Graduation From Junagadh Agricultural University in Subject of Fisheries Science. He is the Author of Several Publications and Received Honour From Christ College, Rajkot for His Scien. Codice articolo 158429708
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Shrimp Based Snack Food Using Extrusion Technology
Editore:
LAP LAMBERT Academic Publishing Jan 2016, 2016
ISBN 10: 3659808385
ISBN 13: 9783659808388
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Da: buchversandmimpf2000, Emtmannsberg, BAYE, Germania
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Taschenbuch. Condizione: Neu. This item is printed on demand - Print on Demand Titel. Neuware -'Extrusion Technology: Adding Value to Fish Products' Food and Agricultural Organization (FAO) estimated that ten percent of the total fish are underutilized. Those are excellent sources of lipid that contain omega-3 fatty acids, especially, Eicosapantaenoic acid (EPA) and Decosahexaenoic acid (DHA), which is within the reach of the common man. Extrusion Technology, is a continuous High-Temperature Short-Time process, has been considered potential solution to utilization of those resources to formulate new engineered foods. Most of the extruded snack are generally cereal based and thus have less protein content and are limited in some essential amino acids. This study demonstrated that shrimp flour can be successfully incorporated with cereals to produce as high quality protein snack food in place of exclusive cereal based snack for local and distant market, without compromising on the quality of final product. The advantage of developing fish based engineered product will help in supplying balanced diets to undernourished people in developing countries as well as opening new avenues for local entrepreneurship.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 192 pp. Englisch. Codice articolo 9783659808388
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Shrimp Based Snack Food Using Extrusion Technology
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LAP LAMBERT Academic Publishing, 2016
ISBN 10: 3659808385
ISBN 13: 9783659808388
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Taschenbuch. Condizione: Neu. Shrimp Based Snack Food Using Extrusion Technology | Kiran Baraiya (u. a.) | Taschenbuch | 192 S. | Englisch | 2016 | LAP LAMBERT Academic Publishing | EAN 9783659808388 | Verantwortliche Person für die EU: BoD - Books on Demand, In de Tarpen 42, 22848 Norderstedt, info[at]bod[dot]de | Anbieter: preigu. Codice articolo 104038248
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