Resumen

LOPES-DA-SILVA, Maria de Fátima; SANTOS, Luís  y  CHOUPINA, Altino. Extrusion in food technology: applications, product characteristics, composition and future trends. Rev. de Ciências Agrárias [online]. 2016, vol.39, n.1, pp.04-14. ISSN 0871-018X.  https://doi.org/10.19084/RCA14103.

Food extrusion involves complex molecular transformations that allow diversity in the existing extruded products and in their physical, chemical, sensory and nutritional properties. In this article, current applications of extrusion in food industry are presented, as well as the characteristics of the extruded products; it also describes the interactions between the relevant parameters involved in this particular food processing operation. Finally, future trends in the extruded products formulation are presented.

Palabras clave : cold extrusion; hot extrusion; nutritional quality; snacks.

        · resumen en Portugués     · texto en Portugués     · Portugués ( pdf )