Extrusion Cooking for Food and Feed
Biochemistry, Technology, and Applications
- 1st Edition - May 1, 2026
- Latest edition
- Editors: Amit Baran Das, Poonam Singha, Kasiviswanathan Muthukumarappan
- Language: English
Extrusion Cooking for Food and Feed: Biochemistry, Technology, and Applications offers a comprehensive updated knowledge on extruded food products (for human, pet, and aquacu… Read more
Extrusion Cooking for Food and Feed: Biochemistry, Technology, and Applications offers a comprehensive updated knowledge on extruded food products (for human, pet, and aquaculture) and the associated processing technologies and machinery requirements. Comprised of 18 chapters, the book covers every possible application of the food extrusion, explaining the biochemical changes of food ingredients during extrusion cooking, the design aspect of the extruder, besides also covering cold and hybrid extrusion, the role of carbohydrates, proteins, fat and lipid in extrusion, and the pet feed and aqua feed. A concise book on extrusion cooking benefits the readers to understand the present status of snacks foods, and it also allows industries take on meeting the growing demand for pet food.
- Covers the biochemical changes of food ingredients during extrusion cooking
- Discusses the design aspect of the extruder as well as how to design an extruder
- Provides insightful knowledge on pet feed and aqua feed
- Explores new extrusion technologies such as 3D and 4D printing
- Brings the biochemical aspect with the engineering aspect of food extrusion
Students of certificate course on cereal and cereal based product, student of UG courses such as Food Technology, Food Engineering, Food Sciences, Food and Bioprocess
1. Introduction to extrusion cooking
2. Design and modelling of single screw extruder
3. Design and modelling of twin screw extruder
4. Reactive extrusion processing
5. Extrusion-based 3D printing
6. Cold extrusion
7. Hybrid extrusion
8. Role of carbohydrates in extrusion
9. Role of protein in extrusion
10. Role of fat and lipid in extrusion
11. Effect on phytochemical properties
12. Effect on anti-nutritional factors
13. Development of texturized vegetable protein
14. Development of aqua food by extrusion processing
15. Development of pet foods by extrusion processing
16. Development of starch/polymeric foams by extrusion processing
17. Process standardization
18. Novel applications
19. Working with an extruder: Problems, safety and troubleshooting
2. Design and modelling of single screw extruder
3. Design and modelling of twin screw extruder
4. Reactive extrusion processing
5. Extrusion-based 3D printing
6. Cold extrusion
7. Hybrid extrusion
8. Role of carbohydrates in extrusion
9. Role of protein in extrusion
10. Role of fat and lipid in extrusion
11. Effect on phytochemical properties
12. Effect on anti-nutritional factors
13. Development of texturized vegetable protein
14. Development of aqua food by extrusion processing
15. Development of pet foods by extrusion processing
16. Development of starch/polymeric foams by extrusion processing
17. Process standardization
18. Novel applications
19. Working with an extruder: Problems, safety and troubleshooting
- Edition: 1
- Latest edition
- Published: May 1, 2026
- Language: English
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Amit Baran Das
Dr. Amit Baran Das has extensive research experience in extrusion processing, food rheology and novel solvents for food application. Dr. Das has published more than 40 peer reviewed articles and 8 book chapters. He has 3 patents and serves as a team leader for more than 4 sponsored projects. He is also working as team leader of Govt. sponsored food mission.
Affiliations and expertise
Tezpur University, IndiaPS
Poonam Singha
Dr. Poonam Singha has extensive research experience in extrusion processing, food emulsions and functionalization of dairy and vegetable proteins. She has interdisciplinary knowledge and expertise gained from her research and industrial exposure. She has strong knowledge on food analysis, plant proteins, cereals, and grains. Dr. Singha has published several peer reviewed articles and her research interests are functional food, novel non-thermal processing, plant-based proteins, and value-added food product. She is currently leading a funded project on “Functionalization of pea protein using extrusion processing for development of healthy plant-based food products” and involved in couple of consultancy projects.
Affiliations and expertise
NIT Rourkela, IndiaKM
Kasiviswanathan Muthukumarappan
Dr. Kasiviswanathan Muthukumarappan is Maynard A. Klingbeil Endowed Department Head and Distinguished Professor of the Department of Agricultural and Biosystems Engineering at the South Dakota State University.
In his more than 25 years of professional career, Dr. Muthu has devoted his time to develop novel methods to test the functional properties of food materials, develop fundamental platform technologies and bio-refinery systems to produce energy, materials and chemicals from renewable resources and extrusion processing of value-added co-products. He has authored or co-authored more than 250 peer-reviewed publications and made more than 350 regional, national, and international presentations. A few of his awards and honors include a 2013 Distinguished Professor, 2012 ASABE Fellow Award, 2011 Griffith Faculty Research Award, 2009 Evelyn E. Rosentreter Standards Award in recognition of his outstanding contributions as a research leader and educator in the food and bioprocess engineering area.Affiliations and expertise
South Dakota State University, USA