A fresh view of the state-of-the-art, Advances in Food Extrusion Technology focuses on extruder selection, extrudate development, quality parameters, and troubleshooting in the 21st century extrusion process. In particular, the book:

• Introduces the history, nomenclature, and working principles of extrusion technology
• Presents an overview of various types of extruders as well as parts and components of an extruder for design considerations
• Discusses extruder selection and design, fluid flow problem with different types of raw materials, and heat transfer and viscous energy dissipation, with advantages and limitations for particular cases
• Emphasizes recent research while providing an overview of trends previously reported in the literature
• Covers the coinjection of food substances into an extruder die with the objective of creating defined colored patterns, adding internal flavors, and achieving other food injection applications into cereal-based extruded products
• Describes thermal and nonthermal extrusion of protein products

Discussing the influence of design and raw materials on extruder performance and nutritional value, this book covers current and developing products from cereal-based snacks to pet food. In addition to the usual benefits of heat processing, extrusion offers the possibility of modifying and expanding the functional properties of food ingredients. Designed for both the active and future food scientist, this book is an exciting addition to a creative and ever-evolving field.

With the wave of a burgeoning population of elderly patients cresting on the horizon, what do we know now from existing research and literature about managed care systems for patients who are chronically ill? What directions does existing research point toward today; is the available research comprehensive or cursory; and what changes will be required to address successfully this treatment aspect of health care? The purpose of this book is to examine critically and summarize the research on managed care treatment of the chronically ill, to expose what is not yet known in this health care field, and to reveal the outcomes of existing treatment methods. How are those with chronic illness treated in these facilities? How can these patients? treatment be improved given available statistics? How can MCOs be altered to address a problem that may become an issue of epidemic proportions in health care tomorrow?

A fresh view of the state-of-the-art, Advances in Food Extrusion Technology focuses on extruder selection, extrudate development, quality parameters, and troubleshooting in the 21st century extrusion process. In particular, the book: Introduces the history, nomenclature, and working principles of extrusion technology Presents an overview of various types of extruders as well as parts and components of an extruder for design considerations Discusses extruder selection and design, fluid flow problem with different types of raw materials, and heat transfer and viscous energy dissipation, with advantages and limitations for particular cases Emphasizes recent research while providing an overview of trends previously reported in the literature Covers the coinjection of food substances into an extruder die with the objective of creating defined colored patterns, adding internal flavors, and achieving other food injection applications into cereal-based extruded products Describes thermal and nonthermal extrusion of protein products Discussing the influence of design and raw materials on extruder performance and nutritional value, this book covers current and developing products from cereal-based snacks to pet food. In addition to the usual benefits of heat processing, extrusion offers the possibility of modifying and expanding the functional properties of food ingredients. Designed for both the active and future food scientist, this book is an exciting addition to a creative and ever-evolving field.