Brings together practical experience and knowledge of extrusion cooking technology. This book summarizes basic considerations for the application of extrusion technology to food industry processes and focuses on the types of extruders available for a growing number of food applications. "All the book's chapters are well supplied with references, allowing readers to follow up specific aspects from within the text? a thorough but succinct 223-page reference text, full of 'gems' of information that will be appreciated by those experienced in extrusion; in addition, it would be a worthwhile purchase for anyone contemplating involvement in the extrusion process."-Dr. Robert Sleigh, Principal Research Scientist, Food Science Australia, in Food Australia