| 1 |
Extrusion-Cooking Technology, Processing of Biopolymers, Rheological Considerations |
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| 2 |
Single-Screw Extrusion-Cookers, Twin-Screw Extrusion-Cookers, Raw Materials in the Production of Extrudates, Structure-Forming Raw Materials |
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| 3 |
Physical and Chemical Changes in Raw Materials During Extrusion-Cooking, Changes in Starchy Materials, Changes in Protein-Rich Materials, Changes in Fibers, Changes in Vitamins |
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| 4 |
Production of Breakfast Cereals, Cereal Flake Processing, Directly Extruded Breakfast Cereals, Pillow shaped extrudates with a tasty filling, Snack Pellets, Production of Short Forms, Production of Laminated, Perforated and Spatial Forms, 3D pellets |
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| 5 |
Crispbread and Bread Crumbs, Production of Baby Food, Extrusion and nutritional quality |
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| 6 |
Starch, Isolation, Granular Structure, Starch Morphology, X-ray Diffraction Pattern |
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| 7 |
Seminars |
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| 8 |
Seminars |
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| 9 |
Amorphous Structure of Starch Granules, Role of Water in Starch Granules, Starch Gelatinization, Starch Pasting, Rheological Measurement |
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| 10 |
The Characteristics of Starch Pastes, Role of Starches in Foods, Resistant Starch |
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| 11 |
Starch Modification and Applications, Oxidation, Cross-Linking |
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| 12 |
Esterification, Starch Acetate, Starch Succinate, Starch Alkenylsuccinate |
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| 13 |
Starch Phosphate, Etherification, Pregelatinization |
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| 14 |
Heat-Moisture Treatment, Annealing, Extrusion , |
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| 15 |
Acid Hydrolysis, Enzyme Hydrolysis |
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| 16 |
Seminars |
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