Food extruders and their applications--Engineering aspects of food extrusion--Instrumentation for extrusion processes--Scaleup, experimentation, and data evaluation--Extrusion plant design--Extrusion cooking modeling, control, and optimization--Transport properties of food doughs--Extrusion cooking in bioconversions--Extrusion cooking of starch and starchy products--Protein reactions during extrusion cooking--Extrusion cooking of high-moisture protein foods--Color--Flavor formation and retention during extrusion--Nutritional properties of extruded foods--Extrusion cooking and food safety