extruded

Now this is what advertising is about: echoing chants, meat slurry being extruded from a machine, and nervous chickens.

Boing Boing 2008

This holds, by analogy to physiological process, that once inflation has been extruded from the economic system by a sufficiently painful application of monetarism - the economic and oral equivalent of a major dose of castor oil or epsom salts - it is gone for good.

Economic Policy and the Liberal Left 1983

A cellar that’s as much a conversation piece as the wine it stores – 400 bottles of luxury cuvee wines are contained in a 3m x 6m cement block, extruded from the shop into the public space.

Artisan Cellars by Asylum 2008

British designer Tom Dixon's $75,000 untitled extruded plastic chaise longue had wide gaps amid the crude weave.

'Objects' to Use, or Not Helen Kirwan-Taylor 2008

In order for this to occur, a percentage of each layer has to be "extruded" downslope every year.

Thoughts on Alpine Glacier Stratigraphy « Climate Audit 2006

However Katina's work is not yet over: There is potential to use the technology for producing ingredients for other cereal products and foods, such as extruded snacks, she said.

BakeryAndSnacks RSS jess.halliday@decisionnews.com 2010

Reducing acrylamide levels without reducing quality is a considerable challenge, according to Purac, especially for starchy products that have been deep-fried, roasted or baked at high temperatures, such as extruded snacks and potato chips.

BeverageDaily RSS 2009

Reducing acrylamide levels without reducing quality is a considerable challenge, according to Purac, especially for starchy products that have been deep-fried, roasted or baked at high temperatures, such as extruded snacks and potato chips.

FoodNavigator RSS 2009

Reducing acrylamide levels without reducing quality is a considerable challenge, according to Purac, especially for starchy products that have been deep-fried, roasted or baked at high temperatures, such as extruded snacks and potato chips.

FoodNavigator RSS 2009

Reducing acrylamide levels without reducing quality is a considerable challenge, according to Purac, especially for starchy products that have been deep-fried, roasted or baked at high temperatures, such as extruded snacks and potato chips.

FoodProductionDaily RSS 2009