The diverse segments of the snack industries that generate close to
$520 billion of annual sales are adapting to new consumers
expectations, especially in terms of convinience, flavor, shelf
life, and nutritional and health claims. Snack Foods: Processing,
Innovation, and Nutritional Aspects was conceptualized to
thoroughly cover practical and scientific aspects related to the
chemistry, technology, processing, functionality, quality control,
analysis, and nutrition and health implications of the wide array
of snacks derived from grains, fruits/vegetables, milk and
meat/poultry/seafood. This book focuses on novel topics influencing
food product development like innovation, new emerging technologies
and the manufacturing of nutritious and health-promoting snacks
with a high processing efficiency. The up-to-date chapters provide
technical reviews emphasising flavored salty snacks commonly used
as finger foods, including popcorn, wheat-based products
(crispbreads, pretzels, crackers), lime-cooked maize snacks
(tortilla chips and corn chips), extruded items (expanded and half
products or pellets), potato chips, peanuts, almonds, tree nuts,
and products derived from fruits/vegetables, milk, animal and
marine sources. Key Features: Describes traditional and novel
processes and unit operatios used for the industrial production of
plant and animal-based snacks. Depicts major processes employed for
the industrial production of raw materials, oils, flavorings and
packaging materials used in snack food operations. Contains
relevant and updated information about quality control and
nutritional attributes and health implications of snack foods.
Includes simple to understand flowcharts, relevant information in
tables and recent innovations and trends. Divided into four
sections, Snack Foods aims to understand the role of the major unit
operations used to process snacks like thermal processes including
deep-fat frying, seasoning, packaging and the emerging 3-D printing
technology. Moreover, the book covers the processing and
characteristics of the most relevant raw materials used in snack
operations like cereal-based refined grits, starches and flours,
followed by chapters for oils, seasoning formulations and packaging
materials. The third and most extensive part of the book is
comprised of several chapters which describe the manufacturing and
quality control of snacks mentioned above. The fourth section is
comprised of two chapters related to the nutritional and
nutraceutical and health-promoting properties of all classes of
snacks discussed herein.
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