Snack Foods: Processing and Technology presents the use of different raw materials, processing technologies, quality attributes of snacks, machinery requirements, and innovative thoughts for future product development. These items are discussed in 15 chapters, including recent technologies leading to the industrial production of popular snacks and healthy products. The discussion on artistic snacks and troubleshooting are the new addi>tions. This book will be of use to entrepreneurs, academic and research institutes, professionals in the field, and personnel from industries.
1. Chapter 1. Introduction - p. 1 2. Chapter 2. Grains and grain fractions - p. 17 3. Chapter 3. Root and tuber crops - p. 75 4. Chapter 4. Fruits and vegetables - p. 95 5. Chapter 5. Meat-, fish-, and poultry-based snacks - p. 117 6. Chapter 6. Dairy-based snacks - p. 151 7. Chapter 7. Edible nuts - p. 173 8. Chapter 8. Different salts in snacks - p. 193 9. Chapter 9. Sugars, sweeteners, chocolates, and sweet snacks - p. 211 10. Chapter 10. Fats and oils - p. 251 11. Chapter 11. Other additives in snacks - p. 283 12. Chapter 12. Processes and machinery - p. 321 13. Chapter 13. Quality characteristics - p. 383 14. Chapter 14. Health and special snacks - p. 461 15. Chapter 15. Trouble shooting - p. 525 16. Index - p. 543
Snack Foods: Processing and Technology presents the use of different raw materials, processing technologies, quality attributes of snacks, machinery requirements, and innovative thoughts for future product development. These items are discussed in 15 chapters, including recent technologies leading to the industrial production of popular snacks and healthy products. The discussion on artistic snacks and troubleshooting are the new addi>tions. This book will be of use to entrepreneurs, academic and research institutes, professionals in the field, and personnel from industries.
1. Chapter 1. Introduction - p. 1 2. Chapter 2. Grains and grain fractions - p. 17 3. Chapter 3. Root and tuber crops - p. 75 4. Chapter 4. Fruits and vegetables - p. 95 5. Chapter 5. Meat-, fish-, and poultry-based snacks - p. 117 6. Chapter 6. Dairy-based snacks - p. 151 7. Chapter 7. Edible nuts - p. 173 8. Chapter 8. Different salts in snacks - p. 193 9. Chapter 9. Sugars, sweeteners, chocolates, and sweet snacks - p. 211 10. Chapter 10. Fats and oils - p. 251 11. Chapter 11. Other additives in snacks - p. 283 12. Chapter 12. Processes and machinery - p. 321 13. Chapter 13. Quality characteristics - p. 383 14. Chapter 14. Health and special snacks - p. 461 15. Chapter 15. Trouble shooting - p. 525 16. Index - p. 543
