Snack Food

AvR. Gordon Booth

Inbunden, Engelska, 1991

1 595 kr

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Häftad

1 595 kr

Beskrivning

A reference on snack foods, this book reviews a wide variety of snack foods, emphasizing the American and British markets, providing a basis for new product development. The book covers a variety of subjects from raw materials to storage, processing, packaging and nutritional value of snack foods, emphasizing the evolving nature of snacks in our diet. Beginning with a definition of snack foods and their particular characteristics, the work progresses to discuss various types of snacks in subsequent chapters written by specialists, detailing their development, production and consumption. Other chapters cover packaging, refrigeration, equipment, extrusion and other technologies of snack food manufacturing.

Produktinformation

Utgivningsdatum:1991-01-31
Mått:155 x 235 x 27 mm
Vikt:787 g
Format:Inbunden
Språk:Engelska
Antal sidor:402
Upplaga:1990
Förlag:Kluwer Academic Publishers Group
ISBN:9780442237455

Utforska kategorier

Tillverkningsteknik inom Naturvetenskap och teknik

Recensioner i media

From Book News, Inc. A broad, interdisciplinary treatment of the snack food industry in the US and Great Britain. Considers product development, the assembly of raw materials, storage, processing, packaging, and consumption of such goodies as cookies and crackers, candy, pastries, and those based on dairy, meat, seafood, fruit, nuts, potatoes, and corn. Defines snack food, and discusses characteristics, product concepts, production techniques, and new data on the nutritional impact. Annotation copyright Book News, Inc. Portland, Or.

Innehållsförteckning

1 Ingredients: Their Attributes and Functions.- 2 Bread, Pastry, and Cakes.- 3 Cookies, Crackers, and Other Flour Confectionery.- 4 Chocolate Confectionery.- 5 Sugar Confectionery.- 6 Extruded Snacks.- 7 Pickles, Sauces, and Dips.- 8 Snack Foods of Dairy Origin.- 9 Fish Snacks and Shellfish Snacks.- 10 Meat-based Snack Foods.- 11 Fruit-based Snacks Including Dried and Candied Fruit.- 12 Nuts.- 13 Potato-based Textured Snacks.- 14 Health Food Snacks.- 15 Refrigeration and Snack Foods.- 16 Nutritional Implications.- 17 Packaging for Preservation of Snack Food.- 18 Plant and Equipment Related to Snack Food Manufacturing Operations.