R. Gordon Booth – författare
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2 produkter
2 produkter
1 595 kr
Skickas inom 10-15 vardagar
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.
1 595 kr
Skickas inom 10-15 vardagar
Rather than containing for the most part fairly detailed food science and technology intended for daily use and reference by food scientists and technologists, this book is designed for use by a much wider range of readers concerned with a particular and rapidly expanding area of food production, promotion, marketing, and packaging. A certain amount of basic detail is provided to enable relatively rough estimates of the production methods and packaging facilities necessary to enable new or improved items to be made, but the overall emphasis is on the wide range of food products that can now quite legitimately be regarded as coming within the broad definition of foods used as snacks, as contrasted with main meals. Thus, we start with the basic requirements to be met in a snack food whatever its nature, and follow with the great variety of items nowadays used 3..'l snacks or as adjuvants to snacks, concluding with an assessment of nutritional consequences of the growth of "snacking" or "browsing," and with the special packaging requirements of snack foods.