Snack Foods
Processing and Technology

Offers comprehensive, updated knowledge on snack foods and associated processing technologies

Suvendu Bhattacharya (Author)

9780128197592, Elsevier Science

Paperback, published 21 September 2022

568 pages, 112 illustrations (12 in full color)
23.5 x 19 x 3.5 cm, 0.88 kg

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.

Section 1: An overview of snack foods
1. Snack foods, processing of snack and their importance

Section 2: The ingredients and the snacks
2. Grains and grain fractions
3. Tubers and tuber crops

Subject Areas: Food & beverage technology [TDCT]