Snack Food Technology
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Snack Food Technology
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Author : Samuel A. Matz
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Snack Food Technology written by Samuel A. Matz and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Technology & Engineering categories.
This book fills a need for a technological guide in a field that has experi enced an almost explosive increase in the last two decades. No other book available to food scientists provides detailed coverage of the ingredients, processes, products, and equipment of nearly every type of snack food made today. Since publication of the First Edition, many changes have occurred in the snack industry, making necessary a thorough revision of all chapters. The text, illustrations, and bibliographies have all been brought up-to-date. My goal has been to provide an accurate and reasona bly detailed description of every major snack processing method and prod uct current in the United States. If any reader believes I have omitted an important topic, I would be glad to learn ofit, in the hope that there will be a Third Edition in which I can incorporate the suggested additions. One of the main purposes of this volume is to provide a source for answers to problems that the technologist encounters in the course of his or her daily work. Extensive bibliographies, in which the emphasis is on recent publications (extending into 1983), should permit the reader to resolve more complex or new questions. With these bibliographies as guides, the food technologist can delve as deeply as he or she wishes into specialized aspects ofthe subject, while at the same time the reader who is interested in the broad overall picture will not be distracted by excess detail.
Snack Foods Processing
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Author : Edmund W. Lusas
language : en
Publisher: CRC Press
Release Date : 2001-06-05
Snack Foods Processing written by Edmund W. Lusas and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001-06-05 with Technology & Engineering categories.
Providing a clear, comprehensive overview of the industry, Snack Foods Processing is the definitive handbook on developing, preparing, and processing shelf-stable savory snack foods. Contributors from leading companies and academic institutions provide practical information and guidance based on years of industry experience. Collectively, they review the principles and critical specifics of processing savory snacks, starting from raw materials selection and care, through types of equipment used and its proper operation, to product seasoning, and packaging. The book covers every major product type, including potato and corn chips, alkali-cooked corn tortilla chips, pretzels, popcorn, extruder puffed and baked/fried products, half-products, meat snacks, and rice-based snacks. It also discusses international snack foods, including those of China, India, and Japan. It details post shaping and drying operations, covering seasonings, flavorings application, product protection and packaging materials, and filling and cartoning equipment. Whether you are new to the field or you are a pro facing broader responsibilities, Snack Foods Processing provides valuable information gained through first-hand experience. It presents a clear introduction to the snack foods industry and its terminology and explains the technical interrelationships between the many materials and processes used in making the finished snack food. New entrants into the field will be able to confidently communicate with suppliers and associates. Managers and quality control personnel will gain a better idea of where to start in solving problems when they arise.
Snack Food Technology
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Author : Joan I. Duffy
language : en
Publisher:
Release Date : 1981
Snack Food Technology written by Joan I. Duffy and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1981 with categories.
Snack Foods
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Author : Sergio O. Serna-Saldivar
language : en
Publisher: CRC Press
Release Date : 2022-04-20
Snack Foods written by Sergio O. Serna-Saldivar and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-04-20 with Technology & Engineering categories.
The diverse segments of the snack industries that generate close to $520 billion of annual sales are adapting to new consumer ́s 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.
Snack Food
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Author : R. Gordon Booth
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Snack Food written by R. Gordon Booth and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Technology & Engineering categories.
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.
The Complete Technology Book On Snack Foods
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Author : H. Panda
language : en
Publisher: National Institute of Industrial Re
Release Date : 2003-10-01
The Complete Technology Book On Snack Foods written by H. Panda and has been published by National Institute of Industrial Re this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003-10-01 with Snack foods categories.
There are plenty of marketing niches and slots to be filled in the Snacks Food area. This book attempts to provide the processes for the manufacture of various Snacks food items which has tremendous domestic and export market. It is believes that the book may be of immense value and interest to the new entrepreneurs, research institutes, professionals, industry people and libraries.
Food Machinery
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Author : L M Cheng
language : en
Publisher: Elsevier
Release Date : 1992-01-01
Food Machinery written by L M Cheng and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 1992-01-01 with Technology & Engineering categories.
This book provides a general technical and mechanical background for the basic processing machinery now used for making snacks, baked goods and confectionery. It covers the basic principles, machine design, function, operation and output.
Snack Foods
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Author : Suvendu Bhattacharya
language : en
Publisher: Academic Press
Release Date : 2022-09-06
Snack Foods written by Suvendu Bhattacharya and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-09-06 with Technology & Engineering categories.
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. Covers recent technologies like pressure/vacuum frying process, par frying, agglomeration, use of infra-red, radiofrequency Explores the use of innovative methods for the development of healthy snacks Includes indications for the wide commercialization of traditional foods in the near future
Advances In Food Extrusion Technology
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Author : Medeni Maskan
language : en
Publisher: CRC Press
Release Date : 2016-04-19
Advances In Food Extrusion Technology written by Medeni Maskan and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-04-19 with Science categories.
A fresh view of the state-of-the-art, Advances in Food Extrusion Technology focuses on extruder selection, extrudate development, quality parameters, and troubleshooting in the 21st century extrusion process. In particular, the book:Introduces the history, nomenclature, and working principles of extrusion technologyPresents an overview of various t
Selling More Snacks
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Author : Vickie An
language : en
Publisher: Teacher Created Materials
Release Date : 2018-10-01
Selling More Snacks written by Vickie An and has been published by Teacher Created Materials this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-10-01 with Juvenile Nonfiction categories.
The 1950s saw the start of a big snack food revolution. Since then, innovations in food science technology have made snacks inexpensive, convenient, and delicious. But is all this snacking good for us? Learn about the history of snack food, the science behind food technology, and how snack foods affect health. Created in collaboration with the Smithsonian Institution, this Smithsonian Informational Text builds reading skills while engaging students' curiosity about STEAM topics through real-world examples. Packed with factoids and informative sidebars, it features a hands-on STEAM challenge that is perfect for use in a makerspace and teaches students every step of the engineering design process. Make STEAM career connections with career advice from actual Smithsonian employees working in STEAM fields. Discover engineering innovations that solve real-world problems with content that touches on all aspects of STEAM: Science, Technology, Engineering, the Arts, and Math!