{"product_id":"snack-foods","title":"Snack Foods","description":"\u003cp\u003eThe 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. \u003cb\u003e\u003ci\u003eSnack Foods: Processing, Innovation, and Nutritional Aspects\u003c\/i\u003e\u003c\/b\u003e 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. \u003c\/p\u003e\u003cp\u003eThis 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. \u003c\/p\u003e\u003cp\u003eKey Features:\u003c\/p\u003e\u003cul\u003e \u003cp\u003e \u003c\/p\u003e \u003cli\u003eDescribes traditional and novel processes and unit operatios used for the industrial production of plant and animal-based snacks.\u003c\/li\u003e \u003cp\u003e \u003c\/p\u003e \u003cli\u003eDepicts major processes employed for the industrial production of raw materials, oils, flavorings and packaging materials used in snack food operations.\u003c\/li\u003e \u003cp\u003e \u003c\/p\u003e \u003cli\u003eContains relevant and updated information about quality control and nutritional attributes and health implications of snack foods.\u003c\/li\u003e \u003cp\u003e \u003c\/p\u003e \u003cli\u003eIncludes simple to understand flowcharts, relevant information in tables and recent innovations and trends.\u003c\/li\u003e \u003c\/ul\u003e\u003cp\u003eDivided into four sections, \u003cb\u003e\u003ci\u003eSnack Foods\u003c\/i\u003e\u003c\/b\u003e 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.\u003c\/p\u003e","brand":"Taylor \u0026 Francis","offers":[{"title":"Default Title","offer_id":45542006718702,"sku":"9780367646875","price":328.0,"currency_code":"AUD","in_stock":true}],"url":"https:\/\/bookland.com.au\/products\/snack-foods","provider":"Book Land AU","version":"1.0","type":"link"}