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 five sections comprising fifteen chapters, including recent technologies like pressure/vacuum frying process, par frying, agglomeration, the use of infra-red, radiofrequency, and more. This book will be of use to the 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 INDICE: Section 1: An overview of snack foods1. Snack foods, processing of snack and their importanceSection 2: The ingredients and the snacks2. Grains and grain fractions3. Tubers and tuber crops
- ISBN: 978-0-12-819759-2
- Editorial: Academic Press
- Encuadernacion: Rústica
- Páginas: 610
- Fecha Publicación: 01/09/2022
- Nº Volúmenes: 1
- Idioma: Inglés