Suvendu Bhattacharya,
Suvendu (Adjunct Faculty, Food Engineering and Technology Department, Tezpur University, Assam, India) Bhattacharya
Elsevier Science
e druk, 2022
9780128197592
Snack Foods
Processing and Technology
Specificaties
Paperback, blz.
|
Engels
Elsevier Science |
e druk, 2022
ISBN13: 9780128197592
Rubricering
Levertijd ongeveer 8 werkdagen
Samenvatting
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.
Specificaties
Inhoudsopgave
Section 1: An overview of snack foods<br>1. Snack foods, processing of snack and their importance<br><br>Section 2: The ingredients and the snacks<br>2. Grains and grain fractions<br>3. Tubers and tuber crops