Snack foods : processing, innovation, and nutritional aspects /: processing, innovation, and nutritional aspects. (2022)

• Record Type: Book
• Further Information: Note: Edited by Sergio O. Serna Saldivar.
• Editors: Serna Saldívar, Sergio R. Othón
• Contents: Overview and State of the Art of the Snack Food Industry. Application of Traditional and Emerging Processes. Industrial Frying and Seasoning Operations. Packaging of Snack Foods. 3D-Printed Snacks. Production of Cereal-Based Raw Materials for the Snack Industry. Production and Properties of Fats and Oils. Seasonings for Snack Foods. Popcorn and Other Puffed Grains. Production of Wheat-Based Snacks. Alkaline-Cooked Snack Foods. Production of Snacks by Extrusion Cooking. Snacks Based in Legumes, Pseudocereals and Other Seeds. Snacks from potatoes. Almonds and Tree Nuts. Snacks from Fruits and Vegetables. Dairy-Based Snacks. Snacks from Animal, Poultry and Sea Foods. Quality Control and Assurance in the Snack Food Industry. Nutritional Composition and Toxic Compounds of Snack Foods. Nutraceutical and Health Implications of Snack Foods.
• Edition: 1st
• Publisher Details: Boca Raton : CRC Press
• Publication Date: 2022
• Extent: 1 online resource, illustrations (black and white)
• Subjects: 664.6; Snack foods; Food science
• Languages: English
• ISBNs: 9781000543360; 9781000543353; 9781003129066
• Related ISBNs: 9780367646875
• Notes: Note: Includes bibliographical references and index.; Note: Description based on CIP data; resource not viewed.
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.