A reference on snack foods, this book reviews a wide variety of snack foods, emphasizing the American and British markets, providing a basis for new product development. The book covers a variety of subjects from raw materials to storage, processing, packaging and nutritional value of snack foods, emphasizing the evolving nature of snacks in our diet. Beginning with a definition of snack foods and their particular characteristics, the work progresses to discuss various types of snacks in subsequent chapters written by specialists, detailing their development, production and consumption. Other chapters cover packaging, refrigeration, equipment, extrusion and other technologies of snack food manufacturing.
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