Snack Foods

Processing and Technology
Erscheinungsjahr 2022
ISBN: 978-0-12-819759-2
Verlag: William Andrew Publishing

Buch, Englisch, 568 Seiten, Format (B × H): 152 mm x 229 mm, Gewicht: 880 g

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.

Zielgruppe

Food science/technology engineers. People engaged in research on product development
Personnel from corporates and industries on food processing and preservation, people attached with the design of food manufacturing plants or specialized equipment, and marketing of food products. In addition, the proposed book is suitable for courses like biotechnology, food biotechnology, chemical engineering, home science and even culinary arts, nutrition and food service. People attending the short term courses or short courses at different universities and organizations are expected to be interested in this book.

Autoren/Hrsg.

Bhattacharya, Suvendu

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

Section 1: An overview of snack foods
1. Snack foods, processing of snack and their importance

Section 2: The ingredients and the snacks
2. Grains and grain fractions
3. Tubers and tuber crops

Über Autor(innen)

Bhattacharya, Suvendu
Dr. Suvendu Bhattacharya is an adjunct faculty at the Food Engineering and Technology Department at Tezpur University in Assam, India, and has more than 28 years of research experience at CSIR-Central Food Technological Research Institute (CFTRI) at Mysore, India. He has published more than 100 research papers in referred journals, 12 patents, and has undertaken 10 industry-sponsored projects and consultancy services related to cashew processing, extruded products and coated snacks. He holds a B.Sc. in Chemistry, a B.Tech in Food Technology and Biochemical Engineering, an M.Tech in Food Technology and Biochemical Engineering, and a Ph.D. in Engineering.