Snack Food
By: edited by R. Gordon Booth
Contributors: SpringerLink (Online service)
Publisher: Springer Science & Business Media
Published: 1990
Language: eng
Format: [electronic resource] /
Number of pages: 304
ISBN-13: 9781461314776
Subjects: Chemistry; Food industry and trade; Food Science
Table of contents: title: 1 Ingredients: Their Attributes and Functions; title: 2 Bread, Pastry, and Cakes; title: 3 Cookies, Crackers, and Other Flour Confectionery; title: 4 Chocolate Confectionery; title: 5 Sugar Confectionery; title: 6 Extruded Snacks; title: 7 Pickles, Sauces, and Dips; title: 8 Snack Foods of Dairy Origin; title: 9 Fish Snacks and Shellfish Snacks; title: 10 Meat-based Snack Foods; title: 11 Fruit-based Snacks Including Dried and Candied Fruit; title: 12 Nuts; title: 13 Potato-based Textured Snacks; title: 14 Health Food Snacks; title: 15 Refrigeration and Snack Foods; title: 16 Nutritional Implications; title: 17 Packaging for Preservation of Snack Food; title: 18 Plant and Equipment Related to Snack Food Manufacturing Operations.