Produktinformationen zu „Snack Food “
Klappentext zu „Snack Food “
Rather than containing for the most part fairly detailed food science and technology intended for daily use and reference by food scientists and technologists, this book is designed for use by a much wider range of readers concerned with a particular and rapidly expanding area of food production, promotion, marketing, and packaging. A certain amount of basic detail is provided to enable relatively rough estimates of the production methods and packaging facilities necessary to enable new or improved items to be made, but the overall emphasis is on the wide range of food products that can now quite legitimately be regarded as coming within the broad definition of foods used as snacks, as contrasted with main meals. Thus, we start with the basic requirements to be met in a snack food whatever its nature, and follow with the great variety of items nowadays used 3..'l snacks or as adjuvants to snacks, concluding with an assessment of nutritional consequences of the growth of "snacking" or "browsing," and with the special packaging requirements of snack foods.
Inhaltsverzeichnis zu „Snack Food “
Preface - Contributors - Introduction - Ingredients: Their Attributes and Functions - Bread, Pastry, and Cakes - Cookies, Crackers, and Other Flour Confectionery - Chocolate Confectionery - Sugar Confectionery - Extruded Snacks - Pickles, Sauces, and Dips - Snack Food of Dairy Origin - Fish Snacks and Shellfish Snacks - Meat-based Snack Foods - Fruit-based Snacks Including Dried and Candied Fruits - Nuts - Potato-based Textured Snacks - Health Food Snacks - Refrigeration and Snack Foods - Nutritional Implications - Packaging for Preservation of Snack Food - Plant and Equipment Related Snack Food - Index
Bibliographische Angaben
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Autor:
R. Gordon Booth
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1990, 416 Seiten, Maße: 16 x 24,1 cm, Gebunden, Englisch
- Verlag: Springer US
- ISBN-10: 0442237456
- ISBN-13: 9780442237455
- Erscheinungsdatum: 31.01.1991
Rezension zu „Snack Food “
From Book News, Inc.A broad, interdisciplinary treatment of the snack food industry in the US and Great Britain. Considers product development, the assembly of raw materials, storage, processing, packaging, and consumption of such goodies as cookies and crackers, candy, pastries, and those based on dairy, meat, seafood, fruit, nuts, potatoes, and corn. Defines snack food, and discusses characteristics, product concepts, production techniques, and new data on the nutritional impact. Annotation copyright Book News, Inc. Portland, Or.
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