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3038 Hennepin Ave Minneapolis, MN
612-822-4611
Snack Foods: Processing, Innovation, and Nutritional Aspects

Snack Foods: Processing, Innovation, and Nutritional Aspects

Hardcover

Technology & Engineering

ISBN10: 0367646870
ISBN13: 9780367646875
Publisher: CRC Press
Published: Apr 21 2022
Pages: 604
Weight: 2.82
Height: 1.31 Width: 7.00 Depth: 10.00
Language: English

The diverse segments of the snack industries that generate close to $520 billion of annual sales are adapting to new consumer s expectations, especially in terms of convinience, flavor, shelf life, and nutritional and health claims. Snack Foods: Processing, Innovation, and Nutritional Aspects was conceptualized to thoroughly cover practical and scientific aspects related to the chemistry, technology, processing, functionality, quality control, analysis, and nutrition and health implications of the wide array of snacks derived from grains, fruits/vegetables, milk and meat/poultry/seafood.

Also from

Serna-Saldivar, Sergio O.

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Technology & Engineering