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612-822-4611
Snack Foods: Processing, Innovation, and Nutritional Aspects

Snack Foods: Processing, Innovation, and Nutritional Aspects

Paperback

Technology & Engineering

ISBN10: 0367653516
ISBN13: 9780367653514
Publisher: CRC Press
Published: Oct 4 2024
Pages: 604
Weight: 2.33
Height: 1.25 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