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Snack Food Technology
This book includes 34 chapters divided into four Ingredients, Processes and Formulas, Equipment, and Manageing Technical Functions. There are bibliographies containing many recent citations. The index contains several hundred entries chosen and arranged to simplify and expedite literature searches. The chapter titles (1) Grain ingredients, (2) Fats, emulsifiers, and antioxidants, (3) Sweeteners, (4) Eggs and milk ingredients, (5) Salt and salt replacers, (6) Water, (7) Nuts, (8) Vegetables, fruits, and spices, (9) Colors and flavors, (10) Other ingredients, (11) Popcorn-based snacks, (12) Chips made from dough, (13) Puffed snacks, (14) Baked savory snacks, (15) Baked sweet snacks, (16) Nut-based snacks, (17) Potato chips, (18) Meat-based snacks, (19) Snacks based on fruits, (20) Other types, (21) Bulk-handling equipment, (22) Weighing and metering, (23) Popcorn equipment, (24) Potato chip equipment, (25) Extruders, (26) Baking equipment, (27) Containers, (28) Packaging equipment, (29) Miscellaneous equipment, (30) Computers in the plant and laboratory, (31) Developing new products, (32) Administering QA, (33) Safety and sanitation, (34) Meeting special dietary needs.
415 pages, Hardcover
First published September 30, 1985
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