Snack Foods
Processing and Technology
- 1st Edition - September 6, 2022
- Latest edition
- Author: Suvendu Bhattacharya
- Language: English
Snack Foods: Processing and Technology presents the use of different raw materials, processing technologies, quality attributes of snacks, machinery requirements, and innovative… Read more
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Description
Description
Snack Foods: Processing and Technology presents the use of different raw materials, processing technologies, quality attributes of snacks, machinery requirements, and innovative thoughts for future product development. These items are discussed in 15 chapters, including recent technologies leading to the industrial production of popular snacks and healthy products. The discussion on artistic snacks and troubleshooting are the new addi>tions. This book will be of use to entrepreneurs, academic and research institutes, professionals in the field, and personnel from industries.
Key features
Key features
- Covers recent technologies like pressure/vacuum frying process, par frying, agglomeration, use of infra-red, radiofrequency
- Explores the use of innovative methods for the development of healthy snacks
- Includes indications for the wide commercialization of traditional foods in the near future
Readership
Readership
Food science/technology engineers. People engaged in research on product development
Personnel from corporates and industries on food processing and preservation, people attached with the design of food manufacturing plants or specialized equipment, and marketing of food products. In addition, the proposed book is suitable for courses like biotechnology, food biotechnology, chemical engineering, home science and even culinary arts, nutrition and food service. People attending the short term courses or short courses at different universities and organizations are expected to be interested in this book.
Personnel from corporates and industries on food processing and preservation, people attached with the design of food manufacturing plants or specialized equipment, and marketing of food products. In addition, the proposed book is suitable for courses like biotechnology, food biotechnology, chemical engineering, home science and even culinary arts, nutrition and food service. People attending the short term courses or short courses at different universities and organizations are expected to be interested in this book.
Table of contents
Table of contents
Section 1: An overview of snack foods
1. Snack foods, processing of snack and their importance
Section 2: The ingredients and the snacks
2. Grains and grain fractions
3. Tubers and tuber crops
1. Snack foods, processing of snack and their importance
Section 2: The ingredients and the snacks
2. Grains and grain fractions
3. Tubers and tuber crops
Product details
Product details
- Edition: 1
- Latest edition
- Published: September 6, 2022
- Language: English
About the author
About the author
SB
Suvendu Bhattacharya
Dr. Suvendu Bhattacharya is an adjunct faculty at the Food Engineering and Technology Department at Tezpur University in Assam, India, and has more than 28 years of research experience at CSIR-Central Food Technological Research Institute (CFTRI) at Mysore, India. He has published more than 100 research papers in referred journals, 12 patents, and has undertaken 10 industry-sponsored projects and consultancy services related to cashew processing, extruded products and coated snacks. He holds a B.Sc. in Chemistry, a B.Tech in Food Technology and Biochemical Engineering, an M.Tech in Food Technology and Biochemical Engineering, and a Ph.D. in Engineering.
Affiliations and expertise
Adjunct Faculty, Food Engineering and Technology Department, Tezpur University, Assam, IndiaView book on ScienceDirect
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