Snack Foods

Processing and Technology

Suvendu Bhattacharya (Autor)

Buch | Softcover

568 Seiten

2022
Academic Press Inc (Verlag)
978-0-12-819759-2 (ISBN)

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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.

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.

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

Erscheinungsdatum	23.09.2022
Zusatzinfo	112 illustrations (12 in full color); Illustrations
Verlagsort	San Diego
Sprache	englisch
Maße	152 x 229 mm
Gewicht	880 g
Themenwelt	Technik ► Lebensmitteltechnologie
ISBN-10	0-12-819759-5 / 0128197595
ISBN-13	978-0-12-819759-2 / 9780128197592
Zustand	Neuware