Snack Foods Processing
Snack Foods Processing

Author: Edmund W. Lusas

Publisher: CRC Press

Published: 2001-06-05

Total Pages: 672

ISBN-13: 9781420012545

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Providing a clear, comprehensive overview of the industry, Snack Foods Processing is the definitive handbook on developing, preparing, and processing shelf-stable savory snack foods. Contributors from leading companies and academic institutions provide practical information and guidance based on years of industry experience. Collectively, they review the principles and critical specifics of processing savory snacks, starting from raw materials selection and care, through types of equipment used and its proper operation, to product seasoning, and packaging. The book covers every major product type, including potato and corn chips, alkali-cooked corn tortilla chips, pretzels, popcorn, extruder puffed and baked/fried products, half-products, meat snacks, and rice-based snacks. It also discusses international snack foods, including those of China, India, and Japan. It details post shaping and drying operations, covering seasonings, flavorings application, product protection and packaging materials, and filling and cartoning equipment. Whether you are new to the field or you are a pro facing broader responsibilities, Snack Foods Processing provides valuable information gained through first-hand experience. It presents a clear introduction to the snack foods industry and its terminology and explains the technical interrelationships between the many materials and processes used in making the finished snack food. New entrants into the field will be able to confidently communicate with suppliers and associates. Managers and quality control personnel will gain a better idea of where to start in solving problems when they arise.

Two Peas & Their Pod Cookbook
Two Peas & Their Pod Cookbook

Author: Maria Lichty

Publisher: Grand Central Publishing

Published: 2019-09-03

Total Pages: 320

ISBN-13: 1538730154

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115 recipes--wholesome new creations and celebrated favorites from the blog--from the husband and wife team behind Two Peas & Their Pod TWO PEAS & THEIR POD celebrates a family, friends, and community-oriented lifestyle that has huge and growing appeal. Maria the genuine, fun, relaxed mom next door who's got the secret sauce: that special knack for effortlessly creating tantalizing and wholesome (and budget-friendly) meals with ease. From a Loaded Nacho Bar bash for 200 guests to quick-and-easy healthy weeknight dinners like never-fail favorites like One-Skillet Sausage Pasta or Asian Pork Lettuce Wraps (always followed by a fab dessert!), Maria shares her best lifestyle tips and home cook smarts. An essential resource for parents looking to update their healthy, inexpensive, time-saving, kid friendly meal roster; aspiring home cooks who want to eat-in delicious food more than they eat out; as well as anyone looking to share their love of food and the giving spirit with their neighbors, TWO PEAS & THEIR POD will help readers bring home that (achievable!) slice of Americana, where families come together to enjoy fresh and nutritious meals and there's always a batch of still-warm cookies waiting on the counter.

Snack Foods
Snack Foods

Author: Suvendu Bhattacharya

Publisher: Academic Press

Published: 2022-09-06

Total Pages: 570

ISBN-13: 0128197609

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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. - 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

Snack Food
Snack Food

Author: R. Gordon Booth

Publisher: Springer Science & Business Media

Published: 2012-12-06

Total Pages: 404

ISBN-13: 1461314771

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Rather than containing for the most part fairly detailed food science and technology intended for daily use and reference by food scientists and technologists, this book is designed for use by a much wider range of readers concerned with a particular and rapidly expanding area of food production, promotion, marketing, and packaging. A certain amount of basic detail is provided to enable relatively rough estimates of the production methods and packaging facilities necessary to enable new or improved items to be made, but the overall emphasis is on the wide range of food products that can now quite legitimately be regarded as coming within the broad definition of foods used as snacks, as contrasted with main meals. Thus, we start with the basic requirements to be met in a snack food whatever its nature, and follow with the great variety of items nowadays used 3..'l snacks or as adjuvants to snacks, concluding with an assessment of nutritional consequences of the growth of "snacking" or "browsing," and with the special packaging requirements of snack foods.

Snacks
Snacks

Author: Janis Thiessen

Publisher: Univ. of Manitoba Press

Published: 2017-09-08

Total Pages: 358

ISBN-13: 0887555276

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Snacks is a history of Canadian snack foods, of the independent producers and workers who make them, and of the consumers who can’t put them down. Janis Thiessen profiles several iconic Canadian snack food companies, including Old Dutch Potato Chips, Hawkins Cheezies, and chocolate maker Ganong. These companies have developed in distinctive ways, reflecting the unique stories of their founders and their intense connection to specific locations. These stories of salty or sweet confections also reveal a history that is at odds with popular notions of “junk food.” Through extensive oral history and archival research, Thiessen uncovers the roots of our deep loyalties to different snack foods, what it means to be an independent snack food producer, and the often-quirky ways snacks have been created and marketed. Clearly written, extensively illustrated, and lavish with detail about some of Canadians’ favorite snacks, this is a lively and entertaining look at food and labour history.

Snack Foods
Snack Foods

Author: Sergio O. Serna-Saldivar

Publisher: CRC Press

Published: 2022

Total Pages: 604

ISBN-13: 9781003129066

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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. This book focuses on novel topics influencing food product development like innovation, new emerging technologies and the manufacturing of nutritious and health-promoting snacks with a high processing efficiency. The up-to-date chapters provide technical reviews emphasising flavored salty snacks commonly used as finger foods, including popcorn, wheat-based products (crispbreads, pretzels, crackers), lime-cooked maize snacks (tortilla chips and corn chips), extruded items (expanded and half products or pellets), potato chips, peanuts, almonds, tree nuts, and products derived from fruits/vegetables, milk, animal and marine sources. Key Features: Describes traditional and novel processes and unit operatios used for the industrial production of plant and animal-based snacks. Depicts major processes employed for the industrial production of raw materials, oils, flavorings and packaging materials used in snack food operations. Contains relevant and updated information about quality control and nutritional attributes and health implications of snack foods. Includes simple to understand flowcharts, relevant information in tables and recent innovations and trends. Divided into four sections, Snack Foods aims to understand the role of the major unit operations used to process snacks like thermal processes including deep-fat frying, seasoning, packaging and the emerging 3-D printing technology. Moreover, the book covers the processing and characteristics of the most relevant raw materials used in snack operations like cereal-based refined grits, starches and flours, followed by chapters for oils, seasoning formulations and packaging materials. The third and most extensive part of the book is comprised of several chapters which describe the manufacturing and quality control of snacks mentioned above. The fourth section is comprised of two chapters related to the nutritional and nutraceutical and health-promoting properties of all classes of snacks discussed herein.

Snack Foods
Snack Foods

Author: Sergio O. Serna-Saldivar

Publisher: CRC Press

Published: 2022-04-20

Total Pages: 617

ISBN-13: 1000543358

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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. This book focuses on novel topics influencing food product development like innovation, new emerging technologies and the manufacturing of nutritious and health-promoting snacks with a high processing efficiency. The up-to-date chapters provide technical reviews emphasising flavored salty snacks commonly used as finger foods, including popcorn, wheat-based products (crispbreads, pretzels, crackers), lime-cooked maize snacks (tortilla chips and corn chips), extruded items (expanded and half products or pellets), potato chips, peanuts, almonds, tree nuts, and products derived from fruits/vegetables, milk, animal and marine sources. Key Features: Describes traditional and novel processes and unit operatios used for the industrial production of plant and animal-based snacks. Depicts major processes employed for the industrial production of raw materials, oils, flavorings and packaging materials used in snack food operations. Contains relevant and updated information about quality control and nutritional attributes and health implications of snack foods. Includes simple to understand flowcharts, relevant information in tables and recent innovations and trends. Divided into four sections, Snack Foods aims to understand the role of the major unit operations used to process snacks like thermal processes including deep-fat frying, seasoning, packaging and the emerging 3-D printing technology. Moreover, the book covers the processing and characteristics of the most relevant raw materials used in snack operations like cereal-based refined grits, starches and flours, followed by chapters for oils, seasoning formulations and packaging materials. The third and most extensive part of the book is comprised of several chapters which describe the manufacturing and quality control of snacks mentioned above. The fourth section is comprised of two chapters related to the nutritional and nutraceutical and health-promoting properties of all classes of snacks discussed herein.

The Truth Behind Snack Foods
The Truth Behind Snack Foods

Author: Julia J. Quinlan

Publisher: The Rosen Publishing Group, Inc

Published: 2017-12-15

Total Pages: 50

ISBN-13: 1499439342

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We all know that eating too much sugar and too much salt isn't good for us. It will surprise readers to learn just how dangerous eating too many sugary and salty snacks can be. Chips and candy are obvious culprits, but fruit snacks and other seemingly healthy snacks can also have high levels of sugar and salt. In this eye-opening book, readers will learn to look more critically at the snacks they eat and will learn about the serious, long-term health problems that are associated with a diet high in sugar and salt.

The Trouble with Snack Time
The Trouble with Snack Time

Author: Jennifer Patico

Publisher: NYU Press

Published: 2020-08-18

Total Pages: 239

ISBN-13: 1479835331

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Uncovers the class and race dimensions of the "cupcake wars" In the wake of school-lunch reform debates, heated classroom cupcake wars, and concerns over childhood obesity, the diet of American children has become a “crisis” and the cause of much anxiety among parents. Many food-conscious parents are well educated, progressive and white, and while they may explicitly value race and class diversity, they also worry about less educated or less well-off parents offering their children food that is unhealthy. Jennifer Patico embedded herself in an urban Atlanta charter school community, spending time at school events, after-school meetings, school lunchrooms, and private homes. Drawing on interviews and ethnographic observation, she details the dilemma for parents stuck between a commitment to social inclusion and a desire for control of their children’s eating. Ultimately, Patico argues that the attitudes of middle-class parents toward food reflect an underlying neoliberal capitalist ethic, in which their need to cultivate proper food consumption for their children can actually work to reinforce class privilege and exclusion. Listening closely to adults' and children's food concerns, The Trouble with Snack Time explores those unintended effects and suggests how the "crisis" of children’s food might be reimagined toward different ends.

Pretzels
Pretzels

Author: Elaine Landau

Publisher: Rourke Publishing (FL)

Published: 2001

Total Pages: 0

ISBN-13: 9781571033406

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Provides a brief introduction to pretzels, describing their history, different kinds of pretzels, and how they are made.