Sinossi
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.
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Recensione
From Book News, Inc.
A broad, interdisciplinary treatment of the snack food industry in the US and Great Britain. Considers product development, the assembly of raw materials, storage, processing, packaging, and consumption of such goodies as cookies and crackers, candy, pastries, and those based on dairy, meat, seafood, fruit, nuts, potatoes, and corn. Defines snack food, and discusses characteristics, product concepts, production techniques, and new data on the nutritional impact. Annotation copyright Book News, Inc. Portland, Or.
Contenuti
Preface – Contributors – Introduction – Ingredients: Their Attributes and Functions – Bread, Pastry, and Cakes – Cookies, Crackers, and Other Flour Confectionery – Chocolate Confectionery – Sugar Confectionery – Extruded Snacks – Pickles, Sauces, and Dips – Snack Food of Dairy Origin – Fish Snacks and Shellfish Snacks – Meat-based Snack Foods – Fruit-based Snacks Including Dried and Candied Fruits – Nuts – Potato-based Textured Snacks – Health Food Snacks – Refrigeration and Snack Foods – Nutritional Implications – Packaging for Preservation of Snack Food – Plant and Equipment Related Snack Food – Index
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Snack Food (eng)
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Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -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. 416 pp. Englisch. Codice articolo 9781461287957
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Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. 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 ra. Codice articolo 4191351
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Taschenbuch. Condizione: Neu. Snack Food | R. Gordon Booth | Taschenbuch | xii | Englisch | 2011 | Springer | EAN 9781461287957 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu. Codice articolo 105629806
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Springer, Springer Nov 2011, 2011
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Taschenbuch. Condizione: Neu. This item is printed on demand - Print on Demand Titel. Neuware -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.Springer-Verlag KG, Sachsenplatz 4-6, 1201 Wien 416 pp. Englisch. Codice articolo 9781461287957
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Taschenbuch. Condizione: Neu. Druck auf Anfrage Neuware - Printed after ordering - 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. Codice articolo 9781461287957
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