Snack Food

Description

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. Front Matter....Pages i-xi Introduction....Pages 1-5 Ingredients: Their Attributes and Functions....Pages 7-24 Bread, Pastry, and Cakes....Pages 25-39 Cookies, Crackers, and Other Flour Confectionery....Pages 41-70 Chocolate Confectionery....Pages 71-84 Sugar Confectionery....Pages 85-106 Extruded Snacks....Pages 107-138 Pickles, Sauces, and Dips....Pages 139-158 Snack Foods of Dairy Origin....Pages 159-182 Fish Snacks and Shellfish Snacks....Pages 183-203 Meat-based Snack Foods....Pages 205-224 Fruit-based Snacks Including Dried and Candied Fruit....Pages 225-245 Nuts....Pages 247-263 Potato-based Textured Snacks....Pages 265-284 Health Food Snacks....Pages 285-300 Refrigeration and Snack Foods....Pages 301-326 Nutritional Implications....Pages 327-347 Packaging for Preservation of Snack Food....Pages 349-371 Plant and Equipment Related to Snack Food Manufacturing Operations....Pages 373-387 Back Matter....Pages 389-401