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.

Keywords

Reviews

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.

Editors and Affiliations

St. Albans, Hertfordshire, UK

R. Gordon Booth

Bibliographic Information

Book Title: Snack Food
Editors: R. Gordon Booth
DOI: https://doi.org/10.1007/978-1-4613-1477-6
Publisher: Springer New York, NY
eBook Packages: Springer Book Archive
Hardcover ISBN: 978-0-442-23745-5Published: 31 January 1991
Softcover ISBN: 978-1-4612-8795-7Published: 12 November 2011
eBook ISBN: 978-1-4613-1477-6Published: 06 December 2012
Edition Number: 1
Number of Pages: XII, 402
Topics: Food Science

Publish with us

Policies and ethics

Editors:

Sections

Buy it now

Buying options

Other ways to access

Table of contents (19 chapters)

Front Matter

About this book