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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. 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.
Overview and State-of-the-Art of the Snack Food Industry
Application of Traditional and Emerging Processes
Industrial Frying and Seasoning Operations
Packaging of Snack Foods
3D-Printed Snacks
Production of Cereal-Based Raw Materials for the Snack Industry
Production and Properties of Fats and Oils
Seasonings for Snack Foods
Popcorn and Other Puffed Grains
Production of Wheat-Based Snacks
Alkaline-Cooked Snack Foods
Production of Snacks by Extrusion Cooking
Snacks Based in Legumes, Pseudocereals, and Other Seeds
Snacks from Potatoes
Almonds and Tree Nuts
Snacks from Fruits and Vegetables
Dairy-Based Snacks
Snacks from Animal, Poultry, and Sea Foods
Quality Control and Assurance in the Snack Food Industry
Nutritional Composition and Toxic Compounds of Snack Foods