BOOKS - TECHNICAL SCIENCES - Snack Foods Processing, Innovation, and Nutritional Aspe...
US $6.93
86859
86859
Snack Foods Processing, Innovation, and Nutritional Aspects
Author: Edited by Sergio O. Serna-Saldivar
Year: 2022
Number of pages: 604
Format: PDF
File size: 42.12 MB
Language: ENG
Year: 2022
Number of pages: 604
Format: PDF
File size: 42.12 MB
Language: ENG
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, fruitsvegetables, milk and meatpoultryseafood.