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Название: Snack Foods: Processing, Innovation, and Nutritional Aspects
Автор: Edited by Sergio O. Serna-Saldivar
Издательство: CRC Press
Год: 2022
Страниц: 604
Размер: 42.12 МБ
Формат: PDF
Язык: English
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.