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Snack Food Technology

  • Samuel A. Matz

Table of contents

  1. Front Matter
    Pages i-xiii
  2. Snack Food Ingredients

    1. Front Matter
      Pages 1-1
    2. Samuel A. Matz
      Pages 3-17
    3. Samuel A. Matz
      Pages 18-36
    4. Samuel A. Matz
      Pages 37-49
    5. Samuel A. Matz
      Pages 50-62
    6. Samuel A. Matz
      Pages 63-74
    7. Samuel A. Matz
      Pages 75-82
    8. Samuel A. Matz
      Pages 83-99
    9. Samuel A. Matz
      Pages 100-105
    10. Samuel A. Matz
      Pages 106-118
  3. Products and Processes

    1. Front Matter
      Pages 119-119
    2. Samuel A. Matz
      Pages 121-129
    3. Samuel A. Matz
      Pages 130-137
    4. Samuel A. Matz
      Pages 138-149
    5. Samuel A. Matz
      Pages 150-165
    6. Samuel A. Matz
      Pages 166-172
    7. Samuel A. Matz
      Pages 173-191
    8. Samuel A. Matz
      Pages 192-199
  4. Equipment

    1. Front Matter
      Pages 201-201
    2. Samuel A. Matz
      Pages 203-230
    3. Samuel A. Matz
      Pages 231-250
    4. Samuel A. Matz
      Pages 251-262
    5. Samuel A. Matz
      Pages 276-292
    6. Samuel A. Matz
      Pages 293-307
    7. Samuel A. Matz
      Pages 308-333
  5. Technical Functions

    1. Front Matter
      Pages 335-335
    2. Samuel A. Matz
      Pages 337-380
    3. Samuel A. Matz
      Pages 381-400
    4. Samuel A. Matz
      Pages 401-408
  6. Back Matter
    Pages 409-415

About this book

Introduction

This book fills a need for a technological guide in a field that has experi­ enced an almost explosive increase in the last two decades. No other book available to food scientists provides detailed coverage of the ingredients, processes, products, and equipment of nearly every type of snack food made today. Since publication of the First Edition, many changes have occurred in the snack industry, making necessary a thorough revision of all chapters. The text, illustrations, and bibliographies have all been brought up-to-date. My goal has been to provide an accurate and reasona­ bly detailed description of every major snack processing method and prod­ uct current in the United States. If any reader believes I have omitted an important topic, I would be glad to learn ofit, in the hope that there will be a Third Edition in which I can incorporate the suggested additions. One of the main purposes of this volume is to provide a source for answers to problems that the technologist encounters in the course of his or her daily work. Extensive bibliographies, in which the emphasis is on recent publications (extending into 1983), should permit the reader to resolve more complex or new questions. With these bibliographies as guides, the food technologist can delve as deeply as he or she wishes into specialized aspects ofthe subject, while at the same time the reader who is interested in the broad overall picture will not be distracted by excess detail.

Keywords

food food technology

Authors and affiliations

  • Samuel A. Matz
    • 1
  1. 1.Pocoloco, Inc.Villa ParkUSA

Bibliographic information

  • DOI https://doi.org/10.1007/978-94-010-9778-9
  • Copyright Information Springer Science+Business Media B.V. 1984
  • Publisher Name Springer, Dordrecht
  • eBook Packages Springer Book Archive
  • Print ISBN 978-94-010-9780-2
  • Online ISBN 978-94-010-9778-9
  • Buy this book on publisher's site