Industrial Manufacture of Snack Foods

This book introduces the seven main snack classifications – popcorn; peanuts and tree nuts; potato snacks including potato chips and fabricated potato snacks; alkaline-cooked maize products (corn and tortilla chips); extruded snacks; wheat-based snacks; and all meat/animal based snacks from jerky to pork cracklings.

From then on, all aspects of creating and manufacturing these snacks are covered, starting with selection and processing of raw materials.? Detailed descriptions of processing the seven main snack types include information on frying, baking, extruding and seasoning, followed by information on packaging, storage, shelf-life and quality control. The book concludes with a section on nutritional value that is particularly pertinent to modern consumers.

Dr. Sergio O. Serna-Saldivar is the world’s leading expert on the snacks industry. He is Professor of Biotechnology and Food Engineering and Senior Scientist of the Biotechnology Center, Tecnologico de Monterrey, Mexico. Dr. Serna-Saldivar is also currently research chair leader regarding the Nutraceutical/Pharmaceutical value of Indigenous Mexican Foods and Plants.?? Dr. Serna-Saldivar has been a member of the American Association of Cereal Chemists (AACC) for over 25 years. He acted as associate editor for its periodicals "Cereal Chemistry" and the "Journal of Cereal Science". He remains a member of the AACC International Board of Directors