Titlebook: Snack Food; R. Gordon Booth (Consultant Food Scientist) Book 1990 Van Nostrand Reinhold 1990 food.food science.health.nutrition

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and technologists, this book is designed for use by a much wider range of readers concerned with a particular and rapidly expanding area of food production, promotion, marketing, and packaging. A certain amount of basic detail is provided to enable relatively rough estimates of the production metho

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Introduction,of the earliest form of modern-day snack. In any case, the now ubiquitous “sandwich,” named after the Earl, is probably the most universal of all snacks and is made from an enormous range of fillings (or toppings in the case of the open sandwich) contained in or on a very wide range of bases and cov

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Bread, Pastry, and Cakes,nack, and as basis of the sandwich it has remained so ever since. Furthermore, the number of varieties of bread has increased greatly, extending the variety and choice of sandwich snack to an almost limitless extent. The slice of bread has been extended to the soft roll and from there to the burger

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Cookies, Crackers, and Other Flour Confectionery,rials gives the majority of the enormous range of cookies, crackers, wafers, and cakes that are available today. In the simplest of recipes, wheat flour with alone will give us the matzo, an unleavened cracker, but, by adding fats, sugars, egg, and many other ingredients, we can progress through a r

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Fruit-based Snacks Including Dried and Candied Fruit,wide, therefore, dictates that frequently some preparation and preservation needs to be carried out to ensure consistency of quality and even enhancement of particular attributes. For instance, the “new” flavor of canned peaches, which is distinctly different from that of fresh ones, accounts in som

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Nuts,p manufacture, lubricants, etc.), and a few which, although edible and used in various processed forms in food manufacture, are not directly edible. This leaves about a dozen directly edible basic types, many of which have varietal differences that may affect their end-use and usually affect their c

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