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1991
In America, at least 60% of the population eat snacks, that is, some food or beverage between meals. Today, the annual sale of snack foods has surpassed $29.1 billion, led by candies, cookie/crackers, and potato chips (Snack Food 1990).
F. Hsieh, Bor S. Luh
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In America, at least 60% of the population eat snacks, that is, some food or beverage between meals. Today, the annual sale of snack foods has surpassed $29.1 billion, led by candies, cookie/crackers, and potato chips (Snack Food 1990).
F. Hsieh, Bor S. Luh
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2004
This article deals with different aspects of snack food production. It covers the areas of snacking patterns, types of snacks, raw material for snack foods, and different snack food-manufacturing details. This is intended to be useful for the snack food industry and for marketing professionals to understand different types of snack and trends and for ...
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This article deals with different aspects of snack food production. It covers the areas of snacking patterns, types of snacks, raw material for snack foods, and different snack food-manufacturing details. This is intended to be useful for the snack food industry and for marketing professionals to understand different types of snack and trends and for ...
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1990
Food, including all types of snack foods, is subjected during storage to changes that affect the quality and that sooner or later will lead to severe deterioration and eventually spoilage of the food. These changes are caused by microorganisms, biochemical, chemical, and physical reactions. Often a combination or interaction of different reactions will
Per-Oskar Persson +4 more
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Food, including all types of snack foods, is subjected during storage to changes that affect the quality and that sooner or later will lead to severe deterioration and eventually spoilage of the food. These changes are caused by microorganisms, biochemical, chemical, and physical reactions. Often a combination or interaction of different reactions will
Per-Oskar Persson +4 more
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Protein quality of a snack food
Journal of the Science of Food and Agriculture, 1981AbstractThe effect of factory processing and commercial end‐cooking on the protein quality of a popular snack food product made with meat, soya, vegetables and cereals (annual production = 10 000 t) was investigated. No change could be detected in either the content of fluorodinitrobenzene‐reactive lysine or the total levels of other amino acids as ...
G P, Jones, D J, Tucker, I, Woodruff
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1994
In the United States snack foods have evolved from a hand-cooked industry into a $12 billion a year business in 1990. Many families who made their products on kitchen stoves are now large corporations employing thousands of people. Along with this growth has come the need for high capacity equipment to keep up with the demand.
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In the United States snack foods have evolved from a hand-cooked industry into a $12 billion a year business in 1990. Many families who made their products on kitchen stoves are now large corporations employing thousands of people. Along with this growth has come the need for high capacity equipment to keep up with the demand.
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1990
Within the problems of defining a snack that were discussed in the Introduction, a further difficulty of definition arises when it comes to health food snacks.
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Within the problems of defining a snack that were discussed in the Introduction, a further difficulty of definition arises when it comes to health food snacks.
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Snack Foods and Breakfast Cereals
1997The definition of ‘snack foods’, which we shall follow in this chapter, is much the same as that used by the grocery trade or included in marketing surveys.
M. D. Ranken, R. C. Kill, C. Baker
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