Chapter 1 Overview and State-of-the-Art of the Snack Food Industry -- 1.1 Introduction -- 1.2 Classification of Snack Foods -- 1.2.1 Current Commercial Products -- 1.2.2 Emerging Products and Technologies -- 1.3 Historical Preview and General Properties of Snacks -- 1.3.1 Popcorn -- 1.3.2 Wheat-Based Snacks -- 1.3.2.1 Crackers or Hard or Salt Biscuits -- 1.3.2.2 Pretzels -- 1.3.2.3 Granolas -- 1.3.3 Snack Bars -- 1.3.4 Alkaline-Cooked Corn Products (Corn and Tortilla Chips) -- 1.3.5 Extruded Snacks -- 1.3.6 Snacks from Legumes and Pseudocereals -- 1.3.6.1 Peanuts -- 1.3.7 Potato Chips -- 1.3.8 Almonds and Tree Nuts -- 1.3.9 Fruits and Vegetables -- 1.3.10 Milk-Based Snacks -- 1.3.11 Meat- and Marine-Based Snacks -- 1.4 Statistics of Snack Food Production, Sales, and Consumption -- 1.5 Nutritional Value of Snacks -- 1.6 Major Constraints of Snacks -- 1.6.1 Major Nutritional and Health Concerns -- 1.6.2 Potential Toxicological Compounds -- 1.6.2.1 Pathogenic Bacteria -- 1.6.2.2 Mycotoxins -- 1.6.2.3 Toxic Compounds from Degraded Oil -- 1.7 Future Outlook -- References -- Chapter 2 Application of Traditional and Emerging Processes -- 2.1 Introduction -- 2.2 Traditional Processes Applied to Snack Production -- 2.2.1 Extrusion -- 2.2.1.1 Principles of the Extrusion Process/Traditional Processes -- 2.2.1.2 Current Trends -- 2.2.1.3 Modification of Snacks' Ingredients Using Extrusion -- 2.2.2 Frying -- 2.2.2.1 Frying Principles and Fundamentals -- 2.2.2.2 Frying Process -- 2.2.2.3 Current Trends in Frying -- 2.2.2.4 Postprocessing Strategies -- 2.2.3 Drying Principles and Fundamentals -- 2.2.3.1 Drying Process -- 2.2.3.2 Current Trends in Drying -- 2.2.4 Baking -- 2.2.4.1 Current Perspectives on Ovens for Baking.

2.2.5 Specialized Processes: Principles and Equipment -- 2.2.5.1 Peelers and Slicers -- 2.2.5.2 Poppers -- 2.2.5.3 Coating, Flavoring, and Battering -- 2.2.5.4 Additional Processes -- 2.3 Application of Emerging Technologies to Improve Snack Production -- 2.3.1 High Hydrostatic Pressure (HPP) as Pretreatment in Snacks Elaboration -- 2.3.2 Pulsed Electric Field (PEF) as Pretreatment in Snacks Elaboration -- 2.3.3 Ultrasound (US) as Pretreatment in Snacks Elaboration -- 2.4 3D Printing -- 2.5 Conclusions -- References -- Chapter 3 Industrial Frying and Seasoning Operations -- 3.1 Introduction -- 3.2 Frying Process -- 3.2.1 Conventional Frying Operations -- 3.2.1.1 Operational Temperature of Frying Oil -- 3.2.1.2 Filtration -- 3.2.2 Vacuum Frying -- 3.2.2.1 Conventional Vacuum Frying -- 3.2.2.2 Vacuum Frying Assisted with Other Novel Technologies -- 3.3 Oil Degradation -- 3.3.1 Oil Hydrolytic Reactions -- 3.3.2 Oil Oxidative Reactions -- 3.3.3 Oil Polymerization Reactions -- 3.4 Frying Equipments -- 3.4.1 Batch Fryers -- 3.4.2 Continuous Fryers -- 3.4.3 Vacuum Fryers -- 3.5 Seasoning Operations -- 3.5.1 Seasonings -- 3.5.2 Industrial Application of Seasonings -- 3.5.2.1 Conveyor Coating -- 3.5.2.2 Drum Coating -- References -- Chapter 4 Packaging of Snack Foods -- 4.1 Introduction -- 4.2 Synthetic Plastic Polymers -- 4.3 Biopolymers (Green Plastics) and Regenerated Cellulose -- 4.3.1 Starch-Based Biopolymers -- 4.3.2 Polylactic Acid (PLA)-Based Materials -- 4.3.3 Regenerated Fiber Cellulose (RCF) -- 4.3.4 Protein-Based Materials -- 4.4 Active Packaging Materials -- 4.4.1 Moisture Scavenger -- 4.4.2 Oxygen Scavengers -- 4.4.3 Carbon Dioxide (CO2) Emitters -- 4.4.4 Antioxidant Releaser -- 4.4.5 Antimicrobial Releaser -- 4.5 Intelligent Packaging -- 4.5.1 Intelligent or Smart Packaging -- 4.5.2 Time-Temperature Indicators.

4.5.3 Gas Sensors Indicators (GIs) -- 4.6 Packaging of Snack Foods -- 4.6.1 Popcorn -- 4.6.2 Wheat-Based Products -- 4.6.2.1 Toasted Bread, Crispbreads, and Crackers -- 4.6.2.2 Pretzels and Pita Chips -- 4.6.2.3 Cereal-Based Snack Bars -- 4.6.3 Nixtamalized Snacks (Corn and Tortilla Chips) -- 4.6.4 Extruded Snacks -- 4.6.5 Potato Chips -- 4.6.6 Nuts and Related Products -- 4.6.7 Fruit and Vegetable-Based Snacks -- 4.6.8 Dairy-Based Snacks -- 4.6.8.1 Fermented Milk and Yogurt -- 4.6.8.2 Cheeses -- 4.6.8.3 Ice Cream and Frozen Products -- 4.6.9 Meat-Based Snacks -- 4.6.9.1 Dehydrated Meat Products -- 4.6.9.2 Intermediate Moisture Meat Products -- 4.6.9.3 Pork Rinds -- 4.7 Industrial Snack Packaging Equipment and Technologies -- 4.7.1 Cartoning -- 4.7.2 Bag and Pouch Packaging -- 4.7.2.1 Premade Bags -- 4.7.3 Form-Fill-Seal (FFS) Packaging Technologies -- 4.7.3.1 Vertical Form-Fill-Seal (VFFS) Packaging Technology -- 4.7.3.2 Horizontal Form-Fill-Seal (HFFS) Packaging Technology -- References -- Chapter 5 3D-Printed Snacks -- 5.1 Introduction -- 5.2 Future Contributions of 3D Snacks to Personalized Nutrition -- 5.3 Fabrication Procedures -- 5.3.1 Food 3D Printing Techniques -- 5.3.1.1 Extrusion-Based -- 5.3.1.2 Binder Jetting -- 5.3.1.3 Selective Sintering -- 5.3.2 3D Food Printers -- 5.3.2.1 Printing Parameters -- 5.3.3 Postprocessing Treatments -- 5.4 Printing Snacks: Materials -- 5.5 Printability of Snacks: Rheology -- 5.6 Future Perspectives -- References -- Chapter 6 Production of Cereal-Based Raw Materials for the Snack Industry -- 6.1 Introduction -- 6.2 Dry-Milling Processes -- 6.2.1 Dry Milling of Corn (Zea mays) -- 6.2.2 Dry-Milling of Wheat (Triticum aestivum, durum) -- 6.2.3 Dry Milling of Rough Rice (Oryza sativa) -- 6.2.4 Dry Milling of Oats (Avena sativa) -- 6.2.5 Dry Milling of Other Cereal Grains.

6.3 Wet-Milling Processes for Production of Cereal Starches -- 6.3.1 Wet Milling of Maize -- 6.3.2 Wet Milling of Wheat -- 6.3.2.1 Martin Process -- 6.3.2.2 Dough-Batter Process -- 6.3.2.3 Batter Processes -- 6.3.3 Wet Milling of Rice -- 6.4 Properties of Main Cereal Starches -- 6.5 Properties of Modified Starches -- References -- Chapter 7 Production and Properties of Fats and Oils -- 7.1 Introduction -- 7.2 Oilseeds and Oil-Bearing Fruits -- 7.3 Organogels -- 7.4 Animal Fats -- 7.5 Oil Extraction and Refining -- 7.5.1 Oil Extraction Processes -- 7.5.1.1 Mechanical Extraction -- 7.5.1.2 Solvent and Dual Extraction -- 7.5.2 Oil Refining -- 7.5.2.1 Chemical Refining -- 7.5.2.2 Physical Refining -- 7.6 Modification of Functional Properties of Oils -- 7.6.1 Blending -- 7.6.2 Winterization and Fractionation -- 7.6.2.1 Winterization or Dewaxing -- 7.6.2.2 Fractionation -- 7.6.3 Hydrogenation -- 7.6.4 Intra e Interesterification -- 7.7 Trans Fats -- References -- Chapter 8 Seasonings for Snack Foods -- 8.1 Introduction -- 8.2 Seasoning Ingredients -- 8.2.1 Flavorings -- 8.2.1.1 Spices, Herbs and Oleoresins -- 8.2.1.2 Dehydrated Vegetables -- 8.2.1.3 Dairy Ingredients -- 8.2.1.4 Sweeteners -- 8.2.1.5 Acids -- 8.2.2 Salt -- 8.2.2.1 Salt Substitutes and Reduction Strategies -- 8.2.3 Carriers and Fillers -- 8.2.4 Flavor Enhancers -- 8.2.5 Mouthfeel Components -- 8.2.6 Coloring Agents -- 8.2.7 Anticaking Agents and Processing Aids -- 8.2.8 Antioxidants -- 8.2.9 Other Ingredients -- 8.3 Natural Alternatives for Seasoning Ingredients -- 8.3.1 Natural Flavor Enhancers -- 8.3.2 Natural Colorants -- 8.3.3 Natural Antioxidants -- 8.4 Seasoning Formulations -- 8.4.1 Powdered-Based Formulations -- 8.4.2 Oil-Based Formulations -- 8.4.3 Low-Fat Formulations -- 8.4.4 Background Formulations -- References -- Chapter 9 Popcorn and Other Puffed Grains -- 9.1 Introduction.

9.2 Historical Overview of Popcorn -- 9.3 Popcorn Production, Breeding and Kernel Quality -- 9.4 Postharvest Management of Popcorn -- 9.5 Popping Mechanism -- 9.6 Popping Procedures -- 9.6.1 Dry Popping -- 9.6.2 Wet Popping -- 9.6.3 Microwave Popping -- 9.6.4 Confectionary and Caramel-Coated Popcorn Products -- 9.7 Food Safety of Popcorn -- 9.8 Popping of Other Cereals -- 9.9 Grain-Puffing Technologies -- 9.9.1 Oven and Microwave Puffing -- 9.9.2 Gun Puffing -- References -- Chapter 10 Production of Wheat-Based Snacks -- 10.1 Introduction -- 10.2 Bakery Ingredients -- 10.2.1 Bread Ingredients -- 10.2.1.1 Hard Wheat Flour -- 10.2.1.2 Water -- 10.2.1.3 Yeast and Sour Dough Inoculums -- 10.2.1.4 Salt -- 10.2.1.5 Sugar and Other Sweeteners -- 10.2.1.6 Shortening/Lard -- 10.2.1.7 Malt -- 10.2.1.8 Vital Gluten -- 10.2.1.9 Dough Conditioners -- 10.2.1.10 Oxidation Agents -- 10.2.1.11 Mold Inhibitors -- 10.2.1.12 Yeast Food -- 10.2.1.13 Nonfat Dry Milk -- 10.2.2 Ingredients for Cookies and Crackers -- 10.2.2.1 Soft and All-Purpose Wheat Flours -- 10.2.2.2 Baking Powders and Chemical Leavening Agents -- 10.3 Production of Toasted Bread -- 10.3.1 Baking Processes -- 10.3.1.1 Straight-Dough Process -- 10.3.1.2 Sponge-Dough Process -- 10.3.1.3 Continuous Baking Procedure -- 10.3.2 Toasting -- 10.4 Production of Extruded Crispbreads -- 10.5 Production of Pita Chips -- 10.6 Production of Salt Biscuits or Crackers -- 10.6.1 Checking/Stress Cracks -- 10.7 Production of Pretzels -- 10.7.1 Manufacturing Process -- References -- Chapter 11 Alkaline-Cooked Snack Foods -- 11.1 Introduction -- 11.2 Historical Overview -- 11.3 Raw Materials -- 11.3.1 Maize Kernels -- 11.3.1.1 Regular Corns -- 11.3.1.2 Specialty Corns -- 11.3.2 Lime or Calcium Hydroxide -- 11.3.3 Water -- 11.3.4 Oil -- 11.3.5 Salt and Flavorings -- 11.3.6 Antioxidants and Chelating Agents.

11.4 Production of Parched Alkaline-Cooked Corn Products.