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Snack Foods: Processing and Technology presents the use of different raw materials, processing technologies, quality attributes of snacks, machinery requirements, and innovative thoughts for future product development. These items are discussed in 15 chapters, including recent technologies leading to the industrial production of popular snacks and healthy products. The discussion on artistic snacks and troubleshooting are the new addi>tions. This book will be of use to entrepreneurs, academic and research institutes, professionals in the field, and personnel from industries. - Covers recent technologies like pressure/vacuum frying process, par frying, agglomeration, use of infra-red, radiofrequency - Explores the use of innovative methods for the development of healthy snacks - Includes indications for the wide commercialization of traditional foods in the near future
Ads aimed at kids are virtually everywhere -- in classrooms and textbooks, on the Internet, even at slumber parties and the playground. Product placement and other innovations have introduced more subtle advertising to movies and television. Companies are enlisting children as guerrilla marketers, targeting their friends and families. Even trusted social institutions such as the Girl Scouts are teaming up with marketers. Drawing on her own survey research and unprecedented access to the advertising industry, New York Times bestselling author and leading cultural and economic authority Juliet Schor examines how a marketing effort of vast size, scope, and effectiveness has created "commercialized children." Schor, author of The Overworked American and The Overspent American, looks at the broad implications of this strategy. Sophisticated advertising strategies convince kids that products are necessary to their social survival. Ads affect not just what they want to buy, but who they think they are and how they feel about themselves. Based on long-term analysis, Schor reverses the conventional notion of causality: it's not just that problem kids become overly involved in the values of consumerism; it's that kids who are overly involved in the values of consumerism become problem kids. In this revelatory and crucial book, Schor also provides guidelines for parents and teachers. What is at stake is the emotional and social well-being of our children. Like Barbara Ehrenreich's Nickel and Dimed, Mary Pipher's Reviving Ophelia, and Malcolm Gladwell's The Tipping Point, Born to Buy is a major contribution to our understanding of a contemporary trend and its effects on the culture.
Listen up. This isn’t your run-of-the-mill food history book. Snack Time Chronicles: The Stories Behind Your Favorite Treats is a no-holds-barred dive into the legendary snacks that have shaped our lives. We’re not just talking about the fluff you get from some watered-down documentary. We’re talking about the real, gritty stories—the kind that reveal the blood, sweat, and genius that turned simple ideas into global icons. I’m Randall “Firestorm” Knox, and I don’t mince words. This book is your backstage pass to the snack world. From the fiery inception of Flamin’ Hot Cheetos to the century-long dominance of Oreos, I’m taking you on a raw, unfiltered journey through the histories of the snacks you’ve devoured since you were a kid. You’ll get the inside scoop on how Coca-Cola went from a medicinal tonic to a cultural phenomenon, and how Pop-Tarts toasted their way into breakfast history. This isn’t just about food. It’s about the high-stakes game of branding, marketing, and staying relevant in an industry that eats its own for breakfast. We’re going to dissect every iconic campaign, every flavor experiment, and every moment of pure genius (or sheer madness) that propelled these snacks into our everyday lives. Expect sharp insights, intense analysis, and no sugarcoating—except when it comes to the snacks themselves. Whether it’s the addictive crunch of Pringles or the melt-in-your-mouth allure of M&M’s, I’m breaking down the elements that made these products unstoppable forces in the global market. This book isn’t for the faint-hearted. It’s for those who crave the truth behind their favorite foods and have the guts to hear it straight from the mouth of someone who won’t let anything slide. So, grab your favorite snack and get ready to learn why you can’t resist it. But be warned—once you know what’s really behind these legendary products, you’ll never look at your snack cupboard the same way again. This is Snack Time Chronicles, and it’s as real as it gets.
This book covers basic information about the Indian cuisine, ingredients, dishes from different regions of India. Information about different dishes and there origin, how and from where they evolved.
Intuitive eating is a non-diet approach to healthy eating that focuses on unlearning diet cultures toxic messaging so you can build a healthier relationship with food and your body and focus on health promoting behaviors as opposed to weight loss. There is a common perception that intuitive eating approaches are also anti-nutrition, but that’s simply not the case. In this book, registered dietitian Rachael Hartley looks at the role of gentle nutrition in intuitive eating. She explores why diets don’t work – and make you eat less healthfully, why weight doesn’t equal health, and how to approach nutrition in a flexible way, with the goal of promoting wellbeing, not reaching for an arbitrary number on the scale. Gentle Nutrition: A Non-Diet Approach to Healthy Eating focuses on the big picture rather than getting wrapped up in minor details that can make nutrition seem confusing or overwhelming. Hartley makes it practical as well by offering science-based, straightforward strategies for building healthy habits. In Gentle Nutrition, she explains how to plan satisfying meals and snacks that nourish the body throughout the day while honoring the need to pleasure in food. The book includes more than 50 nutritious and delicious recipes for breakfasts, main dishes, snacks, and desserts. There are many people who don’t want to diet, but do want to better understand how to take care of their bodies with food. This approachable guide brings to light how nutrition fits into the context of intuitive eating. When we leave diet culture behind and remove the assumption that weight equals health, we can focus on truly honoring our health and well-being.
The diverse segments of the snack industries that generate close to $520 billion of annual sales are adapting to new consumer ́s expectations, especially in terms of convinience, flavor, shelf life, and nutritional and health claims. Snack Foods: Processing, Innovation, and Nutritional Aspects was conceptualized to thoroughly cover practical and scientific aspects related to the chemistry, technology, processing, functionality, quality control, analysis, and nutrition and health implications of the wide array of snacks derived from grains, fruits/vegetables, milk and meat/poultry/seafood. This book focuses on novel topics influencing food product development like innovation, new emerging technologies and the manufacturing of nutritious and health-promoting snacks with a high processing efficiency. The up-to-date chapters provide technical reviews emphasising flavored salty snacks commonly used as finger foods, including popcorn, wheat-based products (crispbreads, pretzels, crackers), lime-cooked maize snacks (tortilla chips and corn chips), extruded items (expanded and half products or pellets), potato chips, peanuts, almonds, tree nuts, and products derived from fruits/vegetables, milk, animal and marine sources. Key Features: Describes traditional and novel processes and unit operatios used for the industrial production of plant and animal-based snacks. Depicts major processes employed for the industrial production of raw materials, oils, flavorings and packaging materials used in snack food operations. Contains relevant and updated information about quality control and nutritional attributes and health implications of snack foods. Includes simple to understand flowcharts, relevant information in tables and recent innovations and trends. Divided into four sections, Snack Foods aims to understand the role of the major unit operations used to process snacks like thermal processes including deep-fat frying, seasoning, packaging and the emerging 3-D printing technology. Moreover, the book covers the processing and characteristics of the most relevant raw materials used in snack operations like cereal-based refined grits, starches and flours, followed by chapters for oils, seasoning formulations and packaging materials. The third and most extensive part of the book is comprised of several chapters which describe the manufacturing and quality control of snacks mentioned above. The fourth section is comprised of two chapters related to the nutritional and nutraceutical and health-promoting properties of all classes of snacks discussed herein.
Uncovers the class and race dimensions of the "cupcake wars" In the wake of school-lunch reform debates, heated classroom cupcake wars, and concerns over childhood obesity, the diet of American children has become a “crisis” and the cause of much anxiety among parents. Many food-conscious parents are well educated, progressive and white, and while they may explicitly value race and class diversity, they also worry about less educated or less well-off parents offering their children food that is unhealthy. Jennifer Patico embedded herself in an urban Atlanta charter school community, spending time at school events, after-school meetings, school lunchrooms, and private homes. Drawing on interviews and ethnographic observation, she details the dilemma for parents stuck between a commitment to social inclusion and a desire for control of their children’s eating. Ultimately, Patico argues that the attitudes of middle-class parents toward food reflect an underlying neoliberal capitalist ethic, in which their need to cultivate proper food consumption for their children can actually work to reinforce class privilege and exclusion. Listening closely to adults' and children's food concerns, The Trouble with Snack Time explores those unintended effects and suggests how the "crisis" of children’s food might be reimagined toward different ends.
What do you do that can’t be measured? In this innovative debut on both the practice and study of critical educators, Restler answers back with radical care. Radical care in teaching and research; radical care as embodied and affective; radical care as justice work up against real and imagined deficits and racial capitalist scarcities. Drawing on a collaborative visual study with New York City public school teachers and her own art-research practice, Victoria Restler offers up a framework for radical care as relational, liberatory and fundamentally immeasurable. Slipping between genres and styles—personal narrative, poetic prose, empirical study, and three multimodal artworks—this book brings old and new traditions in arts-based research into dialogue with scholarship on care, affect studies, and Black Feminisms. The volume is essential reading for scholars and practitioners interested in the study of care, qualitative and arts-based research methodologies, as well as teacher practice and assessment.