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

Adj異類的

R. G. Boothssing from acquisition to indexing, from categorization to storing and retrieval..The prototypical version of the system DOMINUS is presented, whose main characteristic is the use of a Machine Learning Server, a suite of different inductive learning methods and systems, among which the more suitable

Lipoprotein

Entirety

Outshine

arbiter

Fruit-based Snacks Including Dried and Candied Fruit,ent of particular attributes. For instance, the “new” flavor of canned peaches, which is distinctly different from that of fresh ones, accounts in some measure for the popularity of them in this form, especially when they are consumed with (and in contrast to) acid coagulated “cottage” or cream cheese.

微不足道

Potato-based Textured Snacks,ands, and the consumer becomes more selective, the manufacturer has to invest increasingly more time and money in product and process technology. As a justification for this investment it is interesting to look brieflv at the current status of these products (Table 13.1)

光明正大

Refrigeration and Snack Foods,combination or interaction of different reactions will cause changes that lower the quality, not least by changing the sensory properties of food. A wide variety of circumstances, including type of food and ingredients, will determine the type of changes that will dominate.

怒目而視

螢火蟲(chóng)

Nutritional Implications,hetty gurbs, sugar ants, and other bush snacks of the Australian aborigine, the pemmican of the North American Indian, and the melon seeds and pickled mei (a kind of apricot) of the Chinese. Indeed, the Chinese predeliction for snacking has given Western society the tim sam (dim sim), a snack food if ever there was one.

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