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 five sections comprising fifteen chapters, including recent technologies like pressure/vacuum frying process, par frying, agglomeration, the use of infra-red, radiofrequency, and more. This book will be of use to the entrepreneurs, academic and research institutes, professionals in the field and personnel from industries.