ABSTRACT
The growing market for healthy snacks has generated great interest in improving many of the traditional processes used for their production. Extrusion, drying, frying, or puffing, as well as the use of new ingredients that favor the application of the aforementioned processes, are only some of the improvements considered by the food industry. Additionally, the so-called emerging technologies, such as high-pressure processing, pulsed electric fields, and ultrasound have been positioned as pre-treatment alternatives to terminal processes for the improvement of sensory and nutritional quality of the snacks obtained. This chapter presents some of the concepts of traditional and emerging technologies used to obtain different types of snacks.
