Product Development Books

New and Published Books

1. Local Foods Meet Global Foodways

   Tasting History

   Edited by Benjamin Lawrance, Carolyn de la Peña

   This book explores the intersection of food and foodways from global and local perspectives. The collection contributes to interdisciplinary debates about the role and movement of commodities in the historical and contemporary world. The expert contributions collectively address a fundamental...

   Published January 30th 2012 by Routledge
2. Handbook of Meat and Meat Processing, Second Edition

   Edited by Y. H. Hui

   Featuring twenty new chapters reflecting current interest and updating safety and quality standards and regulations, this second edition of an industry reference covers state of the art science, technology, and applications of meat products, by-products, and meat processing as well as worker safety...

   Published January 10th 2012 by CRC Press
3. Flavor, Fragrance, and Odor Analysis, Second Edition

   Edited by Ray Marsili

   There are many advantages to stir bar sorptive extraction (SBSE) for isolating and concentrating flavor-active chemicals from foods, including its simplicity and wide application appeal. Written from a practical, problem-solving perspective, the second edition of Flavor, Fragrance, and Odor...

   Published December 20th 2011 by CRC Press
4. Advances in Food Extrusion Technology

   Edited by Medeni Maskan, Aylin Altan

   Series: Contemporary Food Engineering

   A fresh view of the state-of-the-art, Advances in Food Extrusion Technology focuses on extruder selection, extrudate development, quality parameters, and troubleshooting in the 21st century extrusion process. In particular, the book: Introduces the history, nomenclature, and working principles...

   Published October 19th 2011 by CRC Press
5. Food Chains: Quality, Safety and Efficiency in a Challenging World

   Edited by George Baourakis, Prodromos Kalaitzis, Konstadinos Mattas

   Food Chains: Quality, Safety and Efficiency in a Challenging World addresses the many issues facing European food producers and other food chain stakeholders, who endeavour to improve their competitive position in a highly competitive world food market. The Food Chain is one of the main...

   Published October 19th 2011 by Routledge
6. Handbook of Nutraceuticals Volume II

   Scale-Up, Processing and Automation

   By Yashwant Vishnupant Pathak

   Due in part to an absence of universally accepted standardization methods, nutraceuticals and functional foods face regulatory ignorance, marketing incompetence and ethical impunity. Even though many researchers believe that there is a connection between nutraceuticals and functional foods and...

   Published May 15th 2011 by CRC Press
7. Handbook of Food Process Modeling and Statistical Quality Control, Second Edition

   By Mustafa Ozilgen

   Presenting mathematical prerequisites in summary tables, this book explains fundamental techniques of mathematical modeling processes essential to the food industry. The author focuses on providing an in-depth understanding of modeling techniques, rather than the finer mathematical points. Topics...

   Published February 28th 2011 by CRC Press
8. Food Process Engineering Operations

   By George D. Saravacos, Zacharias B. Maroulis

   Series: Contemporary Food Engineering

   A unique and interdisciplinary field, food processing must meet basic process engineering considerations such as material and energy balances, as well as the more specialized requirements of food acceptance, human nutrition, and food safety. Food engineering, therefore, is a field of major concern...

   Published February 21st 2011 by CRC Press
9. New Food Product Development

   From Concept to Marketplace, Third Edition

   By Gordon W. Fuller

   About the Second Edition: "… a clear and thorough understanding of how the industry as a whole competes, succeeds, and in some instances fails to bring new products to the marketplace…. delivers helpful information in a concise, organized style, bringing together diverse elements of the food...

   Published January 17th 2011 by CRC Press
10. Sensory Analysis of Foods of Animal Origin

    Edited by Leo M.L. Nollet, Fidel Toldra

    When it comes to food selection, consumers are very reliant on their senses. No matter the date on a carton of milk or the seal on the package of meat, how that milk smells and the color of that meat are just as critical as any official factors. And when it comes to meal time, all the senses must...

    Published September 14th 2010 by CRC Press