Forthcoming Product Development Books

Forthcoming Books

1. Dietary Fiber and Health

   Edited by Susan Cho, Nelson Almeida

   Adequate fiber in the diet is essential for maintaining gastrointestinal and cardiovascular health and for weight management and glycemic control. But a majority of people in developed countries fall short of their recommended daily intake. Designed for product developers, nutritionists, dietitians...

   To Be Published June 12th 2012 by CRC Press
2. Microbiological Research and Development for the Food Industry

   Edited by Peter J. Taormina

   Written to walk the reader through the process of investigating microorganisms in food systems for consumer and brand protection, this text provides practical insights into the necessary mechanisms and research of the field. It fuses the business and scientific aspects of microbiological research...

   To Be Published September 4th 2012 by CRC Press
3. Innovation in Healthy and Functional Foods

   Edited by Dilip Ghosh, Shantanu Das, Debasis Bagchi, R.B. Smarta

   Functional food developers are faced with challenges and opportunities in bringing these food products into the marketplace. This book addresses the latest innovation models, the regulatory framework around innovation, and social issues related to consumer perspectives on innovation versus the need...

   To Be Published September 24th 2012 by CRC Press
4. Food Packaging

   Principles and Practice, Third Edition

   By Gordon L. Robertson

   Like its two previous editions, this book presents an integrated approach to understanding the principles underlying food packaging and their applications. The third edition includes new and expanded coverage of biobased packaging and bionanocomposites; nanotechnology applications, including...

   To Be Published December 4th 2012 by CRC Press
5. The Working Garde Manger

   By Al Meyer

   Tackling the toughest job in the kitchen, this book explains the vast range of skills and tasks required of the Garde Manger. Divided into sections including charcuterie, forced meats, salads, seafood, poultry, pates, and much more, the chapters provide detailed instructions on the method and...

   To Be Published December 9th 2012 by CRC Press
6. The Art of Nutritional Cuisine

   By Vickie A. Vaclavik, Amy Haynes

   Increasingly, culinary professionals are expected to serve food that not only tastes and looks great, but that also satisfies the diverse nutritional needs of their customers. Presented in a user-friendly format that will appeal to students and instructors alike, The Art of Nutritional Cuisine...

   To Be Published December 17th 2012 by CRC Press
7. Introduction to Food Process Engineering

   By Albert Ibarz, Gustavo V. Barbosa-Canovas

   Series: Food Preservation Technology

   A basic introduction to the principles of food process engineering, this text covers the physical properties of food, traditional fluid mechanics, and heat transfer via conduction, convection, and radiation. It examines transport phenomena, momentum, energy and mass balances, as well as a new topic...

   To Be Published January 14th 2013 by CRC Press
8. Chef's Guide to Charcuterie

   By Jacques Brevery

   Charcuterie, the art of transforming pork meats into several various preparations as an array of dishes, has traditionally held a very important place in gastronomy. Chef's Guide to Charcuterie discusses the history of pig and pork meat and the use of salt in these preparations. It offers...

   To Be Published January 14th 2013 by CRC Press
9. Radio Frequency Heating in Food Processing

   Principles and Applications

   Edited by George B. Awuah, Hosahalli S. Ramaswamy, Juming Tang

   Series: Electro-Technologies for Food Processing Series

   As the third book of a series of publications dedicated to electro-technology applications in the food processing industry, this text covers successful radio frequency applications and advances in the milk, fruit juice, poultry, meat, baking and drying industries, and other opportunities where RF...

   To Be Published April 25th 2013 by CRC Press