Product Development Books

New and Published Books – Page 5

41. Technology of Functional Cereal Products

    Edited by Bruce R. Hamaker

    Series: Woodhead Press

    This important collection reviews technologies for producing a wide range of cereal products with different health-promoting properties and more acceptable sensory quality. Part I discusses the health effects of cereals, with chapters on topics such as whole grain foods, cereal micronutrients and...

    Published November 18th 2007 by CRC Press
42. Handbook of Food Spoilage Yeasts, Second Edition

    By Tibor Deak

    Series: Contemporary Food Science

    Far more than a simple update and revision, the Handbook of Food Spoilage Yeasts, Second Edition extends and restructures its scope and content to include important advances in the knowledge of microbial ecology, molecular biology, metabolic activity, and strategy for the prohibition and...

    Published November 15th 2007 by CRC Press
43. Developing New Food Products for a Changing Marketplace, Second Edition

    Edited by Aaron L. Brody, John B. Lord

    Far exceeding the dynamic evolution prophesized by the editors of the first edition, food product development outstripped all expectations by incorporating several new phenomena. The demands of aging boomers for food that provides both taste and nutrition, the overwhelming consumer demand for...

    Published November 4th 2007 by CRC Press
44. Understanding and Controlling the Microstructure of Complex Foods

    Edited by David Julian McClements

    Series: Woodhead Press

    With its distinguished editor and array of international contributors, this book provides a review of current understanding of significant aspects of food structure and methods for its control. It begins with coverage of the fundamental structural elements present in foods and the forces which hold...

    Published September 20th 2007 by CRC Press
45. Handbook of Nutrition and Food, Second Edition

    Edited by Carolyn D. Berdanier, Johanna T. Dwyer, Elaine B. Feldman

    Significantly revised and updated, this second edition of the bestselling Handbook of Nutrition and Food welcomes contributions from several new authors, including Elaine B. Feldman and Johanna Dwyer, notable leaders in nutritional science. Retaining the high level of scientific research,...

    Published August 23rd 2007 by CRC Press
46. Food Plant Economics

    By Zacharias B. Maroulis, George D. Saravacos

    Series: Food Science and Technology

    Applying the proven success of modern process engineering economics to the food industry, Food Plant Economics considers the design and economic analysis of food preservation, food manufacturing, and food ingredients plants with regard to a number of representative food processes. Economic analysis...

    Published August 1st 2007 by CRC Press
47. Cheese Problems Solved

    Edited by P. McSweeny

    Series: Woodhead Press

    Arranged in practical question and answer format, Cheese Problems Solved provides responses to more than 200 of the most commonly asked questions about cheese and the cheese making process, from problems arising during the preparation of cheesemilk and cheese ripening to queries regarding cheese...

    Published July 10th 2007 by CRC Press
48. Functional Dairy Products, Volume 2

    Edited by M. Saarela

    Series: Woodhead Press

    Drawing on the expertise of a distinguished panel of experts, Functional Dairy Products: Volume 2 reviews the latest developments in the field and their industrial applications. It outlines the health benefits of functional dairy products and their applications in areas such as weight management,...

    Published June 20th 2007 by CRC Press
49. Modifying Flavour in Food

    Edited by A.J. Taylor, J. Hort

    Series: Woodhead Press

    Reviewing recent developments and research, Modifying Flavour in Food begins with a comprehensive introduction followed by chapters on flavoring substances and the extraction of flavorings from natural sources. The book discusses technologies which improve flavour such as white biotechnology, the...

    Published June 19th 2007 by CRC Press
50. Consumer Led Food Product Development

    Edited by H. MacFie

    Series: Woodhead Press

    No matter how innovative or technologically advanced a new or reformulated food product may be, it will only be a success if it gains widespread consumer acceptance. Ensuring that food product development strategies are consumer-led, therefore, is of importance to the food industry. Consumer-Led...

    Published June 10th 2007 by CRC Press