Product Development Books

New and Published Books

1. Specialty Foods

   Processing Technology, Quality, and Safety

   Edited by Yanyun Zhao

   Specialty foods are made from high quality ingredients and offer distinct features to targeted customers who pay a premium price for their perceived benefits. The rise in production and sale of these foods has increased concerns over product quality and safety. Specialty Foods: Processing...

   Published May 21st 2012 by CRC Press
2. Color in Food

   Technological and Psychophysical Aspects

   Edited by José Luis Caivano, María del Pilar Buera

   Controlling, measuring, and "designing" the color of food are critical concerns in the food industry, as the appeal of food is chiefly determined visually, with color the most salient visual aspect. In 2010 at the International Color Association Interim Meeting held in Mar del Plata, Argentina, a...

   Published April 4th 2012 by CRC Press
3. Physical Properties of Foods

   Novel Measurement Techniques and Applications

   Edited by Ignacio Arana

   Series: Contemporary Food Engineering

   With higher food quality in increasing demand by consumers, there is continuous pressure on food engineers to meet market needs. One of the critical challenges is to use modern technology and knowledge to develop new processes for improving food quality. Given the global food marketplace, there is...

   Published February 26th 2012 by CRC Press
4. 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
5. Handbook of Meat and Meat Processing, Second Edition

   Edited by Y. H. Hui

   Retitled to reflect expansion of coverage from the first edition, Handbook of Meat and Meat Processing, Second Edition, contains a complete update of materials and nearly twice the number of chapters. Divided into seven parts, the book covers the entire range of issues related to meat and meat...

   Published January 10th 2012 by CRC Press
6. 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
7. 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
8. 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
9. 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
10. 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