Specialty Foods: Processing Technology, Quality, and Safety, 1st Edition (e-Book) book cover

Specialty Foods

Processing Technology, Quality, and Safety, 1st Edition

Edited by Yanyun Zhao

CRC Press

356 pages

Purchasing Options:$ = USD
Hardback: 9781439854235
pub: 2012-05-22
eBook (VitalSource) : 9780429108754
pub: 2012-05-22
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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 Technology, Quality, and Safety explores how these foods dif

Table of Contents

Introduction of Specialty Foods. Specialty Food Markets and Marketing. Food Safety of Specialty Foods and Their Controls. Bread and Other Baked Goods. Specialty Condiments, Dressings, and Sauces. Jams, Jellies, and Other Jelly Products. Manufacturing Chocolate for Entrepreneurial Endeavors. Dairy Products. Juices and Functional Drinks. Specialty Fruit and Vegetable Products. Specialty Entrees, Meals, Convenience Foods, Soups, and Miscellaneous. Additional Information and Resources for Entrepreneurs.

About the Editor

Dr. Yanyun Zhao is a professor in the Department of Food Science and Technology at Oregon State University. She focuses on developing novel food processing and packaging techniques. Her research in natural antimicrobial edible films and coatings has received worldwide attention and has been broadly reported by national and international media. Dr. Zhao has published over 60 peer-reviewed research articles and 17 book chapters. She has edited Berry Fruit: Value-Added Product for Health Promotion (CRC Press, 2007), held or filed five patents, and received over 15 USDA competitive grants totaling over $2.5 million. Since 1991, Dr. Zhao has been a member of the Institute of Food Technologists (IFT) and has served in various roles, including chair of IFT Fruit and Vegetable Products Division and IFT Peer Reviewed Communication Committee. She is a 2012 IFT Fellow. Dr. Zhao also serves on the editorial board for the Journal of Food Processing and Preservation and Journal of Food Processing and Technology.

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