Food Product Development

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Nanoparticle- and Microparticle-based Delivery Systems: Encapsulation, Protection and Release of Active Compounds

Nanoparticle- and Microparticle-based Delivery Systems: Encapsulation, Protection and Release of Active Compounds

David Julian McClements

August 12, 2014

Recent developments in nanoparticle and microparticle delivery systems are revolutionizing delivery systems in the food industry. These developments have the potential to solve many of the technical challenges involved in creating encapsulation, protection, and delivery of active ingredients, such...

Novel Techniques in Sensory Characterization and Consumer Profiling

Novel Techniques in Sensory Characterization and Consumer Profiling

Paula Varela, Gastón Ares

April 23, 2014

Sensory characterization is one of the most powerful, sophisticated, and extensively applied tools in sensory science. Descriptive analysis with trained assessors has been traditionally used for sensory characterization. Due to the cost of time and money required for its application, several novel...

Introduction to Food Process Engineering

Introduction to Food Process Engineering

Albert Ibarz, Gustavo V. Barbosa-Canovas

April 10, 2014

Consumer expectations are systematically growing, with demands for foods with a number of attributes, which are sometimes difficult for manufacturers to meet. The engineering processes that are needed to obtain top-quality foods are a major challenge due to the diversity of raw materials,...

Juice Processing: Quality, Safety and Value-Added Opportunities

Juice Processing: Quality, Safety and Value-Added Opportunities

Victor Falguera, Albert Ibarz

April 01, 2014

The ability to provide quality juices that contain proper vitamins and nutritional components strongly depends on the processes fruits undergo during the various stages of industrial manufacturing. New technologies have been developed to help ensure the production of quality juices without...

Surimi and Surimi Seafood, Third Edition

Surimi and Surimi Seafood, Third Edition

Jae W. Park

November 12, 2013

Originating in Japan in the twelfth century, surimi is refined fish myofibrillar proteins produced through various processes. The development of the surimi product crabstick in Japan in the 1970s played a major role in globalizing surimi and expanding surimi seafood consumption to the United States...

Cooking Innovations: Using Hydrocolloids for Thickening, Gelling, and Emulsification

Cooking Innovations: Using Hydrocolloids for Thickening, Gelling, and Emulsification

Amos Nussinovitch, Madoka Hirashima

October 09, 2013

While hydrocolloids have been used for centuries, it took molecular gastronomy to bring them to the forefront of modern cuisine. They are among the most commonly used ingredients in the food industry, functioning as thickeners, gelling agents, texturizers, stabilizers, and emulsifiers. They also...

Handbook of Nutrition and Food, Third Edition

Handbook of Nutrition and Food, Third Edition

Carolyn D. Berdanier, Johanna T. Dwyer, David Heber

July 22, 2013

The new edition of the Handbook of Nutrition and Food follows the format of the bestselling earlier editions, providing a reference guide for many of the issues on health and well being that are affected by nutrition. Completely revised, the third edition contains 20 new chapters, 50 percent new...

The Art of Nutritional Cuisine

The Art of Nutritional Cuisine

Vickie A. Vaclavik, Amy Haynes

January 24, 2013

Now more than ever, culinary professionals are expected to provide cuisine that satisfies the diverse nutritional needs of a vast population of consumers. While the public has become increasingly health conscious, chefs can serve well-presented, great-tasting, and nutritious foods that at the same...

The Working Garde Manger

The Working Garde Manger

Al Meyer

December 17, 2012

A creative artist essential to country clubs, resort hotels, convention centers, and cruise ships, the Garde Manger (GM) is responsible for presenting sumptuous dishes to guests who expect tasty foods displayed in a visually appealing manner. In addition to artistic and culinary ability, the GM...

Chef's Guide to Charcuterie

Chef's Guide to Charcuterie

Jacques Brevery

December 14, 2012

Charcuterie, the art of transforming pork meats into various preparations as an array of dishes, has traditionally held a very important place in gastronomy. An art that demands serious attention by the chef, its success depends not only on the execution but also on the presentation. Chef's Guide...

Food Packaging: Principles and Practice, Third Edition

Food Packaging: Principles and Practice, Third Edition

Gordon L. Robertson

November 26, 2012

Food Packaging: Principles and Practice, Third Edition presents a comprehensive and accessible discussion of food packaging principles and their applications. Integrating concepts from chemistry, microbiology, and engineering, it continues in the tradition of its bestselling predecessors and has...

Microbiological Research and Development for the Food Industry

Microbiological Research and Development for the Food Industry

Peter J. Taormina

September 26, 2012

Research and development on microorganisms in food has evolved from a luxury to a necessity for companies competing in the global marketplace. Whether research is conducted internally or externally through contract laboratories and universities, microbial research in foods is crucial to the safety...

CRC Press exhibits every year at more than 100 professional and cademic conferences held across the world. At these events, you will have the chance to meet the authors and to get to know the CRC Press staff. You can also take advantage of special discounts for convention attendees. Visit us at the following conventions throughout the year.

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