Food Product Development

PUBLISHED


Viewing: 1 - 10 of 80
Published:
August 12, 2014
Author(s):
David Julian McClements
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 
Published:
April 23, 2014
Editor(s):
Paula Varela, Gastón Ares
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 
Published:
April 10, 2014
Author(s):
Albert Ibarz, Gustavo V. Barbosa-Canovas
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, 
Published:
April 01, 2014
Editor(s):
Victor Falguera, Albert Ibarz
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 
Published:
November 12, 2013
Editor(s):
Jae W. Park
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 
Published:
October 09, 2013
Author(s):
Amos Nussinovitch, Madoka Hirashima
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 
Published:
July 22, 2013
Editor(s):
Carolyn D. Berdanier, Johanna T. Dwyer, David Heber
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 
Published:
January 24, 2013
Author(s):
Vickie A. Vaclavik, Amy Haynes
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 
Published:
December 17, 2012
Author(s):
Al Meyer
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 
Published:
December 14, 2012
Author(s):
Jacques Brevery
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 

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