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Browse Product Development Titles:
Food Product Development
Maximizing Success
Product development, from refining an established product range to developing completely new products, is the lifeblood of the food industry. It is, however, a process… read moreJuly 2009 | Paperback: 978-1-4398-2038-4 (CRC Press)
An Integrated Approach to New Food Product Development
New products often fail not because they are bad products, but because they don't meet consumer expectations or are poorly marketed. In other cases, the…
read moreJune 2009 | Hardback: 978-1-4200-6553-4 (CRC Press)
more information about An Integrated Approach to New Food Product Development
Fiber Ingredients
Food Applications and Health Benefits
Fiber is recognized as a shortfall nutrient in many developed countries and more than 90 percent of the American population does not get enough. It… read moreJune 2009 | Hardback: 978-1-4200-4384-6 (CRC Press)
Food Properties Handbook, Second Edition
2nd Edition
Dramatically restructured, more than double in size, the second edition of the Food Properties Handbook has been expanded from seven to 24 chapters. In the…
read moreMay 2009 | Hardback: 978-0-8493-5005-4 (CRC Press)
more information about Food Properties Handbook, Second Edition
Introducing Food Science
A Compelling Approach to Introductory Food Science
As daily consumers of foods and beverages, everyone has opinions and interests about their diet choices. However, many questions…
read moreApril 2009 | Hardback: 978-1-58716-028-8 (CRC Press)
Food for the Ageing Population
A review of the aging population as food consumers, this book explores the role of nutrition in healthy ageing and the design of food products…
read moreJanuary 2009 | Hardback: 978-1-4200-7793-3 (CRC Press)
Fats and Oils Formulating and Processing for Applications, Third Edition
3rd Edition
Presents Proven Quality and Process Control Procedures
In the interest of consumer health, many fats and oils processors continuously strive to develop healthier preparation procedures. Following…
read more2008 | Hardback: 978-1-4200-6166-6 (CRC Press)
more information about Fats and Oils Formulating and Processing for Applications, Third Edition
Improving Seafood Products for the Consumer
It is widely accepted that increased consumption of seafood is important in dealing with growing health problems such as cardiovascular disease. Based on a major… read more2008 | Hardback: 978-1-4200-7434-5 (CRC Press)
more information about Improving Seafood Products for the Consumer
Food Fortification and Supplementation
Technological, Safety and Regulatory Aspects
Fortified foods and food supplements remain popular with today’s health-conscious consumers, and the range of bioactives added to food is increasing. This book provides a… read more2008 | Hardback: 978-1-4200-7201-3 (CRC Press)
more information about Food Fortification and Supplementation
Fruit and Vegetable Flavour
Recent Advances and Future Prospects
Consumer acceptance of food is highly dependent on flavour. This important collection reviews the chemical basis of fruit and vegetable flavour and current methods for… read more2008 | Hardback: 978-1-4200-7600-4 (CRC Press)
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Forthcoming Titles:
Breaded Fried Foods
By Parameswarakuma Mallikarjunan, Michael O. Ngadi, Manjeet S. Chinnan
To be published August 20th 2009
Plant Gum Exudates of the World: Sources, Distribution, Properties, and Applications
By Amos Nussinovitch
To be published October 7th 2009
Innovation in Food Engineering: New Techniques and Products
Edited by Claudio P. Ribeiro, Maria Laura PassosDa-Wen Sun
To be published October 30th 2009
Novel Food Processing: Effects on Rheological Functional Properties
Edited by Jasim Ahmed, Hosahalli S. Ramaswamy, Stefan Kasapis, Joyce I. BoyeHosahalli S. Ramaswamy
To be published November 2nd 2009
Handbook of Nutraceuticals Volume I: Ingredients, Formulations, and Applications
Edited by Yashwant Pathak
To be published November 5th 2009
The Neurobiology of Olfaction
Edited by Anna Menini
To be published November 9th 2009
Development of Products and Packaging for Use in Microwave Ovens
Edited by M. W. Lorence, P. S. Pesheck
To be published November 30th 2009
More Baking Problems Solved
Edited by Stanley P. Cauvain
To be published November 30th 2009
Modern Gastronomy: A to Z
By Ferran Adria
To be published December 3rd 2009
Soft Drink and Fruit Juice Problems Solved
Edited by P. Ashurst, R. Hargitt
To be published December 18th 2009
Dimensions of Food, Seventh Edition
By Ph.D., Vickie A. Vaclavik, Ph.D., Marjorie M. Devine, M.S., Marcia H. Pimentel
To be published January 26th 2010
Introduction to Food Process Engineering
By Albert Ibarz, Gustavo V. Barbosa-Canovas
To be published April 15th 2010
Agricultural and Biological Engineering Education: Global Perspectives and Current Practice
Edited by Linus Umezuruike Opara
To be published April 15th 2010
Infrared Heating for Food and Agricultural Processing
Edited by Zhongli Pan
To be published April 15th 2010
Sensory Shelf Life Estimation of Food Products
By Guillermo Hough
To be published May 25th 2010
Encyclopedia of Biotechnology in Agriculture and Food (Online/Print Version)
Edited by Dennis R. Heldman
To be published June 15th 2010
Food Process Engineering Operations
By George D. Saravacos, Zacharias B. Maroulis
To be published June 15th 2010