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Browse Product Development Titles:
Food Additives
2nd Edition
Offering over 2000 useful references and more than 200 helpful tables, equations, drawings, and photographs, this book presents research on food phosphates, commercial starches, antibrowning… read more2001 | Hardback: 978-0-8247-9343-2 (CRC Press)
Methods in Chemosensory Research
Written by world experts in the field of neuronal chemoreception, Methods in Chemosensory Research describes new molecular, electrophysiological, genetic, behavioral, psychophysical, and imaging techniques that… read more2001 | Hardback: 978-0-8493-2329-4 (CRC Press)
Poultry Products Processing
An Industry Guide
Poultry Products Processing: An Industry Guide covers all major aspects of the modern poultry further processing industry. The author provides a comprehensive guide to the… read more2001 | Hardback: 978-1-58716-060-8 (CRC Press)
Meat Science and Applications
Meat Science and Applications compiles the most recent science, technology, and applications of meat products, by-products, and meat processing. It details worker safety, waste management,… read more2001 | Hardback: 978-0-8247-0548-0 (CRC Press)
Snack Foods Processing
Providing a clear, comprehensive overview of the industry, Snack Foods Processing is the definitive handbook on developing, preparing, and processing shelf-stable savory snack foods. Contributors… read more2001 | Hardback: 978-1-56676-932-7 (CRC Press)
Food, Consumers, and the Food Industry
Catastrophe or Opportunity?
During the past, there have been many changes in food availability, production and selection around the world. These changes, such as genetically modified foods, raise… read more2001 | Hardback: 978-0-8493-2326-3 (CRC Press)
more information about Food, Consumers, and the Food Industry
Functional Foods
Concept to Product
From getting optimum nutrition during pregnancy to preventing osteoporosis in the elderly, consumer health consciousness spans all generations. Products like calcium-enriched milk with folic acid,… read more2000 | Hardback: 978-0-8493-0851-2 (CRC Press)
Cereal Biotechnology
The application of biotechnology to food processing has been one of the most important and controversial recent developments in the food industry. With this in… read more2000 | Hardback: 978-0-8493-0899-4 (CRC Press)
Food Product Design
A Computer-Aided Statistical Approach
Statistical experimental design is currently used as a quality control technique to achieve product excellence at the lowest overall cost. It can also function as… read more1999 | Hardback: 978-1-56676-743-9 (CRC Press)
Asian Foods
Science and Technology
This comprehensive new book provides up-to-date information on many types of Asian prepared foods-their origin, preparation methods, processing principles, technical innovation, quality factors, nutritional values,… read more1999 | Hardback: 978-1-56676-736-1 (CRC Press)
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Forthcoming Titles:
Mathematical Modeling of Food Processing
Edited by Mohammed M. Farid
To be published May 18th 2010
Sensory Shelf Life Estimation of Food Products
By Guillermo Hough
To be published May 24th 2010
Infrared Heating for Food and Agricultural Processing
Edited by Zhongli Pan, Griffiths Gregory AtunguluDa-Wen Sun
To be published August 2nd 2010
Consumer Driven Innovation in Food and Personal Care Products
Edited by S. Jaeger, Hal MacFie
To be published October 15th 2010
Agricultural and Biological Engineering Education: Global Perspectives and Current Practice
Edited by Umezuruike Linus Opara
To be published October 15th 2010
Unit Operations in Food Engineering, Second Edition
By Albert Ibarz, Gustavo V. Barbosa-Canovas
To be published November 1st 2010
Introduction to Food Process Engineering
By Albert Ibarz, Gustavo V. Barbosa-Canovas
To be published November 1st 2010
Food Product Development: Maximizing Success
Edited by Richard Earle, Allan Anderson
To be published November 15th 2010
Handbook of Food Process Modeling and Statistical Quality Control, Second Edition
By Mustafa Ozilgen
To be published November 15th 2010
Handbook of Nutraceuticals: Volume II: Scale-Up, Processing and Automation
By Yashwant Pathak
To be published December 15th 2010
New Food Product Development: From Concept to Marketplace, Third Edition
By Gordon W. Fuller
To be published January 15th 2011
Food Process Engineering Operations
By George D. Saravacos, Zacharias B. MaroulisDa-Wen Sun
To be published February 25th 2011