Specialty Foods : Processing Technology, Quality, and Safety.

ISBN:

9781439854242

Title:

Author:

Zhao, Yanyun.

Personal Author:

Zhao, Yanyun.

Edition:

1st ed.

Physical Description:

1 online resource (350 pages)

Contents:

Front Cover -- Contents -- Preface -- About the Editor -- Contributors -- Chapter 1: Introduction of Specialty Foods -- Chapter 2: Specialty Food Markets and Marketing -- Chapter 3: Food Safety of Specialty Foods and Their Controls -- Chapter 4: Bread and Other Baked Goods -- Chapter 5: Specialty Condiments, Dressings, and Sauces -- Chapter 6: Jams, Jellies, and Other Jelly Products -- Chapter 7: Manufacturing Chocolate for Entrepreneurial Endeavors -- Chapter 8: Dairy Products -- Chapter 9: Juices and Functional Drinks -- Chapter 10: Specialty Fruit and Vegetable Products -- Chapter 11: Specialty Entrées, Meals, Convenience Foods, Soups, and Miscellaneous -- Chapter 12: Additional Information and Resources for Entrepreneurs -- Back Cover.

Local Note:

Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2017. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

Subject Term:

Food industry and trade -- United States.

Natural foods -- United States -- Quality control.

Natural foods industry -- United States -- Quality control.

Natural foods industry -- United States.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2012

Publication Information:

London :

CRC Press,

2012.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
664	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

Bound With These Titles

On Order

Summary

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

Author Notes

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.