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Nonthermal Processing Technologies for Food offers a comprehensive review of nonthermal processing technologies that are commercial, emerging, or over the horizon. In addition to the broad coverage, leading experts in each technology serve as chapter authors to provide depth of …
Incorporating the latest technologies & advances in a cohesive review of all aspects of new food product development, this updated edition includes expanded discussion of the unique problems of product development for the food service industry.
This new edition of a bestselling text in food product development provides a comprehensive overview of the new food product development process. Stages of development are described in detail, beginning with sources of ideas, then moving through development, final screening, and…
This book seeks to set geographical indications (GIs) in the context of the overall development of today's economies and societies as marked by globalization and the interaction of cultures that this entails. The book is divided into two parts. The first part (chapters 1-6) sets…
This book seeks to set geographical indications (GIs) in the context of the overall development of today's economies and societies as marked by globalization and the interaction of cultures that this entails. The book is divided into two parts. The first part (chapters 1-6) sets…
"The relationship between intellectual property and food affects the production and availability of food by regulating dealings in products, processes, innovations, information and data. With increasingly intricate relations between international and domestic law, as well as pra…
"A unique blend of fundamentals and applied information, this book first provides readers with understanding of the chemistry and properties of food-derived proteins and peptides before looking at ways to maximize functional utilization in foods and dietary supplements. A valuab…
