Specialty Foods
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This volume explores how specialty foods differ from other food sectors and describes their specific processing technologies, the equipment used to produce them, and steps taken to ensure their quality and microbial safety. The book describes various types of specialty foods, their regulation, and the major trends guiding the specialty food industry. It also examines the marketplace and examples of implemented food safety controls. The majority of the book is composed of sharply focused chapters on specific foods ranging from jellies to chocolate. The final chapter presents additional information and resources for entrepreneurs.…mehr

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Produktbeschreibung
This volume explores how specialty foods differ from other food sectors and describes their specific processing technologies, the equipment used to produce them, and steps taken to ensure their quality and microbial safety. The book describes various types of specialty foods, their regulation, and the major trends guiding the specialty food industry. It also examines the marketplace and examples of implemented food safety controls. The majority of the book is composed of sharply focused chapters on specific foods ranging from jellies to chocolate. The final chapter presents additional information and resources for entrepreneurs.
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Autorenporträt
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.