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…

Thermal processing has undergone a remarkable amount of research throughout the past decade, indicating that…

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…

Many of the difficulties that meat and animal scientists face when attempting to address specific problems--such as stress susceptibility and poor meat quality in swine--stem…

This important collection reviews the key ingredients, formulation technology, and health effects of functional and specialty beverages. It begins with coverage of essential ingredients such…

The production of environmentally friendly, sustainable, chemical-free food continues to challenge the food industry, spurring on investigations into alternative food processing techniques that are more…

The level of quality that food maintains as it travels down the production-to-consumption path is largely determined by the chemical, biochemical, physical, and microbiological changes…

Combines Engineering Principles with Biochemistry Knowledge

Battered fried foods consistently remain in high demand despite concerns about their health aspects, prompting food processors to develop…

The demand for functional foods and neutraceuticals is on the rise, leaving product development companies racing to…

While mathematically sophisticated methods can be used to better understand and improve processes, the nonlinear nature of food processing models can make their dynamic optimization…