Specialty foods processing technology, quality, and safety

"Preface Specialty food (SF) is a rapidly growing market sector, with an annual growth rate of 8-10%. SF products accounted for 13.1% of all retail food sales in 2010, reaching $55.9 billion in sales. One hundred thirty-eight million American consumers (46%) are purchasing specialty foods. Alth...

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Bibliographic Details
Other Authors Zhao, Yanyun, Dr
Format eBook
LanguageEnglish
Published Boca Raton : CRC Press, 2012.
Subjects
Natural foods industry > United States.
Food industry and trade > United States.
Natural foods > United States > Quality control.
Natural foods industry > United States > Quality control.
elektronické knihy
electronic books
Online AccessFull text
ISBN9781439854242
DOI10.1201/b12127
Physical Descriptionxii, 344 p. : ill.

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Table of Contents:
  • 1. Introduction of specialty foods / Yanyun Zhao
  • 2. Speciality food markets and marketing / Larry Lev and Hikaru Hanawa Peterson
  • 3. Food safety of specialty foods and their controls / Jingyun Duan
  • 4. Bread and other baked goods / Devin J. Rose
  • 5. Speciality condiments, dressings, and sauces / Melissa Sales and Mark A. Daeschel
  • 6. Jam, jellies, and other jelly products / Yanyun Zhao
  • 7. Manufacturing chocolate for entrepreneurial endeavors / Julie Laughter, B. Douglas Brown, and Ramaswamy C. Anantheswaran
  • 8. Dairy products / Lisbeth Meunier Goddik and Shawn Fels
  • 9. Juices and functional drinks / Olga I. Padilla-Zakour, Elizabeth K. Sullivan, and Randy W. Worobo
  • 10. Specialty fruit and vegetable producs / Yanyun Zhao
  • 11. Specialty entrées, meals, convenience foods, soups, and miscellaneous / Jingyun Duan
  • 12. Additional information and resources for entrepreneurs / Yanyun Zhao.

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