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Specialty foodsprocessing technology...

Zhao, Yanyun.

Specialty foodsprocessing technology, quality, and safety /

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Specialty foodsedited by Yanyun Zhao.
其他題名:	processing technology, quality, and safety /
其他作者:	Zhao, Yanyun.
出版者:	Boca Raton, FL :CRC Press,c2012.
面頁冊數:	1 online resource (xii, 344 p.) :ill.
標題:	Natural foods industryUnited States.
電子資源:	http://www.crcnetbase.com/isbn/9781439854242
ISBN:	9781439854242$q(electronic bk.)

Specialty foodsprocessing technology, quality, and safety /
Specialty foodsprocessing technology, quality, and safety /[electronic resource] :edited by Yanyun Zhao. - Boca Raton, FL :CRC Press,c2012. - 1 online resource (xii, 344 p.) :ill.

Includes bibliographical references and index.

"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

ISBN: 9781439854242$q(electronic bk.)Subjects--Topical Terms:

716962
Natural foods industry
--United States.Index Terms--Genre/Form:

214472
Electronic books.

LC Class. No.: TP369.U6 / S64 2012

Dewey Class. No.: 338.1/90973

Specialty foodsprocessing technology, quality, and safety /
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020 $a 9781439854242$q(electronic bk.)
020 $a 1439854246$q(electronic bk.)
020 $z 9781439854235$q(hardback)
020 $z 1439854238$q(hardback)
035 $a (OCoLC)795120430 $z (OCoLC)802053567
035 $a ocn795120430
040 $a EBLCP $b eng $c EBLCP $d OCLCQ $d YDXCP $d N $d CUS $d COO $d OCLCQ $d IDEBK $d OCLCO $d OCLCQ $d CRCPR $d OCLCQ $d DEBSZ $d E7B $d OSU $d DEBBG
043 $a n-us---
050 4 $a TP369.U6 $b S64 2012
082 0 4 $a 338.1/90973 $2 23
245 0 0 $a Specialty foods $h [electronic resource] : $b processing technology, quality, and safety / $c edited by Yanyun Zhao.
260 $a Boca Raton, FL : $b CRC Press, $c c2012.
300 $a 1 online resource (xii, 344 p.) : $b ill.
504 $a Includes bibliographical references and index.
520 $a "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 $5 5.9 billion in sales. One hundred thirty-eight million American consumers (46%) are purchasing specialty foods. Although specialty food products are marketed widely, by now there is no standard definition on specialty foods. Consumers, even processors and regulators, are confused by the term specialty foods. Specialty foods are generally considered unique and high-value food items made in small quantities from high-quality ingredients that offer distinct features to targeted customers who pay a premium price for perceived benefits. Increased production and sale of SF has increased concerns on product quality and safety due to several potential hazards. Many questions in respect to how specialty foods are different from other food sectors, specific processing technologies, controls on quality and microbial safety, etc., remain unanswered. With extensive searching, the only two published books on the subject of specialty foods focus on business development and marketing of specialty foods. There is no technical book on specialty foods from the food science discipline available. This book will be the first technical book on specialty foods. It will first discuss the unique characteristics of specialty food, the market, and consumer demands and trends, and then focus on each of the major specialty food segments by covering the key processing technologies, equipment needed, and controls on quality and food safety of the products"-- $c Provided by publisher.
588 0 $a Print version record.
650 0 $a Natural foods industry $z United States. $3 716962
650 0 $a Food industry and trade $z United States. $3 716963
650 0 $a Natural foods $z United States $x Quality control. $3 716964
650 0 $a Natural foods industry $z United States $x Quality control. $3 716965
655 0 $a Electronic books. $2 local. $3 214472
700 1 $a Zhao, Yanyun. $3 716961
856 4 0 $u http://www.crcnetbase.com/isbn/9781439854242