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Specialty foods = processing technol...

Zhao, Yanyun.

Specialty foods = processing technology, quality, and safety /

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Specialty foods/ edited 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 industry - United States. -
電子資源:	http://www.crcnetbase.com/isbn/9781439854242
ISBN:	9781439854242

Specialty foods = processing 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: 9781439854242Subjects--Topical Terms:

1061018
Natural foods industry
--United States.Index Terms--Genre/Form:

554714
Electronic books.

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

Dewey Class. No.: 338.1/90973

Specialty foods = processing technology, quality, and safety /
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008 160129s2012 flua ob 001 0 eng d
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 1061018
650 0 $a Food industry and trade $z United States. $3 1061019
650 0 $a Natural foods $z United States $x Quality control. $3 1061020
650 0 $a Natural foods industry $z United States $x Quality control. $3 1061021
655 0 $a Electronic books. $2 local $3 554714
700 1 $a Zhao, Yanyun. $3 1061017
856 4 0 $u http://www.crcnetbase.com/isbn/9781439854242

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