Designing Foods
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Designing Foods
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Author : National Research Council
language : en
Publisher: National Academies Press
Release Date : 1988-02-01
Designing Foods written by National Research Council and has been published by National Academies Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1988-02-01 with Medical categories.
This lively book examines recent trends in animal product consumption and diet; reviews industry efforts, policies, and programs aimed at improving the nutritional attributes of animal products; and offers suggestions for further research. In addition, the volume reviews dietary and health recommendations from major health organizations and notes specific target levels for nutrients.
Designing Functional Foods
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Author : D. Julian McClements
language : en
Publisher: Elsevier
Release Date : 2009-07-30
Designing Functional Foods written by D. Julian McClements and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-07-30 with Technology & Engineering categories.
The breakdown of food structures in the gastrointestinal tract has a major impact on the sensory properties and nutritional quality of foods. Advances in understanding the relationship between food structure and the breakdown, digestion and transport of food components within the GI tract facilitate the successful design of health-promoting foods. This important collection reviews key issues in these areas. Opening chapters in Part one examine oral physiology and gut microbial ecology. Subsequent chapters focus on the digestion, absorption and physiological effects of significant food components, such as lipids, proteins and vitamins. Part two then reviews advances in methods to study food sensory perception, digestion and absorption, including in vitro simulation of the stomach and intestines and the use of stable isotopes to determine mineral bioavailability. The implications for the design of functional foods are considered in Part three. Controlling lipid bioavailability using emulsion-based delivery systems, designing foods to induce satiation and self-assembling structures in the GI tract are among the topics covered. With contributions from leading figures in industry and academia, Designing functional foods provides those developing health-promoting products with a broad overview of the wealth of current knowledge in this area and its present and future applications. Reviews digestion and absorption of food components including oral physiology and gut microbial ecology Evaluates advances in methods to study food sensory perception assessing criteria such as simulation of flavour released from foods Investigates the implications for the design of functional foods including optimising the flavour of low-fat foods and controlling the release of glucose
Food Industry Design Technology And Innovation
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Author : Helmut Traitler
language : en
Publisher: John Wiley & Sons
Release Date : 2014-11-17
Food Industry Design Technology And Innovation written by Helmut Traitler and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-11-17 with Technology & Engineering categories.
Food products have always been designed, but usually not consciously. Even when design has been part of the process, it has often been restricted to considerations of packaging, logos, fonts and colors. But now design is impacting more dramatically on the complex web that makes up our food supply, and beginning to make it better. Ways of thinking about design have broad applications and are becoming central to how companies compete. To succeed, food designers need to understand consumers and envision what they want, and to use technology and systems to show they can deliver what has been envisioned. They also need to understand organizations in order to make innovation happen in a corporation. The authors of this book argue that design has been grossly underestimated in the food industry. The role of design in relation to technology of every kind (materials, mechanics, ingredients, conversion, transformation, etc.) is described, discussed, challenged and put into proper perspective. The authors deftly analyze and synthesize complex concepts, inspiring new ideas and practices through real-world examples. The second part of the book emphasizes the role of innovation and how the elements described and discussed in the first parts (design, technology, business) must join forces in order to drive valuable innovation in complex organizations such as large (and not so large) food companies. Ultimately, this groundbreaking book champions the implementation of a design role in defining and executing business strategies and business processes. Not only are designers tremendously important to the present and future successes of food corporations, but they should play an active and decisive role at the executive board level of any food company that strives for greater success.
Design Thinking For Food Well Being
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Author : Wided Batat
language : en
Publisher: Springer Nature
Release Date : 2021-01-06
Design Thinking For Food Well Being written by Wided Batat and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-01-06 with Business & Economics categories.
How can we design innovative food experiences that enhance food pleasure and consumer well-being? Through a wide variety of empirical, methodological, and theoretical contributions, which examine the art of designing innovative food experiences, this edited book explores the relationship between design thinking, food experience, and food well-being. While many aspects of food innovation are focused on products' features, in this book, design thinking follows an experiential perspective to create a new food innovation design logic that integrates two aspects: consumer food well-being and the experiential pleasure of food. It integrates a holistic perspective to understand how designing innovative food experiences, instead of food products, can promote healthy and pleasurable eating behaviors among consumers and help them achieve their food well-being. Invaluable for scholars, food industry professionals, design thinkers, students, and amateurs alike, this book will define the field of food innovation for years to come.
Food Designing
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Author : Martí Guixé
language : en
Publisher: Corraini Editore
Release Date : 2010
Food Designing written by Martí Guixé and has been published by Corraini Editore this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010 with Design categories.
The food art of Marti Guixe.
Food Texture Design And Optimization
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Author : Yadunandan Lal Dar
language : en
Publisher: John Wiley & Sons
Release Date : 2014-05-27
Food Texture Design And Optimization written by Yadunandan Lal Dar and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-05-27 with Technology & Engineering categories.
Food texture has evolved to be at the forefront of food formulation and development. Food Texture Design and Optimization presents the latest insights in food texture derived from advances in formulation science as well as sensory and instrumental measurement. This unique volume provides practical insights for professionals who are starting in the field as well as experts looking to enhance their knowledge or expand into new areas. The first part of this book presents case studies on formulating products in a broad variety of application segments, such as cheese, ice-cream, baked goods, gluten-free products, low-fat/non-fat dairy products and more. Challenges related to maintaining texture while optimizing nutritional content, cost, flavor and other attributes of the food product are investigated. The book also highlights the importance of texture design and optimization in several types of food products and demonstrates how experts have applied this knowledge in the industry. Part two provides an overview of the latest advances in tools and techniques for food texture design and optimization, focusing on the use of instrumental techniques, the application of sensory techniques, and the use of marketing and consumer insight tools in the design and optimization of food products. The ability to use advanced characterization techniques in this field is critical for both new and established practitioners in tackling the problems they face. Food Texture Design and Optimization serves as an important reference for technical practitioners on how to adopt advanced techniques in food texture research. This information is invaluable in reviewing establish the state of the art in this field and providing a minimum recommended standard for food formulators.
Global Brooklyn
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Author : Fabio Parasecoli
language : en
Publisher: Bloomsbury Publishing
Release Date : 2021-01-14
Global Brooklyn written by Fabio Parasecoli and has been published by Bloomsbury Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-01-14 with Design categories.
What do the fashionable food hot spots of Cape Town, Mumbai, Copenhagen, Rio de Janeiro, and Tel Aviv have in common? Despite all their differences, consumers in each major city are drawn to a similar atmosphere: rough wooden tables in postindustrial interiors lit by edison bulbs. There, they enjoy single-origin coffee, kombucha, and artisanal bread. This is 'Global Brooklyn,' a new transnational aesthetic regime of urban consumption. It may look shabby and improvised, but it is all carefully designed. It may romance the analog, but is made to be Instagrammed. It often references the New York borough, but is shaped by many networked locations where consumers participate in the global circulation of styles, flavors, practices, and values. This book follows this phenomenon across different world cities, arguing for a stronger appreciation of design and materialities in understanding food cultures. Attentive to local contexts, struggles, and identities, contributors explore the global mobility of aesthetic, ethical, and entrepreneurial projects, and how they materialize in everyday practices on the ground. They describe new connections among eating, drinking, design, and communication in order to give a clearer sense of the contemporary transformations of food cultures around the world.
Create
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Author : Future Laboratory
language : en
Publisher:
Release Date : 2008
Create written by Future Laboratory and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008 with Food categories.
A look at eating designers, food products, and rituals.
Food Designing
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Author : Martí Guixé
language : en
Publisher: Corraini Editore
Release Date : 2016-09-27
Food Designing written by Martí Guixé and has been published by Corraini Editore this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-09-27 with Art categories.
The food art of Marti Guixe.
Review Of The National Academy Of Sciences Report Designing Foods
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Author : United States. Congress. House. Committee on Agriculture. Subcommittee on Department Operations, Research, and Foreign Agriculture
language : en
Publisher:
Release Date : 1988
Review Of The National Academy Of Sciences Report Designing Foods written by United States. Congress. House. Committee on Agriculture. Subcommittee on Department Operations, Research, and Foreign Agriculture and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1988 with Agriculture categories.
Abstract: This hearing reviews the findings of a National Academy of Sciences report entitled "Designing foods." Recommendations made by the report are commented upon by government officials, consumer advocates, and food industry representatives. The report's conclusions include lowering the fat and cholesteral level of the typical American diet and improving food labeling practices so that consumers may make nutritionally informed decisions when pruchasing food.