Fundamentals Of New Food Product Development
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Fundamentals Of New Food Product Development
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Author : Robert C. Baker
language : en
Publisher: Elsevier Science Limited
Release Date : 1988-01-01
Fundamentals Of New Food Product Development written by Robert C. Baker and has been published by Elsevier Science Limited this book supported file pdf, txt, epub, kindle and other format this book has been release on 1988-01-01 with Technology & Engineering categories.
Development of new food products is an extremely broad area involving chemistry, biochemistry, nutrition, microbiology, marketing, law, economics, food science and business. The authors' aim is to provide the reader with comprehensive background information by introducing the elements that must be undersood to bring a successful food product to the market. These elements include food constituents and functionality, ingredient functions and selection, organoleptic principles and evaluation, quality control and quality assurance, preservation, packaging, marketing, trademarks, patents and labels, regulatory aspects of food processing, and nutritional aspects. In addition, examples of new products developed at Cornell University are discussed and formulas and procedures are described. Finally, future trends in the food industry are considered. This book is directed at those involved in the commercial processing of food and food products and who are active in the field of new product development, or who may be considering a venture into this complex activity. It is also intended for college and university food science or food technology students, a large percentage of whom will become involved with product development in their professional careers.
Fundamentals Of New Food Product Development
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Author : Robert C. Baker
language : en
Publisher:
Release Date : 1994
Fundamentals Of New Food Product Development written by Robert C. Baker and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1994 with categories.
Fundamentals Of New Food Product Development
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Author :
language : en
Publisher:
Release Date : 1988
Fundamentals Of New Food Product Development written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1988 with categories.
New Food Product Development
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Author : Gordon W. Fuller
language : en
Publisher: CRC Press
Release Date : 2016-04-19
New Food Product Development written by Gordon W. Fuller and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-04-19 with Technology & Engineering categories.
About the Second Edition:" a clear and thorough understanding of how the industry as a whole competes, succeeds, and in some instances fails to bring new products to the marketplace. delivers helpful information in a concise, organized style, bringing together diverse elements of the food industry that are all important for a new product introduc
Methods For Developing New Food Products
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Author : Fadi Aramouni
language : en
Publisher: DEStech Publications, Inc
Release Date : 2014-08-22
Methods For Developing New Food Products written by Fadi Aramouni and has been published by DEStech Publications, Inc this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-08-22 with Technology & Engineering categories.
Explains the basics of food technology and new product development from initial planning through formulation, market research, manufacturing and product launchCarefully outlined test protocols plus quantified sensory, financial and feasibility analysisRecaps key technical concepts across the entire food science curriculum Developed as a comprehensive guide to how food products are planned, budgeted, manufactured and launched, this original textbook forms a cohesive introduction to all phases of food product development. A unique feature of the book is that it reviews the main concepts of food chemistry, ingredient functionality, additives, processing, quality control, safety, package labeling and more-—virtually the entire food technology curriculum. With this specialized information as context, the book spells out the procedures needed to formulate, cost-justify and test market safe and profitable new products that meet regulatory guidelines and consumer expectations. The technical exposition is highlighted by case studies of novel food items introduced by U.S. companies. Syllabus-ready and furnished with back-of-chapter questions and projects, the volume is highly suited for university courses, including the capstone, as well as in-house and team training short courses in industry.
Fundamentals Of Food Process Engineering
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Author : Romeo T. Toledo
language : en
Publisher: Springer Science & Business Media
Release Date : 1999
Fundamentals Of Food Process Engineering written by Romeo T. Toledo and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999 with Business & Economics categories.
Originally published: New York: Van Nostrand Reinhold, c1991.
Product Design
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Author : N. F. M. Roozenburg
language : en
Publisher:
Release Date : 1995-06-09
Product Design written by N. F. M. Roozenburg and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1995-06-09 with Business & Economics categories.
This is a self-contained treatment of product development, which covers not only strategy and planning but also engineering aspects and problem-solving techniques. The rules, methods and models presented are accompanied by methodological deliberations.
Food Oral Processing
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Author : Jianshe Chen
language : en
Publisher: John Wiley & Sons
Release Date : 2012-04-16
Food Oral Processing written by Jianshe Chen 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 2012-04-16 with Technology & Engineering categories.
This volume provides an overview of the latest research findings on the physics, physiology, and psychology of food oral consumption, as well as the experimental techniques available for food oral studies. Coverage includes the main physical and physiological functionalities of the mouth; the location and functionalities of various oral receptors; the main sequences of eating and drinking, and the concomitant food disintegration and destabilisation. Chapters also explain oral processing and its relation to flavour release and texture perception, and there is an introduction to the principles of food rheology as they relate to eating. Food Oral Processing is directed at food scientists and technologists in industry and academia, especially those involved in sensory science and new product development. It will also be of interest to oral physiologists, oral biologists and dentists. The book will be a useful reference for undergraduate and postgraduate students of these disciplines.
An Integrated Approach To New Food Product Development
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Author : Howard R. Moskowitz
language : en
Publisher: CRC Press
Release Date : 2009-06-24
An Integrated Approach To New Food Product Development written by Howard R. Moskowitz and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-06-24 with Technology & Engineering categories.
Today's rapidly evolving consumer frequently changes eating habits, tastes, and diet. Therefore, to secure financial solvency, food and beverage companies must continually define, develop, and market new products. This comprehensive volume integrates all aspects of the physical food and beverage product development cycle and provides perspectives on how to optimize each component of the new product equation in the food industry. It discusses both the technical and the marketing sides, emphasizing the necessity for a combined focus of both the product/process and the people/market. The inclusion of case studies makes the book suitable for a classroom text or a professional reference.
Cellulose And Cellulose Derivatives In The Food Industry
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Author : Tanja Wuestenberg
language : en
Publisher: John Wiley & Sons
Release Date : 2014-07-28
Cellulose And Cellulose Derivatives In The Food Industry written by Tanja Wuestenberg 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 2014-07-28 with Science categories.
Cellulose and its derivatives can be found in many forms in nature and is a valuable material for all manner of applications in industry. This book is authored by an expert with many years of experience as an application engineer at renowned cellulose processing companies in the food industry. All the conventional and latest knowledge available on cellulose and its derivatives is presented. The necessary details are elucidated from a theoretical and practical viewpoint, while retaining the focus on food applications. This book is an essential source of information and includes recommendations and instructions of a general nature to assist readers in the exploration of possible applications of cellulose and its derivatives, as well as providing food for thought for the generation of new ideas for product development. Topics include gelling and rheological properties, synergistic effects with other hydrocolloids, as well as nutritional and legal aspects. The resulting compilation covers all the information and advice needed for the successful development, implementation, and handling of cellulose-containing products.