New food product development, Toschka, Holger York
Старое издание
Автор: Fuller, Gordon W. Название: New food product development ISBN: 1439818649 ISBN-13(EAN): 9781439818640 Издательство: Taylor&Francis Цена: 14545.00 р. Наличие на складе: Нет в наличии. Описание:
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 introduction into the marketplace. a] should-have reference book for anyone involved in developing new food products working in or with the food industry." Journal of Product Innovation Management, Vol. 23, No. 3
See what 's new in the Third Edition:
Examination of modern marketing techniques such as neuromarketing technology, test market modeling software, and social network marketing
Exploration of economic challenges and how to do more with less to combat rising food commodity prices and lower carbon footprint
Cohesive overview of all aspects of new food product development technologies and advances
In-depth review of techniques of new product development and simulated test markets
Expanded discussion of the problems specific to product development for the food service industry
With new material highlighting the latest trends and science in marketing and electronic communication and their combined effect on market research, New Food Product Development: From Concept to Marketplace, Third Edition, describes stages of development in detail, beginning with sources of ideas and moving through development, final screening, and introduction into the marketplace. Drawing on his extensive experience in new food product development, the author outlines ways a company can organize for new product development and optimize available resources. He focuses on the roles, functions, and interactions of the members of the food product development team, other company departments, and outside resources in the food product development process. A well-grounded, broad perspective in the fundamentals of the new food development process in industry, this new edition of a bestseller clearly delineates cost-effective best practices for bringing new products to market.
Описание: This is the first book that describes and explains food development from the point of view of the consumer rather than from the top down approach.
Автор: Delarue, Julien Название: Rapid Sensory Profiling Techniques ISBN: 012821936X ISBN-13(EAN): 9780128219362 Издательство: Elsevier Science Рейтинг: Цена: 37055.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Rapid Sensory Profiling Techniques: Applications in New Product Development and Consumer Research, Second Edition presents the latest findings and recommendations on the proper choice and use of rapid product profiling methods. Each chapter is written by a key opinion leader on a specific method with discussions on theory, pros, cons and the application of each method that is demonstrated through a case study. This valuable resource educates and empowers those working in research and development on how to meet shorter product turnaround times at lower cost and with no compromise on quality. This book is not just needed by the scientific community, it is an essential must have in an industry challenged by a speed to market mantra.
Автор: Toldra,Fidel Название: Advances In Food And Nutrition Research,104 ISBN: 0443193029 ISBN-13(EAN): 9780443193026 Издательство: Elsevier Science Рейтинг: Цена: 21222.00 р. Наличие на складе: Нет в наличии.
Автор: Bhadriraju Subramanyam; David W. Hagstrum Название: Alternatives to Pesticides in Stored-Product IPM ISBN: 1461369568 ISBN-13(EAN): 9781461369561 Издательство: Springer Рейтинг: Цена: 22797.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Insects associated with raw grain and processed food cause qualitative and quantitative losses. While traditional pesticides play a significant role in stored-product integrated pest management (IPM), there has recently been, and will continue to be, a greater emphasis on alternative approaches.
Автор: Cortez Vieira Maria Margarida, Pastrana Lorenzo, Aguilera Josй Название: Sustainable Innovation in Food Product Design ISBN: 3030618161 ISBN-13(EAN): 9783030618162 Издательство: Springer Цена: 28051.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: For food engineers, food technologists, and food scientists looking to stay up-to-date in this field of sustainable food engineering, Sustainable Innovation in Food Product Design is the ideal resource.
Автор: Cortez Vieira Название: Sustainable Innovation in Food Product Design ISBN: 3030618196 ISBN-13(EAN): 9783030618193 Издательство: Springer Рейтинг: Цена: 28051.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: For food engineers, food technologists, and food scientists looking to stay up-to-date in this field of sustainable food engineering, Sustainable Innovation in Food Product Design is the ideal resource.
Название: Food Processing Technologies ISBN: 1482257548 ISBN-13(EAN): 9781482257540 Издательство: Taylor&Francis Рейтинг: Цена: 37514.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Written primarily for directors and managers of food design and development, food scientists, technologists, and product developers, this book explains all the necessary information in order to help meet the increasing demands for innovation in an industry that is providing fewer resources.
Описание: Sensory analysis is not new to the food industry, but its application as a basic tool in food product development and quality control has not been given the recognition and acceptance it deserves.
Описание: This is the first in-depth presentation in book form of both modified atmosphere and sous vide food preservation and packaging technologies and applications. The use of these technologies with all applicable food product categories is examined. The authors are specialists in these preservation/packaging methods from North America and Europe. All significant aspects are examined including processes and materials, applications, microbiological control, and regulations and guidelines. Topics of special interest include use of hurdles, HACCP, gas absorbents and generators, and time-temperature indicators. Extensive practical reference data is economically presented in tables.
Автор: Vyas, Vijay Название: Low-Cost, Low-Tech Innovation ISBN: 0367867516 ISBN-13(EAN): 9780367867515 Издательство: Taylor&Francis Рейтинг: Цена: 5970.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book attempts to address the imbalance through a comprehensive analysis of innovation in this largely neglected area. Based on case studies of eight small innovative Scottish companies, this book presents an in-depth analysis of innovation in the food and drinks industry and unravels a lesser-known approach to
Автор: Anandharamakrishnan C., Moses Jeyan Arthur, Priyanka S. Название: Food Digestion and Absorption: Its Role in Food Product Development ISBN: 1788018583 ISBN-13(EAN): 9781788018586 Издательство: Royal Society of Chemistry Рейтинг: Цена: 26770.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Focusing on the complexity of the food digestion process from oral cavity to intestine, this book looks at the anatomical intricacies of the digestive system, techniques currently used to study food digestibility, the glycemic index and bioavailability of food components. It also provides a detailed understanding of various modification techniques critical to any food product development, such as modification of food structure, its composition, and size.
Being the first of its kind to provide an in-depth idea of various stages of food digestion, whilst linking it with approaches in modifying foods so as to cater to specific food or functional requirements, the book provides an integrated approach. Existing methods to understand the process of food digestion and advances in artificial systems that have been used for such studies are presented, substantiated with findings from scientific publications. Apart from readers from the field of medicine, this book is highly inter-disciplinary and will attract readers from food science, nutrition and food physics.
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