Food Product Design: An Integrated Approach - Couverture souple

 
9789086861736: Food Product Design: An Integrated Approach
Couverture souple
ISBN 10 : 9086861733 ISBN 13 : 9789086861736
Editeur : Brill Wageningen Academic, 2011

Synopsis

'Food product design ­ An integrated approach' deals with food product design from a technological perspective. It presents creative techniques for the innovation process and structured methodologies to translate consumer wishes into product properties based on Quality Function Deployment.
Up-to-date solutions for chemical and physical changes during food processing and storage are discussed. This book explains how to apply barrier technology in food production to improve product stability and the possibilities of modelling and statistics in food product design are elaborated. Attention is given to Life Cycle Assessment as a method to determine the environmental impact of a food from cradle to grave in view of corporate social responsibility of today's food manufacturers. As proper packaging of food is imperative to maintain product quality, an overview of innovative options and their implications is given. A separate chapter is dedicated to explaining how to manage all the knowledge that is required to successfully design food products. The book is completed by a case study that describes the development of a ready-to-eat meal from a consumer perspective.

This edition has been completely revised and includes a new chapter on emulsions and additional information on the other topics.

'Food product design - An integrated approach' is aimed at professionals and students in food technology who seek new ways to make food product design more efficient and effective.

Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.

À propos de la quatrième de couverture

'Food product design ­ An integrated approach' deals with food product design from a technological perspective. It presents creative techniques for the innovation process and structured methodologies to translate consumer wishes into product properties based on Quality Function Deployment.
Up-to-date solutions for chemical and physical changes during food processing and storage are discussed. This book explains how to apply barrier technology in food production to improve product stability and the possibilities of modelling and statistics in food product design are elaborated. Attention is given to Life Cycle Assessment as a method to determine the environmental impact of a food from cradle to grave in view of corporate social responsibility of today's food manufacturers. As proper packaging of food is imperative to maintain product quality, an overview of innovative options and their implications is given. A separate chapter is dedicated to explaining how to manage all the knowledge that is required to successfully design food products. The book is completed by a case study that describes the development of a ready-to-eat meal from a consumer perspective.

This edition has been completely revised and includes a new chapter on emulsions and additional information on the other topics.

'Food product design - An integrated approach' is aimed at professionals and students in food technology who seek new ways to make food product design more efficient and effective.

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
Brill Wageningen Academic
Date d'édition
2011
Langue
anglais
ISBN 10 
9086861733
ISBN 13 
9789086861736
Reliure
Broché
Numéro d'édition
1
Nombre de pages
288
Éditeur
Linnemann Anita R, Schroën Catharina G P H, Van Boekel Martinus A J S
Coordonnées du fabricant
non disponible
Personne responsable
non disponible