Wayne morley (11 résultats)

Paperback. Etat : Very Good. First Edition. Wilmington DE University of Delaware 1962 or later based on internal evidence . First edition. Magazine. Pictorial ["Areopagitica"] wrappers [about 6" x 9"], saddle-stapled, 28 pages, illustrated. Inkstamp of poet Percial R. Roberts III to the first page. Very good with very light wear whb3E. Adriann Jobse (cover art) (illustrateur). …

No Binding. Etat : VG+. 11530-21. A VG or better original release 8 x 10 still. Size: 8" x 10". Photographic Image.

No Binding. Etat : VG+. 11530-16. A VG or better original release 8 x 10 still. Size: 8" x 10". Photographic Image.

Etat : New.

Etat : As New. Unread book in perfect condition.

Etat : New. In English.

Etat : New.

Etat : As New. Unread book in perfect condition.

Gebunden. Etat : New. Provides an overview of the organizational structure required within a company to develop foods for specific customer needs Includes section on the development of low-sodium, low-sugar, low-fat, and low-carbohydrate products with the aim .

Buch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware - Developing Food Products for Customers with Specific Dietary Needs explains the process for developing foods for customers who have specific dietary needs, further shining a light on the number of increasing medical conditions related to food intake that have emerged in the past few decades. From increased fat and sugar intake leading to higher levels of obesity, to greater levels of coeliac disease, the ingredients and nutritional content of food is becoming more and more important. Additionally, consumers are following particular diets for many different reasons, be it health related, or for religious or moral reasons. The first part of the book looks, in detail, at the organizational structure required within a company to allow for the development of food products which meet the needs of these customers, while the second part presents a number of case studies highlighting the development of food products for various dietary requirements. Precise coverage includes section on the development of low-sodium, low-sugar, low-fat, and low-carbohydrate products with the aim of producing healthier foods, as well as the development of organic and vegetarian products for consumers who are following diets for personal reasons. The potential solutions for developing foods for customers who have specific dietary needs are likely to include both ingredients and technology developments. The ingredients area includes simple reductions as well as replacement strategies, whilst technology will be applied to both the ingredient itself and the host food product. All are aimed at maintaining the product quality as perceived by the customer. Englisch.…

Buch. Etat : Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Developing Food Products for Customers with Specific Dietary Needs explains the process for developing foods for customers who have specific dietary needs, further shining a light on the number of increasing medical conditions related to food intake that have emerged in the past few decades. From increased fat and sugar intake leading to higher levels of obesity, to greater levels of coeliac disease, the ingredients and nutritional content of food is becoming more and more important. Additionally, consumers are following particular diets for many different reasons, be it health related, or for religious or moral reasons. The first part of the book looks, in detail, at the organizational structure required within a company to allow for the development of food products which meet the needs of these customers, while the second part presents a number of case studies highlighting the development of food products for various dietary requirements. Precise coverage includes section on the development of low-sodium, low-sugar, low-fat, and low-carbohydrate products with the aim of producing healthier foods, as well as the development of organic and vegetarian products for consumers who are following diets for personal reasons. The potential solutions for developing foods for customers who have specific dietary needs are likely to include both ingredients and technology developments. The ingredients area includes simple reductions as well as replacement strategies, whilst technology will be applied to both the ingredient itself and the host food product. All are aimed at maintaining the product quality as perceived by the customer.…