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Accelerating new food product design and development / [Edited by] Jacqueline H Beckley; Leslie J Herzog; M Michele Foley
Hoboken, New Jersey : Wiley-Blackwell, 2017
418 pages. : color illustrations
Ký hiệu phân loại (DDC): 664.00685
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.
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2
An integrated approach to new food product development / [Edited by] Howard R Moskowitz; Israel Saguy; Tim Straus
Boca Raton : CRC Press,2009.
506 pages. : illustrations
Ký hiệu phân loại (DDC): 664
New products often fail not because they are bad products, but because they don't meet consumer expectations or are poorly marketed. In other cases, the marketing is spot on, but the product itself does not perform. This title explores this inter-relationship and the inter-relationship of the key disciplines essential for marketplace success.
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3
Food biochemistry and food processing / Benjamin K Simpson ...[et al]
Ames, Iowa : Wiley-Blackwell, 2012
xii, 896 pages : illustrations ; 29 cm
Ký hiệu phân loại (DDC): 664
Simpson (food science and agricultural chemistry, McGill U., Canada) brings together academics and industry professionals working in food biochemistry, processing, and safety around the world for this 45-chapter textbook aimed at food scientists, researchers and technologists in the food industry, and faculty and students in food science, technology, and engineering. It combines the areas of food biochemistry and food processing to help them rationalize and develop more effective strategies to produce and preserve food. It covers the essential principles of food biochemistry, enzymology, and food processing, then the biochemistry of meat, poultry, seafoods, milk, fruits, vegetables, cereals, and fermented foods, and food microbiology and safety. Along with updates to several chapters, this edition has been revised to incorporate safety considerations and the chemical changes induced by processing in the biomolecules of food in each chapter. It includes a new section on health and functional foods and 10 new chapters on topics like thermally and minimally processed foods, separation technology, and allergens
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