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Food packaging and preservation / Alexandru Mihai Grumezescu; Alina Maria Holban
London : Academic Press, 2018
xxviii, 559 pages. : Illustrationen ; 24 cm.
Ký hiệu phân loại (DDC): 664
Food Packaging and Preservation, Volume 9 in the Handbook of Food Bioengineering series, explores recent approaches to preserving and prolonging safe use of food products while also maintaining the properties of fresh foods. This volume contains valuable information and novel ideas regarding recently investigated packaging techniques and their implications on food bioengineering. In addition, classical and modern packaging materials and the impact of materials science on the development of smart packaging approaches are discussed. This book is a one-stop-shop for anyone in the food industry seeking to understand how bioengineering can foster research and innovation.
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Handbook of food science and technology 2 : food process engineering and packaging / Romain Jeantet ...[et al]
London [England] ; Hoboken, NJ : ISTE Ltd/John Wiley & Sons Inc, 2016
xv, 329 pages : illustrations ; 24 cm.
Ký hiệu phân loại (DDC): 664
This book is a source of basic and advanced knowledge in food science for students or professionals in the food science sector, but it is also accessible for people interested in the different aspects concerning raw material stabilisation and transformation in food products. It is an updated and translated version of the book "Science des aliments" published in 2006 by Lavoisier. "Science des aliments" is a general and introductory food science and technology handbook, based on the authors' Masters and PhD courses and research experiences. The book is concise, pedagogical and informative and contains numerous illustrations (approximately 500 original figures and tables). In three volumes), it summarizes the main knowledge required for working in food industries as scientists, technical managers or qualified operators. It will also be helpful for the formation of students in food science and biotechnologies (bachelor's and master's degree).
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New food product development : from concept to marketplace / Gordon W Fuller
Boca Raton, FL : CRC Press, 2011.
478 pages. : illustrations
Ký hiệu phân loại (DDC): 664.0068
This new edition of a bestselling text in food product development provides a comprehensive overview of the new food product development process. Stages of development are described in detail, beginning with sources of ideas, then moving through development, final screening, and introduction into the marketplace. With extensive experience in new food product development, the author outlines ways a company can organize for new product development and utilize available resources. He focuses on the roles, functions, and interactions of the members of the food product development team as well as other company departments and outside resources in the food product development process.
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