Innovation Strategies in the Food Industry: Tools for Implementation, Galanakis Charis Michel
Название: The Science of Chocolate ISBN: 1788012356 ISBN-13(EAN): 9781788012355 Издательство: Royal Society of Chemistry Рейтинг: Цена: 5700.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Now in its third edition,The Science of Chocolate leads the reader to an understanding of the complete chocolate making process and includes the ways in which basic science plays a vital role in its maufacture, testing and consumption.
The novel insights, as well as the main drawbacks of each engineered composites material is extensively evaluated taking into account the strong relationship between packaging materials, environmental and reusability concerns, food quality, and nutritional value.
Composites, by matching the properties of different components, allow the development of innovative and performing strategies for intelligent food packaging, thus overcoming the limitations of using only a single material.
The book starts with the description of montmorillonite and halloysite composites, subsequently moving to metal-based materials with special emphasis on silver, zinc, silicium and iron. After the discussion about how the biological influences of such materials can affect the performance of packaging, the investigation of superior properties of sp2 carbon nanostructures is reported. Here, carbon nanotubes and graphene are described as starting points for the preparation of highly engineered composites able to promote the enhancement of shelf-life by virtue of their mechanical and electrical features.
Finally, in the effort to find innovative composites, the applicability of biodegradable materials from both natural (e.g. cellulose) and synthetic (e.g. polylactic acid - PLA) origins, with the aim to prove that polymer-based materials can overcome some key limitations such as environmental impact and waste disposal.
Автор: Abdul Malik; Zerrin Erginkaya; Saghir Ahmad; H?sey Название: Food Processing: Strategies for Quality Assessment ISBN: 1493913778 ISBN-13(EAN): 9781493913770 Издательство: Springer Рейтинг: Цена: 23508.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: The aim of the food processing is to ensure microbiological and chemical safety of foods, adequate nutrient content and bioavailability and acceptability to the consumer with regard to sensory properties and ease of preparation.
Автор: Galanakis, Charis Michael Название: Innovation Strategies in the Food Industry ISBN: 0128037512 ISBN-13(EAN): 9780128037515 Издательство: Elsevier Science Рейтинг: Цена: 18528.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Innovation Strategies in the Food Industry: Tools for Implementation is an indispensable resource for the food industry to introduce innovations in the market, stand out from the competition and satisfy consumer demands. This reference reports the most trend advances of the food science, while providing insights and ideas to overcome limitations for their actual implementation in the industry. Innovation Strategies in the Food Industry: Tools for Implementation fills the gap between strategy developers and technical R&D associates by interpreting the technological adequacy of innovative techniques with the reaction of related consumers. It deals with the interaction of academia and industry, describing innovation and long term R&D strategies to overcome bottlenecks during know-how transfer between these two sectors.
Описание: In the fast-developing world of Industry 4.0, which combines Extended Reality (XR) technologies, such as Virtual Reality (VR) and Augmented Reality (AR), creating location aware applications to interact with smart objects and smart processes via Cloud Computing strategies enabled with Artificial Intelligence (AI) and the Internet of Things (IoT), factories and processes can be automated and machines can be enabled with self-monitoring capabilities. Smart objects are given the ability to analyze and communicate with each other and their human co-workers, delivering the opportunity for much smoother processes, and freeing up workers for other tasks. Industry 4.0 enabled smart objects can be monitored, designed, tested and controlled via their digital twins, and these processes and controls are visualized in VR/AR.
The Industry 4.0 technologies provide powerful, largely unexplored application areas that will revolutionize the way we work, collaborate and live our lives. It is important to understand the opportunities and impact of the new technologies and the effects from a production, safety and societal point of view.
Agri-Food Industry Strategies for Healthy Diets and Sustainability: New Challenges in Nutrition and Public Health provides an overview of the challenges and future perspectives related to nutrition, public health and sustainability. The book addresses strategies to reduce fat, trans fat, saturated fat, sugar, and salt consumption, while also exploring the manufacturing, safety and toxicology of new food manufacturing. Sections examine commercial labeling and nutritional education, nutrigenomics and public health, as well as coverage of the valorization of waste and byproducts from the food industry. These methods are useful via innovative technology as well as kitchen and food waste.
Nutrition researchers and practitioners, food scientists, technologists, engineers, agronomists, food product developers, medical and public health professionals, and post-graduate students focused in food science and nutrition are sure to find this reference work a welcomed addition to their libraries.
Автор: de Almeida, Luciana Flor?ncio Название: Coffee Consumption and Coffee Industry Strategies in Brazil ISBN: 0128147210 ISBN-13(EAN): 9780128147214 Издательство: Elsevier Science Рейтинг: Цена: 29476.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Coffee Consumption and Industry Strategies in Brazil, the latest release in the Consumer Science and Strategic Marketing series, provides an overview of the coffee sector, focusing on marketing strategies, consumer behavior, and strategies for transforming coffee consumption, production and retailing. The book presents the importance of an academician-practitioner perspective to bridge the gap between scholars and managers, and between business schools and the entrepreneurial world.
Appropriate for researchers in the fields of food retail and producing, food marketing, consumer behavior, consumer science, agribusiness marketing and strategy, food industry strategy, undergraduate and post-graduate students studying marketing, consumer behavior, strategy, agribusiness marketing and strategy, practitioners in the food industry, marketing managers, and marketing and strategy consultants, this book is a must-read for those contributing to the coffee industry.
Presents strategies for transforming coffee consumption, production and retailing
Addresses market outlook, factors and trends
Outlines coffee industry strategies through business cases that highlight innovative practices
Discuss and present the certification role in the coffee producing strategy and retailing
The coffee waves and the specialty coffee impact in the consumption and at the retail level
Studies the role of retail and the consumer
Includes questions and exercises based on case studies and concepts
Автор: Kosseva, Maria Название: Food Industry Wastes ISBN: 0128171219 ISBN-13(EAN): 9780128171219 Издательство: Elsevier Science Рейтинг: Цена: 19875.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Food Industry Wastes: Assessment and Recuperation of Commodities, Second Edition presents a multidisciplinary view of the latest scientific and economic approaches to food waste management, novel technologies and treatment, their evaluation and assessment. It evaluates and synthesizes knowledge in the areas of food waste management, processing technologies, environmental assessment, and wastewater cleaning. Containing numerous case studies, this book presents food waste valorization via emerging chemical, physical, and biological methods developed for treatment and product recovery.
This new edition addresses not only recycling trends but also innovative strategies for food waste prevention. The economic assessments of food waste prevention efforts in different countries are also explored. This bookillustrates the emerging environmental technologies that are suitable for the development of both sustainability of the food systems and a sustainable economy. So, this volume is a valuable resource for students and professionals including food scientists, bio/process engineers, waste managers, environmental scientists, policymakers, and food chain supervisors.
Provides guidance on current regulations for food process waste and disposal practices
Highlights novel developments needed in policy making for the reduction of food waste
Raises awareness of the sustainable food waste management techniques and their appraisal through Life Cycle Assessment
Explores options for reducing food loss and waste along the entire food supply chain.
Автор: Baldwin Cheryl J Название: 10 Principles of Food Industry Sustainability ISBN: 1118447735 ISBN-13(EAN): 9781118447734 Издательство: Wiley Рейтинг: Цена: 9971.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Although the food industry is beginning to make headway with its sustainability initiatives, substantially more progress is needed in order to feed the world s growing population sustainably. The challenge is that the topic of sustainability can seem overwhelming and there is limited information that is specific to the food industry.
Автор: Jaeger, S R Название: Consumer-Driven Innovation in Food and Personal Care Products ISBN: 0081014864 ISBN-13(EAN): 9780081014868 Издательство: Elsevier Science Рейтинг: Цена: 37897.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Experts from around the world present changes in the global marketplace and developments in research methodologies underpinning new product development (NPD) in this essential collection. The business and marketing aspects of NPD, sometimes neglected in books of this type, are addressed alongside methods for product testing.Trends, processes and perspectives in consumer-driven NPD in the food and personal care product industries are addressed in the opening chapters of the book. Specific topics include evolution in food retailing and advances in concept research. Hedonic testing is the focus of the next section. Different viewpoints on consumer research methods and statistics for NPD are reviewed in later chapters. The final part of the book looks towards the future of innovation, covering the implications for NPD of topics such as human genetic variation in taste perception and neuroimaging.Several chapters are not standard scientific articles. Rather they are written records of conversations between two people on a particular topic related to consumer-driven innovation in foods and personal care products. In them the interviewees speak freely about their views and experiences in NPD, providing unique insights.Consumer-driven innovation in food and personal care products will broaden readers’ understanding of the many approaches available to NPD personnel and ways in which they can be used to support innovation activities.
Название: The Science of Sugar Confectionery ISBN: 1788011333 ISBN-13(EAN): 9781788011334 Издательство: Royal Society of Chemistry Рейтинг: Цена: 6123.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Since the first edition of The Science of Sugar Confectionery (2000), the confectionery industry has responded to ever-changing consumer habits. This new edition has been thoroughly revised to reflect industry`s response to market driven nutrition and dietary concerns, as well as changes in legislation, labelling, and technology.
Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies focuses on emerging and future trends in food manufacturing and supply chain technologies, examining the drivers of change and innovation in the food industry and the current and future ways of addressing issues such as energy reduction and rising costs in food manufacture.
Part One looks at innovation in the food supply chain, while Part Two covers emerging technologies in food processing and packaging. Subsequent sections explore innovative food preservation technologies in themed chapters and sustainability and future research needs in food manufacturing.
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