Автор: Edited By Santosh Kumar, Avik Mukherjee, Atanu Mit Название: Emerging technologies in food preservation / ISBN: 0367675153 ISBN-13(EAN): 9780367675158 Издательство: Taylor&Francis Рейтинг: Цена: 25265.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Unlike other books on emerging food processing technologies that focus on the application to specific food types, this book discusses novel thermal and non-thermal preservation techniques that cater to the emerging consumers` demands for fresh, minimally processed foods, and for foods subjected to least severe preservation and processing.
Автор: Devarajan Thangardurai Название: Sequencing Technologies In Microbial Food Safety And Quality / ISBN: 0367351188 ISBN-13(EAN): 9780367351182 Издательство: Taylor&Francis Рейтинг: Цена: 35218.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book reviews several practices in that NGS contributes to foodborne pathogens functional characterization, management and control. This book focuses on potential uses of sequencing technologies in microbial food safety and quality, also highlighting present challenges in the food industry.
Описание: Good Manufacturing Practice (GMP) refers to advice and guidance put in place to outline the aspects of production and testing that can impact the quality and safety of a product.
Автор: Chen Название: Advanced Nondestructive Detection Technologies in Food ISBN: 9811633622 ISBN-13(EAN): 9789811633621 Издательство: Springer Рейтинг: Цена: 13974.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book comprehensively introduces non-destructive methods for food quality (i.e. It highlights in-situ detection of food quality and safety, including principles, signal processing, and analysis of data, non-destructive detection system, and application in the food industry for each method.
Автор: Sharma, Harish Название: Technologies in Food Processing ISBN: 1774631415 ISBN-13(EAN): 9781774631416 Издательство: Taylor&Francis Рейтинг: Цена: 12707.00 р. Наличие на складе: Нет в наличии.
Автор: Eda Ozgul Katlav, Firdevs Yonet Eren, Koray Camlica, Sule Aydin Название: Impactful Technologies Transforming the Food Industry ISBN: 1668490951 ISBN-13(EAN): 9781668490952 Издательство: Mare Nostrum (Eurospan) Рейтинг: Цена: 28136.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Impactful Technologies Transforming the Food Industry delves into the revolutionary role of technology in the culinary world, exploring its transformative impact on restaurant operations, the dining experience, and the rise of food delivery services. With meticulous analysis and an academic approach, this book provides an in-depth exploration of the objectives, motivations, and consequences associated with the adoption of technology in the food industry. Drawing from a wealth of research and real-world examples, the book begins by establishing a comprehensive definition of food tech and its diverse applications within the industry. From optimizing restaurant operations to enhancing the dining experience, technology has become an indispensable tool for food establishments. Readers will gain valuable insights into the incorporation of advanced ordering and payment systems, kitchen automation, robotics, and cutting-edge inventory management techniques that have revolutionized the way food businesses operate. Beyond operational efficiency, this book delves into the impact of technology on the dining experience itself. The utilization of virtual and augmented reality, as well as interactive dining experiences, have reshaped the way consumers engage with food. By examining these technologies, readers will gain a deeper understanding of the evolving relationship between technology and personalized culinary encounters. Furthermore, this book explores the emergence of food delivery services and their symbiotic relationship with technology. By dissecting the integral role of technology within the on-demand economy, this book sheds light on how it has transformed the delivery process, customer expectations, and the overall food industry landscape. The book also delves into the potential future trajectory of food tech. It navigates the ethical considerations and challenges associated with the continued growth of technology in the industry. By addressing these concerns, the book presents a balanced perspective on the responsible integration of technology while ensuring the well-being of all stakeholders involved. Impactful Technologies Transforming the Food Industry emphasizes the critical importance of considering the role of technology moving forward. Through the analysis of the objectives, motivations, and consequences of technological adoption, this book serves as the pinnacle resource for food industry professionals, such as chefs, food scientists, and food technologists, students and educators in gastronomy and culinary arts and food science programs, restaurant owners and operators, policymakers and government officials interested in the food industry and technology, consumers interested in the intersection of gastronomy and technology.
Автор: O`Sullivan Maurice Название: Handbook for Sensory and Consumer-Driven New Product Develop ISBN: 0081003528 ISBN-13(EAN): 9780081003527 Издательство: Elsevier Science Рейтинг: Цена: 14485.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
A Handbook for Sensory and Consumer Driven New Product Development explores traditional and well established sensory methods (difference, descriptive and affective) as well as taking a novel approach to product development and the use of new methods and recent innovations. This book investigates the use of these established and new sensory methods, particularly hedonic methods coupled with descriptive methods (traditional and rapid), through multivariate data analytical interfaces in the process of optimizing food and beverage products effectively in a strategically defined manner.
The first part of the book covers the sensory methods which are used by sensory scientists and product developers, including established and new and innovative methods. The second section investigates the product development process and how the application of sensory analysis, instrumental methods and multivariate data analysis can improve new product development, including packaging optimization and shelf life. The final section defines the important sensory criteria and modalities of different food and beverage products including Dairy, Meat, Confectionary, Bakery, and Beverage (alcoholic and non-alcoholic), and presents case studies indicating how the methods described in the first two sections have been successfully and innovatively applied to these different foods and beverages.
The book is written to be of value to new product development researchers working in large corporations, SMEs (micro, small or medium-sized enterprises) as well as being accessible to the novice starting up their own business. The innovative technologies and methods described are less expensive than some more traditional practices and aim to be quick and effective in assisting products to market.
Sensory testing is critical for new product development/optimization, ingredient substitution and devising appropriate packaging and shelf life as well as comparing foods or beverages to competitor's products.
Автор: Hunt Kaden Название: Food Industry: Processes and Technologies ISBN: 1635491231 ISBN-13(EAN): 9781635491234 Издательство: Неизвестно Цена: 20921.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
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.
Название: Consumer-Based New Product Development for the Food Industry ISBN: 1839161396 ISBN-13(EAN): 9781839161391 Издательство: Royal Society of Chemistry Рейтинг: Цена: 25344.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This is the first book that describes and explains food development from the point of view of the consumer rather than from the top down approach.
