New food product development, Toschka, Holger York
Старое издание
Автор: Fuller, Gordon W. Название: New food product development ISBN: 1439818649 ISBN-13(EAN): 9781439818640 Издательство: Taylor&Francis Цена: 14545.00 р. Наличие на складе: Нет в наличии. Описание:
About the Second Edition:
" a clear and thorough understanding of how the industry as a whole competes, succeeds, and in some instances fails to bring new products to the marketplace . delivers helpful information in a concise, organized style, bringing together diverse elements of the food industry that are all important for a new product introduction into the marketplace. a] should-have reference book for anyone involved in developing new food products working in or with the food industry." Journal of Product Innovation Management, Vol. 23, No. 3
See what 's new in the Third Edition:
Examination of modern marketing techniques such as neuromarketing technology, test market modeling software, and social network marketing
Exploration of economic challenges and how to do more with less to combat rising food commodity prices and lower carbon footprint
Cohesive overview of all aspects of new food product development technologies and advances
In-depth review of techniques of new product development and simulated test markets
Expanded discussion of the problems specific to product development for the food service industry
With new material highlighting the latest trends and science in marketing and electronic communication and their combined effect on market research, New Food Product Development: From Concept to Marketplace, Third Edition, describes stages of development in detail, beginning with sources of ideas and moving through development, final screening, and introduction into the marketplace. Drawing on his extensive experience in new food product development, the author outlines ways a company can organize for new product development and optimize available resources. He focuses on the roles, functions, and interactions of the members of the food product development team, other company departments, and outside resources in the food product development process. A well-grounded, broad perspective in the fundamentals of the new food development process in industry, this new edition of a bestseller clearly delineates cost-effective best practices for bringing new products to market.
Автор: Cortez Vieira Maria Margarida, Pastrana Lorenzo, Aguilera Josй Название: Sustainable Innovation in Food Product Design ISBN: 3030618161 ISBN-13(EAN): 9783030618162 Издательство: Springer Цена: 32142.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: For food engineers, food technologists, and food scientists looking to stay up-to-date in this field of sustainable food engineering, Sustainable Innovation in Food Product Design is the ideal resource.
Автор: Tiefenbacher, Karl Название: The Technology of Wafers and Waffles II ISBN: 0128094370 ISBN-13(EAN): 9780128094372 Издательство: Elsevier Science Рейтинг: Цена: 19875.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
The Technology of Wafers and Waffles: Recipes, Product Development and Knowhow is the definitive reference book addressing new product development in wafer and waffles. A companion manual to The Technology of Wafers and Waffles: Operational Aspects, it provides a varied selection of recipes for the different types of wafers, waffles, and fillings.
Recipe selection is one of the main ways to improve and develop in the bakery industry. This book discusses recipes centered around wafers and waffles of all kinds: flat and shaped wafers, ice cream cones, cups, wafer reels, wafer sticks, stroop waffles, and North American frozen waffles. A separate chapter focuses on recipe calculations for wafer and waffle batters, doughs, and fillings, which allows estimating output, cost, and main nutrient content. There is also an overview on the patent and food science literature on wafers and waffles in chronological order.
Brings a selection of recipes for the different types of wafers, waffles, and fillings as well as information on relevant patents and literature
Includes a chapter on recipe calculations for wafer and waffle batters, doughs, and fillings and a glossary of terms in wafer and waffle science and technology
Explores recipe calculation for estimating cost and final composition in main nutrients for wafers and waffles
Provides tables that help keep nutrient targets from the beginning of new product development processes
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.
Автор: Delarue, Julien Название: Rapid Sensory Profiling Techniques ISBN: 012821936X ISBN-13(EAN): 9780128219362 Издательство: Elsevier Science Рейтинг: Цена: 37055.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Rapid Sensory Profiling Techniques: Applications in New Product Development and Consumer Research, Second Edition presents the latest findings and recommendations on the proper choice and use of rapid product profiling methods. Each chapter is written by a key opinion leader on a specific method with discussions on theory, pros, cons and the application of each method that is demonstrated through a case study. This valuable resource educates and empowers those working in research and development on how to meet shorter product turnaround times at lower cost and with no compromise on quality. This book is not just needed by the scientific community, it is an essential must have in an industry challenged by a speed to market mantra.
Автор: Toldra,Fidel Название: Advances In Food And Nutrition Research,104 ISBN: 0443193029 ISBN-13(EAN): 9780443193026 Издательство: Elsevier Science Рейтинг: Цена: 21222.00 р. Наличие на складе: Поставка под заказ.
Автор: Bhadriraju Subramanyam; David W. Hagstrum Название: Alternatives to Pesticides in Stored-Product IPM ISBN: 1461369568 ISBN-13(EAN): 9781461369561 Издательство: Springer Рейтинг: Цена: 26122.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Insects associated with raw grain and processed food cause qualitative and quantitative losses. While traditional pesticides play a significant role in stored-product integrated pest management (IPM), there has recently been, and will continue to be, a greater emphasis on alternative approaches.
Автор: Fuller, Gordon W. Название: Food, Consumers, and the Food Industry ISBN: 0367455382 ISBN-13(EAN): 9780367455385 Издательство: Taylor&Francis Рейтинг: Цена: 9492.00 р. Наличие на складе: Нет в наличии.
Описание: Changes that have occurred in food availability, production and selection around the world raise questions about the food supply. How will they affect the worldwide economics and management of agriculture? food legislation? the environment? the determination of food safety and quality? nutrition and health? Food, Consumers, and the Food Industry: C
Автор: Cortez Vieira Название: Sustainable Innovation in Food Product Design ISBN: 3030618196 ISBN-13(EAN): 9783030618193 Издательство: Springer Рейтинг: Цена: 32142.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: For food engineers, food technologists, and food scientists looking to stay up-to-date in this field of sustainable food engineering, Sustainable Innovation in Food Product Design is the ideal resource.
Название: Food Processing Technologies ISBN: 1482257548 ISBN-13(EAN): 9781482257540 Издательство: Taylor&Francis Рейтинг: Цена: 35218.00 р. Наличие на складе: Нет в наличии.
Описание: 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.
Описание: Sensory analysis is not new to the food industry, but its application as a basic tool in food product development and quality control has not been given the recognition and acceptance it deserves.
Описание: Looking at the many changes that are taking place in the tomato market and industry, this book details how tomato producers are combining origin, tradition, territory, quality, service and supply chain to adapt to the needs of the new consumers. Providing a comprehensive overview, it will appeal to professionals and food product developers.
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