Food Product Design: An Integrated Approach

n Anita R. Linnemann (Herausgeber), Catharina G. P. H. Schroen (Herausgeber), Martinus A. J. S. Van Boekel (Herausgeber)

ISBN 10: 9086861733 / ISBN 13: 9789086861736

Published by Wageningen Academic Publishers, 2011

About this Item

Taschenbuch: 283 Seiten , sehr gut - nur xl-736.

Seller Inventory # A-506-MJNed

Bibliographic Details

• Title: Food Product Design: An Integrated Approach
• Publisher: Wageningen Academic Publishers
• Publication Date: 2011
• Language: German
• ISBN 10: 9086861733
• ISBN 13: 9789086861736
• Binding: Softcover
• Edition: 2nd Edition
• Condition: Sehr gut

About this title

Synopsis

'Food product design ­ An integrated approach' deals with food product design from a technological perspective. It presents creative techniques for the innovation process and structured methodologies to translate consumer wishes into product properties based on Quality Function Deployment. Up-to-date solutions for chemical and physical changes during food processing and storage are discussed. This book explains how to apply barrier technology in food production to improve product stability and the possibilities of modelling and statistics in food product design are elaborated. Attention is given to Life Cycle Assessment as a method to determine the environmental impact of a food from cradle to grave in view of corporate social responsibility of today's food manufacturers. As proper packaging of food is imperative to maintain product quality, an overview of innovative options and their implications is given. A separate chapter is dedicated to explaining how to manage all the knowledge that is required to successfully design food products. The book is completed by a case study that describes the development of a ready-to-eat meal from a consumer perspective. This edition has been completely revised and includes a new chapter on emulsions and additional information on the other topics. 'Food product design - An integrated approach' is aimed at professionals and students in food technology who seek new ways to make food product design more efficient and effective.