Methods for Developing New Food Products

Methods for Developing New Food Products
Author: Fadi Aramouni
Publisher: DEStech Publications, Inc
Total Pages: 392
Release: 2014-08-22
Genre: Technology & Engineering
ISBN: 1605951129


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Explains the basics of food technology and new product development from initial planning through formulation, market research, manufacturing and product launchCarefully outlined test protocols plus quantified sensory, financial and feasibility analysisRecaps key technical concepts across the entire food science curriculum Developed as a comprehensive guide to how food products are planned, budgeted, manufactured and launched, this original textbook forms a cohesive introduction to all phases of food product development. A unique feature of the book is that it reviews the main concepts of food chemistry, ingredient functionality, additives, processing, quality control, safety, package labeling and more-—virtually the entire food technology curriculum. With this specialized information as context, the book spells out the procedures needed to formulate, cost-justify and test market safe and profitable new products that meet regulatory guidelines and consumer expectations. The technical exposition is highlighted by case studies of novel food items introduced by U.S. companies. Syllabus-ready and furnished with back-of-chapter questions and projects, the volume is highly suited for university courses, including the capstone, as well as in-house and team training short courses in industry.


Methods for Developing New Food Products
Language: en
Pages: 392
Authors: Fadi Aramouni
Categories: Technology & Engineering
Type: BOOK - Published: 2014-08-22 - Publisher: DEStech Publications, Inc

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Explains the basics of food technology and new product development from initial planning through formulation, market research, manufacturing and product launchC
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Authors: Debasis Bagchi
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Type: BOOK - Published: 2016-09-19 - Publisher: Academic Press

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Developing New Functional Food and Nutraceutical Products provides critical information from conceptualization of new products to marketing, aiming to present a
Consumer-Led Food Product Development
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Type: BOOK - Published: 2007-06-30 - Publisher: Elsevier

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Consumer acceptance is the key to successful food products. It is vital, therefore, that product development strategies are consumer-led for food products to be
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Pages: 0
Authors: Cristina García Jaime
Categories: Technology & Engineering
Type: BOOK - Published: 2017-11 - Publisher: Delve Publishing

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Food quality control and management has been an important issue since the time when ancient people dried meat, vegetables and fruits to be used in the next seas
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Pages: 448
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Type: BOOK - Published: 2014-11-19 - Publisher: Elsevier

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Flavour is a critical aspect of food production and processing, requiring careful design, monitoring and testing in order to create an appealing food product. T