Materials Science And Engineering In Food Product Development

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Materials Science and Engineering in Food Product Development

Wing-Fu Lai
Materials Science and Engineering in Food Product Development Book PDF

Author : Wing-Fu Lai
Publisher : John Wiley & Sons
Page : 437 pages
File Size : 44,6 Mb
Release : 2023-05-22
Category : Technology & Engineering
ISBN : 9781119860358

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Materials Science and Engineering in Food Product Development by Wing-Fu Lai Pdf

Materials Science and Engineering in Food Product Development A comprehensive and accessible guide to the food development applications of cutting-edge materials science In Materials Science and Engineering in Food Product Development, distinguished researcher Wing-Fu Lai delivers an authoritative exploration of the roles played by materials science and engineering in food product development. In the book, the authors employ a practical, industrial perspective to illustrate how food products, especially functional foods, can benefit from the incorporation of materials science technologies. The book includes helpful glossary sections in each chapter, as well as important notes to highlight information useful to food manufacturers engaged in the real-world development and manufacture of foods. This book is appropriate for both early and advanced researchers interested in the design, improvement, and engineering of food products using the most current advances in food materials science. Readers will also find: A thorough overview of the most critical advances in food materials science Comprehensive explorations of a materials science approach to food product design and discussions of techniques for the characterization of food materials and products Practical discussions of the design and use of hydrogels, polymers, and lipid-based systems for food component encapsulation Comprehensive treatments of the optimization of pasting and textural properties of food products by rheological manipulation Perfect for students, researchers, and scholars in the fields of nutritional science, materials engineering, food science, food engineering, and nanotechnology, Materials Science and Engineering in Food Product Development will also benefit food manufacturing professionals during food product development.

Food Materials Science

José Miguel Aguilera,Peter J. Lillford
Food Materials Science Book PDF

Author : José Miguel Aguilera,Peter J. Lillford
Publisher : Springer Science & Business Media
Page : 616 pages
File Size : 40,5 Mb
Release : 2007-10-24
Category : Technology & Engineering
ISBN : 9780387719474

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Food Materials Science by José Miguel Aguilera,Peter J. Lillford Pdf

Foods are ingested and become part of our body. This book describes the science and procedure behind the materials in foods that impart their desirable properties. The book can serve as a text in a course in food materials science at the senior or graduate level or as a supplemental text in an advanced food technology course. It cac also serve as a reference book for professionals in the food industry.

Materials Science and Engineering in Food Product Development

Wing-Fu Lai
Materials Science and Engineering in Food Product Development Book PDF

Author : Wing-Fu Lai
Publisher : John Wiley & Sons
Page : 437 pages
File Size : 55,8 Mb
Release : 2023-05-10
Category : Technology & Engineering
ISBN : 9781119860587

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Materials Science and Engineering in Food Product Development by Wing-Fu Lai Pdf

Materials Science and Engineering in Food Product Development A comprehensive and accessible guide to the food development applications of cutting-edge materials science In Materials Science and Engineering in Food Product Development, distinguished researcher Wing-Fu Lai delivers an authoritative exploration of the roles played by materials science and engineering in food product development. In the book, the authors employ a practical, industrial perspective to illustrate how food products, especially functional foods, can benefit from the incorporation of materials science technologies. The book includes helpful glossary sections in each chapter, as well as important notes to highlight information useful to food manufacturers engaged in the real-world development and manufacture of foods. This book is appropriate for both early and advanced researchers interested in the design, improvement, and engineering of food products using the most current advances in food materials science. Readers will also find: A thorough overview of the most critical advances in food materials science Comprehensive explorations of a materials science approach to food product design and discussions of techniques for the characterization of food materials and products Practical discussions of the design and use of hydrogels, polymers, and lipid-based systems for food component encapsulation Comprehensive treatments of the optimization of pasting and textural properties of food products by rheological manipulation Perfect for students, researchers, and scholars in the fields of nutritional science, materials engineering, food science, food engineering, and nanotechnology, Materials Science and Engineering in Food Product Development will also benefit food manufacturing professionals during food product development.

Food Materials Science and Engineering

Bhesh Bhandari
Food Materials Science and Engineering Book PDF

Author : Bhesh Bhandari
Publisher : John Wiley & Sons
Page : 438 pages
File Size : 49,6 Mb
Release : 2012-07-30
Category : Technology & Engineering
ISBN : 9781118373927

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Food Materials Science and Engineering by Bhesh Bhandari Pdf

Food Materials Science and Engineering covers a comprehensive range of topics in relation to food materials, their properties and characterisation techniques, thus offering a new approach to understanding food production and quality control. The opening chapter will define the scope and application of food materials science, explaining the relationship between raw material structure and processing and quality in the final product. Subsequent chapters will examine the structure of food materials and how they relate to quality, sensory perception, processing attributes and nutrient delivery. The authors also address applications of nanotechnology to food and packaging science. Methods of manufacturing food systems with improved shelf-life and quality attributes will be highlighted in the book.

Food Product Development: From Concept to the Marketplace

I. Sam Saguy,Ernst Graf
Food Product Development From Concept to the Marketplace Book PDF

Author : I. Sam Saguy,Ernst Graf
Publisher : Springer Science & Business Media
Page : 466 pages
File Size : 40,8 Mb
Release : 1990-10-31
Category : Business & Economics
ISBN : 0834216892

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Food Product Development: From Concept to the Marketplace by I. Sam Saguy,Ernst Graf Pdf

Food Product Development presents in-depth, how to guidance to succe ssful food product development. Drawing on the practical experience of 19 industry experts, the book presents a broad overview of practical aspects of industrial food R&D today. In addition, it details how to c ontrol the many facets of food product development and successfully in tegrate the work of professionals from many diverse areas.

Formulation Engineering of Foods

Jennifer E. Norton,Peter Fryer,Ian T. Norton
Formulation Engineering of Foods Book PDF

Author : Jennifer E. Norton,Peter Fryer,Ian T. Norton
Publisher : John Wiley & Sons
Page : 407 pages
File Size : 52,5 Mb
Release : 2013-06-10
Category : Technology & Engineering
ISBN : 9781118597682

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Formulation Engineering of Foods by Jennifer E. Norton,Peter Fryer,Ian T. Norton Pdf

Formulation Engineering of Foods provides an in-depth look at formulation engineering approaches to food processing and product development of healthier, higher-performance foods. Through the use of eye-catching examples, such as low fat and low calorie chocolate, and salt reduction strategies in products like cheese and sauces, the book is at once easy to relate to and innovative. Presenting new methods and techniques for engineering food products, this book is cutting edge and as food formulation is a new method of food science, this is a timely publication in the field. All three editors are based in the University of Birmingham, base of the largest Chemical Engineering-based food research group in the UK, incorporating research into structured foods, flavour delivery and food hygiene. Research in food processing is carried out in partnership with key companies such as Nestlé, Unilever and Cadbury, as well as through funding from research councils and DEFRA. Joint research and collaboration has been carried out with Food Science departments at Nottingham, Leeds and Reading.

Advances in Food Process Engineering Research and Applications

Stavros Yanniotis,Petros Taoukis,Nikolaos G. Stoforos,Vaios T. Karathanos
Advances in Food Process Engineering Research and Applications Book PDF

Author : Stavros Yanniotis,Petros Taoukis,Nikolaos G. Stoforos,Vaios T. Karathanos
Publisher : Springer Science & Business Media
Page : 677 pages
File Size : 41,5 Mb
Release : 2013-10-21
Category : Technology & Engineering
ISBN : 9781461479062

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Advances in Food Process Engineering Research and Applications by Stavros Yanniotis,Petros Taoukis,Nikolaos G. Stoforos,Vaios T. Karathanos Pdf

This is the second publication stemming from the International Congress on Engineering in Food, the first being Food Engineering Interfaces, based on the last ICEF10. The theme of ICEF 11, held in Athens, Greece in May 2011, is “Food Process Engineering in a Changing World.” The conference explored the ways food engineering contributes to the solutions of vital problems in a world of increasing population and complexity that is under the severe constraints of limited resources of raw materials, energy, and environment. The book, comprised of 32 chapters, features an interdisciplinary focus, including food materials science, engineering properties of foods, advances in food process technology, novel food processes, functional foods, food waste engineering, food process design and economics, modeling food safety and quality, and innovation management.

Food Product Development

M Earle,R Earle,A Anderson
Food Product Development Book PDF

Author : M Earle,R Earle,A Anderson
Publisher : Elsevier
Page : 392 pages
File Size : 50,8 Mb
Release : 2001-09-18
Category : Technology & Engineering
ISBN : 9781855736399

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Food Product Development by M Earle,R Earle,A Anderson Pdf

Product development is the lifeblood of the food industry, from refining an established product range to developing completely new products. It is, however, a process fraught with risk that often ends in failure. So what then are the keys to making the process a success? Drawing on a wealth of experience gathered over 40 years, Food product development provides the answers. The first half of the book examines the four core elements of product development:- the business strategy directing product development; the various steps in the product development process; the knowledge required to fuel the process; the need for keeping the product development focused on the consumers needs and aspirations. The second part of the book looks at managing the product development process in practice with four case studies of successful product launches. It also discusses how to evaluate and improve the process to make future product innovation more successful. Filled with examples and practical suggestions, and written by a distinguished team with unrivalled academic and industry expertise, Food product development is a essential guide for R&D and product development staff, and all managers concerned with this key issue throughout the food industry. Provides comprehensive coverage of the complete product development process Includes a range of international case studies from various sectors of the food industry Written by a distinguished international panel of experts

Food Product Development

E. Graf,I. Saguy
Food Product Development Book PDF

Author : E. Graf,I. Saguy
Publisher : Springer
Page : 0 pages
File Size : 55,8 Mb
Release : 1990-12-15
Category : Technology & Engineering
ISBN : 1461306752

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Food Product Development by E. Graf,I. Saguy Pdf

Numerous textbooks treat various aspects of food chemistry and engineering, yet little information is available on the process of industrial food research and development. Currently, no textbooks of academic courses cover the broad area of product development. This void keeps even the most qualified person from reaching an informed decision about a career in this field. This book is intended to introduce the food industry novice to the diverse facets of the profession and to serve as a useful monograph for the expert by portraying the wide scope of R&D in an industry that is market-driven and highly vulnerable to demographic fluctuations. Food industry experts from diverse disciplines provide a broad overview of the numerous aspects of suc cessful food research and development, from consumer trend analysis to com mercialization. The book also highlights some of the activities and skill requirements that are unique to an industrial food research career. We wish to express our sincere gratitude to all of the book's contributors, who have made its publication possible.

Food Engineering Innovations Across the Food Supply Chain

Pablo Juliano,Kai Knoerzer,Jay Sellahewa,Minh H. Nguyen,Roman Buckow
Food Engineering Innovations Across the Food Supply Chain Book PDF

Author : Pablo Juliano,Kai Knoerzer,Jay Sellahewa,Minh H. Nguyen,Roman Buckow
Publisher : Academic Press
Page : 516 pages
File Size : 46,8 Mb
Release : 2021-12-05
Category : Technology & Engineering
ISBN : 9780323853590

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Food Engineering Innovations Across the Food Supply Chain by Pablo Juliano,Kai Knoerzer,Jay Sellahewa,Minh H. Nguyen,Roman Buckow Pdf

Food Engineering Innovations Across the Food Supply Chain discusses the technology advances and innovations into industrial applications to improve supply chain sustainability and food security. The book captures the highlights of the 13th International Congress of Engineering ICEF13 under selected congress themes, including Sustainable Food Systems, Food Security, Advances in Food Process Engineering, Novel Food Processing Technologies, Food Process Systems Engineering and Modeling, among others. Edited by a team of distinguished researchers affiliated to CSIRO, this book is a valuable resource to all involved with the Food Industry and Academia. Feeding the world’s population with safe, nutritious and affordable foods across the globe using finite resources is a challenge. The population of the world is increasing. There are two opposed sub-populations: those who are more affluent and want to decrease their caloric intake, and those who are malnourished and require more caloric and nutritional intake. For sustainable growth, an increasingly integrated systems approach across the whole supply chain is required. Focuses on innovation across the food supply chain beyond the traditional food engineering discipline Brings the integration of on-farm with food factory operations, the inclusion of Industry 4.0 sensing technologies and Internet of Things (IoT) across the food chain to reduce food wastage, water and energy inputs Makes a full intersection into other science domains (operations research, informatics, agriculture and agronomy, machine learning, artificial intelligence and robotics, intelligent packaging, among others)

Case Studies in Food Product Development

M Earle,R Earle
Case Studies in Food Product Development Book PDF

Author : M Earle,R Earle
Publisher : Elsevier
Page : 440 pages
File Size : 44,6 Mb
Release : 2007-12-18
Category : Technology & Engineering
ISBN : 9781845694135

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Case Studies in Food Product Development by M Earle,R Earle Pdf

New product development is vital for the future of the food industry. Many books have been written on NPD theory over the last 40 years, but much can still be learnt by studying actual experiences of NPD. Case studies in food product development describes specific NPD projects in a variety of industries internationally and also records overall comments, written by the very people who have completed the projects. Part one outlines new product development in the food industry and part two views product development strategy and management in different companies and organisations. Parts three, four and five are twelve case studies on respectively the product development process, technological development, consumer and market research. Part six considers product development in practice and the final chapter demonstrates how product developers are being educated. The case studiers are written by experienced product developers talking openly about experiences with their own products. It is hoped that those faced with similar challenges will gain from these real life experiences. Mary and Dick are also co-authors with Allan Anderson of Food product development, which has achieved international success. Case studies in food product development is a complement and a practical companion to this book. Describes new product development in a variety of international industries Outlines new product development in the food industry and views product management and strategy in different organisations Includes case studies focusing on the product development process, technological development, and consumer and market research

Delivering Functionality in Foods

António Vicente,Cristina Silva,Chelo Gonzalez
Delivering Functionality in Foods Book PDF

Author : António Vicente,Cristina Silva,Chelo Gonzalez
Publisher : Springer Nature
Page : 204 pages
File Size : 48,9 Mb
Release : 2022-01-01
Category : Technology & Engineering
ISBN : 9783030835705

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Delivering Functionality in Foods by António Vicente,Cristina Silva,Chelo Gonzalez Pdf

This singular text aims to strengthen the scientific understanding of food product design and engineering, and to stimulate and accelerate the development of innovative, complex and highly structured products and suitable production processes. By gathering an interdisciplinary team of scientists from the research areas of food engineering, biophysics, applied soft matter, food technology and applied human nutrition, this book contributes to an integrated process and product design approach for creating innovative, multi-phase structured foods delivering functionality. Delivering functionality in foods: from structure design to product engineering serves as an important reference for food engineers, food technologists and nutritionists, covering all aspects of the design of food structures and their application in the development of functional food products. From the delivery of health-related functionalities to process and product engineering for delivery of multiple food properties, this work provides a comprehensive overview of the knowledge, processes and technologies required for the design of functional foods.

Methods for Developing New Food Products

Fadi Aramouni,Kathryn Deschenes
Methods for Developing New Food Products Book PDF

Author : Fadi Aramouni,Kathryn Deschenes
Publisher : DEStech Publications, Inc
Page : 392 pages
File Size : 48,8 Mb
Release : 2014-08-22
Category : Technology & Engineering
ISBN : 9781605951126

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Methods for Developing New Food Products by Fadi Aramouni,Kathryn Deschenes Pdf

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.

Materials Science and Engineering: Concepts, Methodologies, Tools, and Applications

Management Association, Information Resources
Materials Science and Engineering Concepts Methodologies Tools and Applications Book PDF

Author : Management Association, Information Resources
Publisher : IGI Global
Page : 1804 pages
File Size : 40,8 Mb
Release : 2017-01-11
Category : Technology & Engineering
ISBN : 9781522517993

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Materials Science and Engineering: Concepts, Methodologies, Tools, and Applications by Management Association, Information Resources Pdf

The design and study of materials is a pivotal component to new discoveries in the various fields of science and technology. By better understanding the components and structures of materials, researchers can increase its applications across different industries. Materials Science and Engineering: Concepts, Methodologies, Tools, and Applications is a compendium of the latest academic material on investigations, technologies, and techniques pertaining to analyzing the synthesis and design of new materials. Through its broad and extensive coverage on a variety of crucial topics, such as nanomaterials, biomaterials, and relevant computational methods, this multi-volume work is an essential reference source for engineers, academics, researchers, students, professionals, and practitioners seeking innovative perspectives in the field of materials science and engineering.

Progress in Food Engineering Research and Development

Jerrod M. Cantor
Progress in Food Engineering Research and Development Book PDF

Author : Jerrod M. Cantor
Publisher : Nova Publishers
Page : 314 pages
File Size : 49,8 Mb
Release : 2008
Category : Business & Economics
ISBN : 1600219055

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Progress in Food Engineering Research and Development by Jerrod M. Cantor Pdf

This book presents new and significant research in the growing field of food engineering which refers to the engineering aspects of food production and processing. Food engineering includes, but is not limited to, the application of agricultural engineering and chemical engineering principles to food materials. Genetic engineering of plants and animals is not normally the work of a food engineer. Food engineering is a very wide field of activities. Among its domain of knowledge and action are: Design of machinery and processes to produce foods; Design and implementation of food safety and preservation measures in the production of foods; Biotechnological processes of food production; Choice and design of food packaging materials; Quality control of food production.