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Food Product Development

Improve your product development success ratio! This IFT Basic Symposium is the collective work of a team of seasoned food industry;

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Food Product Development

Product development is the lifeblood of the food industry, from refining an established product range to developing completely new products;

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New Food Product Development

prices and lower carbon footprint Cohesive overview of all aspects of new food product development technologies and advances In-depth review;

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Accelerating New Food Product Design and Development

Written primarily for directors and managers of food design and development, food scientists, technologists, and product developers, this;

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Consumer-Led Food Product Development

Consumer acceptance is the key to successful food products. It is vital, therefore, that product development strategies are consumer-led;

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Consumer-based New Product Development for the Food Industry

In food product development, as in all new product development, time is money. This is the first book that describes and explains food;

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Food Product Design

. It can also function as a powerful tool to optimize food products and/or processes, to accelerate food development cycles, reduce research;

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Functional Food Product Development

is expected to be about $100 billion. With this demand for new products comes a demand for product development and supporting literature for that;

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Sensory and Consumer Research in Food Product Design and Development

Sensory and Consumer Research in Food Product Design and Development, Second Edition provides both theory and case histories illustrating;

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Development of Packaging and Products for Use in Microwave Ovens

Development of Packaging and Products for Use in Microwave Ovens, Second Edition, supports the efficient design of microwaveable food;

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Whole Grains

the need for a comprehensive work that addresses all aspects of whole grain technology including processing, product development and nutrition;

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Developing New Functional Food and Nutraceutical Products

, manufacturing, quality control, and marketing. Chapters provide insights into market and competitive analysis, product design and development;

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Sustainable Innovation in Food Product Design

on animal products. The second section discusses recent research in SUSTAINABLE NEW PRODUCT DEVELOPMENT. The third section delves into the;

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Concept Research in Food Product Design and Development

Concepts are critical for the development and marketing of products and services. They constitute the blueprint for these products and;

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Breakthrough Food Product Innovation Through Emotions Research

applying emotions research throughout the food innovation and product development process. The basic premise is that emotions are the chief;

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Modifying Food Texture: Volume 2

volume covers the sensory analysis of texture-modified foods, taking an in-depth look at the product development needs of consumers and exploring;

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Encyclopedia of Food Science Research

and prebiotic functional food product development; organic fresh vegetables; waste management and resource recovery in the food processing;

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Glass Transition and Phase Transitions in Food and Biological Materials

processing, product development, storage studies, packaging development and other areas. This book has been structured so that readers can initially;

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Innovations in Traditional Foods

professionals, this book provides a reference supporting technological advances, product development improvements and potential positioning in the;

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Flavor Development for Functional Foods and Nutraceuticals

In a finished nutraceutical product, flavors play an integral role. Flavor Development for Functional Foods and Nutraceuticals is about the;

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A Handbook for Sensory and Consumer-Driven New Product Development

A Handbook for Sensory and Consumer Driven New Product Development explores traditional and well established sensory methods;

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Design And Development Of Biological, Chemical, Food And Pha

Design and Development of Biological, Chemical, Food and Pharmaceutical Products has been developed from course material from the authors;

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Design & Development Of Biological, Chemical, Food And Pharmaceutical Products

Design and Development of Biological, Chemical, Food and Pharmaceutical Products has been developed from course material from the authors;

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Shelf Life 2Nd Edition

of food safety, quality assurance, product development, marketing, and consumer behaviour. Dominic Man's Shelf Life, now in a revised and updated;

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Omics Technologies: Tools for Food Science

reliable reference for food scientists, nutritionists, and food product developers looking to implement OMIC technologies in product development;

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Omics Technologies: Tools for Food Science

reliable reference for food scientists, nutritionists, and food product developers looking to implement OMIC technologies in product development;

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Food Packaging Technology

The protection and preservation of a product, the launch of new products or re-launch of existing products, perception of added-value to;

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