Food development technologies
Developing a new food product is similar in many ways to developing a new product of any kind, and each stage in the modern development cycle has become progressively more technology dependent. For most new foods there are a series of key stages in the development of the new product: briefing; market research; design specification; concept screening (or prototyping); sensory evaluation; commercial viability assessment; modifications; first manufacturing; sampling trial products; and eventually, the final product launch.
The Openfields library seeks to hold research and resource materials which address these contemporary food development technologies.
A sample of Items held in the Food development technologies category
- Computational fluid dynamics in the design and analysis of thermal processes: a review of recent advances.
- Process optimization and stability of D-limonene nanoemulsions prepared by catastrophic phase inversion method.
- Categorization of Thai fish sauce based on aroma characteristics.
- The quantitative analysis of thiamine and riboflavin and their respective vitamers in fermented alcoholic beverages
- Golden Harvest...Fifty Years of Calpak Progress
- 2069: Commercialising edible insects
- Something old, something new. Hurdle Technology – a marriage of preservation techniques.
- 1971: Edible insects
- Changes in the pre-fermentation static washing regime of Kalamata olives affects the fermentation profile.
- Application of high-speed counter-current chromatography for the isolation of sulforaphane from broccoli seed meal
There are currently no subcategories in the Food development technologies section.
Where Am I?
The OpenFields Library is a free online library contains items of interest to practitioners and researchers in the agricultural and landbased industries.