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
- Draft genome sequence of Clostridium sporogenes PA 3679, the common non-toxigenic surrogate for Proteolytic Clostridium botulinum
- 1971: Edible insects
- Effects of cyclodextrins on the antimicrobial activity of plant-derived essential oil compounds
- Food Security: Perception Failures
- Fatty acids and the flavour of cheddar cheese
- Categorization of Thai fish sauce based on aroma characteristics.
- Quantifiable downregulation of endogenous genes in Agaricus bisporus mediated by expression of RNA hairpins.
- Effects of nisin on the antimicrobial activity of D-limonene and its nanoemulsion.
- Reducing the carbon 'hoofprint'
- Changes in the pre-fermentation static washing regime of Kalamata olives affects the fermentation profile.
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.