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
- Something old, something new. Hurdle Technology – a marriage of preservation techniques.
- Food Security: Perception Failures
- Recent Advances in the Use of High Pressure as an Effective Processing Technique in the Food Industry
- Miracle of the Can (Part I)
- Study of genetic diversity among inter-intraspecific hybrids and original grapevine varieties using AFLP molecular markers.
- Changes in the pre-fermentation static washing regime of Kalamata olives affects the fermentation profile.
- The quantitative analysis of thiamine and riboflavin and their respective vitamers in fermented alcoholic beverages
- Golden Harvest...Fifty Years of Calpak Progress
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.