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
- Effects of cyclodextrins on the antimicrobial activity of plant-derived essential oil compounds
- Categorization of Thai fish sauce based on aroma characteristics.
- Computational fluid dynamics in the design and analysis of thermal processes: a review of recent advances.
- Study of genetic diversity among inter-intraspecific hybrids and original grapevine varieties using AFLP molecular markers.
- Golden Harvest...Fifty Years of Calpak Progress
- Effects of nisin on the antimicrobial activity of D-limonene and its nanoemulsion.
- Something old, something new. Hurdle Technology – a marriage of preservation techniques.
- 2202: Novel food production
- 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.