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
- The Quantitative Analysis of Thiamin and Riboflavin and Their Respective Vitamers in Fermented Alcoholic Beverages.
- Effects of cyclodextrins on the antimicrobial activity of plant-derived essential oil compounds
- Draft genome sequence of Clostridium sporogenes PA 3679, the common non-toxigenic surrogate for Proteolytic Clostridium botulinum
- Food Security: Perception Failures
- Golden Harvest...Fifty Years of Calpak Progress
- Computational fluid dynamics in the design and analysis of thermal processes: a review of recent advances.
- Improved Efficiency of Nutrient and Water Use for High Quality Field Vegetable Production Using Fertigation
- Process optimization and stability of D-limonene nanoemulsions prepared by catastrophic phase inversion method.
- 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.
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The OpenFields Library is a free online library contains items of interest to practitioners and researchers in the agricultural and landbased industries.