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
- Categorization of Thai fish sauce based on aroma characteristics.
- Effects of nisin on the antimicrobial activity of D-limonene and its nanoemulsion.
- Process optimization and stability of D-limonene nanoemulsions prepared by catastrophic phase inversion method.
- The Quantitative Analysis of Thiamin and Riboflavin and Their Respective Vitamers in Fermented Alcoholic Beverages.
- Fatty acids and the flavour of cheddar cheese
- 1971: Edible insects
- Food Security: Perception Failures
- Milk in Perspective: How Can Milk Cost Less than Water?
- Application of high-speed counter-current chromatography for the isolation of sulforaphane from broccoli seed meal
- Improved Efficiency of Nutrient and Water Use for High Quality Field Vegetable Production Using Fertigation
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.