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Methods for developing new food products : an instructional guide

Tác giả: Fadi Aramouni, Kathryn Deschenes

Chapter 1: Overview of food product development; Chapter 2: Consumer preferences, market trends, and creativity; Chapter 3: Functionality of food components; Chapter 4: Physical and chemical properties of food; Chapter 5: Sensory analysis and consumer evaluation in food product development; Chapter ...

Processing, preservation and product development techniques for fruits and vegetablesans

Tác giả: Sewa Lal Bhardwaj

Fruits and vegetables become glut in harvesting season due to high productivity and all cannot be consumed at that time. They cannot be stored because there is scarcity of storage facilities which results high wastage of their highly perishables nature. On the other hand there is scarcity of fruits ...

Introduction to food engineering : 6th ed.

Tác giả: R. Paul Singh, Dennis R. Heldman, Ferruh Erdogdu

Introduction to Food Engineering, Sixth Edition brings a much more in-depth and didactic presentation of classic food engineering topics, such as the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods. The book brings more quantitative analyses and ...

Food analysis laboratory manual : 5th ed.

Tác giả: S. Suzanne Nielsen

This third edition laboratory manual was written to accompany Food Analysis, Fifth Edition, by the same author. New to this third edition of the laboratory manual are four introductory chapters that complement both the textbook chapters and the laboratory exercises. The 24 laboratory exercises in ...

Food analysis laboratory manual : 3rd ed.

Tác giả: S. Suzanne Nielsen

This third edition laboratory manual was written to accompany Food Analysis, Fifth Edition, by the same author. New to this third edition of the laboratory manual are four introductory chapters that complement both the textbook chapters and the laboratory exercises. The 24 laboratory exercises in ...