Cargando…
Developing food products for consumers with specific dietary needs /
Annotation
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Duxford, UK :
Woodhead Publishing is an imprint of Elsevier,
2016.
|
| Colección: | Woodhead Publishing in food science, technology, and nutrition ;
no. 300. |
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
| LEADER | 00000cam a2200000 i 4500 | ||
|---|---|---|---|
| 001 | SCIDIR_ocn950518662 | ||
| 003 | OCoLC | ||
| 005 | 20231120112110.0 | ||
| 006 | m o d | ||
| 007 | cr cnu|||unuuu | ||
| 008 | 160525s2016 enk ob 001 0 eng d | ||
| 040 | |a N$T |b eng |e rda |e pn |c N$T |d YDXCP |d IDEBK |d EBLCP |d CDX |d OPELS |d N$T |d COO |d UIU |d OCLCF |d DEBSZ |d OCLCQ |d OCLCA |d U3W |d D6H |d WYU |d AU@ |d OCLCQ |d UKMGB |d VLY |d REDDC |d LVT |d UX1 |d VT2 |d OCLCO |d OCLCQ |d OCLCO | ||
| 015 | |a GBB673082 |2 bnb | ||
| 016 | 7 | |a 017862831 |2 Uk | |
| 019 | |a 951221778 |a 1162228156 |a 1229062985 |a 1229133693 |a 1229620466 |a 1235115715 |a 1235838133 | ||
| 020 | |a 9780081003404 |q (electronic bk.) | ||
| 020 | |a 0081003404 |q (electronic bk.) | ||
| 020 | |a 0081003293 | ||
| 020 | |a 9780081003299 | ||
| 020 | |z 9780081003299 |q (print) | ||
| 020 | |z 0081003293 | ||
| 024 | 3 | |a 9780081003299 | |
| 035 | |a (OCoLC)950518662 |z (OCoLC)951221778 |z (OCoLC)1162228156 |z (OCoLC)1229062985 |z (OCoLC)1229133693 |z (OCoLC)1229620466 |z (OCoLC)1235115715 |z (OCoLC)1235838133 | ||
| 050 | 4 | |a TP370 | |
| 072 | 7 | |a TEC |x 012000 |2 bisacsh | |
| 082 | 0 | 4 | |a 664/.6 |2 23 |
| 245 | 0 | 0 | |a Developing food products for consumers with specific dietary needs / |c edited by Steve Osborn, Wayne Morley. |
| 264 | 1 | |a Duxford, UK : |b Woodhead Publishing is an imprint of Elsevier, |c 2016. | |
| 300 | |a 1 online resource | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Woodhead Publishing series in food science, technology and nutrition ; |v number 300 | |
| 500 | |a Includes index. | ||
| 588 | 0 | |a Online resource; title from PDF title page (ScienceDirect, viewed June 6, 2016). | |
| 505 | 0 | |a Cover; Title Page; Copyright Page; Contents; List of contributors; Woodhead Publishing Series in Food Science, Technology and Nutrition; Preface; Part One -- Organization to allowfor development of foodsfor consumers with specificdietary needs; 1 -- Differences between standard food product development and development of foods for consumers with specific dietary ... ; 1 -- Introduction; 1.1 -- Product development process; 1.2 -- Policies and procedures; 1.3 -- Labeling of samples; 1.4 -- HACCP; 1.5 -- Compromise; 2 -- People; 2.1 -- Experience and expertise; 2.2 -- Training | |
| 505 | 8 | |a 2.3 -- External experts and consultants3 -- Ingredients; 3.1 -- Suppliers; 3.2 -- Handling and storage; 3.3 -- Auditing; 4 -- Facilities; 4.1 -- Introduction; 4.2 -- Development kitchen; 4.2.1 -- Single facility for all products, "free-from" and standard; 4.2.2 -- Single "free-from" facility; 4.2.3 -- Single facility with dedicated "free-from" area; 4.3 -- Pilot plant; 4.4 -- Factory; 4.4.1 -- Dedicated production lines; 4.4.2 -- Time-separated production; 4.4.3 -- Segregated production; 4.5 -- Auditing; 4.6 -- Codes of practice and policies; 5 -- Testing; 5.1 -- Introduction; 5.2 -- Sensory and consumer testing | |
| 505 | 8 | |a 5.3 -- Physical testing5.4 -- Chemical testing; 5.5 -- Microbiological testing; 6 -- Storage, stability, and shelf life; 6.1 -- Introduction; 6.2 -- Frozen products; 6.3 -- Chilled products; 6.4 -- Ambient products; 2 -- Health beneficial consumer products-status and trends; 1 -- The past-the era of functional foods; 1.1 -- Market needs today; 1.2 -- Consumer's interest for health; 1.3 -- The industry approaches-successes and failures; 2 -- Trends and their viability; 3 -- Today-the nutritional and health claim trends or fads; 3.1 -- The global consumer needs; 3.1.1 -- Food and drink for the elderly | |
| 505 | 8 | |a 3.1.2 -- Raw foods-clear label-natural foods3.1.3 -- Food and drinks to reduce disease risks; 3.1.4 -- Optimizing breakfast and performance on the Go; 3.1.5 -- Children's needs outside mealtime; 3.2 -- Consumer's knowledge and health claims; 4 -- Discovery, innovation, and category makers; 4.1 -- Adaptogens; 4.2 -- Cognitive support foods and drinks; 4.3 -- Wholesome nutrition-seaweed; 4.4 -- Functional joint drinks; 4.5 -- Veggie and immune booster drinks; 4.6 -- Men's health-specific needs; 5 -- The future of our foods-transparent, natural, and convenient; 5.1 -- Transparency and trust-exclusion diets | |
| 505 | 8 | |a 5.2 -- Personalized nutrition and supplements5.3 -- Tribe consumers; References; 3 -- Organizational structure and business and technology strategy of food companies to optimize development of foods fo ... ; 1 -- Introduction; 1.1 -- Dietary need versus dietary choice; 2 -- Business vision and strategy; 3 -- Innovation management; 4 -- Focus on: product and process innovation; 4.1 -- Product development processes; 4.2 -- A management framework for NPD-"doing the right things"; 4.3 -- The technology roadmap-a suggested management framework for NPD; 4.4 -- Creating and living with a technology roadmap | |
| 505 | 8 | |a 4.4.1 -- Get the right people together | |
| 520 | 8 | |a Annotation |b 'Developing Food Products for Customers with Specific Dietary Needs' explains the process for developing foods for customers who have specific dietary needs, further shining a light on the number of increasing medical conditions related to food intake that have emerged in the past few decades. | |
| 504 | |a Includes bibliographical references and index. | ||
| 650 | 0 | |a Food. | |
| 650 | 0 | |a Food industry and trade. | |
| 650 | 0 | |a Food |x Safety measures. | |
| 650 | 6 | |a Aliments. |0 (CaQQLa)201-0001973 | |
| 650 | 6 | |a Aliments |x S�ecurit�e |x Mesures. |0 (CaQQLa)201-0362668 | |
| 650 | 7 | |a food. |2 aat |0 (CStmoGRI)aat300254496 | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a Food |2 fast |0 (OCoLC)fst00930458 | |
| 650 | 7 | |a Food industry and trade |2 fast |0 (OCoLC)fst00930843 | |
| 650 | 7 | |a Food |x Safety measures |2 fast |0 (OCoLC)fst00930602 | |
| 700 | 1 | |a Osborn, Steve, |e editor. | |
| 700 | 1 | |a Morley, Wayne, |e editor. | |
| 776 | 0 | 8 | |i Print version: |a Osborn, Steve. |t Developing Food Products for Consumers with Specific Dietary Needs. |d Atlanta : Elsevier Science, �2016 |z 9780081003299 |
| 830 | 0 | |a Woodhead Publishing in food science, technology, and nutrition ; |v no. 300. | |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9780081003299 |z Texto completo |