Innovations in Traditional Foods Books

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Innovations in Traditional Foods


Innovations in Traditional Foods
  • Author : Charis Michel Galanakis
  • Publisher : Woodhead Publishing
  • Release : 2019-01-09
  • ISBN : 9780128148884
  • Language : En, Es, Fr & De
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Innovations in Traditional Foods addresses the most relevant topics of traditional foods while placing emphasis on the introduction of innovations and consumer preferences. Certain food categories, such as fruits, grains, nuts, seeds, grains and legumes, vegetables, mushrooms, roots and tubers, table olives and olive oil, wine, fermented foods and beverages, fish, meat, milk and dairy products are addressed. Intended for food scientists, technologists, engineers and chemists working in food science, product developers, SMEs, researchers, academics and professionals, this book provides a reference supporting technological advances, product development improvements and potential positioning in the traditional food market. Addresses the most relevant topics of traditional foods while placing emphasis on the introduction of innovations and consumer preferences Provides a reference supporting technological advances, product development improvements, and potential positioning in the traditional food market Contains coverage of various food categories, including fruits, grains, nuts, seeds, grains and legumes, vegetables, mushrooms, roots and tubers, table olives and olive oil, wine, fermented foods and beverages, fish, meat, and milk and dairy products

Innovations in Traditional Foods


Innovations in Traditional Foods
  • Author : Pedro Fito Maupoey
  • Publisher :
  • Release : 2006
  • ISBN : OCLC:1123764718
  • Language : En, Es, Fr & De
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EFFoST 2005 Annual Meeting Innovations in Traditional Foods


EFFoST 2005 Annual Meeting  Innovations in Traditional Foods
  • Author : Congress on Innovations in Traditional Foods. 2005, Valencia
  • Publisher :
  • Release : 2007
  • ISBN : OCLC:255765491
  • Language : En, Es, Fr & De
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Innovation Strategies in the Food Industry


Innovation Strategies in the Food Industry
  • Author : Charis Michel Galanakis
  • Publisher : Academic Press
  • Release : 2016-06-10
  • ISBN : 9780128037935
  • Language : En, Es, Fr & De
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Innovation Strategies in the Food Industry: Tools for Implementation is an indispensable resource for the food industry to introduce innovations in the market, stand out from the competition and satisfy consumer demands. This reference reports the most trend advances of the food science, while providing insights and ideas to overcome limitations for their actual implementation in the industry. Innovation Strategies in the Food Industry: Tools for Implementation fills the gap between strategy developers and technical R&D associates by interpreting the technological adequacy of innovative techniques with the reaction of related consumers. It deals with the interaction of academia and industry, describing innovation and long term R&D strategies to overcome bottlenecks during know-how transfer between these two sectors. Reports the development of cooperative networks for the commercialization of new food products Includes the concept of open innovation, denoting the particular issues that SMEs are facing during their innovation efforts and suggest respective innovation policies in the agrifood sector Discusses the challenges of introducing innovations in traditional food products Describes the sustainability problems and restrictions (safety and energy issues) of innovations in food processing and emerging technologies Exploits the cutting-edge innovation cases of food science and their applications in the food industry Addresses the observed problems and provides solutions to meet market and consumers' needs

Innovations in Food Packaging


Innovations in Food Packaging
  • Author : Jung H. Han
  • Publisher : Academic Press
  • Release : 2013-10-03
  • ISBN : 9780123948359
  • Language : En, Es, Fr & De
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This new edition of Innovations in Food Packaging ensures that readers have the most current information on food packaging options, including active packaging, intelligent packaging, edible/biodegradable packaging, nanocomposites and other options for package design. Today's packaging not only contains and protects food, but where possible and appropriate, it can assist in inventory control, consumer education, increased market availability and shelf life, and even in ensuring the safety of the food product. As nanotechnology and other technologies have developed, new and important options for maximizing the role of packaging have emerged. This book specifically examines the whole range of modern packaging options. It covers edible packaging based on carbohydrates, proteins, and lipids, antioxidative and antimicrobial packaging, and chemistry issues of food and food packaging, such as plasticization and polymer morphology. Professionals involved in food safety and shelf life, as well as researchers and students of food science, will find great value in this complete and updated overview. New to this edition: Over 60% updated content — including nine completely new chapters — with the latest developments in technology, processes and materials Now includes bioplastics, biopolymers, nanoparticles, and eco-design of packaging