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Titre : Food product design. An integrated approach. Type de document : texte imprimé Auteurs : Anita R. Linnemann, Editeur scientifique ; Martinus A.J.S. Van Boekel, Editeur scientifique Editeur : WAGENINGEN : Wageningen Academic Publishers Année de publication : 2007 Importance : 236 p. ISBN/ISSN/EAN : 978-90-8686-012-8 Prix : 51 Note générale : Bibliographie
Illustrations
IndexLangues : Anglais (eng) Catégories : Liste Plan de classement
24.6 (RECHERCHE DEVELOPPEMENT AGRO-ALIMENTAIRE) [Classement Massy]
Thésaurus Agro-alimentaire
PRODUIT ALIMENTAIRE ; RECHERCHE DEVELOPPEMENT ; QUALITE ; CREATIVITE ; INNOVATION ; MODELISATION ; TECHNOLOGIE ALIMENTAIRE ; EMBALLAGE ; HYGIENEType de document : Livre Table des matières : 1. The need for food product design
1.1. Introduction
1.2. Societal setting
1.3. Tackling consumer preferences
1.4. The role of science and technology
1.5. Developments in food processing
1.6. Key success factors
References
2. Creativity and innovation
2.1. Introduction
2.2. Key success factors for innovation
2.3. Organisational requirements for successful innovation projects
2.4. Creative thinking techniques
2.5. Key success factors for business creativity
2.6. Required mindset
2.7. Required thinking capabilities
2.8. The brainstorming process
2.9. ln practice
2.10. Quick route to success
References
3. Structured food product development based on Quality Function Deployment
3.1. Introduction
3.2. Quality Function Deployment step by step
3.3. Benefits and limitations of the Quality Function Deployment method
3.4. The Chain Information Model
References
4. Key reactions in foods and ways to model them
4.1. Introduction
4.2. Key reactions in foods
4.3. Types of models
4.4. Modelling of food quality attributes
4.5. Applications of models to reactions in foods
4.6. Statistical design of experiments in relation to food product design
4.7. Future developments
References
5. Food packaging design
5.1. Introduction
5.2. Packaging materials as a barrier
5.3. Modified atmosphere packaging
5.4. Active packaging
5.5. High pressure processing
5.6. Convenience
5.7. Intelligent packaging
5.8. Modelling in package design
5.9. Conclusions
References
6. Barrier technology in food products
6.1. Introduction
6.2. Thermodynamics and sorption
6.3. Kinetics: diffusion
6.4. Barrier technology: practical aspects and guidelines
6.5. Heterogeneous films
6.6. Prevention of defects in barrier films
6.7. Guidelines for application of coatings
6.8. Mechanical behaviour
6.9. Wetting behaviour
6.10. Migration of other components
6.11. Guidelines for the selection of edible-barrier films
6.12. Some experimental data
References
7. Aspects of hygienic design
7.1. Introduction
7.2. Possible threats
7.3. Factory design
7.4. Equipment design
7.5. Design of process lines
7.6. Legislation
7.7. Concluding remarks
References
8. Life Cycle Assessment (LCA): what is it and why is it relevant in food product design?
8.1. Introduction
8.2. What is LCA?
8.3. Who can benefit by it?
8.4. How to start an LCA study
8.5. How to carry out an LCA, step by step
8.6. Illustrative case-studies
8.7. Further information
8.8. Some LCA jargon
Acknowledgements
9. Managing knowledge for new product development
9.1. The role of knowledge in the food industry
9.2. Basic principles of knowledge management
9.3. Knowledge in industrial environment
9.4. Knowledge management and human resources
9.5. Operational aspects of knowledge management
9.6. Concluding remarks
References
10. Case study: development of a ready-to-eat meal for the health-conscious consumer
10.1. Introduction
10.2. Ready-to-eat meals
10.3. Health protective glucosinolates
10.4. The production chain of ready-to-eat meals
10.5. How to use the Chain Information Model?
10.6. Conclusion
References
Epilogue
Keyword indexPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=67894 Food product design. An integrated approach. [texte imprimé] / Anita R. Linnemann, Editeur scientifique ; Martinus A.J.S. Van Boekel, Editeur scientifique . - WAGENINGEN : Wageningen Academic Publishers, 2007 . - 236 p.
ISBN : 978-90-8686-012-8 : 51
Bibliographie
Illustrations
Index
Langues : Anglais (eng)
Catégories : Liste Plan de classement
24.6 (RECHERCHE DEVELOPPEMENT AGRO-ALIMENTAIRE) [Classement Massy]
Thésaurus Agro-alimentaire
PRODUIT ALIMENTAIRE ; RECHERCHE DEVELOPPEMENT ; QUALITE ; CREATIVITE ; INNOVATION ; MODELISATION ; TECHNOLOGIE ALIMENTAIRE ; EMBALLAGE ; HYGIENEType de document : Livre Table des matières : 1. The need for food product design
1.1. Introduction
1.2. Societal setting
1.3. Tackling consumer preferences
1.4. The role of science and technology
1.5. Developments in food processing
1.6. Key success factors
References
2. Creativity and innovation
2.1. Introduction
2.2. Key success factors for innovation
2.3. Organisational requirements for successful innovation projects
2.4. Creative thinking techniques
2.5. Key success factors for business creativity
2.6. Required mindset
2.7. Required thinking capabilities
2.8. The brainstorming process
2.9. ln practice
2.10. Quick route to success
References
3. Structured food product development based on Quality Function Deployment
3.1. Introduction
3.2. Quality Function Deployment step by step
3.3. Benefits and limitations of the Quality Function Deployment method
3.4. The Chain Information Model
References
4. Key reactions in foods and ways to model them
4.1. Introduction
4.2. Key reactions in foods
4.3. Types of models
4.4. Modelling of food quality attributes
4.5. Applications of models to reactions in foods
4.6. Statistical design of experiments in relation to food product design
4.7. Future developments
References
5. Food packaging design
5.1. Introduction
5.2. Packaging materials as a barrier
5.3. Modified atmosphere packaging
5.4. Active packaging
5.5. High pressure processing
5.6. Convenience
5.7. Intelligent packaging
5.8. Modelling in package design
5.9. Conclusions
References
6. Barrier technology in food products
6.1. Introduction
6.2. Thermodynamics and sorption
6.3. Kinetics: diffusion
6.4. Barrier technology: practical aspects and guidelines
6.5. Heterogeneous films
6.6. Prevention of defects in barrier films
6.7. Guidelines for application of coatings
6.8. Mechanical behaviour
6.9. Wetting behaviour
6.10. Migration of other components
6.11. Guidelines for the selection of edible-barrier films
6.12. Some experimental data
References
7. Aspects of hygienic design
7.1. Introduction
7.2. Possible threats
7.3. Factory design
7.4. Equipment design
7.5. Design of process lines
7.6. Legislation
7.7. Concluding remarks
References
8. Life Cycle Assessment (LCA): what is it and why is it relevant in food product design?
8.1. Introduction
8.2. What is LCA?
8.3. Who can benefit by it?
8.4. How to start an LCA study
8.5. How to carry out an LCA, step by step
8.6. Illustrative case-studies
8.7. Further information
8.8. Some LCA jargon
Acknowledgements
9. Managing knowledge for new product development
9.1. The role of knowledge in the food industry
9.2. Basic principles of knowledge management
9.3. Knowledge in industrial environment
9.4. Knowledge management and human resources
9.5. Operational aspects of knowledge management
9.6. Concluding remarks
References
10. Case study: development of a ready-to-eat meal for the health-conscious consumer
10.1. Introduction
10.2. Ready-to-eat meals
10.3. Health protective glucosinolates
10.4. The production chain of ready-to-eat meals
10.5. How to use the Chain Information Model?
10.6. Conclusion
References
Epilogue
Keyword indexPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=67894 Exemplaires
Localisation Emplacement Section Cote Support Code-barres Disponibilité Massy Génie Industriel Alimentaire ECONOMIE DES INDUSTRIES AGRO-ALIMENTAIRES LIN 24.6 Papier MAS-12998 Consultable sur place Food product design : An integrated approach (2011)
Titre : Food product design : An integrated approach Type de document : texte imprimé Auteurs : Anita R. Linnemann, Editeur scientifique ; Catharina G.P.H. Schroën, Editeur scientifique ; Martinus A.J.S. Van Boekel, Editeur scientifique Editeur : WAGENINGEN : Wageningen Academic Publishers Année de publication : 2011 Importance : 1 vol. (283 p.) Présentation : ill., couv. ill. en coul. Format : 24 cm ISBN/ISSN/EAN : 978-90-8686-173-6 Note générale : Bibliogr. Index Langues : Anglais (eng) Catégories : Liste Plan de classement
24.6 (RECHERCHE DEVELOPPEMENT AGRO-ALIMENTAIRE) [Classement Massy]
Thésaurus Agro-alimentaire
EMBALLAGE ; HYGIENE ; PRODUIT ALIMENTAIRE ; QUALITE ; MODELISATION ; TECHNOLOGIE ALIMENTAIRE ; RECHERCHE DEVELOPPEMENT ; CREATIVITE ; INNOVATION ; EMULSIONType de document : Livre Table des matières : 1. The need for food product design
1.1. Introduction
1.2. Societal setting
1.3. The role of science and technology
1.4. Developments in food processing
1.5. Tackling consumer preferences
1.6. Concluding remark
References
2. Creativity and innovation
2.1. Introduction
2.2. Key success factors for innovation
2.3. Organisational requirements for successful innovation projects
2.4. Creative thinking techniques
2.5. Key success factors for business creativity
2.6. Required mindset
2.7. Required thinking capabilities
2.8. The brainstorming process
2.9. In practice
2.10. How to hit the bull’s eye
References
3. Structured food product development based on Quality Function Deployment
3.1. Introduction
3.2. Quality Function Deployment step by step
3.3. Benefits and limitations of the Quality Function Deployment method
3.4. The Chain Information Model
References
4. Modelling of reactions affecting food quality
4.1. Introduction
4.2. Key reactions in foods
4.3. Types of models
4.4. Modelling of food quality attributes
4.5. Applications of models to reactions in foods
4.6. Statistical design of experiments in relation to food product design
4.7. Future developments
References
5. Barrier technology in food products
5.1. Introduction
5.2. Thermodynamics and sorption
5.3. Kinetics: diffusion
5.4. Barrier technology: practical aspects and guidelines
5.5. Heterogeneous films
5.6. Prevention of defects in barrier films
5.7. Guidelines for application of coatings
5.8. Mechanical behaviour
5.9. Wetting behaviour
5.10. Migration of other components
5.11. Guidelines for the selection of edible-barrier films
5.12. Some experimental data
References
6. Emulsions: properties and preparation methods
6.1. Introduction
6.2. Emulsions
6.3. Emulsion preparation
6.4. Emerging emulsification technologies
6.5. Outlook and challenges for emulsification technologies
References
7. Food packaging design
7.1. Introduction
7.2. Packaging materials as a barrier
7.3. Modified atmosphere packaging
7.4. Active packaging
7.5. High pressure processing
7.6. Convenience
7.7. Intelligent packaging
7.8. Modelling in package design
7.9. Conclusions
References
8. Aspects of hygienic design
8.1. Introduction
8.2. Possible threats
8.3. Factory design
8.4. Equipment design
8.5. Design of process lines
8.6. Legislation
8.7. Concluding remarks
References
9. Life Cycle Assessment (LCA): what is it and why is it relevant in food product design?
9.1. Introduction
9.2. What is LCA?
9.3. Who can benefit by it?
9.4. How to start an LCA study
9.5. How to carry out an LCA, step by step
9.6. Illustrative case-studies
9.7. Further information
9.8. Some LCA jargon
10. Managing knowledge for new product development
10.1. The role of knowledge in the food industry
10.2. Basic principles of knowledge management
10.3. Knowledge in industrial environment
10.4. Knowledge management and human resources
10.5. Operational aspects of knowledge management
10.6. Concluding remarks
References
11. Case study: development of a ready-to-eat meal for the health-conscious consumer
11.1. Introduction
11.2. Ready-to-eat meals
11.3. Health protective glucosinolates
11.4. The production chain of ready-to-eat meals
11.5. How to use the Chain Information Model?
11.6. Conclusion
ReferencesPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=160312 Food product design : An integrated approach [texte imprimé] / Anita R. Linnemann, Editeur scientifique ; Catharina G.P.H. Schroën, Editeur scientifique ; Martinus A.J.S. Van Boekel, Editeur scientifique . - WAGENINGEN : Wageningen Academic Publishers, 2011 . - 1 vol. (283 p.) : ill., couv. ill. en coul. ; 24 cm.
ISBN : 978-90-8686-173-6
Bibliogr. Index
Langues : Anglais (eng)
Catégories : Liste Plan de classement
24.6 (RECHERCHE DEVELOPPEMENT AGRO-ALIMENTAIRE) [Classement Massy]
Thésaurus Agro-alimentaire
EMBALLAGE ; HYGIENE ; PRODUIT ALIMENTAIRE ; QUALITE ; MODELISATION ; TECHNOLOGIE ALIMENTAIRE ; RECHERCHE DEVELOPPEMENT ; CREATIVITE ; INNOVATION ; EMULSIONType de document : Livre Table des matières : 1. The need for food product design
1.1. Introduction
1.2. Societal setting
1.3. The role of science and technology
1.4. Developments in food processing
1.5. Tackling consumer preferences
1.6. Concluding remark
References
2. Creativity and innovation
2.1. Introduction
2.2. Key success factors for innovation
2.3. Organisational requirements for successful innovation projects
2.4. Creative thinking techniques
2.5. Key success factors for business creativity
2.6. Required mindset
2.7. Required thinking capabilities
2.8. The brainstorming process
2.9. In practice
2.10. How to hit the bull’s eye
References
3. Structured food product development based on Quality Function Deployment
3.1. Introduction
3.2. Quality Function Deployment step by step
3.3. Benefits and limitations of the Quality Function Deployment method
3.4. The Chain Information Model
References
4. Modelling of reactions affecting food quality
4.1. Introduction
4.2. Key reactions in foods
4.3. Types of models
4.4. Modelling of food quality attributes
4.5. Applications of models to reactions in foods
4.6. Statistical design of experiments in relation to food product design
4.7. Future developments
References
5. Barrier technology in food products
5.1. Introduction
5.2. Thermodynamics and sorption
5.3. Kinetics: diffusion
5.4. Barrier technology: practical aspects and guidelines
5.5. Heterogeneous films
5.6. Prevention of defects in barrier films
5.7. Guidelines for application of coatings
5.8. Mechanical behaviour
5.9. Wetting behaviour
5.10. Migration of other components
5.11. Guidelines for the selection of edible-barrier films
5.12. Some experimental data
References
6. Emulsions: properties and preparation methods
6.1. Introduction
6.2. Emulsions
6.3. Emulsion preparation
6.4. Emerging emulsification technologies
6.5. Outlook and challenges for emulsification technologies
References
7. Food packaging design
7.1. Introduction
7.2. Packaging materials as a barrier
7.3. Modified atmosphere packaging
7.4. Active packaging
7.5. High pressure processing
7.6. Convenience
7.7. Intelligent packaging
7.8. Modelling in package design
7.9. Conclusions
References
8. Aspects of hygienic design
8.1. Introduction
8.2. Possible threats
8.3. Factory design
8.4. Equipment design
8.5. Design of process lines
8.6. Legislation
8.7. Concluding remarks
References
9. Life Cycle Assessment (LCA): what is it and why is it relevant in food product design?
9.1. Introduction
9.2. What is LCA?
9.3. Who can benefit by it?
9.4. How to start an LCA study
9.5. How to carry out an LCA, step by step
9.6. Illustrative case-studies
9.7. Further information
9.8. Some LCA jargon
10. Managing knowledge for new product development
10.1. The role of knowledge in the food industry
10.2. Basic principles of knowledge management
10.3. Knowledge in industrial environment
10.4. Knowledge management and human resources
10.5. Operational aspects of knowledge management
10.6. Concluding remarks
References
11. Case study: development of a ready-to-eat meal for the health-conscious consumer
11.1. Introduction
11.2. Ready-to-eat meals
11.3. Health protective glucosinolates
11.4. The production chain of ready-to-eat meals
11.5. How to use the Chain Information Model?
11.6. Conclusion
ReferencesPermalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=160312 Réservation
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Localisation Emplacement Section Cote Support Code-barres Disponibilité Massy Bibliothèque ECONOMIE DES INDUSTRIES AGRO-ALIMENTAIRES LIN 24.6 Papier 33004000612591 Empruntable
