Development of new food products is an extremely broad area involving chemistry, biochemistry, nutrition, microbiology, marketing, law, economics, food science and business. The authors' aim is to provide the reader with comprehensive background information by introducing the elements that must be undersood to bring a successful food product to the market. These elements include food constituents and functionality, ingredient functions and selection, organoleptic principles and evaluation, quality control and quality assurance, preservation, packaging, marketing, trademarks, patents and labels, regulatory aspects of food processing, and nutritional aspects. In addition, examples of new products developed at Cornell University are discussed and formulas and procedures are described. Finally, future trends in the food industry are considered. This book is directed at those involved in the commercial processing of food and food products and who are active in the field of new product development, or who may be considering a venture into this complex activity.
- ISBN10 0444429158
- ISBN13 9780444429155
- Publish Date 1 January 1988
- Publish Status Out of Print
- Out of Print 17 October 2009
- Publish Country GB
- Publisher Taylor & Francis Ltd
- Imprint Elsevier Science Ltd
- Format Hardcover
- Pages 302
- Language English