Fundamentals of new food product development
著者
書誌事項
Fundamentals of new food product development
（Developments in food science, 16）
Elsevier, 1988
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注記
Includes bibliographies and index
内容説明・目次
内容説明
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.
目次
1. Introduction. The new food product. Convenience foods. The institutional and fast-food trade. The role of the food scientist. The food processor and the new product. Criteria for new products. The market. The consumer. Population and food consumption. The world market. 2. Basics of New Food Product Development. Idea stage. Development stage. Taste-paneling stage. Consumer sampling stage. Shelf life stage. Packaging stage. Production stage. Market-testing stage. Commercialization stage. 3. Food Constituents and Functionality. Proteins. Carbohydrates. Lipids. Water. 4. Ingredient Functions and Selection. What is a food additive? Acidulants. Antioxidants. Preservatives. Colors. Flavors. Enzymes. Stabilizers and thickeners. Nutritive agents. Surface-active agents. Miscellaneous additives. 5. Organoleptic Principles and Evaluation. Appearance. Flavor. Texture. 6. Quality Control and Quality Assurance. Parameters of quality. Food safety. Samples and sampling frequencies. Testing procedures. Control charts. Sanitation. Consumer satisfaction. Product withdrawal or recall. Quality motivation. 7. Food Preservation. Refrigeration. Freezing. Heat preservation. Dehydration. Food concentration. Intermediate moisture foods. Food fermentations. Food irradiation. 8. Packaging. Packaging materials and forms. Controlled- and modified-atmosphere packaging. Aseptic packaging. Retort pouch. Packaging regulations. 9. Marketing. Defining the consumer. Defining the marketplace. Defining corporate objectives. What constitutes a new product. New product concept testing. New product market-testing. New product pricing. Distribution. Advertising and promotion. 10. Trademarks, Patents and Labels. Patents. Labels. 11. Regulatory Aspects of Food Processing. United States Department of Agriculture. Food and drug administration. 12. Nutrition. Nutritional quality. Nutrition labeling. Labeling low-calorie foods. 13. New Products from Cornell: Eggs, Poultry, and Seafood. Egg products. Poultrymeat products. Seafood products. Frozen minced fish. Seafood crispies. Canned minced fish. Canned red hake and pollock. 14. Future Trends. Facts and trends affecting the food industry.
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