Consumer Driven Cereal Innovation

• Author : Peter Weegels
• Publisher : Elsevier
• Release : 09 June 2016

Consumer Driven Cereal Innovation: Where Science Meets Industry includes a collection of papers from oral and poster presentations, along with all the abstracts from the first Spring Meeting organized by Cereals&Europe, the European section of AACC International. These proceedings discuss the major innovation challenges the cereal industry is facing to meet consumers’ demands and expectations. Consumers’ needs are perhaps best summarized as foods that are safe, healthy, and tasty. This book helps answer important questions regarding these essential needs.

• Author : Stanley P. Cauvain,Linda S. Young
• Publisher : DEStech Publications, Inc
• Release : 03 June 2023

Presents an introduction to the techniques and information required for the testing and analysis of cereals throughout the entire grain chain, from breeding through harvesting and storage to processing and the manufacture of cereal-based food products.

• Author : Milica Pojic,Uma Tiwari
• Publisher : John Wiley & Sons
• Release : 21 December 2020

Interest in cereals and other healthy grains has increased considerably in recent years, driving the cereal processing industry to develop new processing technologies that meet consumer demands for sustainable and nutritious cereal products. Innovative Processing Technologies for Healthy Grains is the first dedicated reference to focus on advances in cereal processing and bio-refinery of cereals and pseudocereals, presenting a broad overview of all aspects of both conventional and novel processing techniques and methods. Featuring contributions from leading researchers and academics,

• Author : S R Jaeger,Hal MacFie
• Publisher : Elsevier
• Release : 30 August 2010

Experts from around the world present changes in the global marketplace and developments in research methodologies underpinning new product development (NPD) in this essential collection. The business and marketing aspects of NPD, sometimes neglected in books of this type, are addressed alongside methods for product testing. Trends, processes and perspectives in consumer-driven NPD in the food and personal care product industries are addressed in the opening chapters of the book. Specific topics include evolution in food retailing and advances in

• Author : Yadunandan Lal Dar,Joseph M. Light
• Publisher : John Wiley & Sons
• Release : 07 April 2014

Food texture has evolved to be at the forefront of food formulation and development. Food Texture Design and Optimization presents the latest insights in food texture derived from advances in formulation science as well as sensory and instrumental measurement. This unique volume provides practical insights for professionals who are starting in the field as well as experts looking to enhance their knowledge or expand into new areas. The first part of this book presents case studies on formulating products in

• Author : J.W. van der Kamp,J.M. Jones,B.V. McCleary,D.L. Topping
• Publisher : Wageningen Academic Publishers
• Release : 21 April 2010

Dietary fibre research is rapidly evolving and is stimulated by the growing attention for intestinal health which is needed for combating major disorders such as diabetes, cardio-vascular diseases and obesity. Current research also explores relationships between fibres, the immune system and stress. The recently agreed EU and CODEX definitions for dietary fibre - including all polymeric carbohydrates not digested in the small intestine - provide both clarity and new challenges regarding adequate analysis and concerning the requirements for added fibre.

• Author : Stanley P. Cauvain
• Publisher : Woodhead Publishing
• Release : 26 November 2020

Bread Making: Improving Quality quickly established itself as an essential purchase for baking professionals and researchers in this area. Fully revised and updated and with new chapters on Flour Lipids, and the dietary and nutritional quality of bread, this new edition provides readers with the information they need on the latest developments in bread making science and practice The book opens with two introductory chapters providing an overview of the breadmaking process. Part one focuses on the impacts of wheat

• Author : Colin Wrigley,Ian Batey,Diane Miskelly
• Publisher : Woodhead Publishing
• Release : 27 December 2016

Cereal Grains: Assessing and Managing Quality, Second Edition, provides a timely update to this key reference work. Thoroughly revised from the first edition, this volume examines the latest research and advances in the field. New chapters have been added on alternative grains, including ancient grains and pseudocereals, biosecurity, and industrial processing of grains, amongst others. Quality and food safety are important throughout the value-addition chain, from breeding, production, harvest, storage, transport, processing, and marketing. At all stages, analysis is needed

• Author : Kursty Groves,Oliver Marlow
• Publisher : Frame Publishers
• Release : 14 June 2016

A research-based book about the relationship between the physical design of working environments and levels of creativity and innovation. The conversation around the impact of the physical environment on workplace behavior has grown over the past few years. This has been aided by the changing nature of the way we work and the increasing importance of creativity in many industries. Spaces for Innovation explains the relationship between the physical design of working environments and levels of creativity and innovation. Based

• Author : Anonim
• Publisher : Unknown
• Release : 03 June 2023

• Author : Charis M. Galanakis
• Publisher : Academic Press
• Release : 21 October 2021

Innovation Strategies for the Food Industry: Tools for Implementation, Second Edition explores how process technologies and innovations are implemented in the food industry, by i.e., detecting problems and providing answers to questions of modern applications. As in all science sectors, Internet and big data have brought a renaissance of changes in the way academics and researchers communicate and collaborate, and in the way that the food industry develops. The new edition covers emerging skills of food technologists and the

• Author : Dale Southerton
• Publisher : SAGE
• Release : 15 September 2011

The Encyclopedia of Consumer Culture is the first reference work to outline the parameters of consumer culture and provide a critical, scholarly resource on consumption and consumerism.

• Author : Marianna Rakszegi,Maria Papageorgiou,João Miguel F. Rocha
• Publisher : Elsevier
• Release : 27 March 2023

Developing Sustainable and Health Promoting Cereals and Pseudocereals: Conventional and Molecular Breeding reviews the most recent developments in the fields of cereal and pseudocereal breeding, with particular emphasis on the latest biotechnological techniques likely to lead to breakthrough changes in plant breeding. The book provides comprehensive information on the use of genetic resources or pre-breeding activities to improve health-related properties of cereals and pseudocereals. The text also explores targeted field-management practices and the latest in biotechnological methodologies, and offers a

• Author : Marian Garcia Martinez
• Publisher : Elsevier
• Release : 22 January 2013

Food and beverage companies are increasingly choosing to enhance internal idea development by pursuing an ‘open innovation’ approach, allowing the additional exploitation of external ideas and paths to market. Drawing on a range of important case studies, Open innovation in the food and beverage industry investigates the challenges and opportunities afforded by the incorporation of open innovation into the food industry. Part one provides a comprehensive overview of the changing nature of innovation in the food and drink industry, acknowledging

• Author : Craig Leadley
• Publisher : Woodhead Publishing
• Release : 18 November 2015

Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies focuses on emerging and future trends in food manufacturing and supply chain technologies, examining the drivers of change and innovation in the food industry and the current and future ways of addressing issues such as energy reduction and rising costs in food manufacture. Part One looks at innovation in the food supply chain, while Part Two covers emerging technologies in food processing and packaging. Subsequent sections explore innovative food