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Food Design Thinking: A Branch of Design Thinking Specific to Food Design
The Journal of Creative Behavior, 2016AbstractIs there a need for a set of methods within Design Thinking tailored specifically for the Food Design process? Is there a need for a branch of Design Thinking dedicated to Food Design alone? Chefs are not generally trained in Design or Design Thinking, and we are only just beginning to understand how they ideate and what recourses are available
Francesca Zampollo, Matthew Peacock
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2009
Part 1 Digestion and adsorption of food components: Oral physiology, mastication and food perception Gut microbial ecology Digestion and absorption of lipids Physicochemical basis of the digestion and absorption of triacylglycerol Non-starch polysaccharides in the gastrointestinal tract Digestion and absorption of proteins and peptides Digestion and ...
D. Julian McClements, Eric A. Decker
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Part 1 Digestion and adsorption of food components: Oral physiology, mastication and food perception Gut microbial ecology Digestion and absorption of lipids Physicochemical basis of the digestion and absorption of triacylglycerol Non-starch polysaccharides in the gastrointestinal tract Digestion and absorption of proteins and peptides Digestion and ...
D. Julian McClements, Eric A. Decker
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2012
Whenever a company is designing a new food product it is important to ask if it is possible to manufacture it safely. Effective HACCP Systems will manage and control identified food safety issues on an ongoing basis but what they cannot do is make safe a fundamentally unsafe product.
Sara Mortimore, Carol Wallace
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Whenever a company is designing a new food product it is important to ask if it is possible to manufacture it safely. Effective HACCP Systems will manage and control identified food safety issues on an ongoing basis but what they cannot do is make safe a fundamentally unsafe product.
Sara Mortimore, Carol Wallace
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Supporting Food Design Processes: Development of Food Design Cards
2020Design ...
Lee, Y. (author) +2 more
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2007
'Food product design - An integrated approach' deals with food product design from a technological perspective. It presents creative techniques for the innovation process and structured methodologies to translate consumer wishes into product properties based on Quality Function Deployment.
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'Food product design - An integrated approach' deals with food product design from a technological perspective. It presents creative techniques for the innovation process and structured methodologies to translate consumer wishes into product properties based on Quality Function Deployment.
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2011
This book explains how to apply barrier technology in food production to improve product stability and the possibilities of modelling and statistics in food product design are elaborated. Attention is given to Life Cycle Assessment as a method to determine the environmental impact of a food from cradle to grave in view of corporate social ...
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This book explains how to apply barrier technology in food production to improve product stability and the possibilities of modelling and statistics in food product design are elaborated. Attention is given to Life Cycle Assessment as a method to determine the environmental impact of a food from cradle to grave in view of corporate social ...
openaire +1 more source
Trends in Food Science & Technology, 2002
Lara Manzocco, Maria Cristina Nicoli
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Lara Manzocco, Maria Cristina Nicoli
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Intermittent fasting in the prevention and treatment of cancer
Ca-A Cancer Journal for Clinicians, 2021Katherine Clifton +2 more
exaly
Food product design is a unique field that merges sensory and consumer science, food science and technology, culinary arts, and design to create a successful product. In recent years, this field has grown, with the growing popularity of culinary science (Culinology®)—the combination of culinary arts and food science—and great strides in food product ...
Heather Krick +2 more
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Heather Krick +2 more
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