Methods for developing new food products an instructional guide (tạm dịch phương pháp phát triển các sản phẩm thực phẩm mới hướng dẫn giảng dạy) 65

METHODS for DEVELOPING NEW FOOD PRODUCTS An Instructional Guide FADI A RAMOUNI, Ph.D Professor of Food Science Kansas State University KATHRYN DESCHENES, M.S Food Science, Deschenes Consulting, LLC HOW TO ORDER THIS BOOK BY PHONE: BY FAX: 877-500-4337 or 717-290-1660, 9AM–5PM Eastern Time 717-509-6100 Order Department DEStech Publications, Inc 439 North Duke Street Lancaster, PA 17602, U.S.A BY MAIL: BY CREDIT CARD: BY W W W SITE: American Express, VISA, MasterCard, Discover http://www.destechpub.com This work is dedicated to the several people whose immense sacrifices and inexhaustible love made all the difference in my life: My mother, Violette, my father, Michel, my wife, Mary, and my two sons, Daniel and Alexander To my husband, Joshua, my parents, Johnnie and Karen, and my brother, John Life is best spent in good company Methods for Developing New Food Products DEStech Publications, Inc 439 North Duke Street Lancaster, Pennsylvania 17602 U.S.A Copyright © 2015 by DEStech Publications, Inc All rights reserved No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without the prior written permission of the publisher Printed in the United States of America 10 Main entry under title: Methods for Developing New Food Products: An Instructional Guide A DEStech Publications book Bibliography: p Includes index p 373 Library of Congress Control Number: 2014947441 ISBN No 978-1-60595-112-6 Table of Contents Preface xi Acknowledgements xiii Overview of Food Product Development Idea Generation Screening Feasibility Test Marketing Commercialization Product Life Cycles 10 Summary 10 Key Words 11 11 Comprehension Questions Exercise 1.1: Market Screening References 13 12 Consumer Preferences, Market Trends, and Creativity 15 Consumer Preferences 15 Market Trends 17 Creativity 18 Comprehension Questions 18 References 18 v vi Table of Contents Functionality of Food Components 19 Carbohydr 19 ates Lip 32 ids 39 Wat 40 41 er Pro tein s Sum mar y Key 42 Words Comprehension Questions Referen 43 ces 42 Physical and Chemical Properties of Food 45 Acid 45 ity Water 51 Activity 55 Tempera ture Br 57 ix 57 C ol or Particl 61 e Size 62 Text ure Thermal Properties 63 of Food Dens ity ent 71 64 64 Microbial Properties Summary 66 Key 66 Words Comprehe 67 nsion Questions References 69 Sen sory Ana lysi s and Con sum er Eval uati on i n F o o d P r o d u c t D e v e l o p m Sensory Evaluation in Food Product 71 Development Summary: How to Get the Most Out of Sensory Analysis Key 84 Words Comprehension 85 Questions Referen 85 ces 84 Food Additives 87 Regulation of Food Additives Major Uses of Food Additives 87 89 Table of Contents vii Categor 93 of Commo Food Additiv Key 122 Words Comprehe 122 ion Questions References 124 F o r m u l a t i o n a n d Process Development 125 Formulat 125 134 ions Key Words Comprehension Questions Reference 136 s 136 Experimental Design in Food Product Development 139 Elementary Concepts in 139 Statistics Summar 144 y 144 Key Words Comprehension 145 Questions Referenc 145 e Basic Units of Operation 147 Material 147 148 Handling Moving and Storage Cleanin 148 g Quality 149 Separation Peelin 150 g Disintegra 150 ting 150 Separati on Protective Line 151 Equipment Blanc ing hing Mixing Pump Coating Chilling 151 Extrusion 151 Frying 152 Freezing 152 152 154 154 154 155 and Drying Dehydration Thermal Processing .. .METHODS for DEVELOPING NEW FOOD PRODUCTS An Instructional Guide FADI A RAMOUNI, Ph.D Professor of Food Science Kansas State University KATHRYN DESCHENES, M.S Food Science, Deschenes... Johnnie and Karen, and my brother, John Life is best spent in good company Methods for Developing New Food Products DEStech Publications, Inc 439 North Duke Street Lancaster, Pennsylvania 17602... Printed in the United States of America 10 Main entry under title: Methods for Developing New Food Products: An Instructional Guide A DEStech Publications book Bibliography: p Includes index p