Ingredients Solve Product Development Challenges

被引：0
|
作者：
Nachay, Karen
Malochleb, Margaret
机构：
来源：
FOOD TECHNOLOGY | 2019年 / 73卷 / 05期
关键词：
Proteins;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：53 / 85
页数：21
相关论文
共 50 条
  • [1] PRODUCT DEVELOPMENT - TRENDS AND INGREDIENTS
    PETERS, D
    FOOD AUSTRALIA, 1994, 46 (12): : 547 - 548
  • [2] INGREDIENTS FOR NEW PRODUCT DEVELOPMENT
    JACKEL, SS
    CEREAL FOODS WORLD, 1994, 39 (01) : 42 - 43
  • [3] INGREDIENTS SET FOUNDATION FOR PRODUCT DEVELOPMENT
    Nachay, Karen
    FOOD TECHNOLOGY, 2013, 67 (09) : 48 - +
  • [4] Product development with 'healthy heart' ingredients
    不详
    FOOD AUSTRALIA, 2011, 63 (06): : 222 - 222
  • [5] Challenges and Benefits of Using Pecan Kernels, Derivatives, and Byproducts as Alternative Ingredients in Food Product Development
    Morales-de La Pena, M.
    Rabago-Panduro, L. M.
    Martin-Belloso, O.
    Welti-Chanes, J.
    FOOD REVIEWS INTERNATIONAL, 2023, 39 (05) : 2530 - 2542
  • [6] Development of a cooked meat product - investigations on functional ingredients
    Montufar, K.
    Santos, C.
    Dublan, D.
    Selgas, M. D.
    Fernandez-Leon, M. F.
    FLEISCHWIRTSCHAFT, 2020, 100 (11): : 100 - 104
  • [7] Practical Product Development Challenges
    Ashruf C.
    IEEE Engineering Management Review, 2023, 51 (02): : 152 - 165
  • [8] CHALLENGES WITH PRODUCT DATA EXCHANGE IN PRODUCT DEVELOPMENT NETWORKS
    Jokinen, K.
    Hajda, M.
    Borgman, J.
    10TH INTERNATIONAL DESIGN CONFERENCE - DESIGN 2008, VOLS 1 AND 2, 2008, (48): : 801 - +
  • [9] The product development of Thai fermented sausage with mixed Tomyum ingredients
    Panjapiyakul, Pornpen
    Srinin, Tongsuk
    Kitsawad, Kamolnate
    BRITISH FOOD JOURNAL, 2017, 119 (10): : 2203 - 2216
  • [10] Improvised Concept Development Process in Design Through Product Ingredients
    Kumar, Prabhat
    Tandon, Puneet
    RESEARCH INTO DESIGN FOR COMMUNITIES, VOL 2: PROCEEDINGS OF ICORD 2017, 2017, 66 : 453 - 463
12345