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Consumer Driven Cereal Innovation

Consumer Driven Cereal Innovation
  • Author : Peter Weegels
  • Publisher :Unknown
  • Release Date :2016-06-09
  • Total pages :190
  • ISBN : 9780128104576
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Summary : 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. With respect to safety, the cereal industry can already boast of an excellent reputation and a long tradition of safeguarding cereals and their products. But how can one define “healthy ? How does one distinguish between reality and fiction? If the best ways to add health benefits to cereal products are to be determined, the consumer’s palate needs first to be pleased. What are the most cost-effective ways to manufacture grain-based products for safety, health, and palatability? This conference addressed these important questions and this book is the result of the research and insights of many of the brightest minds in grain science today. Areas of Focus - Consumer Driven Cereal Innovation Conference Proceedings Plenary - Papers from Invited Lecturers: Consumer Attitudes Towards Healthy Cereal Products Consumer, Cereals and Health: Trends, Fads and Reality Health Benefits of Whole Grain Products Science Track: Consumer Insights and Nutritional Aspects of Innovative Cereal-based Products - Nutritional and Sensory Quality - Physiology Cereals: Source of High Quality Nutrients - Regulation and Functional Nutrients - Methodology Technology Track: Better processes for Better Nutrition Bioactive Ingredients Product Quality - Product Texture and Quality - Shelf Life - Toxicology

Innovative Processing Technologies for Healthy Grains

Innovative Processing Technologies for Healthy Grains
  • Author : Milica Pojic,Uma Tiwari
  • Publisher :Unknown
  • Release Date :2020-12-21
  • Total pages :304
  • ISBN : 9781119470168
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Summary : 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, this unique volume examines the selection and characteristics of raw ingredients, new and emerging processing technologies, novel cereal-based products, and global trends in cereal and pseudocereal use, processing and consumption. The text offers balanced coverage of advances in both the development and processing of cereal and pseudocereal products, exploring topics including gluten-free products, cereal-based animal feed, health and wellness trends in healthy grain consumption, bioaccessibility and bioavailability of nutritional compounds, gluten-free products, and the environmental impact of processed healthy grains. This timely and comprehensive volume: Focuses on innovative cereal processing and bio-refinery of cereals and pseudocereals Provides informed perspectives on the current global trends in cereal and pseudocereal use, processing and consumption Describes the characteristics of healthy grains and their production, nutritional value, and utilization Explains the origin, production, processing, and functional ingredients of pseudocereals Reviews healthy grain products such as cereal-based beverages, fortified grain-based products, and cereal-based products with bioactive benefits Part of Wiley's IFST Advances in Food Science series Innovative Processing Technologies for Healthy Grains is an essential resource for food scientists, technologists, researchers, and other professionals working in the grain industry, and academics and advanced students of food technology and food science.

Consumer-Driven Innovation in Food and Personal Care Products

Consumer-Driven Innovation in Food and Personal Care Products
  • Author : S R Jaeger,Hal MacFie
  • Publisher :Unknown
  • Release Date :2010-08-30
  • Total pages :704
  • ISBN : 9781845699970
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Summary : 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 concept research. Hedonic testing is the focus of the next section. Different viewpoints on consumer research methods and statistics for NPD are reviewed in later chapters. The final part of the book looks towards the future of innovation, covering the implications for NPD of topics such as human genetic variation in taste perception and neuroimaging. Several chapters are not standard scientific articles. Rather they are written records of conversations between two people on a particular topic related to consumer-driven innovation in foods and personal care products. In them the interviewees speak freely about their views and experiences in NPD, providing unique insights. Consumer-driven innovation in food and personal care products will broaden readers’ understanding of the many approaches available to NPD personnel and ways in which they can be used to support innovation activities. Provides expert insight into the changes in the global market place and developments in research methodologies underpinning NPD Examines the business and marketing aspects of NPD, sometimes neglected in books of this type, are addressed alongside methods for product testing Chapters review the different viewpoints on consumer research methods and statistics for NPD

Innovation in Food Engineering

Innovation in Food Engineering
  • Author : Maria Laura Passos,Claudio P. Ribeiro
  • Publisher :Unknown
  • Release Date :2016-04-19
  • Total pages :747
  • ISBN : 1420086073
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Summary : Consumer-driven products have kept the food industry at the forefront of technological innovations. For example, the redefinition of the once accepted compromise between convenience and quality is just one of the current issues driving the development of new products. An overview of a range of solutions for these challenges, Innovation in Food Engineering: New Techniques and Products addresses not only new or alternative technologies but also new products, materials, and additives that have emerged as a response to current and emerging issues faced by the food industry. This book provides a comprehensive overview of modern processing technologies and their use to develop new or improved food products and ingredients that meet consumers increased demands for quality and safety. Each chapter in the Innovative Techniques section begins with a critical review of the fundamentals of the new or modified technique, its advantages, and relevant results. They include a description of the actual industrial scenario where the technique can be applied, emphasizing benefits and economical relevance of this sector. The chapters in the New Materials, Products, and Additives section identify the potential of the new or modified product, discuss its production route, and compare it with traditional alternatives. While there are many books available on both topics, this is one of the first to cover processing technologies and their use to produce new and improved food products. Written by internationally recognized experts and pioneers and comprehensive in scope, the text highlights promising techniques and remaining challenges. In the constantly changing global marketplace, keeping up with new developments is important—keeping ahead of them is essential. This book keeps you up to date on the latest technology and paves the way for future developments.

Food Australia

Food Australia
  • Author : Anonim
  • Publisher :Unknown
  • Release Date :2007
  • Total pages :229
  • ISBN : CORNELL:31924101543597
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Summary :

Pulse Foods

Pulse Foods
  • Author : Brijesh K. Tiwari,Aoife Gowen,Brian McKenna
  • Publisher :Unknown
  • Release Date :2011-05-11
  • Total pages :483
  • ISBN : 0123820197
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Summary : Pulses are nutritionally diverse crops that can be successfully utilized as a food ingredient or a base for new product development. They provide a natural food grade ingredient that is rich in lysine, dietary fiber, complex carbohydrates, protein and B-vitamins suggesting that pulses can provide a variety of health benefits such as reducing heart disease and diabetes. Interest in the use of pulses and their ingredients in food formulations is growing and several factors are contributing to this drive. Pulse Foods: Processing, Quality and Nutraceutical Applications is the first book to provide up-to-date information on novel and emerging technologies for the processing of whole pulses, techniques for fractionating pulses into ingredients, their functional and nutritional properties, as well as their potential applications, so that the food industry can use this knowledge to incorporate pulses into new food products. First reference bringing together essential information on the processing technology of pulses Addresses processing challenges relevant to legume and pulse grain processors Delivers insights into the current state-of-art and emerging processing technologies In depth coverage of developments in nutraceutical applications of pulse protein and carbohydrate based foods

Who Killed HealthCare?: America's $2 Trillion Medical Problem - and the Consumer-Driven Cure

Who Killed HealthCare?: America's $2 Trillion Medical Problem - and the Consumer-Driven Cure
  • Author : Regina Herzlinger
  • Publisher :Unknown
  • Release Date :2007-04-17
  • Total pages :240
  • ISBN : 9780071509886
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Summary : A renowned authority from Harvard Business School confronts America's health care crisis-and how consumer control can fix it PRAISE FOR WHO KILLED HEALTHCARE? “A brilliant analysis... A must-read.” – Bill George, Professor, Harvard Business School and Former CEO of Medtronic “As it becomes more and more obvious to everyone that our current health care system is unsustainable, this is the book that had to be written.” – Daniel H. Johnson, Jr. MD, former president of the American Medical Association “Regina Herzlinger’s ideas to tackle the crisis of the U.S. health care system are based on keen knowledge of the system’s existing difficulties along with insights that introduce the reader to new streamlined choices that have the potential of getting both quantity and cost under control.” – Joseph Kennedy, founder, chairman, and president, Citizens Energy Corporation, CEO, Citizens Health Care, former representative (D-Mass) “Regina Herzlinger... offers a vision of the way things can be, should be, and will be sooner or later. The only question is: how long do we have to wait?” – Greg Scandlen, founder, Consumers for Health Choices “Regi Herzlinger has brilliantly articulated a better way – embracing the principles of competition and innovation that cause every other sector of our economy to thrive. Discharging American health care from the ICU can only happen by putting individual Americans – not politicians and bureaucrats – back in charge of their health care decisioins.” – U.S. Senator Tom Coburn (R-Okla), M.D. “Following on the heels of her landmark Market-Driven Health Care, Herzlinger lays it on the line with her expose of what many who work in the health care industry have felt in their gut. Now it is articulated in an entertaining and must-read portrayal, with you and me as the only way out.” – Dennis White, executive vice president for strategic development, National Business Coalition on Health “A wonderful Orwellian romp through issues which carry a deadly irony. The killers of health care are, of course, the third parties, each of which has an itchy palm and a commitment to profit or power which exceeds the commitment to service, with each engaging the others within a politically shaped box. Rarely has the case for the public been made with so much force, foresight, and wit, and a better way forward shown so clearly.” – James F. Fries, MD, Professor of Medicine, Stanford University School of Medicine “You can practically hear the war chants as Professor Herzlinger sets out her view of what’s wrong with the health care system and how to fix it. You’d best read it so you can decide which side you will be on when the battle is joined.” – Paul Levy, CEO, Beth Israel Hospital, Boston, MA “Regina Herzlinger, the nation’s leading expert on consumer-driven health care, has given us a brilliant analysis of the flaws in our health care system and what it will take to get it back on track. Her latest book is a must-read.” – Bill George, Professor of Management Practice, Harvard Business School, Former CEO, Medtronic, and author of Authentic Leadership “You don’t have to agree with her diagnosis and prescription for the U.S. health care system, but you do have to read her book. Once again, Professor Herzlinger has put together a well researched, well written, and very provocative blueprint for the future of health care.” Peter L. Slavin, MD, President, Massachusetts General Hospital

Innovation Strategies in the Food Industry

Innovation Strategies in the Food Industry
  • Author : Charis Michel Galanakis
  • Publisher :Unknown
  • Release Date :2016-06-10
  • Total pages :334
  • ISBN : 9780128037935
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Summary : Innovation Strategies in the Food Industry: Tools for Implementation is an indispensable resource for the food industry to introduce innovations in the market, stand out from the competition and satisfy consumer demands. This reference reports the most trend advances of the food science, while providing insights and ideas to overcome limitations for their actual implementation in the industry. Innovation Strategies in the Food Industry: Tools for Implementation fills the gap between strategy developers and technical R&D associates by interpreting the technological adequacy of innovative techniques with the reaction of related consumers. It deals with the interaction of academia and industry, describing innovation and long term R&D strategies to overcome bottlenecks during know-how transfer between these two sectors. Reports the development of cooperative networks for the commercialization of new food products Includes the concept of open innovation, denoting the particular issues that SMEs are facing during their innovation efforts and suggest respective innovation policies in the agrifood sector Discusses the challenges of introducing innovations in traditional food products Describes the sustainability problems and restrictions (safety and energy issues) of innovations in food processing and emerging technologies Exploits the cutting-edge innovation cases of food science and their applications in the food industry Addresses the observed problems and provides solutions to meet market and consumers' needs

Gluten-Free Cereal Products and Beverages

Gluten-Free Cereal Products and Beverages
  • Author : Elke Arendt,Fabio Dal Bello
  • Publisher :Unknown
  • Release Date :2011-04-28
  • Total pages :464
  • ISBN : 0080557767
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Summary : Gluten-Free Cereal Products and Beverages is the only book to address gluten-free foods and beverages from a food science perspective. It presents the latest work in the development of gluten-free products, including description of the disease, the detection of gluten, and the labeling of gluten-free products as well as exploring the raw materials and ingredients used to produce gluten-free products. Identifying alternatives to the unique properties of gluten has proven a significant challenge for food scientists and for the 1% of the world’s population suffering from the immune-mediated entropathy reaction to the ingestion of gluten and related proteins, commonly known as Celiac Disease. This book includes information on the advances in working with those alternatives to create gluten free products including gluten-free beer, malt and functional drinks. Food scientists developing gluten-free foods and beverages, cereal scientists researching the area, and nutritionists working with celiac patients will find this book particularly valuable. Written by leading experts, presenting the latest developments in gluten-free products Addresses Coeliac Disease from a food science perspective Presents each topic from both a scientific and industrial point of view

Driving Eco-innovation

Driving Eco-innovation
  • Author : Claude Fussler,Peter James
  • Publisher :Unknown
  • Release Date :1996
  • Total pages :364
  • ISBN : 0273622072
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Summary : This is the tool for gaining and maintaining innovation capacity.

Using Cereal Science and Technology for the Benefit of Consumers

Using Cereal Science and Technology for the Benefit of Consumers
  • Author : S P Cauvain,L S Young,S Salmon
  • Publisher :Unknown
  • Release Date :2005-01-10
  • Total pages :592
  • ISBN : 9781845690632
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Summary : The Proceedings of the 12th International Cereal and Bread Congress provide a wide-ranging, comprehensive and up-to-date review of the latest advances in cereal science and technology with contributions from leading cereals institutes and individuals from around the world. They bring together all elements of the ‘grain chain’ from breeding of new wheat varieties through the milling processes and on to the conversion of flour into baked products ready for the consumer at large. Evaluating and predicting wheat flour properties require new equipment and new techniques and these are covered in depth. Cereals other than wheat are given due consideration. The versatility of wheat flour and its conversion into food is reviewed across a whole spectrum of products. There is a strong emphasis on the use of wheat flour for bread making but with consideration of applications in the manufacture of cakes, cookies, pastries, extruded foods, pasta and noodles. The development process and the benefits to consumers are also addressed. The Editors and the Organising Committee have assembled a collection of high-quality papers which provide a showpiece for the latest developments in cereal science and technology. Extensive collection of proceedings from the 12th International Cereal and Bread Congress High-quality papers highlighting the most recent developments in cereal science and technology Benefits for the industry and consumers are discussed

The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness

The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness
  • Author : Charis M. Galanakis
  • Publisher :Unknown
  • Release Date :2019-07-20
  • Total pages :366
  • ISBN : 9780128175170
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Summary : The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness provides a guide for innovative food ingredients and food products. The book covers consumer wellness as it relates to food ingredients and functional foods, alternative ingredients, food products fortified with extracts derived from food processing by-products, food products based on Omega-3 polyunsaturated fatty acids and their health effects, selected superfoods and related super diets, edible insects, microalgae as health ingredients for functional foods and spirulina related products, fruit-based functional foods, pro- and pre-biotics, gluten-free products, and bioaromas. Food scientists, food technologists and nutrition researchers working on food applications and food processing will find this book extremely useful. In addition, those interested in the development of innovative products and functional foods will also benefit from this reference, as will students who study food chemistry, food science, technology, and food processing in postgraduate programs. Connects integrally new and reconsidered food ingredients with innovative food products Addresses consumer wellness as it relates to food ingredients and functional foods Analyzes food products and processes with the highest market potential

Accounting

Accounting
  • Author : Robert W. Ingram
  • Publisher :Unknown
  • Release Date :2005
  • Total pages :1248
  • ISBN : 0324225342
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Summary : This innovative, contemporary, and relevant text focuses on the use of accounting information for decision making and places students into situations where management decisions need to be made. Students learn both when and why accounting information is key to communicating important information within an organization, so that as managers they can make informed choices. The first half of the text demonstrates how organizations use accounting information to make financing, investing, and operating decisions. The second half emphasizes managerial accounting as a key communication process for management decision making.

America at Home

America at Home
  • Author : Victoria Kasuba Matranga,Karen Kohn
  • Publisher :Unknown
  • Release Date :1997
  • Total pages :208
  • ISBN : STANFORD:36105023657807
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Summary :

Case Problems in Finance

Case Problems in Finance
  • Author : W. Carl Kester,Thomas R. Piper
  • Publisher :Unknown
  • Release Date :1997
  • Total pages :836
  • ISBN : 0256145962
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Summary : The primary course for this book is the case course in Finance taught to all finance majors at both the MBA and undergraduate level. This is typically a capstone course at the undergraduate level and either the first or second course at the MBA level. Case Problems in Finance is a Harvard case course that presents real business situations that pose debatable alternative courses of action. The cases contain problems that can be narrowed but not always settled by the usual techniques of financial analysis. The cases are grouped by major topics: financial analysis and forecasting, cost of capital, working capital management, capital budgeting, dividend policy, debt policy, financial execution, and mergers and restructuring.

Mixolab

Mixolab
  • Author : Arnaud Dubat
  • Publisher :Unknown
  • Release Date :2016-04-27
  • Total pages :117
  • ISBN : 9780128104309
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Summary : Publishing high-quality food production applications handbooks is a hallmark of AACCI PRESS and Mixolab: A New Approach to Rheology is no exception. Increasing consumer demand for quality foods with superior nutritional value makes innovative tools like the Mixolab of increasing interest to food developers and producers. Operators, breeders, millers, researchers, product developers, formulators, and bakers will find answers to their questions, along with guidelines for maximizing the use of the Mixolab for a wide range of applications. Gaining a better understanding of the instrument's capabilities will assist in discovery of novel uses by both research and production professionals. Key Features: Technical description of the Mixolab and comparison with existing devices Coverage of durum wheat, rice, corn, buckwheat, and other cereals Specific focus on gluten, starch, ingredients, and enzymes Influence of sugar, fats, and salt on dough rheology International comparisons of HACCP experiences Table of uses for specific carbohydrates Descriptions of improved laboratory techniques Wheat testing for breeders An Essential Reference For: Additive manufacturers Bakers Breeders Enzyme manufacturers Millers Quality control laboratories Research laboratories Research and development centers Storage elevators Students Universities Yeast producers

International Food Marketing & Technology

International Food Marketing & Technology
  • Author : Anonim
  • Publisher :Unknown
  • Release Date :2003
  • Total pages :229
  • ISBN : CORNELL:31924101488611
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Summary :

Analysis of Sensory and Non-sensory Factors Mitigating Consumer Behavior

Analysis of Sensory and Non-sensory Factors Mitigating Consumer Behavior
  • Author : Metta Santosa
  • Publisher :Unknown
  • Release Date :2010
  • Total pages :730
  • ISBN : UCAL:X84955
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Summary :

Consumer-Led Food Product Development

Consumer-Led Food Product Development
  • Author : Hal MacFie
  • Publisher :Unknown
  • Release Date :2007-06-30
  • Total pages :624
  • ISBN : 9781845693381
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Summary : Consumer acceptance is the key to successful food products. It is vital, therefore, that product development strategies are consumer-led for food products to be well received. Consumer-led food product development presents an up-to-date review of the latest scientific research and methods in this important area. Part one gives the reader a general introduction to factors affecting consumer food choice. Chapters explore issues such as sensory perception, culture, ethics, attitudes towards innovation and psychobiological mechanisms. Part two analyses methods to understand consumers’ food-related attitudes and how these methods can be effectively used, covering techniques such as means-end chains and the food-related lifestyle approach. The final part of the book addresses a wide variety of methods used for consumer-led product development. Opportunity identification, concept development, difference testing and preference trials are discussed, as well as the use of techniques such as just-about-right scales and partial least squares methods. Written by an array of international experts, Consumer-led food product development is an essential reference for product developers in the food industry. Introduces the factors affecting consumer food choice Explores issues such as sensory perception, culture and ethics Analyses methods to understand food related attitudes

The New Harvest

The New Harvest
  • Author : Calestous Juma
  • Publisher :Unknown
  • Release Date :2015-09-01
  • Total pages :360
  • ISBN : 9780190237233
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Summary : African agriculture is currently at a crossroads, at which persistent food shortages are compounded by threats from climate change. But, as this book argues, Africa can feed itself in a generation and can help contribute to global food security. To achieve this Africa has to define agriculture as a force in economic growth by advancing scientific and technological research, investing in infrastructure, fostering higher technical training, and creating regional markets.

Innovation, Profit and the Common Good in Higher Education

Innovation, Profit and the Common Good in Higher Education
  • Author : John Harpur
  • Publisher :Unknown
  • Release Date :2010
  • Total pages :310
  • ISBN : NWU:35556041533654
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Summary : Exploring the current commercialization and innovation policies in higher education, this book examines the the way in which higher education is being transformed to accommodate business methods.