food design

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Biopolymers For Food Design

Author : Alexandru Mihai Grumezescu
ISBN : 9780128115015
Genre : Technology & Engineering
File Size : 42. 93 MB
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Biopolymers for Food Design, Volume 20 in the Handbook of Bioengineering series, describes how biopolymers have made a major impact in the food industry, from food design, to food control and safety. Biopolymers can be used in the development of novel nutritional alternatives, to replace difficult to obtain food products, or for foods inaccessible or inappropriate for a particular population (i.e. allergic to specific components). In addition, some polymers can be used as functional ingredients, and can also represent efficient scaffolds for food ingredients with therapeutic values. This valuable reference is ideal for those looking for new solutions for the food industry. Presents common biopolymers and their applications in food bioengineering, from food design, to control and safety Identifies how the use of certain biopolymers can result in faster production time and reduced costs Includes cutting-edge technologies used in research for food design and other food-related applications Discusses the use of biopolymers in food packaging, shelf-life extension, and the creation of novel food products

Food Design

Author : Paco Asensio
ISBN : 3832790535
Genre : Business & Economics
File Size : 29. 60 MB
Format : PDF
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Containing 400 pages with over 400 full-color photographs, this book will take the reader on a fascinating journey through the creative world of culinary design, displaying a selection of the best packaging designs and a broad range of the latest trends in kitchen accessories and tableware designed by renowned designers such as Matteo Thun, Philippe Starck and Renzo Piano. In addition, the book offers a glimpse into some of the best restaurant kitchens and illustrates some of the best publicity campaigns devoted to food. Book jacket.

Food Design

Author : Sonja Stummerer
ISBN : 3211235124
Genre : Science
File Size : 57. 89 MB
Format : PDF
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Dass Essen auch Kultur ist, ist längst im Denken der Gesellschaft verankert. Zahllose Legenden ranken sich um die verschiedensten Lebensmittel. Doch dass so vieles davon designte Objekte sind, ist kaum bekannt. Fischstäbchen, Schokolade, Gummibärchen aber auch Brezel oder Semmel sind bewusst "designed". Dieses Buch widmet sich ausführlich diesem bislang unbeachteten Thema. Anhand verschiedener Designkomponenten, wie Teilbarkeit, Oberflächengestaltung oder Herstellungstechnik analysieren und beschreiben die Autoren die gängigsten und erfolgreichsten Nahrungsmittel der Gegenwart. Historische Zusammenhänge, metaphorische Bedeutungen und Legenden runden diese europaweit erste Auseinandersetzung mit Food Design ab. Zudem zeigen Sonja Stummerer und Martin Hablesreiter auf, wie Form, Farbe, Geruch, Konsistenz, Geräusch, Herstellungstechnik und Geschichte das Design von Lebensmitteln beeinflussen. Dank der expressiven Bildsprache von Ullrike Köb und der zeitlosen graphischen Gestaltung entstand ein eindrucksvoller Bildband zum Schmökern, Nachschlagen oder Verschenken.

Food Design

Author : Alix Wood
ISBN : 9781538207871
Genre : Juvenile Nonfiction
File Size : 31. 34 MB
Format : PDF, ePub
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"Food in advertisements and cookbooks can look mouthwateringly good, or not like food at all. Food designers are skilled in molding their medium, food, into works of art. This compelling book, packed with hints, tips and fun projects, explores the work of food designers and the variety of work they do, such as preparing food for photography and film sets. Young foodies will love the easy-to-follow directions to make treats that taste and look great for their family and friends."

Food

Author : Claire Catterall
ISBN : 1856691632
Genre : Cooking
File Size : 69. 48 MB
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The way that we prepare, serve and eat food is a powerful reflection of our way of life. It involves social ritual as well as aesthetics, technology and functional issues. Every step of the process is shaped by design - from the way that food is presented to the utensil used in its consumption.

Food Design

Author : Katja Gruijters
ISBN : 9089896880
Genre : Cooking
File Size : 79. 2 MB
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Food design is about everything that concerns food: production, distribution, identity, enjoyment, nutrition and digestion. Katja Gruijters is a Dutch food designer with focus on new opportunities with regard to health, quality, seductiveness, honesty and waste reduction.

Experiencing Food Designing Dialogues

Author : Ricardo Bonacho
ISBN : 9781351271950
Genre : Technology & Engineering
File Size : 67. 28 MB
Format : PDF, Kindle
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FOOD and interdisciplinary research are the central focus of the 1st International Conference on Food Design and Food Studies: Experiencing Food, Designing Dialogues, reflecting upon approaches evidencing how interdisciplinarity is not limited to the design of objects or services, but seeks awareness towards new lifestyles and innovative ways of dealing with food. This book encompasses a wide range of perspectives on the state of the art and research in the fields of Food and Design, making a significant contribution to further development of these fields. Accordingly, it covers a broad variety of topics from Designing for/with Food, Educating People on Food, Experiencing Food and other Food for Thought.

Meaningful Eating

Author : Francesca Zampollo
ISBN : OCLC:874155430
Genre : Eating customs
File Size : 58. 12 MB
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"This research focuses on Eating Design, and on the process of designing a situation. Specifically, the aim of this research is to explore the scope for and devise a design method for the initial phase of the design process, the phase that precedes concept development and idea generation." -- Abstract.

Hurdle Technologies Combination Treatments For Food Stability Safety And Quality

Author : Lothar Leistner
ISBN : 0306472635
Genre : Science
File Size : 22. 27 MB
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Since centuries foods have been preserved by heating, chilling, drying, salting, conserving, acidification, oxygen-removal, fermenting, adding various preservatives, etc., and often these methods were applied in combinations. More recently the underlying principles of these traditional methods have been defined (i.e., F, t, aw, pH, Eh, competitive flora, various preservatives), and effective limits of these factors for microbial growth, survival, and death were established. Food preservation and also food quality depends in most cases on the empirical and now more often on the deliberate and intelligent application of combined preservative factors, i.e. on so-called hurdle technology. It also became obvious that futuristic food preservation methods (e.g., high hydrostatic pressure, high-intensity pulsed electric fields, high-intensity pulsed light, oscillating magnetic fields as well as food irradiation) are most effective in combination with additional hurdles. Thus, hurdle technology is also the key of food preservation in the future. Furthermore, basic aspects of hurdle technology (i.e., homeostasis, metabolic exhaustion, and stress reactions of microorganisms as well as the multitarget preservation of foods) have been recognized to be of fundamental importance and are increasingly studied in relation to hurdle technology. Different aspects of improvements of traditional foods and in the development of novel foods via hurdle technology have been covered recently in numerous articles and book chapters. However, Hurdle Technologies: Combination Treatments for Food Stability, Safety and Quality is the first work on hurdle technology in which all aspects, the possibilities and limitations of hurdle technology, are comprehensively outlined and evaluated. World-renowned on the subject, Leistner and Gould were instrumental in the development of the hurdle technology concept and in the last decades have obtained much practical experience in the application of this successful approach in the food industry worldwide.

Food Design Connecting Disciplines

Author :
ISBN : OCLC:1051400219
Genre :
File Size : 29. 42 MB
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