Product development
Software Guidelines
- Practical guidelines for monitoring on-going job performance of sensory descriptive panellists
- Guidelines for the motivation of sensory panels within the workplace
- Guidelines on the safe production of aseptically processed and packaged foods
- Establishment and use of microbiological criteria (standards, specifications and guidelines) for food
- Fresh prepared produce: GMP for high oxygen MAP & non-sulphite dipping
- Industrial microbiological risk assessment - a practical guide
- Manual of microbiological methods for the food and drink industry
- Pasteurisation: a food industry practical guide (second edition)
- Product development guide for the food industry
- Selection and training of assessors for descriptive sensory analysis
- Shelf-life for chilled foods
- Verification of reheating instructions for microwaveable foods
- Aspects of cakemaking
- Consumers' approach to eating healthily: key drivers, barriers and other factors affecting food choice
- Consumer awareness of and attitudes towards functional foods
- Consumer issues: consumer awareness of and attitudes towards genetic modification
- Consumer issues: consumer awareness of and attitudes towards organic food
- Dietary fibre and the glycaemic index:technological and physiological aspects
- Edible films and coatings
- Evaluation of shelf-life for chilled foods
- Food ingredients as natural anti-microbial agents
- Gums and thickeners: A review of food hydrocolloids
- High pressure sterilisation
- Integrating consumer needs into product quality using a quality function deployment (QFD) approach: a literature review
- Issues in children's food choices: methods for sensory and consumer research
- McCance and Widdowson's The composition of foods
- New product alert
- New technologies in food preservation
- New technologies - the future, today?
- Nutritional Status of Fruit and Vegetable Crops
- Preference mapping - a review
- Preference mapping - case studies
- Production of laminated bakery products
- Raw materials and ingredients in food processing
- Review of methods for the determination of fat and oil
- Review of ingredients, physiological mechanisms and measurements
involved in the enhancement of satiation - Rheological and other techniques and methods used in the characterisation of food systems
- Role of consumer expectations in food choice: a literature review
- Sponge cake technology
- Starch handbook Cereal and tuber starches: their nature and performance in foods
- Sustainable food packaging: current biodegradable and compostable solutions - Conference proceedings
- Technologies to extend the mould-free shelf-life of baked goods
- Thermal technologies in food processing
- Time intensity data analysis: panel performance & product characterisation