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Innovation in healthy and functional foods

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Innovation in healthy and functional foods/ editors Dilip Ghosh ... [et al.].
other author:	Ghosh, Dilip K.
Published:	Boca Raton, FL :CRC Press, : 2012.,
Description:	1 online resource.
Subject:	Agricultural innovations. -
Online resource:	http://www.crcnetbase.com/isbn/9781439862698
Online resource:	https://www.taylorfrancis.com/books/9780429189401
ISBN:	9781439862698

Innovation in healthy and functional foods
Innovation in healthy and functional foods[electronic resource] /editors Dilip Ghosh ... [et al.]. - Boca Raton, FL :CRC Press,2012. - 1 online resource.

Includes bibliographical references and index.

Section 1. Introduction -- section 2. Market and trends -- section 3. Consumer perspective on innovation versus need -- section 4. Technological development on healthy and functional foods -- section 5. Innovation in functional food ingredients -- section 6. Market to innovative products -- section 7. Future trends.

"Our new book 'Innovations in healthy and functional foods' endeavors to integrate two key contemporary concepts 'innovation' and 'functional and healthy foods', the major thrust in the nutrition and nutraceuticals world. This book endeavors to include topics, which have been researched in academia but have potential to be applied in food industry. A question arises in one's mind which step in the innovation process would be ideal for academia-industry collaboration. The collaboration may take place at any step in the innovation process, i.e., ideation, feasibility, development, commercialization and launch. However, we think the most ideal point is at stage zero, i.e., before even a particular project conceived. At this stage as industry scans the consumers' needs and desires they can also scan the new technology, solutions and capabilities available within academia"--

ISBN: 9781439862698Subjects--Topical Terms:

856753
Agricultural innovations.
Index Terms--Genre/Form:

554714
Electronic books.

LC Class. No.: TP370 / .I566 2012eb

Dewey Class. No.: 641.3/02

Innovation in healthy and functional foods
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008 250704s2012 flu ob 001 0 eng d
020 $a 9781439862698 $q (electronic bk.)
020 $a 1439862699 $q (electronic bk.)
020 $z 9781439862674
020 $z 1439862672
035 $a (OCoLC)811559285 $z (OCoLC)815649128 $z (OCoLC)899155044
035 $a ocn811559285
040 $a N $b eng $c N $d YDXCP $d E7B $d COO $d OCLCQ $d CDX $d CRCPR $d OCLCQ $d LGG $d UAB $d IDEBK $d EBLCP $d DEBSZ
050 4 $a TP370 $b .I566 2012eb
082 0 4 $a 641.3/02 $2 23
245 0 0 $a Innovation in healthy and functional foods $h [electronic resource] / $c editors Dilip Ghosh ... [et al.].
260 $a Boca Raton, FL : $b CRC Press, $c 2012.
300 $a 1 online resource.
504 $a Includes bibliographical references and index.
505 0 $a Section 1. Introduction -- section 2. Market and trends -- section 3. Consumer perspective on innovation versus need -- section 4. Technological development on healthy and functional foods -- section 5. Innovation in functional food ingredients -- section 6. Market to innovative products -- section 7. Future trends.
520 $a "Our new book 'Innovations in healthy and functional foods' endeavors to integrate two key contemporary concepts 'innovation' and 'functional and healthy foods', the major thrust in the nutrition and nutraceuticals world. This book endeavors to include topics, which have been researched in academia but have potential to be applied in food industry. A question arises in one's mind which step in the innovation process would be ideal for academia-industry collaboration. The collaboration may take place at any step in the innovation process, i.e., ideation, feasibility, development, commercialization and launch. However, we think the most ideal point is at stage zero, i.e., before even a particular project conceived. At this stage as industry scans the consumers' needs and desires they can also scan the new technology, solutions and capabilities available within academia"-- $c Provided by publisher.
588 0 $a Print version record.
650 0 $a Agricultural innovations. $3 856753
650 0 $a Functional foods. $3 557235
650 0 $a Natural foods $x Processing. $3 896411
650 0 $a Natural foods industry $x Technological innovations. $3 1060828
650 0 $a Food industry and trade $x Technological innovations. $3 561735
655 0 $a Electronic books. $2 local $3 554714
700 1 $a Ghosh, Dilip K. $3 719566
856 4 0 $u http://www.crcnetbase.com/isbn/9781439862698
856 4 0 $u https://www.taylorfrancis.com/books/9780429189401