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Innovation in healthy and functional...

Ghosh, Dilip K.

Innovation in healthy and functional foods

Record Type:	Electronic resources : Monograph/item
Title/Author:	Innovation in healthy and functional foodseditors Dilip Ghosh ... [et al.].
other author:	Ghosh, Dilip K.
Published:	Boca Raton, FL :CRC Press,2012.
Description:	1 online resource.
Subject:	Food industry and tradeTechnological innovations.
Online resource:	http://www.crcnetbase.com/isbn/9781439862698
ISBN:	9781439862698$q(electronic bk.)

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: 9781439862698$q(electronic bk.)Subjects--Topical Terms:

291394
Food industry and trade
--Technological innovations.Index Terms--Genre/Form:

214472
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 151126s2012 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 Food industry and trade $x Technological innovations. $3 291394
650 0 $a Natural foods industry $x Technological innovations. $3 716757
650 0 $a Natural foods $x Processing. $3 338508
650 0 $a Functional foods. $3 288446
650 0 $a Agricultural innovations. $3 575627
655 0 $a Electronic books. $2 local. $3 214472
700 1 $a Ghosh, Dilip K. $3 649188
856 4 0 $u http://www.crcnetbase.com/isbn/9781439862698