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Innovation in healthy and functional...

Ghosh, Dilip K.

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Innovation in healthy and functional foods

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Innovation in healthy and functional foods/ editors Dilip Ghosh ... [et al.].
其他作者:	Ghosh, Dilip K.
出版者:	Boca Raton, FL :CRC Press, : 2012.,
面頁冊數:	1 online resource.
內容註:	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.
標題:	Food industry and trade - Technological innovations. -
電子資源:	http://www.crcnetbase.com/isbn/9781439862698
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:

911065
Food industry and trade
--Technological innovations.Index Terms--Genre/Form:

542853
Electronic books.

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

Dewey Class. No.: 641.3/02

Innovation in healthy and functional foods
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020 $a 9781439862698 $q (electronic bk.)
020 $a 1439862699 $q (electronic bk.)
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035 $a (OCoLC)811559285 $z (OCoLC)815649128 $z (OCoLC)899155044
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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 911065
650 0 $a Natural foods industry $x Technological innovations. $3 2142012
650 0 $a Natural foods $x Processing. $3 1001661
650 0 $a Functional foods. $3 827192
650 0 $a Agricultural innovations. $3 570532
655 0 $a Electronic books. $2 lcsh $3 542853
700 1 $a Ghosh, Dilip K. $3 2018173
856 4 0 $u http://www.crcnetbase.com/isbn/9781439862698