Innovation in healthy and functional foods [electronic resource] / editors, Dilip Ghosh ... [et al.]
- 其他作者：
- 出版： Boca Raton, FL : CRC Press 2012
- 主題： Food industry and trade--Technological innovations. , Natural foods industry--Technological innovations , Natural foods--Processing , Functional foods. , Agricultural innovations
- ISBN： 9781439862698 (electronic bk.) 、 1439862699 (electronic bk.)
- URL：
電子書
- 一般註：Print version record
- 書目註：Includes bibliographical references and index
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讀者標籤：
- 系統號： 005223686 | 機讀編目格式
館藏資訊
摘要註
"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"--Provided by publisher
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