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Innovation in healthy and functional foods[electronic resource] /

纪录类型:	书目-语言数据,印刷品 : Monograph/item
[NT 15000414] null:	641.3/02
[NT 47271] Title/Author:	Innovation in healthy and functional foods/ editors Dilip Ghosh ... [et al.].
[NT 51406] other author:	Ghosh, Dilip K.
出版者:	Boca Raton, FL : : CRC Press,, 2012.
面页册数:	1 online resource.
标题:	Food industry and trade - Technological innovations.
标题:	Natural foods industry - Technological innovations.
标题:	Natural foods - Processing.
标题:	Functional foods.
标题:	Agricultural innovations.
ISBN:	9781439862698
ISBN:	1439862699
[NT 15000227] null:	Includes bibliographical references and index.
[NT 15000228] null:	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.
[NT 15000229] null:	"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"--
电子资源:	http://www.crcnetbase.com/isbn/9781439862698

Innovation in healthy and functional foods[electronic resource] /
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:

404578
Food industry and trade
--Technological innovations.Index Terms--Genre/Form:

336502
Electronic books.

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

Dewey Class. No.: 641.3/02

Innovation in healthy and functional foods[electronic resource] /
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003 OCoLC
005 20151105021441.0
006 m o d
007 cr cnu---unuuu
008 151130s2012 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 404578
650 0 $a Natural foods industry $x Technological innovations. $3 608974
650 0 $a Natural foods $x Processing. $3 608975
650 0 $a Functional foods. $3 197387
650 0 $a Agricultural innovations. $3 489796
655 0 $a Electronic books. $2 local $3 336502
700 1 $a Ghosh, Dilip K. $3 361094
856 4 0 $u http://www.crcnetbase.com/isbn/9781439862698