高雄醫學大學圖書館 |

Language: English

Back

Innovation in healthy and functional...

Ghosh, Dilip K.

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.
基督教聖經之智慧書導讀 :	"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"--
Subject:	Agricultural innovations. -
Online resource:	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:

254810
Agricultural innovations.
Index Terms--Genre/Form:

228523
Electronic books.

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

Dewey Class. No.: 641.3/02

Innovation in healthy and functional foods
LDR:02210cam a2200289Ka 4500 001 287861
003 OCoLC
005 20151105021441.0
006 m o d
007 cr cnu---unuuu
008 151124s2012 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 : $c 2012. $b CRC Press,
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 $2 96060 $a Agricultural innovations. $3 254810
650 0 $2 96060 $a Functional foods. $3 254942
650 0 $a Natural foods $x Processing. $3 382270
650 0 $a Natural foods industry $x Technological innovations. $3 382269
650 0 $a Food industry and trade $x Technological innovations. $3 382268
655 0 $a Electronic books. $2 local $3 228523
700 1 $a Ghosh, Dilip K. $3 382267
856 4 0 $u http://www.crcnetbase.com/isbn/9781439862698

based on 0 review(s)

Multimedia

Reviews

Add a review and share your thoughts with other readers

Export

pickup library

Please sign in

User name 　　　　　　　　　　(請輸入學號/職號).

Password
　　　　　 (請輸入學校電子郵件密碼)
.
　　　　本校和附屬機構教職員工生，可透過校務資訊系統【快速登入區】進行登入，不用再認證。

　　　　校內教職員工及學生

　　　　帳號：學號/職號；密碼：本校電子信箱密碼

　　　　附屬機構醫事人員、其他非編制內教職員工

　　　　帳號：職號；密碼：身份證號共10碼，英文字母大寫

　　　　校友及外校實習生

　　　　帳號：借書證上之條碼號；密碼：請點選忘記密碼重新設定

　　　　如有任何問題歡迎洽詢圖書館流通櫃台(分機2133*83;read@kmu.edu.tw)，謝謝。

　　　　　　　　～請尊重智慧財產權，勿非法影印～

　　　　　Login information for International Students: *Username: Student ID Password: KMU Email Password

　　　　　If you have any question, please contact us. (Tel : 07-3121101#2133#83; Email: read@kmu.edu.tw)

　　　　　~Please respect the Intellectual Property Rights, do not use illegal copies of textbooks ~

Remember me on this computer

Cancel Forgot your password?