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Innovation in healthy and functional...

Ghosh, Dilip K.

Innovation in healthy and functional foods

紀錄類型:	書目-語言資料,印刷品 : 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.
提要註:	"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"--
標題:	Agricultural 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:

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
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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

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