000			02221nam a22003137a#4500
001			827515
007			tz
008			180115t2013 th ||||| |||| 00| 0 eng d
020			_a9781439862674
049			_aPIMLIB
050			_aTP370 _b.I566
245			_aInnovation in healthy and functional foods
260			_aBoca Raton, FL : _bCRC Press, _c2013. _947283
300			_a598 p
449			_aNew Arrivals-Jan 2018
505			_aSection 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"
650			_aAliments naturels -- Industrie -- Innovations. _955090
650			_aAliments naturels -- Traitement. _955091
650			_aNutraceutiques. _955092
690			_a0013 บริหารธุรกิจบัณฑิต สาขาการจัดการธุรกิจอาหาร FBM (ป.ตรี) _932
700			_aDilip K Ghosh; Shantanu Das; Debasis Bagchi; R B Smarta _955095
700			_aDebasis Bagchi _955088
700			_aR B Smarta _955089
942			_cBK
988			_c827515
998			_abenjamad
999			_c827515 _d827515