Innovation in Healthy and Functional Foods
eBook - PDF

Innovation in Healthy and Functional Foods

  1. 616 pages
  2. English
  3. PDF
  4. Available on iOS & Android
eBook - PDF

Innovation in Healthy and Functional Foods

About this book

The focus of food science and technology has shifted from previous goals of improving food safety and enhancing food taste toward providing healthy and functional foods. Today's consumers desire foods that go beyond basic nutrition-foods capable of promoting better health, or even playing a disease-prevention role. To meet this need for innovation,

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Yes, you can access Innovation in Healthy and Functional Foods by Dilip Ghosh, Shantanu Das, Debasis Bagchi, R.B. Smarta, Dilip Ghosh,Shantanu Das,Debasis Bagchi,R.B. Smarta in PDF and/or ePUB format, as well as other popular books in Medicine & Nutrition, Dietics & Bariatrics. We have over one million books available in our catalogue for you to explore.

Information

Publisher
CRC Press
Year
2016
Print ISBN
9781439862674
eBook ISBN
9781439862698
Edition
1
Topic
Medicine
Subtopic
Nutrition, Dietics & Bariatrics

Table of contents

  1. Front Cover
  2. Contents
  3. Preface
  4. Editors
  5. Contributors
  6. Chapter 1 - Innovation Journey: How to Improve R&D Leverage and Speed to Market
  7. Chapter 2 - Innovations in Functional Food Industry for Health and Wellness
  8. Chapter 3 - Developments and Innovations in Dietary Supplements and Functional Foods
  9. Chapter 4 - Innovation in Food Safety and Regulation
  10. Chapter 5 - Creating and Establishing Networks for the Commercialization of Innovations
  11. Chapter 6 - Regulation and Marketing of Nutraceuticals and Functional Foods in Europe: The Broader Impact of Nutrition and Health Claims Regulation
  12. Chapter 7 - Market and Marketing of Functional Foods and Dietary Supplements in America
  13. Chapter 8 - Dairy Innovations and Market Growth in India
  14. Chapter 9 - Changing Global Food Consumption Patterns: An Economic Perspective
  15. Chapter 10 - Influence of Regulations on the Commercialization and Marketing of Functional Foods and Nutraceuticals in Canada and the United States
  16. Chapter 11 - Functional Food Trends in India
  17. Chapter 12 - New Approaches for Foods and Nutrition for the Bottom of the Pyramid (Gandhi’s Vision)
  18. Chapter 13 - Consumer Reactions to Health Claims on Food Products
  19. Chapter 14 - Effect of Processing on Nutrients in Foods
  20. Chapter 15 - Requirements for Innovative Food Packaging
  21. Chapter 16 - Innovation in Iron Fortification: Is the Future in Iron-Binding Milk Proteins?
  22. Chapter 17 - Stabilization of Probiotics for Industrial Application
  23. Chapter 18 - Application of Radio Frequency for Military Group Ration Food Package
  24. Chapter 19 - Interaction between Food Components and the Innovation Pipeline
  25. Chapter 20 - Innovation in Technology Development with Reference to Enzymatic Extraction of Flavonoids
  26. Chapter 21 - Novel Extraction Technology for Antioxidants and Phytochemicals
  27. Chapter 22 - Advances in Milk Protein Ingredients
  28. Chapter 23 - Probiotics as Functional Food Ingredients for Augmenting Human Health
  29. Chapter 24 - Omega-3 Polyunsaturated Fatty Acids: Basic and Contemporary Research Issues
  30. Chapter 25 - Assessment of Polyphenol-Rich Foods and Beverages on Endothelial (Vascular) Function in Healthy Humans
  31. Chapter 26 - Traditional Understanding, Modern Science, and Usage of Herbal Medicine for Diabetes
  32. Chapter 27 - Drivers and Barriers for Marketing Innovative Functional Food Products
  33. Chapter 28 - Marketing, PR, Advertising, and Media for Brand Building of Innovative Foods and Nutritional Products
  34. Chapter 29 - Financial Implications of Innovations
  35. Chapter 30 - Market-Focused Innovation in Food and Nutrition
  36. Chapter 31 - Innovation in Food Tourism and Product Distribution
  37. Chapter 32 - Regulations and Innovations Interphase
  38. Chapter 33 - Nano-Functional Foods: Nanotechnology, Nutritional Engineering, and Nutritionally Reductive Food Marketing
  39. Chapter 34 - Sustainability of Local Food Production: A Review on Energy and Environmental Perspectives
  40. Back Cover