Innovation in Healthy and Functional Foods [electronic resource].

ISBN:

9781439862698

Title:

Author:

Ghosh, Dilip.

Personal Author:

Ghosh, Dilip.

Publication Information:

Hoboken : Taylor and Francis, 2012.

Physical Description:

1 online resource (601 p.)

General Note:

Description based upon print version of record.

Contents:

Front Cover; Contents; Preface; Editors; Contributors; Chapter 1 - Innovation Journey: How to Improve R&D Leverage and Speed to Market; Chapter 2 - Innovations in Functional Food Industry for Health and Wellness; Chapter 3 - Developments and Innovations in Dietary Supplements and Functional Foods; Chapter 4 - Innovation in Food Safety and Regulation; Chapter 5 - Creating and Establishing Networks for the Commercialization of Innovations; Chapter 6 - Regulation and Marketing of Nutraceuticals and Functional Foods in Europe: The Broader Impact of Nutrition and Health Claims Regulation

Chapter 7 - Market and Marketing of Functional Foods and Dietary Supplements in AmericaChapter 8 - Dairy Innovations and Market Growth in India; Chapter 9 - Changing Global Food Consumption Patterns: An Economic Perspective; Chapter 10 - Influence of Regulations on the Commercialization and Marketing of Functional Foods and Nutraceuticals in Canada and the United States; Chapter 11 - Functional Food Trends in India; Chapter 12 - New Approaches for Foods and Nutrition for the Bottom of the Pyramid (Gandhi's Vision); Chapter 13 - Consumer Reactions to Health Claims on Food Products

Chapter 14 - Effect of Processing on Nutrients in FoodsChapter 15 - Requirements for Innovative Food Packaging; Chapter 16 - Innovation in Iron Fortification: Is the Future in Iron-Binding Milk Proteins?; Chapter 17 - Stabilization of Probiotics for Industrial Application; Chapter 18 - Application of Radio Frequency for Military Group Ration Food Package; Chapter 19 - Interaction between Food Components and the Innovation Pipeline; Chapter 20 - Innovation in Technology Development with Reference to Enzymatic Extraction of Flavonoids

Chapter 21 - Novel Extraction Technology for Antioxidants and PhytochemicalsChapter 22 - Advances in Milk Protein Ingredients; Chapter 23 - Probiotics as Functional Food Ingredients for Augmenting Human Health; Chapter 24 - Omega-3 Polyunsaturated Fatty Acids: Basic and Contemporary Research Issues; Chapter 25 - Assessment of Polyphenol-Rich Foods and Beverages on Endothelial (Vascular) Function in Healthy Humans; Chapter 26 - Traditional Understanding, Modern Science, and Usage of Herbal Medicine for Diabetes

Chapter 27 - Drivers and Barriers for Marketing Innovative Functional Food ProductsChapter 28 - Marketing, PR, Advertising, and Media for Brand Building of Innovative Foods and Nutritional Products; Chapter 29 - Financial Implications of Innovations; Chapter 30 - Market-Focused Innovation in Food and Nutrition; Chapter 31 - Innovation in Food Tourism and Product Distribution; Chapter 32 - Regulations and Innovations Interphase; Chapter 33 - Nano-Functional Foods: Nanotechnology, Nutritional Engineering, and Nutritionally Reductive Food Marketing

Chapter 34 - Sustainability of Local Food Production: A Review on Energy and Environmental Perspectives

Subject Term:

Agricultural innovations.

Food industry and trade -- Technological innovations.

Functional foods.

Natural foods -- Processing.

Natural foods industry -- Technological innovations.

Added Author:

Das, Shantanu.

Bagchi, Debasis.

Smarta, R.B.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2012

Publication Information:

Hoboken : Taylor and Francis, 2012.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.302	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

Bound With These Titles

On Order

Summary

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,

Author Notes

Dilip Ghosh is a director at Nutriconnect in Sydney, Australia, and an honorary ambassador for the Global Harmonization Initiative (GHI). He has longtime involvement in drug development (both synthetic and herbal) and functional food research and development both in academia and industry. Dr. Ghosh is a Fellow of the American College of Nutrition and is also on the editorial board of several journals. He has published more than 70 papers in peer-reviewed journals, numerous articles in food and nutrition magazines and books. His recent book, Biotechnology in Functional Foods and Nutraceuticals, was published by CRC Press in 2010.

Shantanu Das works as a product development manager at Riddet Institute (Centre for Research Excellence in Food and Nutrition), Massey University, New Zealand. He is responsible for developing new technologies for commercial application in the food and nutrition industry. Dr. Das and his team undertake R&D projects in various areas related to functional foods, especially delivery systems of functional ingredients. His recent achievement is development of a patented technology for delivering probiotic bacteria at high concentration through shelf-stable foods, which received the Food Industry Innovation Excellence Award 2011 from the New Zealand Institute of Food Scientists and Technologists.

Debasis Bagchi is a professor in the Department of Pharmacological and Pharmaceutical Sciences at the University of Houston, Texas. Dr. Bagchi is also the director of Innovation & Clinical Affairs of Iovate Health Sciences International Inc., Oakville, Ontario, Canada. Dr. Bagchi is a Fellow and Master of the American College of Nutrition, member of the Society of Toxicology, member of the New York Academy of Sciences, Fellow of the Nutrition Research Academy, and member of the TCE stakeholder Committee of Wright Patterson Air Force Base, Ohio. He is the ass