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Innovation in Healthy and Functional Foods

Innovation in Healthy and Functional Foods Book
Author : Dilip Ghosh,Shantanu Das,Debasis Bagchi,R.B. Smarta
Publisher : CRC Press
Release : 2016-04-19
ISBN : 1439862699
Language : En, Es, Fr & De

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Book Description :

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,

Nutraceuticals and Innovative Food Products for Healthy Living and Preventive Care

Nutraceuticals and Innovative Food Products for Healthy Living and Preventive Care Book
Author : Verma, Amit,Srivastava, Kajal,Singh, Shivom,Singh, Hukum
Publisher : IGI Global
Release : 2017-11-30
ISBN : 1522529713
Language : En, Es, Fr & De

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Book Description :

The proper nutrition can aid disease prevention and ensure an overall healthy lifestyle. In nutrition, certain natural and processed foods are particularly useful in achieving and maintaining health goals. Nutraceuticals and Innovative Food Products for Healthy Living and Preventive Care is a comprehensive reference source for the latest research findings on food components that provide health and medical benefits, including the prevention, treatment, and cures for numerous diseases. Featuring extensive coverage on relevant areas such as functional foods, alternative medicine, and nutrition, this publication is an ideal resource for medical practitioners, nutritionists, upper-level students, researchers, and academicians seeking information on the use of food products in health management.

Clinical Aspects of Functional Foods and Nutraceuticals

Clinical Aspects of Functional Foods and Nutraceuticals Book
Author : Dilip Ghosh,Debasis Bagchi,Tetsuya Konishi
Publisher : CRC Press
Release : 2014-08-29
ISBN : 1466569166
Language : En, Es, Fr & De

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Book Description :

In the last three decades, revolutionary achievements have taken place in nutraceutical and functional food research including the introduction of a number of cutting-edge dietary supplements supported by human clinical trials and strong patents. Novel manufacturing technologies including unique extraction processes, bioavailability improvements th

New Food Products Evolution Innovation Rate and Market Penetration

New Food Products  Evolution  Innovation Rate  and Market Penetration Book
Author : Angela Tarabella,Barbara Burchi
Publisher : Springer
Release : 2018-05-17
ISBN : 3319238116
Language : En, Es, Fr & De

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Book Description :

​This Brief presents an extensive analysis on the evolution of food product categories by studying both their launch on the market and their entering into legislation. The text discusses cases of specific new products, examining their introduction into literature and regulatory measures. The work examines the relevance of product innovation in the food industry, taking a close look at the market penetration of new food categories by utilizing an innovation rate matrix. With over 18,000 new food products being launched in the US per year, new food categories are continuously introduced in both literature and legislation in order to protect consumers. New Food Products: Evolution, innovation rate, and market penetration proposes a three-part classification system for new food categories based on greener foodstuffs, healthier products and foods for good looks. Specific examples are shown for each proposed class, including highlights of their properties, technologies, innovation potential, related regulations, and distinctive features.

Innovative Processing Technologies for Foods with Bioactive Compounds

Innovative Processing Technologies for Foods with Bioactive Compounds Book
Author : Jorge J. Moreno
Publisher : CRC Press
Release : 2016-08-05
ISBN : 1315354098
Language : En, Es, Fr & De

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Book Description :

Natural foods, like fruits and vegetables, represent the simplest form of functional foods and provide excellent sources of functional compounds. Maximizing opportunities to make use of and incorporate these compounds requires special processing. Fortunately, technologies available to produce food with enhanced active compounds have advanced significantly over the last few years. This book covers the fundamentals as well as the innovations made during the last few years on the emerging technologies used in the development of food with bioactive compounds.

Emerging and Traditional Technologies for Safe Healthy and Quality Food

Emerging and Traditional Technologies for Safe  Healthy and Quality Food Book
Author : Viktor Nedović,Peter Raspor,Jovanka Lević,Vesna Tumbas Šaponjac,Gustavo V. Barbosa-Cánovas
Publisher : Springer
Release : 2015-12-16
ISBN : 3319240404
Language : En, Es, Fr & De

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Book Description :

Since its inception in 2002, the Central European Food Congress (CEFood) has been a biannual meeting intended for food producers and distributors as well as researchers and educators to promote research, development, innovation and education within food science and technology in the Middle European region with a tight connection to global trends. The 6th CEFood, held in Novi Sad, Serbia, May 23-26, 2012, highlighted the novel technologies and traditional foods aimed at both the European and global markets. Specifically, CEFood 2012 focused on the latest progress in fundamental and applied food science, research and development, innovative technology, food ingredients, novel trends in nutrition and health, functional and bioactive food, food engineering, food safety and quality and the food and feed market. This book will consist of contributions from various presenters at CEFood 2012, covering the major themes of this Congress. Chapters contributed by expert presenters from the 6th CEFood Congress of 2012 Highlights the novel technologies of food science Discusses the future of the food industry and food research

Food Biosynthesis

Food Biosynthesis Book
Author : Alexandru Mihai Grumezescu,Alina Maria Holban
Publisher : Academic Press
Release : 2017-06-19
ISBN : 0128112085
Language : En, Es, Fr & De

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Book Description :

Food Biosynthesis, Volume One in the Handbook of Food Bioengineering series, describes the main aspects related to the biological production of synthetic ingredients and natural foods, highlighting the impact of bacteria and plants in the biosynthesis of key food components. Biosynthesis methods could help solve issues like food shortages, providing consumers with preferred ‘natural’ food options. This book represents how biologically synthesized ingredients, such as vanilla flavoring, soy, milk and egg substitutes can be utilized as a desired option future foods. It is ideal for scientists and researchers who want to improve their knowledge on the field of food biosynthesis. Presents practical approaches of biosynthesis and the impact of biological origin on the field of food engineering Offers alternative applications to produce natural foods Includes processes and techniques to produce health promoting foods Discusses the positive effects of biosynthesis on microbial production to enhance food safety Offers a variety of perspectives on biosynthesis and its benefits for food ingredient production

Innovation Strategies in the Food Industry

Innovation Strategies in the Food Industry Book
Author : Charis Michel Galanakis
Publisher : Academic Press
Release : 2016-06-10
ISBN : 0128037938
Language : En, Es, Fr & De

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Book Description :

Innovation Strategies in the Food Industry: Tools for Implementation is an indispensable resource for the food industry to introduce innovations in the market, stand out from the competition and satisfy consumer demands. This reference reports the most trend advances of the food science, while providing insights and ideas to overcome limitations for their actual implementation in the industry. Innovation Strategies in the Food Industry: Tools for Implementation fills the gap between strategy developers and technical R&D associates by interpreting the technological adequacy of innovative techniques with the reaction of related consumers. It deals with the interaction of academia and industry, describing innovation and long term R&D strategies to overcome bottlenecks during know-how transfer between these two sectors. Reports the development of cooperative networks for the commercialization of new food products Includes the concept of open innovation, denoting the particular issues that SMEs are facing during their innovation efforts and suggest respective innovation policies in the agrifood sector Discusses the challenges of introducing innovations in traditional food products Describes the sustainability problems and restrictions (safety and energy issues) of innovations in food processing and emerging technologies Exploits the cutting-edge innovation cases of food science and their applications in the food industry Addresses the observed problems and provides solutions to meet market and consumers' needs

Innovation in agri food systems

Innovation in agri food systems Book
Author : W.M.F. Jongen,M.T.G. Meulenberg
Publisher : Wageningen Academic Publishers
Release : 2005-05-30
ISBN : 9086866662
Language : En, Es, Fr & De

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Book Description :

This is a fully rewritten and extended version of the successful first edition of a textbook which focuses on consumer-driven food product innovation using a systems-oriented approach. It integrates marketing and consumer sciences with technological aspects such as processing, logistics and information technology, and presents an integrated view of how new food product development is to be situated in a chain-oriented approach. Attention is also paid to the impact of changes in the environment of the agri-food system on food innovation, such as the changing consumer, the growing concern about food safety and new insights in human nutrition. Topics covered include changing markets, consumer perception of product quality, quality function deployment, the use of new and improved technology in food production, logistics and information technology, the role of regulation and legislation, quality management and control systems such as HACCP and TQM. The chapters of the first edition have been updated and extended. New chapters have been added, on consumer behaviour, corporate strategy, food safety and nutritional aspects of food innovation. Researchers and professionals in the food industry as well as students of food science, food technology and management will find this publication provides valuable information on the latest developments in the product innovation by agri-food systems.

Innovation in Food Engineering

Innovation in Food Engineering Book
Author : Maria Laura Passos,Claudio P. Ribeiro
Publisher : CRC Press
Release : 2016-04-19
ISBN : 9781420086072
Language : En, Es, Fr & De

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Book Description :

Consumer-driven products have kept the food industry at the forefront of technological innovations. For example, the redefinition of the once accepted compromise between convenience and quality is just one of the current issues driving the development of new products. An overview of a range of solutions for these challenges, Innovation in Food Engineering: New Techniques and Products addresses not only new or alternative technologies but also new products, materials, and additives that have emerged as a response to current and emerging issues faced by the food industry. This book provides a comprehensive overview of modern processing technologies and their use to develop new or improved food products and ingredients that meet consumers increased demands for quality and safety. Each chapter in the Innovative Techniques section begins with a critical review of the fundamentals of the new or modified technique, its advantages, and relevant results. They include a description of the actual industrial scenario where the technique can be applied, emphasizing benefits and economical relevance of this sector. The chapters in the New Materials, Products, and Additives section identify the potential of the new or modified product, discuss its production route, and compare it with traditional alternatives. While there are many books available on both topics, this is one of the first to cover processing technologies and their use to produce new and improved food products. Written by internationally recognized experts and pioneers and comprehensive in scope, the text highlights promising techniques and remaining challenges. In the constantly changing global marketplace, keeping up with new developments is important—keeping ahead of them is essential. This book keeps you up to date on the latest technology and paves the way for future developments.

Low Cost Low Tech Innovation

Low Cost  Low Tech Innovation Book
Author : Vijay Vyas
Publisher : Routledge
Release : 2014-11-13
ISBN : 1136686606
Language : En, Es, Fr & De

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Book Description :

Like much of SMEs research, innovation studies of small enterprises have commenced later and are less numerous. The focus of such studies remains high-technology enterprises, which continue to attract both academic and popular interest, oblivious to the innovative endeavours of people in traditional low-tech industries. This book attempts to address this imbalance through a comprehensive analysis of innovation in this largely neglected area. Based on case studies of seven small innovative food companies, this book presents an in-depth analysis of innovation in the Scottish food and drinks industry and unravels a lesser-known approach to effective low-cost product innovation, which is simple and economical, yet elegant and successful. Using careful data collection and rigorous statistical testing, the analysis and findings in this book address a wide spectrum of interests: academics in business schools, policy makers in governments and executives and entrepreneurs in food and other low-technology sectors.

The Stability and Shelf Life of Food

The Stability and Shelf Life of Food Book
Author : Persis Subramaniam,Peter Wareing
Publisher : Woodhead Publishing
Release : 2016-05-24
ISBN : 0081004362
Language : En, Es, Fr & De

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Book Description :

The second edition of The Stability and Shelf-life of Food is a fully revised and thoroughly updated edition of this highly-successful book. This new edition covers methods for shelf-life and stability evaluation, reviewing the modelling and testing of the deterioration of products as well as the use of sensory evaluation methods for testing food spoilage. The first part of the book focuses on deteriorative processes and factors influencing shelf-life, covering aspects such as chemical deterioration, physical instability and microbiological spoilage. The effects of process and packaging on the stability and shelf-life of products are also covered in this part. Part Two reviews the methods for shelf life and stability evaluation. These include sensory evaluation methods and instrumental methods to determine food quality deterioration. The final section of the book covers stability of important ingredient categories, from oils and fats, to beverages such as beer, wine, coffee and fruit juices, in addition to bakery products and meats. With updated chapters reflecting advances made in the field and with the addition of new chapters covering the stability and shelf-life a variety of products, this new edition will provide the latest research for both academics working in the field of food quality as well as providing essential information for food scientists working in industry. Thoroughly revised and updated edition of a very popular and well regarded book Includes dedicated chapters covering the shelf-life and stability of specific products making this book ideal for those working in industry Presents a wide coverage of the processes and factors influencing shelf-life, the evaluation of stability and shelf-life and the stability and shelf-life of particular products makes this book valuable for both academics and those working in industry

Functional Foods

Functional Foods Book
Author : Sara Diana Garduo Diaz
Publisher : Delve Publishing
Release : 2017-11
ISBN : 9781773612782
Language : En, Es, Fr & De

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Book Description :

Clearly, all foods are functional, as they provide some degree of flavour, scent, or nutrient value. Within the last years, however, the term functional as it applies to food has adopted a different implication: that of providing an additional physiological benefit beyond that of meeting basic nutritional needs of energy, vitamins or minerals. Enter functional foods. As consumers worldwide become more health conscious, the demand for health-promoting foods and food components is expected to grow. The market for such foods is predicted to be quite large. Before the full market potential can be realized, however, consumers will need to be assured of the safety and efficacy of functional foods. Current and future scientific studies are expected to provide this assurance and to inspire confidence in functional foods in the minds of consumers worldwide. As the products of scientific innovation and industrial processing, functionally enhanced foods promise healthfulness but conflict with understanding held by many consumers that healthy foods are those that are the most "natural."This book explores these conflicting ideas: that of developing new food products, and that of keeping them familiar enough to ensure acceptance and consumption. The book covers definition of key concepts, such as nutraceuticals and bioavailability. It explores the different types of functional foods, both naturally occurring and "designer foods." Sections on key chemical components are included, as are discussions on how these compounds interact as part of different foods. Finally, sections on what functional foods represent for the consumer, health and safety issues, as well as legislation and potential risks with functional foods are covered. Several challenges exist for the vitality of the functional foods market in the years ahead. First, there are a number of scientific challenges for those attempting to unlock the food/health "equation." How do these food components act to modify disease processes and for whom are these benefits most pronounced? The food/health equation includes a complex set of interactions that must be better understood so that new food product efficacy can be appropriately characterized. The factors contributing to disparities in individual health responses to foods need to be clarified. These include genetic variation, gender differences, individual differences in metabolism, and how bioactive phytochemicals alter the routine functions of traditional nutrients.This is a book of exploration, designed for undergraduate and graduate students with a basic understanding of sciences. With a well-rounded approach, it aims to raise points for consideration and discussion, and to challenge both supporters and antagonists of the role of functional food in health.

Marine functional food

Marine functional food Book
Author : J.B. Luten
Publisher : Wageningen Academic Publishers
Release : 2009-02-08
ISBN : 9086866581
Language : En, Es, Fr & De

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Book Description :

Regular seafood consumption is associated with beneficial health effects. This book reviews the research on seafood and health, the use and quality aspects of marine lipids and seafood proteins as ingredients in functional foods and consumer acceptance of (marine) functional food. The first chapter covers novel merging areas where seafood may prevent disease and improve health such as in cognitive development, mental health, cancer, allergy and oxidative stress are highlighted. Cases where nutrients in seafood may have health protective effects such as in proteins, peptides, amino acids, selenium, chitosan, glucosamine and chondroitin sulphate are also discussed. The next chapters cover quality aspects of marine lipids and seafood proteins as ingredients in functional foods. Lipids and proteins must have and retain a high quality so that the sensory and functional properties and the shelf life of the final product are acceptable. The methods used for processing marine lipids and proteins, are discussed as well as the different factors that can affect their quality in functional foods. The book then concentrates on factors related to consumers' attitudes, knowledge and awareness of functional foods. There are variations in types of carrier products and of demographic and cross-cultural factors in acceptance of functional foods. Finally, the book discusses challenges for small and medium enterprises to commercialise healthy nutrition. Variations in characteristics, capabilities, challenges and opportunities in the marketplace are presented using a Nordic study as reference.

Phytochemicals in Citrus

Phytochemicals in Citrus Book
Author : Xingqian Ye
Publisher : CRC Press
Release : 2017-09-11
ISBN : 1315352052
Language : En, Es, Fr & De

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Book Description :

Citrus fruits have long been popular around the world due to their good flavor, taste, high nutritional value, and their healthy properties. Citrus is well known as a rich source of vitamin C. Citrus fruits also contain many other functional bioactive phytochemicals including terpenoids, triterpenes, flavonoids, amino acids, phenolic acids, mineral constituents, and polysaccharides, which are beneficial to human health. Citrus fruits are generally recognized as an outstanding source of biologically active compounds related to both nutritional and nutraceutical values. Phytochemicals in Citrus: Applications in Functional Foods focuses on up-to-date information on chemical properties of citrus fruits, citrus food products, and their health benefits. The 16 chapters in the book provide a knowledge base on the chemical composition, bioactive components, biochemical properties, food use, and health benefits of citrus fruits. The information in this book will help readers to better understand the health benefits of citrus fruits and products and their dietary applications. The book is a unique reference for food science professionals engaged in functional foods and nutritional dietary management. The book can also serve as a handy reference for college and university students majoring in food science, nutrition, pharmaceutical science, and horticultural science.

Innovation in Food Ecosystems

Innovation in Food Ecosystems Book
Author : Paola De Bernardi,Danny Azucar
Publisher : Springer Nature
Release : 2019-11-28
ISBN : 303033502X
Language : En, Es, Fr & De

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Book Description :

This book addresses the intersections of entrepreneurship, innovation and sustainability in food systems, and presents high-quality research illustrating the central role that food consumption and production play in achieving sustainability goals. Entrepreneurship and innovation have become particularly relevant aspects in the European Union (EU), especially since the Sustainable Development Goals (SDGs) were announced in 2015. In many cases, innovations tend to arise from small and medium-sized enterprises, and from completely new entrepreneurial endeavors. This book represents essential reading for researchers and young academics seeking to reduce disparities and inequalities in food production and consumptions patterns. By encouraging sustainable entrepreneurship and innovation, it will also help young scholars find support for their startup ideas.

Food Waste Recovery

Food Waste Recovery Book
Author : Charis M. Galanakis
Publisher : Academic Press
Release : 2020-12-01
ISBN : 0128225920
Language : En, Es, Fr & De

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Book Description :

Food Waste Recovery: Processing Technologies, Industrial Techniques, and Applications, Second Edition provides information on safe and economical strategies for the recapture of value compounds from food wastes while also exploring their re-utilization in fortifying foods and as ingredients in commercial products. Sections discuss the exploration of management options, different sources, the Universal Recovery Strategy, conventional and emerging technologies, and commercialization issues that target applications of recovered compounds in the food and cosmetics industries. This book is a valuable resource for food scientists, technologists, engineers, chemists, product developers, researchers, academics and professionals working in the food industry. Covers food waste management within the food industry by developing recovery strategies Provides coverage of processing technologies and industrial techniques for the recovery of valuable compounds from food processing by-products Explores the different applications of compounds recovered from food processing using three approaches: targeting by-products, targeting ingredients, and targeting bioactive applications

Functional Food Products and Sustainable Health

Functional Food Products and Sustainable Health Book
Author : Saghir Ahmad
Publisher : Springer Nature
Release : 2021-07-24
ISBN : 9811547165
Language : En, Es, Fr & De

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Book Description :

Download Functional Food Products and Sustainable Health book written by Saghir Ahmad, available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

The Food Industry Innovation School

The Food Industry Innovation School Book
Author : Helmut Traitler
Publisher : John Wiley & Sons
Release : 2015-04-13
ISBN : 1118947630
Language : En, Es, Fr & De

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Book Description :

Innovation and new product development are increasingly perceived as drivers of profits in the food industry. Companies are dedicating a large amount of resources to these areas and it is crucial that individuals understand how to be part of this new strategy. Food Industry Innovation School focuses on key skills needed to drive new ideas from initial concepts through to successful products on the shelf. The author argues that any individual can learn how to lead innovation within complex organizations utilizing companies? commercial and financialresources. The book focuses on the impact of single individuals on company successes. Case studies from the marketplace provide valuable examples of accomplishments and failures. Product development involves a plethora of activities such as R&D,innovation, engineering, packaging and design, manufacturing,logistics and supply chain management, as well as marketing, sales and finance, and the book addresses all these crucial functions undertaken by food companies and manufacturers of other packaged consumer goods. The learning principles and examples (based on theauthor's personal experience) are valid in many fast-movingconsumer goods organizations and so the principles, best practices and solutions offered in the 12 chapters are relevant to a wide audience in the food industry and beyond, including those working in household products, retail, the automotive industry, computers and IT, furniture, and even media and publishing. Read more: http://www.innovationschool.co/

The Functional Foods Revolution

The Functional Foods Revolution Book
Author : Julian Mellentin,Michael Heasman
Publisher : Routledge
Release : 2014-10-14
ISBN : 1136534040
Language : En, Es, Fr & De

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Book Description :

Foods that promote human health - 'functional foods' or nutraceuticals - have caught the imagination of the global food industry. All the household-name companies are developing them as a key driver in their global strategies. They see the prospect of new markets and bigger margins, but the issues presented are fraught with complexity and difficulties. Distinguishing hype from real hope, the authors of this handbook explain the dilemmas and contradictions the industry faces. They present a wealth of detailed marketing, food policy and regulatory material from the leading markets world-wide and show how the hopes of the industry, and the consumer, may be dashed. The solution they offer is radical - nothing less than a new business model of what they term a healthful company.