Innovation in Healthy and Functional Foods: 1st Edition (e-Book) book cover

Innovation in Healthy and Functional Foods

1st Edition

Edited by Dilip Ghosh, Shantanu Das, Debasis Bagchi, R.B. Smarta

CRC Press

616 pages

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Hardback: 9781439862674
pub: 2012-09-24
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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,

Table of Contents

Introduction. Market and Trends. Consumer Perspective on Innovation versus Need. Technological Development on Healthy and Functional Foods. Innovation in Functional Food Ingredients. Market to Innovative Products. Future Trends. Index.

About the Editors

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 Dasworks 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 Bagchiis 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

Subject Categories

BISAC Subject Codes/Headings:
MED060000
MEDICAL / Nutrition
TEC012000
TECHNOLOGY & ENGINEERING / Food Science