01697nmm a2200301Ia 4500001000700000007001500007008004100022020002600063050002100089082000800110100003300118245006600151250001600217260003600233300002600269490004100295500002000336504005100356520069300407650002901100650005601129650003101185650002201216650001101238653002201249700003201271856009201303828700cr cn|||||||||090413s2009    flua    sb    001 0 eng d  a9781420086065 (eBook) 4aTP370b.I56 200904a664  aPassos, Maria Laura.eedited00aInnovation in food engineering :bnew techniques and products  a1st edition  aBoca Raton :bCRC Press,c2009.  axxxiv, 721 p. :bill.1 aContemporary food engineering series  ae-Book Proquest  aIncludes bibliographical references and index.  aFunctional food developers are faced with challenges and opportunities in bringing these food products into the marketplace. This book addresses the latest innovation models, the regulatory framework around innovation, and social issues related to consumer perspectives on innovation versus the need for functional food products. Presented by professionals directly involved in the process, chapters cover food safety, packaging, and regulations; drivers and barriers in innovation; the marketing of functional foods globally; the changing dynamics of food consumption in developing countries; product innovation; technological development; functional food ingredients; and future trends. 0aFood industry and trade. 0aFood industry and tradexTechnological innovations.  aNatural foodsxProcessing.  aFunctional foods. 0ae-Book  aElectronic books.1 aRibeiro, Claudio P.eedited40uhttps://ebookcentral.proquest.com/lib/pimth/detail.action?docID=566044zClick to e-Book