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Author : Outsell, Inc
Publisher :
ISBN 13 :
Total Pages : 22 pages
Book Rating : 4.:/5 (43 download)
Download or read book The Many Flavors of Content Innovation written by Outsell, Inc and published by . This book was released on 1999 with total page 22 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Charis M. Galanakis
Publisher : Academic Press
ISBN 13 : 0128231556
Total Pages : 408 pages
Book Rating : 4.1/5 (282 download)
Download or read book Innovative Food Analysis written by Charis M. Galanakis and published by Academic Press. This book was released on 2020-11-29 with total page 408 pages. Available in PDF, EPUB and Kindle. Book excerpt: Innovative Food Analysis presents a modern perspective on the development of robust, effective and sensitive techniques to ensure safety, quality and traceability of foods to meet industry standards. Significant enhancements of analytical accuracy, precision, detection limits and sampling has expanded the practical range of food applications, hence this reference offers modern food analysis in view of new trends in analytical techniques and applications to support both the scientific community and industry professionals. This reference covers the latest topics across existing and new technologies, giving emphasis on food authenticity, traceability, food fraud, food quality, food contaminants, sensory and nutritional analytics, and more. Covers the last ten years of applications across existing and new technologies of food analytics Presents an emphasis on techniques in food authenticity, traceability and food fraud Discusses bioavailability testing and product analysis of food allergens and foodomics
Author : Tamara Ghandour
Publisher : Nicholas Brealey
ISBN 13 : 1529398177
Total Pages : 304 pages
Book Rating : 4.5/5 (293 download)
Download or read book Innovation is Everybody's Business written by Tamara Ghandour and published by Nicholas Brealey. This book was released on 2020-04-21 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: Tamara Ghandour, author, podcaster, keynote speaker and founder of innovation training company, LaunchStreet, used to believe that innovation was the domain of a select few, exclusive to certain industries, or relegated to a specific job role. But, as Tamara discovered in her 25 years of work and research, everybody has the capacity to innovate. It's a person's unique innovation style, (which can be assessed and channelled), that can transform inertia into innovation. Drawing on eye-opening data from her proprietary Innovation Quotient Edge Assessment, Innovation is Everybody's Business is for those looking for solutions to the daily pain of "how do I prove my worth," a reality for many people whether they work in the C-Suite or on the front-lines. This book will resonate with those that recognize that being more innovative is their ticket to beingindispensable.It is also for leaders under pressure to build a culture of innovation but don't know how. As organizations face pressure to innovate, the accountability for making it happen falls on senior and mid-level leaders. They are told what to do, but not how to do it. This book will give them a tool to build a team of innovators who make an impact every day in big and small ways.
Author : Dennis Adams
Publisher : R&L Education
ISBN 13 : 1475804644
Total Pages : 161 pages
Book Rating : 4.4/5 (758 download)
Download or read book Demystify Math, Science, and Technology written by Dennis Adams and published by R&L Education. This book was released on 2013-04-16 with total page 161 pages. Available in PDF, EPUB and Kindle. Book excerpt: In a rapidly evolving local and global economy, skills related to mathematical problem solving, scientific inquiry, and technological innovation are becoming more critical for success in and out of school. Thus, Demystify Math, Science, and Technology addresses the need to cultivate these skills in young students so that ingenuity, teamwork, and imaginative skills become part of their arsenal in dealing with real world challenges. This whole package of attributes is essential for learners imagining new scenarios and future work in areas that don’t even exist yet. Another important issue is that teachers now deal with students who span the entire spectrum of learning. Students differ widely in levels of preparedness, personal interests, and cultural ways of seeing and experiencing the world. One size does not fit all. Teachers need to learn to turn diversity into an advantage because innovation builds on the social nature of learning; the more diverse the inputs, the more interesting the outputs. The authors also believe that no one should be sidelined with basic skill training in a way that keeps them away from the creative and collaborative engagement associated with problem solving, inquiry, and the technological products of math and science.
Author : Nyayu Latifah Husni
Publisher : Springer Nature
ISBN 13 : 9464633867
Total Pages : 591 pages
Book Rating : 4.4/5 (646 download)
Download or read book Proceedings of the 7th FIRST 2023 International Conference on Global Innovations (FIRST-ESCSI 2023) written by Nyayu Latifah Husni and published by Springer Nature. This book was released on 2024 with total page 591 pages. Available in PDF, EPUB and Kindle. Book excerpt: Zusammenfassung: This is an open access book. The 7th FIRST (Forum in Research, Science and Technology) 2023 International Conference on Global Innovations is a prestigious gathering of thought leaders, industry experts, and visionaries who are dedicated to exploring and promoting innovative solutions to the world's most pressing challenges. This conference provides a unique platform for collaboration, knowledge sharing, and networking, fostering a global community of change-makers. This conference is held in conjunction with the forming of South Sumatra Vocational Higher Education or Technical and Vocational Education and Training (TVET) consortium. Technical and Vocational Education and Training (TVET) consortium is a forum for collaboration between vocational education units aimed at supporting the revitalization of Technical and Vocational Education and Training. This consortium is formed in order to achieve harmony through a synergistic partnership, the Directorate General of Vocational Education, the Ministry of Education, Culture, Research and Technology (Kemendikbudristek) as well as stakeholders in the regions. In order to support the Partnership Ecosystem Strengthening Program for Regional Potential-Based Innovation Development
Author : Karen Freberg
Publisher : SAGE Publications
ISBN 13 : 1071878255
Total Pages : 486 pages
Book Rating : 4.0/5 (718 download)
Download or read book Discovering Public Relations written by Karen Freberg and published by SAGE Publications. This book was released on 2024-01-09 with total page 486 pages. Available in PDF, EPUB and Kindle. Book excerpt: Discovering Public Relations introduces students to the field of PR in a practical, applied, and hands-on way that prepares them for the modern workplace. Author Karen Freberg highlights modern and contemporary PR practices, emphasizing social media, digital communication, and creative innovation. Understanding that creativity alone can’t create success, Freberg shows students how to choose and implement evidence-based practices to guide their strategic campaigns. The Second Edition transforms students into successful PR professionals by giving them the tools to think creatively, innovate effectively, and deploy research-backed tactics for successful campaigns. This title is accompanied by a complete teaching and learning package. Contact your Sage representative to request a demo. Learning Platform / Courseware Sage Vantage is an intuitive learning platform that integrates quality Sage textbook content with assignable multimedia activities and auto-graded assessments to drive student engagement and ensure accountability. Unparalleled in its ease of use and built for dynamic teaching and learning, Vantage offers customizable LMS integration and best-in-class support. It’s a learning platform you, and your students, will actually love. Learn more. Assignable Video with Assessment Assignable video (available in Sage Vantage) is tied to learning objectives and curated exclusively for this text to bring concepts to life. Watch a sample video now. LMS Cartridge: Import this title’s instructor resources into your school’s learning management system (LMS) and save time. Don’t use an LMS? You can still access all of the same online resources for this title via the password-protected Instructor Resource Site. Learn more.
Author : Marco Garcia-Vaquero
Publisher : CRC Press
ISBN 13 : 1000899470
Total Pages : 465 pages
Book Rating : 4.0/5 (8 download)
Download or read book Sourdough Innovations written by Marco Garcia-Vaquero and published by CRC Press. This book was released on 2023-07-26 with total page 465 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sourdough fermentation was probably one of the first microbial processes employed by mankind for the production and preservation of food. This practice is still widely used worldwide due to the distinct sensorial and health properties attributed to these products. Traditional sourdough bread is achieved by spontaneous fermentations, leading to natural selections of microorganisms (mainly yeast and lactic acid bacteria) with health benefits for the consumers’ microbiota. However, multiple opportunities are currently underexploited through the entire sourdough value chain. Sourdough Innovations: Novel Uses of Metabolites, Enzymes, and Microbiota from Sourdough Processing summarizes the latest scientific knowledge and current opportunities of sourdough technology at biomass, microbiota and enzymatic levels described in three distinctive sections. Section I covers the fermentation process of cereals and non-cereals to produce sourdough-containing compounds with health-enhancement benefits. Section II includes novel advances in sourdough enzymology, and last, Section III explores various applications of sourdough microbiota as antimicrobial and probiotic microorganisms and opportunities to be included in both food and non-food applications. Key Features: Includes extensive information on the use of innovative or emerging technologies aiming to promote circular exploitation systems. Promotes the full use of the cereal and non-cereal sourdough metabolites. Covers the functionality of sourdough microorganisms and functional compounds, and future exploitation of some of them in the field of nutraceuticals or functional foods. Sourdough Innovations is unique in its examination of health beneficial compounds through the downstream processing of sourdough from cereals, microbiota, and enzymes. It is a great source for academic staff and scientists within the broad area of food science who are researching, lecturing, or developing their professional careers in food microbiology, food chemistry, food processing, and food technology, including bio-process engineers interested in the development of novel technological improvements in sourdough processing.
Author : Giovanna Martelli
Publisher : MDPI
ISBN 13 : 3036514007
Total Pages : 204 pages
Book Rating : 4.0/5 (365 download)
Download or read book Innovative Production Strategies for High-Quality, Traditional Pig Products written by Giovanna Martelli and published by MDPI. This book was released on 2021-09-10 with total page 204 pages. Available in PDF, EPUB and Kindle. Book excerpt: In a number of European countries (e.g., Spain, Italy, France, Portugal, Slovenia, Croatia, Poland), a portion of the pig sector is aimed at the production of traditional and certified products (e.g., PDO—Protected Designation of Origin, PGI—Protected Geographical Indication). Dry-cured ham is probably the most famous traditional pork product; however, typical pork products are produced in (and exported to) many countries worldwide. The meat used for producing these high-quality delicacies needs to be suitable for seasoning and dry-curing, and these characteristics are the result of complex interactions between the animal (breed, genotype, rearing condition, feeding regime, age and weight at slaughter, etc.) and the environment, without disregarding the importance of ethical attributes such as animal welfare and the environmental impact. This Special Issue focuses on all the innovative production strategies for pigs intended for high-quality, typical productions (in term of higher sustainability of the whole production chain, improvement of animal welfare, innovative feeding and farming techniques, reduction in environmental impact, improvement in meat and fat quality, etc.), with emphasis on PDOs, PGIs, and other recognized production schemes, and it is aimed at providing new insights for a wide range of stakeholders from different countries.
Author : Jameel M. Al-Khayri
Publisher : Springer Nature
ISBN 13 : 3031610954
Total Pages : 337 pages
Book Rating : 4.0/5 (316 download)
Download or read book Innovative Methods in Horticultural Crop Improvement written by Jameel M. Al-Khayri and published by Springer Nature. This book was released on with total page 337 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Ingrid Aguilo-Aguayo
Publisher : John Wiley & Sons
ISBN 13 : 1118929373
Total Pages : 338 pages
Book Rating : 4.1/5 (189 download)
Download or read book Innovative Technologies in Beverage Processing written by Ingrid Aguilo-Aguayo and published by John Wiley & Sons. This book was released on 2017-08-07 with total page 338 pages. Available in PDF, EPUB and Kindle. Book excerpt: An in-depth look at new and emerging technologies for non-alcoholic beverage manufacturing The non-alcoholic beverage market is the fastest growing segment of the functional food industry worldwide. Consistent with beverage consumption trends generally, the demand among consumers of these products is for high-nutrient drinks made from natural, healthy ingredients, free of synthetic preservatives and artificial flavor and color enhancers. Such drinks require specialized knowledge of exotic ingredients, novel processing techniques, and various functional ingredients. The latest addition to the critically acclaimed IFST Advances in Food Science series this book brings together edited contributions from internationally recognized experts in their fields who offer insights and analysis of the latest developments in non-alcoholic beverage manufacture. Topics covered include juices made from pome fruits, citrus fruits, prunus fruits, vegetables, exotic fruits, berries, juice blends and non-alcoholic beverages, including grain-based beverages, soups and functional beverages. Waste and by-products generated in juice and non-alcoholic beverage sector are also addressed. Offers fresh insight and analysis of the latest developments in non-alcoholic beverage manufacture from leading international experts Covers all product segments of the non-alcoholic beverage market, including juices, vegetable blends, grain-based drinks, and alternative beverages Details novel thermal and non-thermal technologies that ensure high-quality nutrient retention while extending product shelf life Written with the full support of The Institute of Food Science and Technology (IFST), the leading qualifying body for food professionals in Europe Innovative Technologies in Beverage Processing is a valuable reference/working resource for food scientists and engineers working in the non-alcoholic beverage industry, as well as academic researchers in industrial food processing and nutrition.
Author : Charis Michel Galanakis
Publisher : Woodhead Publishing
ISBN 13 : 0128148888
Total Pages : 348 pages
Book Rating : 4.1/5 (281 download)
Download or read book Innovations in Traditional Foods written by Charis Michel Galanakis and published by Woodhead Publishing. This book was released on 2019-01-09 with total page 348 pages. Available in PDF, EPUB and Kindle. Book excerpt: Innovations in Traditional Foods addresses the most relevant topics of traditional foods while placing emphasis on the introduction of innovations and consumer preferences. Certain food categories, such as fruits, grains, nuts, seeds, grains and legumes, vegetables, mushrooms, roots and tubers, table olives and olive oil, wine, fermented foods and beverages, fish, meat, milk and dairy products are addressed. Intended for food scientists, technologists, engineers and chemists working in food science, product developers, SMEs, researchers, academics and professionals, this book provides a reference supporting technological advances, product development improvements and potential positioning in the traditional food market. Addresses the most relevant topics of traditional foods while placing emphasis on the introduction of innovations and consumer preferences Provides a reference supporting technological advances, product development improvements, and potential positioning in the traditional food market Contains coverage of various food categories, including fruits, grains, nuts, seeds, grains and legumes, vegetables, mushrooms, roots and tubers, table olives and olive oil, wine, fermented foods and beverages, fish, meat, and milk and dairy products
Author : Yu Xia
Publisher : Frontiers Media SA
ISBN 13 : 2832528139
Total Pages : 143 pages
Book Rating : 4.8/5 (325 download)
Download or read book Innovative Microbial Technologies for Future and Sustainable Food Science written by Yu Xia and published by Frontiers Media SA. This book was released on 2023-07-10 with total page 143 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Aishah Bujang
Publisher : Elsevier
ISBN 13 : 0323985238
Total Pages : 365 pages
Book Rating : 4.3/5 (239 download)
Download or read book Innovation of Food Products in Halal Supply Chain Worldwide written by Aishah Bujang and published by Elsevier. This book was released on 2023-04-01 with total page 365 pages. Available in PDF, EPUB and Kindle. Book excerpt: Innovation of Food Products in the Halal Supply Chain Worldwide covers the fundamentals and food guidelines of halal food production. Unlike other texts on the halal food market and halal certification, this book promotes halal product innovation by presenting exciting newly developed ingredients that are substitutions of non-halal ingredients with halal alternatives, such as lard substituted with modified vegetable fats, pig with halal goat/beef/camel/fish gelatin/collagen, alternative meat substitute or even additives. Innovations in halal processing technologies cover the latest techniques in halal production and authentication, halal tracking/traceability in halal transport and logistics, a vast area at the end of a supply chain. All chapters are written by acknowledged experts in their field, thus the book brings together the top researchers in this essential topic of importance to a huge percentage of the world’s population. Helps readers understand the advancement of available halal substitutes and replacers Offers tools to enhances product sustainability and food security through innovation Fosters innovation in food science with alternative halal ingredients
Author : M. Ann Garrison Darrin
Publisher : CRC Press
ISBN 13 : 1498732526
Total Pages : 411 pages
Book Rating : 4.4/5 (987 download)
Download or read book Infusing Innovation Into Organizations written by M. Ann Garrison Darrin and published by CRC Press. This book was released on 2016-02-24 with total page 411 pages. Available in PDF, EPUB and Kindle. Book excerpt: Foster a Culture of Innovation inside Your OrganizationIntroducing a new approach that blends the practical applications of engineering with innovative concepts and techniques, Infusing Innovation into Organizations: A Systems Engineering Approach illustrates how a company's culture influences innovation results and demonstrates how organizations c
Author : S.K. Gupta
Publisher : Springer Science & Business Media
ISBN 13 : 146140827X
Total Pages : 328 pages
Book Rating : 4.4/5 (614 download)
Download or read book Technological Innovations in Major World Oil Crops, Volume 2 written by S.K. Gupta and published by Springer Science & Business Media. This book was released on 2011-11-09 with total page 328 pages. Available in PDF, EPUB and Kindle. Book excerpt: The present volume presents essential information on advancements in oilseed production, processing and utilization. Advances in the technology of seed processing to produce oil and oil quality for edible and industrial applications are well presented, followed by hybrid technology, biotechnology, oil technology and meal quality for animal nutrition. The following areas are also covered: the potential for oil in developing biodiesel markets, fatty acid long chains and their derivative, pollination management, and safety of pollinators from harmful effects of pesticides. This volume also includes an economic assessment of oilseed integrated pest management (IPM) programs in different regions of the world. Dr. Surinder Kumar Gupta is Professor/Chief Scientist (Oilseeds) Plant Breeding & Genetics and Nodal officer in School of Biotechnology, S K University of Agricultural Sciences & Technology, Faculty of Agriculture, Chatha, Jammu-India. He holds a distinguished academic and service record and has been devoted primarily to research on oilseed Brassicas for nearly two decades. He has written two books on plant breeding and edited three volumes, one on ‘Recent Advances in Oilseed Brassicas’, Kalyani Publishers, New Delhi, India, second on ‘Rapeseed Breeding-Advances in Botanical Research’, Vol. 45, Academic Press, Elsevier Publishers and third on Biology and Breeding of crucifers, CRC Publishers, Taylor and Francis Group.
Author :
Publisher : Elsevier
ISBN 13 : 0128157828
Total Pages : 2482 pages
Book Rating : 4.1/5 (281 download)
Download or read book Innovative Food Processing Technologies written by and published by Elsevier. This book was released on 2020-08-18 with total page 2482 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food process engineering, a branch of both food science and chemical engineering, has evolved over the years since its inception and still is a rapidly changing discipline. While traditionally the main objective of food process engineering was preservation and stabilization, the focus today has shifted to enhance health aspects, flavour and taste, nutrition, sustainable production, food security and also to ensure more diversity for the increasing demand of consumers. The food industry is becoming increasingly competitive and dynamic, and strives to develop high quality, freshly prepared food products. To achieve this objective, food manufacturers are today presented with a growing array of new technologies that have the potential to improve, or replace, conventional processing technologies, to deliver higher quality and better consumer targeted food products, which meet many, if not all, of the demands of the modern consumer. These new, or innovative, technologies are in various stages of development, including some still at the R&D stage, and others that have been commercialised as alternatives to conventional processing technologies. Food process engineering comprises a series of unit operations traditionally applied in the food industry. One major component of these operations relates to the application of heat, directly or indirectly, to provide foods free from pathogenic microorganisms, but also to enhance or intensify other processes, such as extraction, separation or modification of components. The last three decades have also witnessed the advent and adaptation of several operations, processes, and techniques aimed at producing high quality foods, with minimum alteration of sensory and nutritive properties. Some of these innovative technologies have significantly reduced the thermal component in food processing, offering alternative nonthermal methods. Food Processing Technologies: A Comprehensive Review, Three Volume Set covers the latest advances in innovative and nonthermal processing, such as high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation and new hurdle technology. Each section will have an introductory article covering the basic principles and applications of each technology, and in-depth articles covering the currently available equipment (and/or the current state of development), food quality and safety, application to various sectors, food laws and regulations, consumer acceptance, advancements and future scope. It will also contain case studies and examples to illustrate state-of-the-art applications. Each section will serve as an excellent reference to food industry professionals involved in the processing of a wide range of food categories, e.g., meat, seafood, beverage, dairy, eggs, fruits and vegetable products, spices, herbs among others.
Author : Milica Pojic
Publisher : John Wiley & Sons
ISBN 13 : 1119470196
Total Pages : 304 pages
Book Rating : 4.1/5 (194 download)
Download or read book Innovative Processing Technologies for Healthy Grains written by Milica Pojic and published by John Wiley & Sons. This book was released on 2020-12-08 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: Interest in cereals and other healthy grains has increased considerably in recent years, driving the cereal processing industry to develop new processing technologies that meet consumer demands for sustainable and nutritious cereal products. Innovative Processing Technologies for Healthy Grains is the first dedicated reference to focus on advances in cereal processing and bio-refinery of cereals and pseudocereals, presenting a broad overview of all aspects of both conventional and novel processing techniques and methods. Featuring contributions from leading researchers and academics, this unique volume examines the selection and characteristics of raw ingredients, new and emerging processing technologies, novel cereal-based products, and global trends in cereal and pseudocereal use, processing and consumption. The text offers balanced coverage of advances in both the development and processing of cereal and pseudocereal products, exploring topics including gluten-free products, cereal-based animal feed, health and wellness trends in healthy grain consumption, bioaccessibility and bioavailability of nutritional compounds, gluten-free products, and the environmental impact of processed healthy grains. This timely and comprehensive volume: Focuses on innovative cereal processing and bio-refinery of cereals and pseudocereals Provides informed perspectives on the current global trends in cereal and pseudocereal use, processing and consumption Describes the characteristics of healthy grains and their production, nutritional value, and utilization Explains the origin, production, processing, and functional ingredients of pseudocereals Reviews healthy grain products such as cereal-based beverages, fortified grain-based products, and cereal-based products with bioactive benefits Part of Wiley's IFST Advances in Food Science series Innovative Processing Technologies for Healthy Grains is an essential resource for food scientists, technologists, researchers, and other professionals working in the grain industry, and academics and advanced students of food technology and food science.
