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Transformations of Global Food Systems for Climate Change Resilience - Addressing Food Security, Nutrition, and Health - Preety Gadhoke

Transformations of Global Food Systems for Climate Change Resilience - Addressing Food Security, Nutrition, and Health - Preety Gadhoke

Transformations of Global Food Systems for Climate Change Resilience: Addressing Food Security, Nutrition, and Health provides poignant case studies of climate change resilience frameworks for nutrition-focused transformations of agriculture and food systems, food security, food sovereignty, and population health of underserved and marginalized communities from across the globe. Each chapter is drawn from diverse cultural contexts and geographic areas, addressing local challenges of ongoing food..

DKK 645.95
1

Experiencing and Envisioning Food - Designing for Change - Ricardo Bonacho

Experiencing and Envisioning Food - Designing for Change - Ricardo Bonacho

Experiencing and Envisioning Food: Designing for Change contains papers on gastronomy, food design, sustainability, and social practices research as presented at the 3rd International Food Design and Food Studies Conference (EFOOD 2022, Lisbon, Portugal, 28-30 April 2022). The contributions explore potential solutions to current problems in the food system, and outline scenarios on the future of food and nutrition. The book aims at academics and professionals that interact with the food sector.

DKK 1383.95
1

Food Intolerances - A Technological Perspective - Felipe Richter Reis

Food Intolerances - A Technological Perspective - Felipe Richter Reis

While modern food production has become increasingly efficient in providing a wide range of convenient and affordable products, individuals struggling with gluten intolerance, FODMAP intolerance, and intolerance to food additives are an exception when their health conditions limit food categories safe for them. Food intolerances, usually dealt with from a health perspective, also have technological aspects, especially as one takes into consideration that foods designed for individuals with food intolerances..

DKK 2034.95
1

Encapsulation in Food Processing and Fermentation - Steva Levic

Encapsulation in Food Processing and Fermentation - Steva Levic

Food technology has adopted new principles and practices that are rapidly changing the food sector. New foods are now available under more uniform standards and better quality control. Globalised food market offers opportunities for manufacturers to increase production and profit, and at the same time, consumers benefit from the choice of food products like never before. All this is possible only because of the innovations in the food sector. One of such innovations is encapsulation technology, which..

DKK 1712.95
1

Environmental Sustainability in the Food Industry - Bharat Kapoor

Environmental Sustainability in the Food Industry - Bharat Kapoor

Criticisms facing the food processing industry include adverse ecological impacts like decline in biodiversity, environmental degradation, water pollution, eutrophication, greenhouse gas emissions, and the loss of agricultural land. Environmental Sustainability in the Food Industry: A Green Perspective delves into the effect of food processing on the environment, human health, nutrition, energy efficiency, nanotechnology in food industry, and the maintenance of ecological sustainability.The book..

DKK 1833.95
1

Food Processing Waste and Utilization - Sanju Bala Dhull

Food Processing Waste and Utilization - Sanju Bala Dhull

Because of its high Chemical Oxygen Demand (COD) and sheer volume, waste from food processing has significant potential to pollute land, water, and air. Both environmentally and economically, it is important to properly treat food processing wastes including the recovery of valuable products.¿Food Processing Waste and Utilization: Tackling Pollution and Enhancing Product Recovery discusses possible solutions to tackle food waste generation and its further utilization. It addresses process engineering..

DKK 1833.95
1

Nanotechnology for Sustainable Agriculture, Food and Environment - Avnesh Kumari

Nanotechnology for Sustainable Agriculture, Food and Environment - Avnesh Kumari

Nanotechnology has the potential to drastically transform the agri-food sector with its significant applications to improve agricultural productivity and the efficiency of agrochemicals. The food sector has benefitted from the inclusion of nanoparticles in food matrixes and the nanoencapsulation of nutraceuticals. Smart packaging materials designed with the help of nanotechnology have been used for increasing the shelf life of stored food products. Nanomaterials have been extensively used for the..

DKK 1343.95
1

Mycotoxins in Food and Feed - Pradeep Kumar

Mycotoxins in Food and Feed - Pradeep Kumar

Mycotoxins represent an assorted range of secondary fungal metabolites that extensively occur in numerous food and feed ingredients at any stage during pre- and post-harvest conditions. Mycotoxin contamination in food and feed cause acute and chronic mycotoxicosis, including teratogenic, carcinogenic, oestrogenic, neurotoxic, and immunosuppressive effects and several others health issues. Mycotoxins in Food and Feed presents an overview of all the major mycotoxins, sources of production, chemistry..

DKK 1835.95
1

Antimicrobials in Food Science and Technology - Arti Gupta

Antimicrobials in Food Science and Technology - Arti Gupta

The demands of producing high-quality, pathogen-free food rely increasingly on natural sources of antimicrobials to inhibit food spoilage organisms, foodborne pathogens, and toxins. The recent developments and innovations of new antimicrobials from natural sources for a wide range of applications require that knowledge of traditional sources for food antimicrobials is combined with the latest technologies in identification, characterization, and applications. This book explores novel, natural sources..

DKK 1343.95
1

Food Nutrition, Science and Technology - Neelam Singh

Food Nutrition, Science and Technology - Neelam Singh

This book explores the nexus of science, technology and nutrition that shapes the way we produce, consume and experience food. It discusses the innovations and principles driving the future of nourishment. The latest scientific information on food nutrition, science and technology are compiled for a better understanding of each division. Print edition not for sale in South Asia (India, Sri Lanka, Nepal, Bangladesh, Pakistan and Bhutan)

DKK 1817.95
1

Culture and Utilization of Live Food Organisms for Aquahatcheries - Jham Lal

Culture and Utilization of Live Food Organisms for Aquahatcheries - Jham Lal

In today's world, food scarcity and food security are significant global concerns, with 811 million people suffering from hunger and 3 billion individuals unable to afford healthy diets. This book discusses fisheries and aquaculture as crucial contributors to nutritional security and the need for sustainable practices to meet the growing demand. The subject matter of this book covers: Recycling of Waste Through Tubifex Culture and Used as Live Food in Aquahatcheries Culture Techniques of Daphnia..

DKK 1817.95
1

Emerging Methods for Oil Extraction from Food Processing Waste - Prem Prakash Srivastav

Emerging Methods for Oil Extraction from Food Processing Waste - Prem Prakash Srivastav

Emerging Methods of Oil Extraction from Food Processing Waste is a comprehensive and cutting-edge exploration of sustainable oil extraction practices, catering to professionals and researchers in food science. The book, spanning 13 insightful chapters intricately reviews the extraction of oil from food processing by-products, including pomace and surplus raw materials. It specifically focuses on emerging non-thermal technologies, offering valuable insights into improving oil extraction rates. The..

DKK 1708.95
1

Phytoremediation in Food Safety - Risks and Prospects - Sesan Abiodun Aransiola

Phytoremediation in Food Safety - Risks and Prospects - Sesan Abiodun Aransiola

Phytoremediation is the process that uses plants to remove pollutants from soils. These pollutants are stored in the edible parts of plants and if they are consumed above a certain level, they become a health risk for humans and animals. This book is a critical review of phytoremediation, its direct or indirect effects on food products, and the risks posed by this cost-effective technology in food safety. It shows how different plants are suited for phytoremediation, explains the role of toxicants..

DKK 1329.95
1

Microbial Bioprocessing of Agri-food Wastes - Gustavo Molina

Microbial Bioprocessing of Agri-food Wastes - Gustavo Molina

Microbes are widely used in large-scale industrial processes due to their versatility, easy growing cultivation, kinetic potential, and the ability to generate metabolites with a wide range of potential applications to various commercial sectors, such as the food, pharmaceutical and cosmetic industries, in addition to the potential for agriculture, biomedical, and several others. Among the metabolites of greatest commercial interest, and many obtained on an industrial scale, the wide range of enzymes,..

DKK 1833.95
1

Green Chemistry in Agriculture and Food Production - Vinay Kumar

Green Chemistry in Agriculture and Food Production - Vinay Kumar

Green chemistry is a vital subject playing a key role in environmental sustainability. Despite its importance, very little has been explored in the past years. This book is a comprehensive compilation of the methods, techniques and strategies used in green chemistry. The book highlights some critical aspects of green chemistry related to agriculture and food production. It has been put together for undergraduate, graduate, and postgraduate students. Each chapter has been cited with new and updated..

DKK 1771.95
1

Sustainable Green Nanotechnology - Food and Agriculture Paradigm - Yugal Kishore Mohanta

Sustainable Green Nanotechnology - Food and Agriculture Paradigm - Yugal Kishore Mohanta

The book places a strong emphasis on the significance of synthesizing nanomaterials and explores various methods of achieving this, with particular attention given to the production of environmentally friendly or \green\ nanomaterials. This book aims to illustrate the current gaps in the agriculture and food industry, as well as explore the potential applications of nanomaterials within this field. The integration of nanotechnology into the fields of biology and biochemistry holds the potential..

DKK 1329.95
1

Bioactive Compounds from Food - Benefits and Analysis - Leo M L Nollet

Bioactive Compounds from Food - Benefits and Analysis - Leo M L Nollet

A bioactive compound is a type of chemical found in small amounts in plants and certain foods (such as fruits, vegetables, nuts, oils, and whole grains). Bioactive compounds have actions in the body that may promote good health. It is widely explored and investigated for its role in prevention and treatment of various diseases including cancers, cardiovascular disorders, and neurodegenerative disorders, thus is therefore categorized as nutraceuticals. Examples of such bioactive compounds from food..

DKK 2034.95
1

Mycotoxins in Food and Beverages - Innovations and Advances Part I - Didier Montet

Mycotoxins in Food and Beverages - Innovations and Advances Part I - Didier Montet

Mycotoxins are secondary metabolites produced by fungi in a wide range of foods (cereals, peanut, tree nuts, dried fruits, coffee, cocoa, grapes, spices...) both in the field and after harvest, particularly during storage. They can also be found in processed foods of plant origin, or by transfer, in food products of animal (milk, eggs, meat and offal). Mycotoxins are of major concern since they can cause acute or chronic intoxications in both humans and animals which are sometimes fatal. Many countries,..

DKK 754.95
1

Mycotoxins in Food and Beverages - Innovations and Advances, Part II - Didier Montet

Mycotoxins in Food and Beverages - Innovations and Advances, Part II - Didier Montet

Mycotoxins are secondary metabolites produced by fungi in a wide range of foods (cereals, peanut, tree nuts, dried fruits, coffee, cocoa, grapes, spices...) both in the field and after harvest, particularly during storage. They can also be found in processed foods of plant origin, or by transfer, in food products of animal (milk, eggs, meat and offal). Mycotoxins are of major concern since they can cause acute or chronic intoxications in both humans and animals which are sometimes fatal. Many countries,..

DKK 721.95
1

Emerging Contaminants in Food and Food Products - Sesan Abiodun Aransiola

Emerging Contaminants in Food and Food Products - Sesan Abiodun Aransiola

In the recent years, a wide variety of new chemicals continue to be developed as a result of industrial development and associated anthropogenic activities. The microbial contaminants in the environment, more precisely, antibiotic-resistant genes/bacteria produced as a result of mutation due to antibacterial drugs, are also considered emerging contaminants and specifically called emerging microbial contaminants such as sapoviruses, Waddlia chondrophila and Streptococcus parauberis. Pharmaceuticals..

DKK 2034.95
1

Future Crops and Processing Technologies for Sustainability and Nutritional Security - Soumya Ranjan Purohit

Future Crops and Processing Technologies for Sustainability and Nutritional Security - Soumya Ranjan Purohit

Our current food system faces challenges across the board - from ensuring food security and reducing environmental impact to managing costs and minimizing waste. Fortunately, cutting-edge food processing technologies play a critical role in paving the way for a more sustainable future. Taking a two-track approach, Future Crops and Processing Technologies for Sustainability and Nutritional Security presents sustainable technologies and emerging crops that are capable of ensuring nutritional security...

DKK 2034.95
1

Handbook of Nanotechnology in Nutraceuticals - Shakeel Ahmed

Handbook of Nanotechnology in Nutraceuticals - Shakeel Ahmed

Nanotechnology has been emerging as an important tool in the nutraceutical and food industries to improve the overall quality of life. Nanotechnology has established a new horizon by bestowing modified properties on nanomaterials and applying them to the production of nanoformulations, nutritional supplements, and the food industry. The Handbook of Nanotechnology in Nutraceuticals highlights the impact of nanotechnology on the food industries.The book focuses on the application of nanotechnology..

DKK 1710.95
1