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Ethics of Charitable Food - - Bog - Springer Nature Switzerland AG - Plusbog.dk

Ethics of Charitable Food - - Bog - Springer Nature Switzerland AG - Plusbog.dk

This book provides an in-depth analysis of different dimensions of contemporary food charity. It does so against the background of an increasing number of food banks and other forms of food philanthropy. The book examines the incongruity of considering food donation as an expression of ''pure altruism''. Taking into account the dignity and rights of people, it addresses how hunger is seen and explained in rich countries and how philanthropy and democracy coexist. It looks at the relationship that exists between religious traditions and the current food donation narrative. It discusses the risks of stigmatizing food recipients, and clarifies ways to better deal with food poverty and food waste. Paradoxically, food insecurity and food waste have grown exponentially in the last decade. More and more people are not able to access food properly. The amount of perfectly edible food that is discarded also grows. The consolidation of democracies, welfare policies, and economic growth do not guarantee that all citizens can meet their basic needs in the so-called rich countries. This book analyses the current state of affairs and presents facts and reflections from diverse sources and from a cross-disciplinary perspective.

DKK 939.00
1

Food Sharing - Maria Micali - Bog - Springer Nature Switzerland AG - Plusbog.dk

Food Sharing - Maria Micali - Bog - Springer Nature Switzerland AG - Plusbog.dk

This book presents the concept of food sharing from a European perspective, and provides a concise analysis of its safety implications and the chemical properties of recovered foods. In our modern world, 33% of the total food produced is lost each year, with serious economic, environmental and social consequences. Food worth approximately 1 trillion USD is wasted per year, and it is estimated that this wasted food could feed more than 3.4 billion people. Considering that 1/10 of the global population still does not have enough money for basic needs, and in view of the impact of consumer behaviour, food retailers and industry in food waste, food sharing appears to be an attractive solution, and several communities have recently been created with the main goal of saving food and giving it to those in need. Despite the positive impact of food sharing, it also raises concerns since recovered foods are subject to spoilage, decay and irreversible chemical-physical transformations. In this book, the authors explore the current situation and the regulatory definition of food sharing in various European countries, presenting the German experience in the city of Magdeburg, where food-sharing networks have been implemented. They also discuss the chemical and safety evaluations of durable foods, and provide a simulation of food waste by comparing a food product with the same food produced with re-worked and still edible raw materials (recovered foods).

DKK 434.00
1

Chemistry and Hygiene of Food Gases - Giovanni Campanella - Bog - Springer Nature Switzerland AG - Plusbog.dk

Chemistry and Hygiene of Food Gases - Giovanni Campanella - Bog - Springer Nature Switzerland AG - Plusbog.dk

This book focuses on the use of food gases in the food industry, their different applications and their role in food processing, packaging and transportation. Since these gases come into contact with food, they must comply with strict of labeling, purity and hygiene standards in order to ensure food safety. The book discusses various implications of food gases in the food chain, providing examples of how they can be used to limit food waste and losses. The first two chapters examine the classification and role of food gases in Europe, and the third chapter then explores the chemical and physical features of commonly used food gases in the food and food packing industries. The fourth chapter highlights the impact of food gases on human health due to their possible abuse and misuse. This book appeals to researchers and professionals working in food production and quality control.

DKK 426.00
1

Sustainable Development and Communication in Global Food Networks - Maria Touri - Bog - Springer Nature Switzerland AG - Plusbog.dk

Sustainable Development and Communication in Global Food Networks - Maria Touri - Bog - Springer Nature Switzerland AG - Plusbog.dk

This book offers a novel approach to sustainable development through the theory and practice of communication in global food networks, focusing specifically on organic food and fair trade movements. Adopting an interdisciplinary approach, it brings together the fields of Communication for Development and Social Change, Agri-Food Studies and Economic Geography. This is supported with a participatory method that unveils voices from Indian farming communities, small European businesses and UK-based consumers. The book exemplifies the integral role of communication in sustainable development through direct and mediated communication processes that bring these actors together in the global food market. Such processes include trade relations, self-representation, and information and knowledge exchange through the spaces of the internet. Through these processes the book uncovers the instrumental role of communication in building a more holistic understanding of sustainable development. It also advocates that sustainable solutions require smaller, self-sustained projects and initiatives that pay closer attention to the voices and localized experiences of the people on the ground.

DKK 434.00
1

Food Safety Management Systems - Hal King - Bog - Springer Nature Switzerland AG - Plusbog.dk

Food Safety Management Systems - Hal King - Bog - Springer Nature Switzerland AG - Plusbog.dk

This foodborne disease outbreak prevention manual is the first of its kind for the retail food service industry. Respected public health professional Hal King helps the reader understand, design, and implement a food safety management system that will achieve Active Managerial Control in all retail food service establishments, whether as part of a multi-restaurant chain or for multi-restaurant franchisees. According to the most recently published data by the Centers for Disease Control and Prevention (CDC), retail food service establishments are the most commonly reported locations (60%) leading to foodborne disease outbreaks in the United States every year. The Food and Drug Administration (FDA) has reported that in order to effectively reduce the major foodborne illness risk factors in retail food service, a food service business should use Food Safety Management Systems (FSMS); however less than 11% of audited food service businesses in a 2018 report were found using a well-documented FSMS. Clearly, there needs to be more focus on the prevention of foodborne disease illnesses and outbreaks in retail food service establishments. The purpose of this book is to help retail food service businesses implement FSMS to achieve Active Managerial Control (AMC) of foodborne illness risk factors. It is a key resource for retail professionals at all levels of the retail food service industry, and those leaders tasked to build and manage food safety departments within these organizations.

DKK 967.00
1

Food Safety Management Systems - Hal King - Bog - Springer Nature Switzerland AG - Plusbog.dk

Food Safety Management Systems - Hal King - Bog - Springer Nature Switzerland AG - Plusbog.dk

This foodborne disease outbreak prevention manual is the first of its kind for the retail food service industry. Respected public health professional Hal King helps the reader understand, design, and implement a food safety management system that will achieve Active Managerial Control in all retail food service establishments, whether as part of a multi-restaurant chain or for multi-restaurant franchisees. According to the most recently published data by the Centers for Disease Control and Prevention (CDC), retail food service establishments are the most commonly reported locations (60%) leading to foodborne disease outbreaks in the United States every year. The Food and Drug Administration (FDA) has reported that in order to effectively reduce the major foodborne illness risk factors in retail food service, a food service business should use Food Safety Management Systems (FSMS); however less than 11% of audited food service businesses in a 2018 report were found using a well-documented FSMS. Clearly, there needs to be more focus on the prevention of foodborne disease illnesses and outbreaks in retail food service establishments. The purpose of this book is to help retail food service businesses implement FSMS to achieve Active Managerial Control (AMC) of foodborne illness risk factors. It is a key resource for retail professionals at all levels of the retail food service industry, and those leaders tasked to build and manage food safety departments within these organizations.

DKK 634.00
1

Food Tech Transitions - - Bog - Springer Nature Switzerland AG - Plusbog.dk

Food Tech Transitions - - Bog - Springer Nature Switzerland AG - Plusbog.dk

The food industry is now entering a transition age, as scientific advancements and technological innovations restructure what people eat and how people think about food. Food Tech Transitions provides a critical analysis of food technology and its impact, including the disruption potential of production and consumption logic, nutrition patterns, agronomic practices, and the human, environmental and animal ethics that are associated with technological change. This book is designed to integrate knowledge about food technology within the social sciences and a wider social perspective. Starting with an overview of the technological and ecological changes currently shaping the food industry and society at large, authors tackle recent advancements in food processing, preserving, distributing and meal creation through the lens of wider social issues. Section 1 provides an overview of the changes in the industry and its (often uneven) advancements, as well as related social, ecological and political issues. Section 2 addresses the more subtle sociological questions around production and consumption through case-studies. Section 3 embraces a more agronomic and wider agricultural perspective, questioning the suitability and adaptation of existing plants and resources for novel food technologies. Section 4 investigates nutrition-related issues stemming from altered dietary patterns. Finally, Section 5 addresses ethical questions related to food technology and the sustainability imperative in its tripartite form (social, environmental and economic). The editors have designed the book as an interdisciplinary tool for academics and policymakers working in the food sciences and agronomy, as well as other related disciplines.

DKK 646.00
1

Italians and Food - - Bog - Springer Nature Switzerland AG - Plusbog.dk

Italians and Food - - Bog - Springer Nature Switzerland AG - Plusbog.dk

This book is a novel and original collection of essays on Italians and food. Food culture is central both to the way Italians perceive their national identity and to the consolidation of Italianicity in global context. More broadly, being so heavily symbolically charged, Italian foodways are an excellent vantage point from which to explore consumption and identity in the context of the commodity chain, and the global/local dialectic. The contributions from distinguished experts cover a range of topics including food and consumer practices in Italy, cultural intermediators and foodstuff narratives, traditions of production and regional variation in Italian foodways, and representation of Italianicity through food in old and new media. Although rooted in sociology, Italians and Food draws on literature from history, anthropology, semiotics and media studies, and will be of great interest to students and scholars of food studies, consumer culture, cultural sociology, and contemporary Italian studies.

DKK 986.00
1

Italians and Food - - Bog - Springer Nature Switzerland AG - Plusbog.dk

Italians and Food - - Bog - Springer Nature Switzerland AG - Plusbog.dk

This book is a novel and original collection of essays on Italians and food. Food culture is central both to the way Italians perceive their national identity and to the consolidation of Italianicity in global context. More broadly, being so heavily symbolically charged, Italian foodways are an excellent vantage point from which to explore consumption and identity in the context of the commodity chain, and the global/local dialectic. The contributions from distinguished experts cover a range of topics including food and consumer practices in Italy, cultural intermediators and foodstuff narratives, traditions of production and regional variation in Italian foodways, and representation of Italianicity through food in old and new media. Although rooted in sociology, Italians and Food draws on literature from history, anthropology, semiotics and media studies, and will be of great interest to students and scholars of food studies, consumer culture, cultural sociology, and contemporary Italian studies.

DKK 986.00
1

Russia’s Role in the Contemporary International Agri-Food Trade System - - Bog - Springer Nature Switzerland AG - Plusbog.dk

Russia’s Role in the Contemporary International Agri-Food Trade System - - Bog - Springer Nature Switzerland AG - Plusbog.dk

Section 1. Agri-Food Trade Policy and Practice Introduction: Is Russia''s Role in the International Agri-Food System Sustainable? (Stephen K. Wegren and Frode Nilssen) Chapter 1. Russia''s Foreign Food Trade: An Historical Survey (Stephen K. Wegren). Chapter 2. Russia''s Development as a Top Player in World Grain Trade (William Liefert and Olga Liefert). Chapter 3. The Role of Food Exports in Russia''s Economy (Nikolai M. Svetlov). Chapter 4. Maximilian Heigermoser, and Tinoush Jamali Jaghdani, Russia''s Food Security and Impact on Agri-Food Trade (Linde Götz). Chapter 5. Russia''s Role in International Fish and Seafood Trade (Frode Nilssen). Section 2. Russia''s Regional Agri-Food Trade Chapter 6. Russia''s Regional Free Trade Agreements and Agri-Food Trade after 2014 (Christel Elvestad and Tatiana Isachenko). Chapter 7. Prospects for Agri-Food Trade between Russia and China (Jiayi Zhou). Chapter 8. Russia''s Agri-Food Trade within the Eurasian Economic Union (Rilka Dragneva). Chapter 9. Russia''s Agri-Food Trade with the Middle East and North Africa (Maximilian Heigermoser, Tinoush Jamali Jaghdani, and Linde Götz). Chapter 10. Agri-Food Trade between the United States and Russia: From Divergence to Irrelevance (Stephen K. Wegren).

DKK 349.00
1

Quality Systems in the Food Industry - Caterina Barone - Bog - Springer Nature Switzerland AG - Plusbog.dk

Quality Systems in the Food Industry - Caterina Barone - Bog - Springer Nature Switzerland AG - Plusbog.dk

This book explains the role of food-oriented (or ''food-centric'') quality system standards in the modern food and beverage industry. It discusses food safety schemes based on the international norm ISO 9001 and the "Hazard Analysis and Critical Control Points" approach, and also introduces the new Global Standard for Food Safety (GSFS) and the International Featured Standard (IFS, 7th ed.), outlining standardization for international equivalence (while maintaining the necessary flexibility and independence - which is not always easy an easy task). Providing selected specific examples, it examines the problems of chemical additives and possible cross-contaminations between different production lines, as well as adequate reactions to and handling of intentional adulterations. In addition, it includes a chapter focusing on quality audits and technical data sheets in the food industry, and a final chapter describing the certification of food-grade lubricants in the food industry, especially with regard to allergenic substances.

DKK 468.00
1

Social Drivers In Food Technology - Vivian Lara Silva - Bog - Springer Nature Switzerland AG - Plusbog.dk

Social Drivers In Food Technology - Vivian Lara Silva - Bog - Springer Nature Switzerland AG - Plusbog.dk

This unique and timely text is designed to help food science students learn to perform critical analysis of food processing technology and consider the incorporation of elements that touch on contemporary technological developments in the food sector. As the food industry adjusts to new consumer demands for safe and low processed foods, the time has come to harmonize product and process engineering with ''relationship engineering'' from farm to fork. This increasingly allows the opportunity for food sector professionals to consider the existence of new drivers of food consumption. These newly discovered drivers are explored in great detail over the course of this book from industrial, economic and human resource viewpoints. Social Drivers In Food Technology presents a series of helpful case studies are presented covering six important food sectors: chocolate, coffee, yogurt, juice, baby food and snacks. These cases have been chosen in order to illustrate dynamic and innovative advances in food processing technology. The information provided over the course of this book has been gained through the thorough study of both scientific literature and organizational reports from food processing companies. The major economic aspects related to food technology are also outlined throughout the text . This multidisciplinary approach is motivated by the opportunity to contextualize the technological debate in strategy and organizational economics, contributing to the formation of human resources. This text is informed by the concept that one must look beyond the technology of the food processing sector and discuss opportunities that involve re-thinking product innovation and process, knowledge generation and human resource training. These innovations have been highlighted in food science & technology literature, but their economic and managerial implications have remained unexplored until now. With its informative case studies, helpful illustrations and quizzes and comprehensive, well-organized scope, Social Drivers In Food Technology is a much-needed textbook that will allow students to look at food processing technology from both industrial and economic perspectives and to consider the important human resource elements involved.

DKK 178.00
1

Social Drivers In Food Technology - Vivian Lara Silva - Bog - Springer Nature Switzerland AG - Plusbog.dk

Social Drivers In Food Technology - Vivian Lara Silva - Bog - Springer Nature Switzerland AG - Plusbog.dk

This unique and timely text is designed to help food science students learn to perform critical analysis of food processing technology and consider the incorporation of elements that touch on contemporary technological developments in the food sector. As the food industry adjusts to new consumer demands for safe and low processed foods, the time has come to harmonize product and process engineering with ''relationship engineering'' from farm to fork. This increasingly allows the opportunity for food sector professionals to consider the existence of new drivers of food consumption. These newly discovered drivers are explored in great detail over the course of this book from industrial, economic and human resource viewpoints. Social Drivers In Food Technology presents a series of helpful case studies are presented covering six important food sectors: chocolate, coffee, yogurt, juice, baby food and snacks. These cases have been chosen in order to illustrate dynamic and innovative advances in food processing technology. The information provided over the course of this book has been gained through the thorough study of both scientific literature and organizational reports from food processing companies. The major economic aspects related to food technology are also outlined throughout the text . This multidisciplinary approach is motivated by the opportunity to contextualize the technological debate in strategy and organizational economics, contributing to the formation of human resources. This text is informed by the concept that one must look beyond the technology of the food processing sector and discuss opportunities that involve re-thinking product innovation and process, knowledge generation and human resource training. These innovations have been highlighted in food science & technology literature, but their economic and managerial implications have remained unexplored until now. With its informative case studies, helpful illustrations and quizzes and comprehensive, well-organized scope, Social Drivers In Food Technology is a much-needed textbook that will allow students to look at food processing technology from both industrial and economic perspectives and to consider the important human resource elements involved.

DKK 434.00
1

Fc Mediated Activity of Antibodies - - Bog - Springer Nature Switzerland AG - Plusbog.dk

Fc Mediated Activity of Antibodies - - Bog - Springer Nature Switzerland AG - Plusbog.dk

This volume explores several aspects of how antibodies mediate their activity in vivo, ranging from cancer immunotherapy to autoimmunity, infection, and vaccination. Divided into seven chapters, it provides in-depth insights into how antibodies and especially the antibody fragment crystallizable (Fc) domain modulate immune responses and antibody activity. The book begins by discussing evolutionary aspects of how the family of Fc receptors that are the key molecules for antibody activity evolved. In turn, it addresses the molecular and cellular pathways underlying IgG activity in cancer immunotherapy, and focuses on how IgG glycosylation regulates IgG and IgE activity in autoimmunity, allergy and infection. In closing, it presents strategies for developing novel antibody-based vaccination approaches. The book is intended for a very broad readership, including graduate students, postdocs and principal investigators with a basic grasp of immunology.

DKK 689.00
1

Fc Mediated Activity of Antibodies - - Bog - Springer Nature Switzerland AG - Plusbog.dk

Fc Mediated Activity of Antibodies - - Bog - Springer Nature Switzerland AG - Plusbog.dk

This volume explores several aspects of how antibodies mediate their activity in vivo, ranging from cancer immunotherapy to autoimmunity, infection, and vaccination. Divided into seven chapters, it provides in-depth insights into how antibodies and especially the antibody fragment crystallizable (Fc) domain modulate immune responses and antibody activity. The book begins by discussing evolutionary aspects of how the family of Fc receptors that are the key molecules for antibody activity evolved. In turn, it addresses the molecular and cellular pathways underlying IgG activity in cancer immunotherapy, and focuses on how IgG glycosylation regulates IgG and IgE activity in autoimmunity, allergy and infection. In closing, it presents strategies for developing novel antibody-based vaccination approaches. The book is intended for a very broad readership, including graduate students, postdocs and principal investigators with a basic grasp of immunology.

DKK 986.00
1

Pulsed Electric Fields Technology for the Food Industry - - Bog - Springer Nature Switzerland AG - Plusbog.dk

Pulsed Electric Fields Technology for the Food Industry - - Bog - Springer Nature Switzerland AG - Plusbog.dk

Among all nonthermal food processing technologies, high intensity pulsed electric fields (PEF) is one of the most appealing due to its short treatment times and reduced heating effects. Its capability to enhance extraction processes and to inactivate microorganisms at temperatures that do not cause any deleterious effect on flavor, color or nutrient value of foods opens interesting possibilities for the food processing industry. This new and revised edition of Pulsed Electric Fields Technology for the Food Industry presents the information accumulated on PEF over the last decade by experienced microbiologists, biochemists, food technologists and electrical and food engineers. With insight into current applications of PEF across the food industry, this text offers a comprehensive and up to date resource on PEF application in the food industry from the scientific fundamentals to its use in various food types to environmental and regulatory aspects. For researchers and industry professionals seeking a single source containing all of the relevant and up to date information on PEF in foods, look no further than this essential text.

DKK 816.00
1

Pulsed Electric Fields Technology for the Food Industry - - Bog - Springer Nature Switzerland AG - Plusbog.dk

Pulsed Electric Fields Technology for the Food Industry - - Bog - Springer Nature Switzerland AG - Plusbog.dk

Among all nonthermal food processing technologies, high intensity pulsed electric fields (PEF) is one of the most appealing due to its short treatment times and reduced heating effects. Its capability to enhance extraction processes and to inactivate microorganisms at temperatures that do not cause any deleterious effect on flavor, color or nutrient value of foods opens interesting possibilities for the food processing industry. This new and revised edition of Pulsed Electric Fields Technology for the Food Industry presents the information accumulated on PEF over the last decade by experienced microbiologists, biochemists, food technologists and electrical and food engineers. With insight into current applications of PEF across the food industry, this text offers a comprehensive and up to date resource on PEF application in the food industry from the scientific fundamentals to its use in various food types to environmental and regulatory aspects. For researchers and industry professionals seeking a single source containing all of the relevant and up to date information on PEF in foods, look no further than this essential text.

DKK 618.00
1

Essentials of Food Science - Tad Campbell - Bog - Springer Nature Switzerland AG - Plusbog.dk

Essentials of Food Science - Tad Campbell - Bog - Springer Nature Switzerland AG - Plusbog.dk

The fifth edition of the Essential of Food Science text continues its approach of presenting the essential information of food chemistry, food technology, and food preparations while providing a single source of information for the non-major food science student. This latest edition includes new discussions of food quality and new presentations of information around biotechnology and genetically modified foods. Also new in this edition is a discussion of the Food Safety Modernization Act (FSMA), a comparison chart for Halal and Kosher foods and introductions to newly popular products like pea starchand the various plant-based meat analogues that are now available commercially and for household use. Each chapter ends with a glossary of terms, references, and a bibliography. The popular "Culinary Alert!" features are scattered throughout the text and provide suggestions for the reader to easily apply the information in the text to his or her cooking application. Appendices at the end of the book include a variety of current topics such as Processed Foods, Biotechnology, Genetically Modified Foods, Functional Foods, Nutraceuticals, Phytochemicals, Medical Foods, and a Brief History of Foods Guides including USDA Choosemyplate.gov. V.A. Vaclavik, Ph.D., RD. has taught classes in nutrition, food science and management and culinary arts for over 25 years at the college level in Dallas, Texas. She is a graduate of Cornell University, human nutrition and food; Purdue University, restaurant, hotel, institution management; and Texas Woman''s University, institution management and food science. Elizabeth Christian, Ph.D. has been an adjunct faculty member at Texas Woman''s University for more than 25 years, teaching both face-to-face and online classes in the Nutrition and Food Science department. She obtained her B.S. and her PhD. In Food Science from Leeds University, England, and then worked as a research scientist at the Hannah Dairy Research Institute in Scotland for Five years before moving to the United States. Tad Campbell, MCN, RDN, LD is a clinical instructor at The University of Texas Southwestern Medical Center at Dallas, where he teaches Food Science and Technology as well as other nutrition courses in the Master of Clinical Nutrition - Coordinated Program. He holds a Bachelor of Business Administration degree from Baylor University as well as a Master of Clinical Nutrition from UT Southwestern where he studied Food Science under Dr. Vickie Vaclavik.

DKK 486.00
1

Reformulation as a Strategy for Developing Healthier Food Products - - Bog - Springer Nature Switzerland AG - Plusbog.dk

Reformulation as a Strategy for Developing Healthier Food Products - - Bog - Springer Nature Switzerland AG - Plusbog.dk

This work introduces the concept of reformulation, a relatively new strategy to develop foods with beneficial properties. Food reformulation by definition is the act of re-designing an existing, often popular, processed food product with the primary objective of making it healthier. In recent years the concept of food reformulation has evolved significantly as additional benefits of re-designing food have become apparent. In addition to targeting specific food ingredients that are considered potentially harmful for human health, food reformulation can also be effectively used as a strategy to make foods more nutritious by introducing essential macro- /micro-nutrients or phytochemicals in the diet. Reformulating foods can also improve sustainability by introducing "waste" (and underutilized) ingredients into the food chain. In light of these developments, reformulating existing foods is now considered a realistic and attractive opportunity to provide healthy, nutritious, and sustainable food choices to the consumers and likewise improve public health. Indeed reformulation has now become essential in many cases for redressing the health properties of foods that are popularly consumed and significantly affecting public health. This edited volume covers aspects of food reformulation from various angles, exploring the role of the food industry, academia, and consumers in developing new products. Some of the major themes contributors address include methods of reformulating food products for health, improving the nutritional composition of foods, and challenges to the food industry, including regulation as well as consumer perception of new products. The book presents several case studies to clarify these objectives and illustrate the difficulties encountered in the process of developing a reformulated product. Chapters from experts in the field identify emerging and future trends in food product development, and highlight ways in which these efforts will help with increasing food security, improving nutrition and health, and promoting sustainable production. The editors have designed the book to be useful for both industry professionals and the research community. This interdisciplinary approach incorporates a wide spectrum of food sciences (including composition, engineering, and chemistry) as well as nutrition and public health. Food and nutrition professionals, policy makers, health care and social scientists, and graduate students will also find the information relevant.

DKK 646.00
1

Chemicals in the Food Industry - Rachid Chaib - Bog - Springer Nature Switzerland AG - Plusbog.dk

Chemicals in the Food Industry - Rachid Chaib - Bog - Springer Nature Switzerland AG - Plusbog.dk

This book addresses the use and management of chemicals in the food and beverage industry. The authors explore the use of chemicals as food additives and sanitizers, and provide an overview of their toxicological characterisation with regard to the employees who handle them, and to consumers. In addition, the authors pay special attention to the safe and reliable management of chemicals in the food production and packaging areas, and in quality control laboratories. Topics such as toxicological risks, the importance of labelling, technical and material safety data sheets, risk categories (e.g. fire, explosion, unforeseen chemical reactions, etc.), safe use of hazardous chemicals, prevention procedures, and emergency planning in laboratories and industrial areas are also covered. In closing, readers will learn more about the future behaviour of food-production workers regarding chemical handling and approved uses, especially in light of the recent REACH obligations. Given its scope, the book will appeal not only to researchers interested in food production, food safety, risk prevention and public health, but also to professionals involved in quality control and risk assessment in the food and beverage industry.

DKK 509.00
1

Food Traceability - - Bog - Springer Nature Switzerland AG - Plusbog.dk

Food Traceability - - Bog - Springer Nature Switzerland AG - Plusbog.dk

This book provides a picture of food traceability for all aspects of the food system, recognizing the unique differences, challenges, and "states of the industry" in different types of food products, as well as the different pressures and opportunities at different points in the supply chain and the research that has already been done. It also provides some historical context, along with the types of solutions available to the food industry, and the benefits associated with better recordkeeping that go beyond the public good and impact the bottom line. Whenever a food related outbreak occurs, traceability is called into question. When lives are at stake, it is critical that the root of the problem is quickly identified to prevent further illness. Once the problem is found, it''s just as important to contain it quickly. Too often, recalls expand because implicated product is not readily accounted for. Mention of traceability stirs fear for many in the food industry for several reasons: within a company, it''s not clear if responsibility for traceability lies with food safety professionals involved in recalls, supply chain professionals who understand product movement, IT professionals who build and maintain the recordkeeping systems, or regulatory professionals who need to respond to government requests for information. There is also a sense that traceability is someone else''s problem. Few firms admit that they are the weak link and instead tout how quickly they can perform mock recalls. But traceability is about more than just recalls. It is about the connectivity of the supply chain as a product and its constituents travel from the farm to the consumer. Because it is a systems issue, there is a sense that the investment by a single firm will be meaningless if supply chain partners don''t have comparable abilities. This book will address both these surrounding issues and solutions.

DKK 986.00
1

Food Waste Management - - Bog - Springer Nature Switzerland AG - Plusbog.dk

Food Waste Management - - Bog - Springer Nature Switzerland AG - Plusbog.dk

This book focuses on the crucial sustainability challenge of reducing food waste at the level of consumer-society. Providing an in-depth, research-based overview of the multifaceted problem, it considers environmental, economic, social and ethical factors. Perspectives included in the book address households, consumers, and organizations, and their role in reducing food waste. Rather than focusing upon the reasons for food waste itself, the chapters develop research-based solutions for the problem, providing a much-needed solution-orientated approach that takes multiple perspectives into account. Chapters 1, 2, 12 and 16 of this book are available open access under a CC BY 4.0 license at link.springer.com

DKK 901.00
1

Raw Material Scarcity and Overproduction in the Food Industry - Arpan R. Bhagat - Bog - Springer Nature Switzerland AG - Plusbog.dk

Raw Material Scarcity and Overproduction in the Food Industry - Arpan R. Bhagat - Bog - Springer Nature Switzerland AG - Plusbog.dk

This book describes the consequences of an increased demand for food for human consumption for the global food industry. In four concise chapters, the authors explore the trend for the overproduction of food, the concomitant diminution of raw materials and the increase in environmental concerns. Chapter one describes the variations in biochemical properties of fishmeal depending on the season and geographical location. Chapter two discusses how the expansion of cropland and pastures to meet the rising demand for food is damaging the environment, while chapter three examines the impact of bee viruses on food crops and production. Lastly, the fourth chapter addresses the issue of food adulteration and provides specific examples of fraud in the American dairy industry. This book is of interest to researchers working in the area of food production in academia and industry, as well as certification and scientific bodies involved in food inspection.

DKK 426.00
1

Sustainable Innovations in Food Packaging - Giulio Mario Cappelletti - Bog - Springer Nature Switzerland AG - Plusbog.dk

Sustainable Innovations in Food Packaging - Giulio Mario Cappelletti - Bog - Springer Nature Switzerland AG - Plusbog.dk

This book explores the latest advances in the sustainable production of packaged foods. Packaging plays an important role in sustainable food production and consumption in industrialized countries, where there is an increasing pressure to reduce the environmental impact of packaged foods. For example, the European Union recommends packaging from renewable sources, with a focus on bio-based materials. Sustainable packaging processes guarantee the reuse of the entire waste material and at the same time avoid the loss of food safety and quality during storage by preventing food-borne diseases and chemical contamination. Furthermore, the dramatic problem of plastic waste accumulation and the conservation of oil and food resources need to be taken into consideration. This book presents eco-friendly packaging strategies to reduce food and plastic waste and address the end-of-life issues of persistent materials. It particularly focuses on the production of biodegradable microbial polymers and the use of by-products and waste from the agricultural and food industries. These strategies promote an innovative and productive waste-based food packaging economy, separating the food packaging industry from fossil reserves and allowing bio-polymers to return to the soil. Lastly, the book covers life-cycle assessment, life-cycle costing, and externality assessment to help readers understand the economical reliability of the innovations presented.

DKK 551.00
1