2.232 resultater (0,36541 sekunder)

Vis alle filtre

Mærke

Vis alle

Butik

Pris (EUR)

Nulstil filter

Produkter
Fra
Butikker

Food Security, Food Safety, Food Quality - - Bog - Bloomsbury Publishing PLC - Plusbog.dk

Food Security, Food Safety, Food Quality - - Bog - Bloomsbury Publishing PLC - Plusbog.dk

Today security, quality and the availability of food are very important. The complex relations of the above mentioned issues evole in different fields of law. This book edited by Ines Härtel and Roman Budzinowski covers a wide range of topics via analysis and discussion in the European context, such as the right to food, Common Agricultural Policy, contractual relations and value chains in the agri-food sector, organic farming, food production safety issues, questions of food labelling, Health Claims, Novel Food, Patents, the role of institutions such as EFSA, the responsibility of trade and CSR. Legal frameworks, essential concerns and future developments of food security, food safety and food quality are the basis for discussion and solution finding.

DKK 990.00
1

Food Policy and Food Security - Alexander Nikulin - Bog - Lexington Books - Plusbog.dk

Food Policy and Food Security - Alexander Nikulin - Bog - Lexington Books - Plusbog.dk

This book provides a comprehensive analysis of Russian food policy. Food policy is defined as the way government policy influences food production and distribution. Russia’s food policy is important for several reasons. The first and most obvious reason is that a dysfunctional food policy is symptomatic of larger political and societal problems. A failing food policy is often the precursor to political instability. Russian food policy is also important is due to the agricultural recovery since 2004 that has allowed Russia to become self-sufficient in grain production. Being food-sufficient in grain means that Russia is not drawing upon global grain supply. Even more important, Russia now produces surpluses and has become a global grain supplier. Moreover, the agricultural recovery has made the country food secure, traditionally defined as having enough food for a healthy life. An analysis of food policy reveals that the structure of food production has changed with the emergence of mega-farms called agroholdings that are horizontally and vertically integrated. Agroholdings represent a concentration of capital and land, with a small number of farms producing large percentages of total food output. The book explores alternatives to the industrial agricultural model by discussing different variants of sustainable agriculture.A final importance of Russian food policy concerns food trade. Russia has become more protectionist since 2012. The food embargo against Western nations (2014-2017) is one example, so too is import substitution that is a core component of food policy. The book demonstrates the politicalization of external food trade. Food trade and denial of access to the Russian market is used as an instrument of foreign policy to punish countries with whom Russia has disagreements. Current Russian policymakers have food resources to augment, support, and extend national interests abroad. Russia historically has cycled through periods of integration and isolation from the West. This book raises the question whether a new normal has arisen that is characterized by the permanent withdrawal from integration, as evidenced by its nationalist and protectionist food policy. The book is entirely original, rich in detail and broad in scope. It is based on field work, survey data, a wide reading of primary sources and the secondary literature, all of which are linked to important policy questions in development studies and food studies. It is destined to become a classic book on Russian food policy.

DKK 980.00
1

Science and Strategies for Safe Food - Surender S. (food And Supply Department Ghonkrokta - Bog - Taylor & Francis Ltd - Plusbog.dk

Science and Strategies for Safe Food - Surender S. (food And Supply Department Ghonkrokta - Bog - Taylor & Francis Ltd - Plusbog.dk

Food system has become complex with globalisation and there are stringent requirements from food business operators. In this respect there is a need to bring together aspects of food security, food safety management, food quality management, food analysis and risk analysis. This book focuses on all these aspects hence it would find wide application amongst academia, researchers, food regulators, auditors and consumers.

DKK 993.00
1

Food as Communication / Communication as Food - - Bog - Peter Lang Publishing Inc - Plusbog.dk

Food as Communication / Communication as Food - - Bog - Peter Lang Publishing Inc - Plusbog.dk

From high-tech kitchen gadgets and magazines to the Food Network, the last few decades have seen a huge rise in food-focused consumption, media, and culture. The discourses surrounding food range from media coverage of school lunchrooms and hunger issues, to news stories about urban gardening or buying organic products at the local farmers market. Food is no longer viewed merely as a means of survival. International and comprehensive in approach, this volume is the first book-length study of food from a communication perspective. Scholars examine and explore this emerging field to provide definitive and foundational examples of how food operates as a system of communication, and how communication theory and practices can be understood by considering food in this way. In doing so, the book serves to inspire future dialogues on the subject due to its vast array of ideas about food and its relationship to our communication practices.

DKK 930.00
1

Food Justice and the Industrial Food System - Michael B Elmes - Bog - Taylor & Francis Ltd - Plusbog.dk

Food Justice and the Industrial Food System - Michael B Elmes - Bog - Taylor & Francis Ltd - Plusbog.dk

Organizational Food Justice: Exploring Social Movements and Resistance to Industrial Agriculture presents food justice as resistance to the current industrial food system in the US from the perspective of discourse and practice. The book frames the injustices of the current industrial food system with an emphasis on growing levels of hunger and obesity in the US, poor wages among farm and food workers, abuse of farmworker labor, and unsustainable farm incomes. Organizational Food Justice examines the industrial food system from the perspective of discourse and practice and introduces food-related social movements that have arisen since the 1960s as resistance. These movements include the organic food movement, the Slow Food movement, the labor justice movement (including the rise of the United Farm Workers Organization and, more recently, the Coalition of Immokalee Workers), the Food Sovereignty movement as well as growing interest in urban agriculture (including guerilla gardening) and producer agricultural cooperatives. To conclude, the book discusses the future of the food system in the US given these varied and competing discourses and practices. While there has been work on social movements that has emphasized discourse and practice, that work has never been contextualized in the wider industrial food system or in relation to other forms of resistance to the system or books that look at the food system from a discursive or practice perspective with respect to organizational or field change. This unique book offers a critical perspective on the industrial food system and educates readers around how different organizations are practicing food justice whilst also offering readers insight into the future of food system given these competing discourses and practices.

DKK 1083.00
1

Biological and Chemical Hazards in Food and Food Products - - Bog - Apple Academic Press Inc. - Plusbog.dk

Biological and Chemical Hazards in Food and Food Products - - Bog - Apple Academic Press Inc. - Plusbog.dk

This volume takes an in-depth look at various biological and chemical hazards in food and food products that pose health threats. It also outlines methods and practices for the diagnosis, prevention, and management of these hazards in food production processes. The new scientific research and case studies presented in the volume cover mycotoxins, foodborne pathogens, antibiotic residues from dairy animals, pesticide residues, the presence of heavy metals in food, and more. Chapters also address food allergy management and offer lessons and practices in food recall situations. The authors discuss the various food toxins, their sources, as well as management, mitigation, and prevention strategies. Also addressed are the specific adverse effects on people with health problems such as diabetes, hypertension, cancer, neurodegenerative diseases, and more. This book is organized in such a way that each chapter treats one major food safety hazard and offers novel control methods for health, food safety, and quality enhancement through various means. Biological and Chemical Hazards in Food and Food Products: Prevention, Practices, and Management will aid researchers and policymakers as it illustrates the various aspects of food safety hazards and how to analyze and control these potential health threats.

DKK 819.00
1

Food Engineering - - Bog - Apple Academic Press Inc. - Plusbog.dk

Food Engineering - - Bog - Apple Academic Press Inc. - Plusbog.dk

This new volume presents a selection of recent advances and emerging trends in food process engineering from several disciplines. Exploring the key concepts of food engineering, Food Engineering: Emerging Issues, Modeling, and Applications presents the information in four parts: Modeling in food engineering; Research advances in food engineering; Role of food engineering in human health; Emerging issues and applications in food engineering.

DKK 819.00
1

Right to Food: Methodological Toolbox - Food And Agriculture Organization Of The United Nations - Bog - Food & Agriculture Organization of the United

Right to Food: Methodological Toolbox - Food And Agriculture Organization Of The United Nations - Bog - Food & Agriculture Organization of the United

Includes six different volumes that provide practical information and detailed guidance on ways to integrate the right to food into different levels of national legislation, policies and programmes. This volume provides operational assistance to those seeking to monitor the right to adequate food and to identify and classify vulnerable groups suffering from hunger and food insecurity.

DKK 1110.00
1

Food Allergens - - Bog - Springer International Publishing AG - Plusbog.dk

Food Allergens - - Bog - Springer International Publishing AG - Plusbog.dk

This volume identifies gaps in the assessment, management, and communication of food allergen risks. Chapters showcase best practices in managing allergen risks at various stages of the food chain, including during food manufacture/processing; during food preparation in food service, retail food establishments, and in the home; and at the point of consumption. The authors highlight key legislative initiatives that are in various stages of development and implementation at the federal, state and community levels. Finally, the volume includes recommendations for ways to build and strengthen education and outreach efforts at the food industry, government, institutional, and community levels. Chapters come from an array of experts, including researchers and key stakeholders from government, the food industry, retail/food service groups, and consumer groups. The information presented will facilitate the development of educational materials and allergen management training programs for food production and service staff, extension specialists, and government inspectors. Consumers and other food safety professionals will also benefit from information on food allergen control measures that have been put in place across the food chain.

DKK 967.00
1

Food - John Coveney - Bog - Taylor & Francis Ltd - Plusbog.dk

Food - John Coveney - Bog - Taylor & Francis Ltd - Plusbog.dk

In Food , John Coveney examines ‘food as … ’ identity, politics, industry, regulation, the environment, justice and gastronomy. He explores how food helps us understand what it means to be human. The centrality of food in life, and the importance of food as life, is undeniable. As a source of biological substrates, personal pleasure and political power, food is and has been an enduring requirement of human biological, social and cultural existence. In recent years, interest in food has increased across the academic, public and popular spheres, fuelled by popular media’s constant play on the role of food and body size, and food and cooking, as a mass spectacle for TV audiences. Through food, we construct our social identities, our families and communities. However, Coveney also highlights the tensions between the industrialisation of food, the environment, and the iniquitous distribution of food. He also considers how the food industries, on which most of us must rely, have also had direct effects on our bodies through diet, and the development of illness and diseases. This accessible primer is for students and general readers alike, indeed, for anyone with an interest in food. It questions the idea that food is merely something inert on the plate. Instead, it shows how influential, symbolic, powerful and transformative food has come to be.

DKK 967.00
1

Pure Food - - Bog - Berghahn Books - Plusbog.dk

Pure Food - - Bog - Berghahn Books - Plusbog.dk

In presenting a variety of theoretical and cross-cultural perspectives on pure food, this volume demonstrates similarities and variations in cultural beliefs, behaviours and practices in different societies. These in turn highlight that pure food is a common issue for humanity, whatever the society, whatever the era. As a subject with much contemporary and cross-disciplinary relevance, Pure Food will appeal to students and academics involved in any food-related discipline, to professional practitioners promoting healthier foods and nutrition and to general readers with an interest in food.

DKK 1069.00
1

Food Safety - - Bog - Apple Academic Press Inc. - Plusbog.dk

Food Safety - - Bog - Apple Academic Press Inc. - Plusbog.dk

The book provides a thorough review of current food safety and sanitation information with practical applications of current research findings included. The book surveys and examines the prevailing research and applications and reviews specific operational issues such as power or water emergencies. It also covers food safety and sanitation in various environments, such as restaurants, schools, and fairs and festivals. It is multidisciplinary in that it comprises culinary, hospitality, microbiology, and operations analysis. Topics include: - - Importance of food safety in restaurants - History of food safety regulation in restaurants - Microbiological issues - What happens during a restaurant food safety inspection - Legislative process, regulatory trends, and associations - Legal issues for food safety - Differences in the food safety perception of consumers, regulatory officials, and employees - What restaurants should do during power or water emergencies - Front of the house sanitation and consumers’ perceptions of food safety - Social media and food safety risk communication - Food safety in farmers’ markets - Food safety at fairs and festivals

DKK 819.00
1

Food Technology - - Bog - Apple Academic Press Inc. - Plusbog.dk

Food Technology - - Bog - Apple Academic Press Inc. - Plusbog.dk

In this era of climate change and food/water/natural resource crises, it is important that current advancements in technology are made taking into consideration the impact on humanity and the environment. This new volume, Food Technology: Applied Research and Production Techniques , in the Innovations in Agricultural and Biological Engineering book series, looks at recent developments and innovations in food technology and sustainable technologies. Advanced topics in the volume include food processing, preservation, nutritional analysis, quality control and maintenance as well as good manufacturing practices in the food industries. The chapters are highly focused reports to help direct the development of current food- and agriculture-based knowledge into promising technologies. Features: - provides information on relevant technology - makes suggestions for equipment and devices - looks at standardization in food technology - explores new and innovative packaging technology - studies antimicrobial activities in food - considers active constituents of foods and provides information about isolation, validation and characterization of major bioactive constituents - discusses the effect of laws and regulatory guidelines on infrastructure to transform technology into highly value-added products Food Technology: Applied Research and Production Techniques will be a very useful reference book for food technologists, practicing food engineers, researchers, professors, students of these fields and professionals working in food technology, food science, food processing, and nutrition.

DKK 835.00
1

Communicating Food in Korea - - Bog - Lexington Books - Plusbog.dk

Communicating Food in Korea - - Bog - Lexington Books - Plusbog.dk

An in-depth investigation of the complex relationships among food, culture, and society in Korea, Communicating Food in Korea features contributors from a variety of disciplines, including economics, political science, communication studies, nutrition research, hospitality research, tourism research, and more. Each chapter presents diverse interpretations of food’s economic, political, and sociocultural relevance. Situated in Korea’s shifting historical contexts, including the Japanese colonial era, the postwar era, and the era of multiculturalism and globalization, contributors explore themes such as colonialism, food symbolism, gastronationalism, multiculturalism, food tourism, food security, and food sovereignty to research the ways food intersects with social issues in Korean society.

DKK 848.00
1

Food Adulteration and How to Beat It - The London Food Commission - Bog - Taylor & Francis Ltd - Plusbog.dk

Food Adulteration and How to Beat It - The London Food Commission - Bog - Taylor & Francis Ltd - Plusbog.dk

‘All natural: no artificial colours or flavours’. This was an increasingly familiar claim made for the food we bought in the late 1980s. But what about the other ingredients? Additives are only one form of adulteration. Nitrates, excess water, pesticide residues, too much fat, and the newest of them all food irradiation, are some of the others. The questions they pose for all of us are inescapable, as is the overall issue of poor-quality food dressed up to be what it is not. In this book, originally published in 1988, the London Food Commission, Britain’s independent food watchdog, spells out the dangers, and suggests solutions. It challenges official policy and condemns official secrecy. It says why British food is the sick food of Europe. It believes that what is needed is a major shake-up in Whitehall and the food trades, and calls for a new anti-adulteration alliance – a positive campaign for improved food policy. And it backs all arguments with rigorous and detailed evidence. Food matters to everyone. We deserve the best. We will only get it if we demand it. This book spelt out what our demands should be. Still a big topic of interest today this is an opportunity to look at some early issues surrounding the food we buy and assess how far we’ve come.

DKK 1268.00
1

Food Toxicology - - Bog - Apple Academic Press Inc. - Plusbog.dk

Food Toxicology - - Bog - Apple Academic Press Inc. - Plusbog.dk

This volume covers a selection of important research in the multifaceted field of food toxicology. With more than seven billion people in the world today and counting, advances in food toxicology have a direct bearing on food safety issues that are of concern to all humanity for the foreseeable future. Massive globalization, industrialization, and commercialization have affected every aspect of food production, the food supply chain, and food consumption. This informative volume offers the global perspectives of scientists in important areas related to biomarkers and nanosensors in food toxicology, toxicology of nanomaterials, chemicals in sanitation and packaging, additives, mycotoxins, endocrine disruptors, radionuclides, toxic metals, and waste-burning residues in food. The book also emphasizes regulatory toxicology and includes an interesting example case study. The challenge of sustainable and safe food for everyone needs a multidisciplinary and multi-sectorial approach from related industries and governments alike. Food chemical safety is an underappreciated aspect of consumer safety, and this volume seeks to help fill that gap by providing informative research for food scientists and researchers and many others.

DKK 819.00
1

Understanding Food - Amy Brown - Bog - Cengage Learning, Inc - Plusbog.dk

Understanding Food - Amy Brown - Bog - Cengage Learning, Inc - Plusbog.dk

Brown''s UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION, 7th Edition, is your guide to food, food science, food safety, food preparation and food service. Integrating these key topics with relevant information about nutrition and the food industry, this best-selling title gives you a thorough overview of the different dimensions of food principles and insight into the variety of career options available in the nutrition and food industry. This edition is available with MindTap, a digital learning platform that lets you learn how, when and where you want. With features like Diet and Wellness Plus nutrition analysis, self-assessments, pop-up tutors, videos and an interactive eBook, MindTap Nutrition makes studying a breeze.

DKK 804.00
1

Food Oxidants and Antioxidants - - Bog - Taylor & Francis Ltd - Plusbog.dk

Food Oxidants and Antioxidants - - Bog - Taylor & Francis Ltd - Plusbog.dk

Food antioxidants are of primary importance for the preservation of food quality during processing and storage. However, the status of food depends on a balance of antioxidants and prooxidants occurring in food. Food Oxidants and Antioxidants: Chemical, Biological, and Functional Properties provides a single-volume reference on the effects of naturally occurring and process-generated prooxidants and antioxidants on various aspects of food quality. The book begins with a general introduction to oxidation in food and then characterizes the main oxidants present in food, including enzymatic oxidants. Chapters cover oxidation potential, mechanisms of oxidation of the main food components (proteins and lipids), addition of exogenous oxidants during food processing, and the effects of physical agents such as irradiation, freeze-thawing, and high hydrostatic pressure during processing. The book also discusses the effects of oxidation on sensory characteristics of food components and analyzes how oxidation and antioxidants affect the nutritive and health-promoting features of food components. The text examines natural antioxidants in food, including lesser-known ones such as amino acids and polysaccharides, antioxidants generated in food as a result of processing, mechanisms of antioxidant activity, and measurement of antioxidant activity of food components. It explores the bioavailability of curcuminoid and carotenoids antioxidants and presents case studies on natural food antioxidants, presenting novel extraction methods for preservation of antioxidant activity. The final chapters address functional antioxidant foods and beverages as well as general ideas on the effects of food on the redox homeostasis of the organism.

DKK 884.00
1

SAFA - Food And Agriculture Organization - Bog - Food & Agriculture Organization of the United Nations (FAO) - Plusbog.dk

SAFA - Food And Agriculture Organization - Bog - Food & Agriculture Organization of the United Nations (FAO) - Plusbog.dk

The Sustainability Assessment of Food and Agriculture Systems (SAFA) Guidelines were developed for assessing the impact of food and agriculture operations on the environment and people. The guiding vision of SAFA is that food and agriculture systems are characterized by all four dimensions of sustainability: good governance, environmental integrity, economic resilience and social well-being.

DKK 791.00
1

The Cat - Linda P. Case - Bog - John Wiley and Sons Ltd - Plusbog.dk

The Cat - Linda P. Case - Bog - John Wiley and Sons Ltd - Plusbog.dk

Today, approximately 27% of households in the United States own at least one cat. This comprises a total of almost 60 million total pet cats. An 8 billion dollar pet food industry and the more than 7 billion dollars that pet owners spend on veterinary care each year provide tangible evidence of the increasing importance that companion animals have in our society. Additionally, the bond that owners have with their cats and the many health benefits that are afforded by this bond have been the topic of numerous research studies in the past 25 years. The cat as a cherished companion is here to stay, and many owners, students and pet professionals are eager to learn more about man’s OTHER best friend, Felis catus. The Cat: Its Behavior, Nutrition and Health , the textbook of the cat, is written as a companion book to The Dog: Its Behavior, Nutrition and Health . This book provides pet owners, undergraduate students and pet professionals with a complete guide to four topical areas that are of interest. These are: The history of the human-cat relationship; behavior of the domestic cat; feline nutrition; and feline health and disease. The Cat will fill the need for an academic textbook for undergraduate animal science courses, veterinary technician programs, and cat care or breeding classes. It will also serve as an important resource for pet professionals such as breeders, exhibitors, groomers, and veterinary practitioners.

DKK 793.00
1

Fast Food/Slow Food - - Bog - AltaMira Press - Plusbog.dk

Fast Food/Slow Food - - Bog - AltaMira Press - Plusbog.dk

Wilk and his colleagues draw upon their own international field experience to examine how food systems are changing around the globe. The authors offer a cultural perspective that is mising in other economic and developmental studies, and provide rich ethnographic data on markets, industrial production, and food economies. This new book will appeal to professionals in economic and environmental anthropology: economic development, agricultural economics, consumer behavior, nutritional sciences, environmental sustainability, and globalization studies.

DKK 936.00
1

Total Food - - Bog - Royal Society of Chemistry - Plusbog.dk

Total Food - - Bog - Royal Society of Chemistry - Plusbog.dk

This Proceedings Volume provides an overview of current research and development presented at the Total Food 2009 International Conference in Norwich, April 2009. The Total Food series of biennial, international conferences was initiated in 2004 by the Royal Society of Chemistry Food Group and the Institute of Food Research, Norwich. The aim of Total Food is to debate global research and development relevant to exploiting the whole food crop rather than the limited proportion that is consumed at present. The book is multidisciplinary and international in nature, presenting the latest expertise and covers a broad spectrum of R&D which is being brought to bear in the quest for sustainability. Areas covered include the minimisation of waste through water recycling and energy recovery, value added products from plants and food chain wastes, and the exploitation of low value residues for the production of biofuels. Since the Total Food series began, the issue of food security has become prominent. The increasing global population in conjunction with the use of crops for biofuel production mean that the more efficient exploitation of biomass will be required. The Total Food conferences are well placed to provide regular forums to highlight recent developments and to facilitate knowledge transfer between representatives of the agri-food (and increasingly non-food) industries, scientific research community, legal experts on food-related legislation and waste management, and consumer organisations.

DKK 1024.00
1

Food Microbiology - Ramanathan N. - Bog - New India Publishing Agency - Plusbog.dk

Food Microbiology - Ramanathan N. - Bog - New India Publishing Agency - Plusbog.dk

Food microbiology is a specialized field within applied microbiology that addresses the preservation of food from microbial spoilage and the provision of safe, nutritious food for consumption. Given the current global food crisis, it is crucial that we focus on food preservation to ensure that food is not wasted. The field of food microbiology is rapidly expanding to meet these needs. The textbook, which consists of 20 chapters, covers a range of topics related to food microbiology, including the types and sources of microorganisms in food, factors that influence microbial growth, and various methods of food preservation such as high temperature, low temperature, dehydration, osmotic pressure, irradiation, high-pressure processing, chemical preservatives, food storage, and packaging. Additionally, the book addresses food safety and quality management, fermented food products, dairy microbiology, microbial foods and chemicals, mushroom cultivation, and microbial enzymes. The textbook also includes a section on bacterial food poisoning, mycotoxins, and the impact of genetically modified foods, along with descriptive and objective questions. To aid in practical learning, the book also includes procedures for 15 experiments in food and dairy microbiology and a glossary of terms.

DKK 804.00
1